Reader favorites: Tuna

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We want you to share your favorite tuna recipes for our March 24 Recipe Box.

Just post your recipe in the comments, and you’ll be entered in our weekly cookbook drawing. Please be sure to include the number of servings in your recipe.

Don’t forget to send us your favorite recipes using Chinese noodles for March 17.

Categories: Reader favorites

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2 Responses

  1. Eileen Fischer says:

    From Rosalie G. Thorn of New Milford:
    Tuna Swirl
    Serves 5-6
    For tuna salad:
    1 can tuna
    1 tablespoon grated onion
    1/2 cup diced celery
    1 teaspoon lemon juice
    1/3 cup mayonnaise
    For dough:
    1 1/3 cup flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup vegetable oil
    1/2 cup milk
    In a bowl mix together ingredients for the tuna salad. Set aside. For the dough, mix flour, baking powder and salt in a bowl. Stir together oil and milk, then add to flour mixture. Stir with fork until ball forms. Roll out between two sheets of waxed paper to about 9- x 12-inches. Spread with tuna mixture. Roll up jelly-roll fashion. Place seam side down on baking sheet.
    Put in 450-degree oven for 20 minutes. Serve with a sauce made with cheddar cheese soup.

    From Mary Ann Arlio of Trumbull:
    Tuna Steaks
    Serves 2
    2 tuna steaks, about 1/4 pound each
    1 tablespoon soy sauce
    1 tablespoon rice wine vinegar
    1/8 teaspoon ground ginger
    1 tablespoon whipped butter
    1/2 teaspoon powdered mustard
    Place tuna steaks in a shallow dish. In a bowl combine soy sauce, vinegar and ginger. Pour over tuna. Let stand 5 minutes. Turn. Let stand another 5 minutes. In a cup combine 2 teaspoons butter and mustard. Refrigerate. In a nonstick skillet melt remaining butter; add tuna. Cook over medium high heat for 2 minutes. Turn. Drizzle with marinade and cook 2 more minutes. Transfer to plate and put half of the refrigerated butter mixture on top of each steak. Serve.

    From Mary Ann Arlio of Trumbull:
    Seared Tuna with Tomatoes
    Serves 4
    5 tablespoons olive oil
    1 1/2 pounds tuna (1-inch thick) cut into 1-inch chunks
    Coarse salt
    Freshly ground pepper
    1 cup chopped onion
    2 cups cherry tomatoes, cut in half
    1/2 cup dry white wine
    3 sprigs basil, roughly chopped
    In a 12-inch skillet heat 1 1/2 tablespoons oil over medium-high heat. Season tuna with salt and pepper to taste. Arrange half the tuna in a single layer in pan to cook. Turning only once, cook about 1 1/2 minutes per side. Transfer to plate; cover. Repeat with remaining tuna, adding another 1 1/2 tablespoons oil. Take out of pan and add to plate. Cover. Wipe out skillet. Add remaining 2 tablespoons oil, add onion and cook 5 minutes, turning. Add tomatoes and wine. Simmer, turning, for 2 minutes. Cook at a simmer until sauce thickens, about 5 minutes. Add basil. Season with salt and pepper to taste. Spoon sauce over tuna and serve.

  2. Eileen Fischer says:

    From Sue Glick of Stratford:

    Tuscan Tuna and White Bean Salad
    Serves 2
    1 (15-ounce) can drained white beans
    1 (6-ounce) can drained tuna in water
    4 sun-dried tomatoes in oil, drained & chopped fine
    2 tablespoons minced red onion
    1/2 cup extra-virgin olive oil
    1 tablespoon fresh lemon juice
    Salt and pepper, to taste
    Optional additions: basil, anchovies, roasted red peppers, pitted olives
    In a large serving bowl, combine together the beans, tuna, tomatoes and red onion. Pour over olive oil and toss carefully as to not break up beans. Add the lemon juice, salt and pepper; toss again gently. Serve chilled. Enjoy with some crusty bread.

    From Sue Glick of Stratford:
    Seared Tuna in Olive Sauce
    Serves 6
    The sauce:
    2 tablespoons extra-virgin olive oil
    2 ounces pitted and chopped green or black olives
    2 teaspoons drained capers
    1 teaspoon minced garlic
    Mix together in a small bowl and set aside.
    The fish:
    2 pounds fresh tuna steaks, about 1/2-inch thick
    Pepper, to taste
    2 tablespoons canola oil
    Season the tuna steaks with pepper. In a large pan over high heat, heat the canola oil. Add the tuna and sear about 1 to 2 minutes. Gently turn and sear other side another 1 to 2 minutes. Place on serving plates and spoon sauce over fish.