These large members of the mackerel family roam the world’s seas. Of the thirteen species of tuna, four are the most important: Albacore, the familiar canned tuna, Bluefin, also canned and used for sashimi, Yellowfin, lighter in taste and color than bluefin, and Bigeye. Japan is by far the world’s largest consumer of tuna (raw), with America coming in second, (but eating our tuna canned).
The last two decades have seen the introduction of fresh tuna to American’s tables — fresh tuna is no longer just an exotic delicacy. Yellowfin Tuna, the most abundant of the tuna species, is the mildest and most versatile. Top quality Yellowfin can be simply eaten raw as sashimi, rolled as sushi, or quickly pan seared like a fine steak.
- 1 pound Yellowfin sushi grade tuna
- 1 small clove garlic, minced
- 1 tablespoon virgin olive oil
- 1 tablespoon sesame oil
- 1 tablespoon fresh chopped basil
- 1 celery stalk, peeled (remove strings) minced
- ¾ teaspoon minced ginger
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Cut tuna into ¼ inch chunks with a very sharp knife, trimming away any dark sections. Coarsely chop by hand until it begins to hold together. Place in chilled bowl. Add other ingredients and mix well. Form into four patties. Chill well. In non stick skillet cook 2-3 minutes each side. Serve with wasabi mayonnaise.
- 2 tablespoons powdered wasabi
- 1 teaspoon lemon juice
- 1 teaspoon lime juice
- ½ teaspoon soy sauce
- ½ teaspoon ground coriander
- ½ cup mayonnaise
Combine first three ingredients. Let stand for ten minutes. Mix remaining ingredients. Refrigerate until ready to serve.
Quick Seared Tuna
- 1 pound Yellowfin tuna
- Sesame seeds
- 1 tablespoon Sesame oil
- 1 tablespoon Teriyaki sauce
Mix oil and teriyaki in bowl. Lightly dip tuna in mixture. Sprinkle with sesame seeds. In hot skillet, pan sear 1-2 minutes each side, keeping rare in center. Serve immediately. Serves two.
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