Party Size Barbecued Albacore Tuna With Shrimp Stuffing Recipes

TUNA STEAKS WITH CREAMY SHRIMP SAUCE

Steps:

• Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
• Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.
• In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.
• Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes.

PARTY-SIZE BARBECUED ALBACORE (TUNA) WITH SHRIMP STUFFING

Steps:

• To prepare the heavy foil for cooking fish:.
• Butter one side of the foil along the area where the tuna will be placed for cooking.
• Lay one half of the pepper slices on the buttered foil.
• Lay citrus slices within the pepper-slice ring, (alternating, orange, lime, lemon, etc.); set prepared foil aside until ready to use.
• PREPARE THE TUNA.
• Place the albacore tuna onto its back; Prop it up if you have to, but it should be on its back until ready to cook.
• With a sharp chef's knife, make small incisions in the internal flesh, being careful not to puncture through the skin.
• Insert capers in the incisions, using all, but a few capers in your "measure".
• Pour all of the lime juice into the fish cavity; with your basting brush, paint the inside of the albacore tuna well with fresh lime juice, forcing the juice into the incisions.
• Set the tuna aside, on its back, to allow lime juice to penetrate the Tuna flesh, while you are preparing the stuffing.
• At this point, you should start your barbecue on HIGH SETTING. If you are accustomed to using a charcoal barbecue, then use plenty of coals, keeping them to one side when fish is set on the grill, in its foil pouch. (If using oven method, preheat to 350°F).
• PREPARE THE STUFFING.
• Melt one half of the butter in large skillet.
• Add 2 tbsp extra virgin olive oil to skillet.
• To the skillet: add chopped green onion, and saute lightly, to clarify; Remove onion and set aside.
• To the skillet: add chopped garlic and saute lightly, stirring all the while; Remove garlic and set aside.
• To the skillet: add chopped toasted bread, and stir until all of the butter has been absorbed. Remove bread and set aside in a large mixing bowl.
• To the skillet, add a little olive oil if needed, ouzo, fennel seed, dill, lemon basil, oregano, cooked onion, garlic.
• Mix well, to blend all flavours; stir continuously until all the oil has been absorbed; It will only take a minute or two.
• Remove from skillet and add to the cooked bread in the mixing bowl.
• Add well-beaten egg and chopped shrimp; mix well, blending all of the ingredients.
• Scoop stuffing mixture into the fish cavity, pack it well.
• Seal the opening with poultry needle and string and pat the tuna dry.
• Lay stuffed tuna carefully onto the peppers and citrus, buttered foil.
• With the remaining butter, slather the upper side of the fish body; place pepper and citrus slices on fish, along the fish's body, alternating with slices of orange, lime, lemon as you did with foil preparation; (slices of pepper surrounding citrus slices).
• Wrap fish, loosely, crimping and folding the foil ends (upward), up to keep in juices.
• At this point it is time to reduce the barbecue heat to LOW SETTING. For charcoal method, move your coals to one side, and cook with Lid on BBQ.
• Place foil package on barbecue -- Lower the lid and allow to cook, for 10-12 minutes per pound.
• During last 10 minutes of cooking, open foil bag, and continue cooking, with lid open, basting frequently with accumulated juices.
• Sprinkle the remaining capers over the cooked tuna.
• Serve with sides of your choosing, and plenty of dry white wine; once again, of your choosing.
• Serves 10-12 people, comfortably.
• Times: Prep time - 40 minutes, includes cutting, chopping, preparation of Albacore Tuna.
• Cook time -1-1/2 - 2 hours.

SEARED TUNA ASIAN BBQ SAUCE

Steps:

• ===Asian BBQ Sauce.
• Mix all ingredients.
• ===Albacore.
• Thaw tuna loin completely in refrigerator and let come to room temperature before cooking. Sprinkle salt and pepper on the fish and press it in with the hands.
• Heat 3 Tbl grapeseed oil in a nonstick skillet over high heat until hot but not smoking.
• Place the tuna in the hot oil and sear on each side to desired doneness. (Check the ends or slice through the middle to check doneness.).
• Remove the tuna loin to a heated platter and slice into 1/2 or 1-inch slices as desired.
• Serve with the sauce, accompanied with rice and sautéed greens.

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE

Steps:

• Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
• Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
• Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.