MM. RICHARDSON

Tuna Recipes
  Tuna chilliTuna Chilli:

4 large washed potatoes

Chilli:

Salsa:

Method

Combine all of the Salsa ingredients in a bowl and place in refriderator to chill.

Bake the potatoes in the oven until they are cooked. Slice off the top and scoop out. The cases go back in the oven for 5 minutes to crisp up before serving.

In a hot deep pot put the oil, chilli and spices and cook for 2 minutes while stirring. Then add the onion and garlic and cook a further 2 minutes.

Next put in the tuna and stir, then add tomatoes, puree and Lone Star sauce and bring to the boil. After 2 minutes pile into the potato cases and top with sour cream and salsa.

Serves 4

Baked Potatoe With Tuna
Baked Potatoes with Tuna & Broccoli in Cheese Sauce"
1 can (6 ounces) of Tuna drained and chunked
2 medium baking potatoes (6-8 oz.each)
1 package (10 oz.) frozen broccoli in cheese sauce

 1 teaspoon chili powder
1/4 cup minced green onions, including tops
2 slices cooked, crumbled bacon


Wash and pierce potatoes; microwave on HIGH 8 minutes. Wrap in foil; let stand to finish cooking while preparing broccoli. Microwave vented pouch of broccoli on HIGH 5 minutes. In medium microwaveable bowl, combine tuna and chili powder. Gently stir in broccoli. Cover; heat on HIGH 1-1/2 more minutes or until heated through. Cut potatoes in half lengthwise. Top with broccoli-tuna mixture; sprinkle with onions and bacon.

Prep Time: 15 minutes

Tuna Steak Fry

2 tablespoons vegetable oil
1 tablespoon ginger root, grated
8 scallions, finely chopped
1 clove garlic, chopped
1/4 teaspoon tabasco sauce
1/4 cup water
4 tuna steaks, 3/4" thick
1/2 cup flour
1 tablespoon curry powder
Salt and pepper

Mix first 6 ingredients together and marinate steaks for at least 1 hour. Mix flour, curry powder, salt and pepper and dredge steaks in mixture. Place steaks in skillet with a little hot oil. Cook 3 to 4 minutes, turn them over and cook for another few minutes.

Serves: 4



height=251 Provencal Grilled Tuna Salad

Seafood Alternative: halibut, swordfish or shark

4 (5 to 6 oz.) tuna steaks, 3/4 to 1-inch thick
3 tablespoons white wine or broth
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon chopped fresh rosemary or 1/4 teaspoon dried
1/2 teaspoon black pepper
1/8 teaspoon salt
1 clove garlic, minced
6 cups packed torn salad greens
1 cup halved cherry tomatoes
vegetable cooking spray


Measure thickness of fish to determine cooking time; place in a glass dish. To make vinaigrette, combine wine and next 5 ingredients in a jar with tight fitting lid. Shake well. Pour 2 tablespoons over fish, add garlic and turn to coat. Marinate 15 to 30 minutes, turning once. Reserve remaining vinaigrette for salad dressing.

Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals. Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade.

Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.

Makes 4 servings



Pepper Seared Yellow Fin Tuna Filled with Virginia Goats' Cheese, Sundried Tomatoes, Shiitake Mushrooms, Fresh Basil and Garlic

4 tuna steaks (8 oz. each)
4 oz. Virginia goats' cheese
1 oz. sundried tomatoes
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, finely chopped and mixed with 3 tablespoons olive oil
11/2 oz. olive oil

 Pepper Seared Yellow Fin Tuna

In a hot saute pan, heat 1/2 ounce olive oil. Place the mushroom caps top side down in the hot pan. Sear until slightly crisp, turn and sear briefly. Remove from the heat and set aside.

Preheat oven to 400 degrees.

To assemble: Open butterflied tuna, place on the bottom flap in this order: 1 ounce goats' cheese, 1/4 ounce sundried tomato strips, 2 large shiitake mushrooms and 2 basil leaves. Brush the inside flap with the garlic oil. Close and grind black pepper on both sides. Set aside.

Heat a heavy gauge, oven-proof saute pan large enough to hold the four tuna steaks. When hot, add 1 ounce olive oil. Carefully place the stuffed tuna in the pan. Sear until brown. Turning over may be tricky. Try picking up the tuna with a spatula under the tuna and replace in the pan. Place in oven; bake 5 to 10 minutes or until done. Place on hot plates or platter and keep warm.

Makes 4 Servings