Tuna Recipies Recepies

Atun de Escabeche

• 3 pounds fresh tuna (cut into large chunks)
• 2 small onions (cut into chunks)
• 1 cup salt
• 1/2 cup olive oil
• 6 garlic cloves, crushed

Dissolve salt into 2 quarts of water. Chill this brine, and soak tuna in it for one hour. The meat will whiten as the blood is leached out. Remove fish and quickly wash. Place tuna, garlic, onions and olive oil in a kettle with enough water to cover. Bring to a boil, then reduce heat and poach with the lid on for about 45 minutes, or until the fish flakes with a fork. Arrange chunks of tuna on a serving platter and refrigerate for 24 hours. When ready to serve pour on the dressing. Serves 6 to 8.

Barbecued Tuna Steaks

• 2 pounds tuna steak
• 1/4 cup brandy or dry vermouth
• 1/4 cup melted butter
• 1/4 cup lemon juice
• 3 tbsp chopped chives
• 1 tsp soy sauce
• 1/8 tsp garlic salt
• pepper to taste
• 1/2 tsp marjoram

Mix together all ingredients except tuna steak and marinate the fish in the mixture for at least 1 hour before cooking. Turn the fish occasionally and be sure all surfaces are covered by the sauce. Place fish in well-greased grill and barbecue 4 to 6 inches above cooking coals until both sides are nicely browned (3 to 6 minutes to a side) and fish flakes easily when tested with a fork. While cooking, baste with any sauce left in the marinating dish. Serves 4.