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Tuna Fishing Charters
Recipes for Tuna Dishes
Experience the thrills aboard an
exciting Tuna
fishing charter with Big Fish Charters, headquartered in Marshfield, MA.
Find excellent fishing conditions on the East Coast - Reserve your spot
aboard a Cape Cod
fishing charter today!
These delicious Tuna recipes are courtesy of the
Food Network.
Succulent Tuna Steaks
2 (2-inch thick)
tuna steaks (about 1 pound each)
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 garlic clove, peeled
2 cups fresh basil leaves
1/4 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup - 3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons lemon juice
Preheat grill to 400 degrees F.
Wash and pat dry the tuna steaks. Season with salt and pepper and brush both
sides with olive oil. Place tuna on hot grill and sear each side for 2
minutes for rare. If you prefer well done, cook the tuna an additional 2 to
3 minutes per side. Remove from skillet and let it rest.
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts,
salt, and pepper. Pulse until finely chopped. With the blender still
running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth
consistency, adding more oil if necessary. Transfer to a bowl and stir in
1/2 cup Parmesan.
Slice the tuna across the grain and on a bias into 1/2-inch thick
slices. Place the slices on a serving plate and drizzle with lemon juice.
Sauce tuna with pesto.
Recipe courtesy of Giada De Laurentiis
Old Bay Grilled Lime Tuna Steak -
NEW RECIPE!
Enjoy fresh, grilled tuna marinated with the refreshing flavor of lime and
OLD BAY Seasoning.
1/4 cup olive oil
4 teaspoons OLD BAY® Seasoning
2 limes, juiced
2 teaspoons McCormick® Cilantro Leaves
1 pound tuna steaks
1. Mix first 4 ingredients in small bowl. Place tuna in large re-sealable
plastic bag or glass dish. Add marinade; turn to coat well.
2. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining
marinade.
3. Grill over medium heat 5 to 6 minutes per side or until desired doneness.Sautéed Tuna with Oriental Dipping Sauce and Orange-Cilantro Slaw
Slaw:
2 1/4 cups julienned Napa cabbage
1/3 cup shredded carrots
1/3 cup julienned yellow bell peppers
1/4 cup julienned red onions
2 medium oranges, peeled and segmented
2 tablespoons chopped fresh cilantro leaves
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
Salt and freshly ground black pepper
Tuna:
2 pounds tuna loin, sliced 1/2-inch thick
1 tablespoon sake
1 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoons mirin
1 tablespoon peanut oil
Dipping Sauce:
1/2 cup sake
3 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon black sesame seeds
1 tablespoon chopped cilantro leaves
2 cloves garlic, chopped
1 (1/2-inch) piece fresh ginger, peeled and chopped
Combine cabbage, carrots, bell peppers, onions, orange segments, and cilantro in a bowl. Drizzle rice wine vinegar, and sesame oil over the salad. Season with salt and freshly ground black pepper, to taste, and toss to combine well. Set salad aside for 15 minutes before serving.
Place tuna in 1 layer in a shallow dish or container. Stir together sake, lime juice, soy sauce, and mirin. Pour sake mixture over the fish and allow fish to marinate at room temperature for 10 minutes.
For the dipping sauce, combine all dipping sauce ingredients in a bowl and whisk to combine, set aside.
Remove fish from the marinade and pat dry. Discard marinade. Season tuna on both sides with salt and pepper. Heat peanut oil in a large skillet over medium-high heat, until hot, but not smoking. Add tuna fillets, cook, turning once, until seared but still rare inside, about 20 seconds per side, (For more well-done tuna, cook up to a minute per side, if desried). Transfer to serving plates.
Top each serving with 1/2 cup of the slaw. Drizzle a small amount of dipping sauce around each plate (or serve on the side in small bowls for dipping) and serve immediately.
Recipe courtesy of Emeril Lagasse
MAKE YOUR
TUNA FISHING
TRIP
RESERVATIONS TODAY!
SPECIAL - $1,495.00 for up to 6
people
($250.00 each for 6 people)
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