Thetis Queen Albacore Tuna Tacones With Spicy Spot P Recipes

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"THETIS QUEEN" ALBACORE TUNA TACONES WITH SPICY SPOT P



Tacones are a taco-cone or a tortilla handroll. I am newly addicted to this meal! The recipe comes from a Victoria restaurant. It is wonderful! http://www.redfish-bluefish.com/

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 45m

Yield 10 tacones, 10 serving(s)

Number Of Ingredients 12

5 (12 inch) flour tortillas
9 -10 ounces tuna, loin troll caught
1 small head of cabbage, thinly shredded
1/2 cup pumpkin seeds, roasted and ground
2 thinly sliced red onions (that have been soaked in 4 ounces of lemon juice and 4 ounces of mirin for 2 hours)
1/2 ounce pea shoots
1 tablespoon sea salt
1 tablespoon fresh cracked black pepper
1 tablespoon toasted coriander powder
1/2 tablespoon toasted ground cumin
4 ounces olive oil
1 cup spicy mayonnaise

Steps:

  • Lightly oil one side of each tortilla.
  • Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately) and one quarter of the spice mix.
  • Oil the tuna loin and season with remaining spice mix.
  • In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
  • In large very hot pan or very hot BBQ, lightly grill tortillas.
  • Line grilled tortillas up evenly and slice in half.
  • Position semi circles of tortilla with straight side on a forty five degree angle.
  • Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
  • Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
  • Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
  • - Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.

Nutrition Facts : Calories 426.6, Fat 27.1, SaturatedFat 4.5, Cholesterol 15.8, Sodium 1157.9, Carbohydrate 35.3, Fiber 3.7, Sugar 5.9, Protein 12.7

TUNA CEVICHE OR TARTARE WITH AVOCADO



Tuna Ceviche or Tartare With Avocado image

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Categories     appetizer

Time 30m

Yield Serves four to six

Number Of Ingredients 12

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Steps:

  • Prepare the tuna and refrigerate while you prepare the remaining ingredients.
  • Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
  • In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
  • Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
  • Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE



Grilled or Pan-Cooked Albacore With Soy/Mirin Marinade image

If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.

Provided by Martha Rose Shulman

Time 2h45m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup low-sodium soy sauce
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon seasoned rice vinegar
1 tablespoon minced or grated fresh ginger
1 teaspoon sugar
1 tablespoon plus 1 teaspoon dark sesame oil
1 1/2 pounds albacore steaks

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.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams

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