Are you seeking for a healthy menu dinner? You may consider about put the fish inside your pot! Meaty tuna steaks and fillets cook quickly on the grill or stovetop, and the subtle flavor can be enhanced by a variety of sauces and seasonings. High-quality ahi tuna is also delicious eaten raw in thin slices or as part of sushi rolls.
Nicoise Tuna Salad With Dijon Dressing
Using fresh tuna fillets instead of canned fish is a great way to upgrade a bistro-style Nicoise salad. The grilled fish mingles with boiled new potatoes, crisp-tender green beans, fresh spinach leaves, hard-cooked eggs, red onion, and chopped olives. The homemade Dijon-vinaigrette dressing is incredibly easy and the perfect finishing touch.
In less than 30 minutes, you can cook restaurant-style tuna teriyaki at home. It requires only a handful of ingredients, so it’s a great choice for a weeknight dinner. Fresh tuna steaks are pan-sautéed on your stovetop and glazed with a delicious teriyaki sauce (but you could use store-bought in a pinch).
Move over, salmon gravlax. High-quality fresh tuna becomes luscious and smooth when cured in vodka for 12 to 24 hours in the fridge. Serve it as a party appetizer alongside cream cheese, rye bread, and horseradish to impress guests at a brunch or holiday gathering.
This tuna tartare recipe sticks closely to a traditional version. It lacks the really bold flavors, which allows the fresh tuna to sing with the other ingredients while adding subtle back notes and texture. Be sure to use fresh sushi-grade tuna for this dish.
Ginger Soy Braised Tuna
Enjoy home-style Japanese cooking with this recipe for braised fresh tuna. Pouring boiling hot water over the raw fish before braising it is the traditional way to clean tuna and prevent fishy cooking aromas. The cubed fish then cooks for about an hour in a simmering liquid of ginger, ginger ale, soy sauce, sake, and rice wine so it absorbs all the fantastic flavors.
Olive Oil-Poached Albacore Tuna
Poaching tuna in olive oil is a chef-favorite way to slowly cook this meaty fish. It produces a satisfying texture that is similar to tapas-quality canned tuna while amplifying its great taste. Garlic, black peppercorns, citrus zest, bay leaf, and chile pepper are added to the poaching oil for a delicate lift of flavor.
Whether you’re cutting back on meat or just craving a lighter dinner, it’s a good time to put fresh tuna on the menu. Make your own outstanding tuna dishes. Just follow your palate, garnish it as gorgeous as five stars restaurant.