Article by Mama Jock
Grilled Tuna Sandwiches
Orange-Ginger Marinade:
2 TBSP. soy sauce
1 TBSP. sesame or vegetable oil
1 TBSP. orange juice
1 tsp. grated gingerroot or 1/2 tsp. ground ginger
Sandwiches:
4 tuna steaks
3 TBSP. mayonnaise
4 kaiser or sandwich buns
Lettuce leaves
1 large tomato, sliced
1/2 medium cucumber, thinly sliced
In an ungreased 8-inch square glass baking dish, mix all marinade ingredients; remove 1 TBSP. of marinade and reserve.
Add tuna to marinade; turn to coat. Cover and refrigerate at least 15 minutes but no longer than 2 hours.
Spray grill rack with cooking spray.
Heat coals or gas grill for direct heat.
Remove tuna from marinade; discard marinade.
Cover and grill tuna over medium heat for 10 minutes, turning once, until fish flakes easily with fork.
Mix reserved 1 TBSP. of marinade with the mayonnaise; spread on cut sides of buns.
Layer lettuce, tuna, tomato and cucumber in each bun.
Serves 4.
Sauteed Tuna Steaks with Garlic Sauce
2 large garlic cloves, minced
1 TBSP. olive oil
1 TBSP. balsamic vinegar
1/4 tsp. salt
1/8 tsp.black pepper
4 tuna steaks, 1-inch thick
1 1/2 tsp. chopped fresh parsley or basil
In a large heavy nonstick skillet, cook the garlic in 1 tsp. of the oil over very low heat, 30 to 60 seconds, stirring.
Immediately add the vinegar, 1/8 tsp. of the salt and half of the pepper.
Remove to a bowl and cover with tin foil to keep warm.
Season the fish with the remaining salt and pepper.
Heat the remaining oil in the same skillet over medium heat.
Add the fish and cook until browned on the first side, 4 to 5 minutes.
Turn and cook until the tuna is just opaque throughout, 3 to 4 minutes.
Serve topped with the garlic sauce and parsley or basil.
Serves 4.
Stir Fried Flounder Fillets with Scallions
1 lb. flounder fillets
1 TBSP. cornstarch
1 TBSP. light soy sauce
1 TBSP. sherry
1/4 tsp. salt
Dash of pepper
4 TBSP. vegetable oil
4 thin slices fresh ginger
3 scallions, cut into 2 inch strips
Master Sauce:
1 TBSP. light soy
2 TBSP. water
1/2 tsp. sugar
1 tsp. sesame oil
Cut fish into 1 inch cubes.
Place in a bowl and add cornstarch, light soy, sherry, salt and pepper.
Mix well and marinate 1 hour.
Cut the 4 slices of ginger into 1/8 inch strips.
Cut scallions into 2 inch lengths.
Combine all the ingredients for the master sauce into a bowl.
Heat 4 TBSP. of oil in a wok or frying pan over medium-high flame.
Add scallions and ginger, stir fry 1/2 minute.
Add the marinated fish and stir fry 4 minutes. Keep fish sizzling all the time. Add master sauce; stir 1/2 minute for sauce to thicken and simmer for 30 seconds more.
Serve immediately.
Serves 6.
Tuna Teriyaki Skewers with Pineapple
1/2 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
2 TBSP. minced garlic
2 TBSP. minced fresh ginger
1/4 cup minced green onions
2 TBSP. vegetable oil
Pinch chili pepper flakes
1 lb. tuna fillet, cut into 1 1/2-inch cubes
1 lb. fresh pineapple, cut into 1 1/2 cubes
2 green onions, cut into 1 inch segments
In a medium bowl, mix together the soy sauce, rice vinegar and brown sugar until the sugar is completely dissolved.
Add the ginger, green onions, pepper flakes and vegetable oil.
Place the cubes of tuna in the bowl, coat completely with the marinade.
Cover and refrigerate for 1 to 2 hours.
Remove tuna from marinade.
Place marinade in a small saucepan and bring to a boil; simmer for 10 minutes, set aside.
Thread tuna, pineapple and onion pieces on skewers.
If using a grill, use high direct heat.
Oil the grate.
Place skewers on grill.
Cover.
If using an oven broiler, keep broiling pan 6 inches from the element.
Turn after 2 to 4 minutes.
Baste with reserved marinade.
Cook for 2 to 4 minutes more, basting frequently until tuna is just barely cooked through.
Serves 4.