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.
Worldwide wild harvest.
.8 g saturated fat
53 g protein
104 mg cholesterol
84 mg sodium
Best cooked rare.
- 1 lbs yellowfin sushi grade tuna
- 1 small clove garlic minced
- 1 tbsp virgin olive oil
- 1 tbsp sesame oil
- 1 tbsp freshley chopped basil
- 1 celery stalk peeled (remove strings), minced
- 3/4 tsp minced ginger
- 1/2 tsp salt
- 1/4 tsp fresh ground black pepper
- 2 tbsp powdered wasabi
- 1 tsp lemon juice
- 1/2 tsp lime juice
- 1/2 tsp soy sauce
- 1/2 tsp ground coriander
- 1/2 cup mayonnaise
- 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. Serves two.
- Combine first three ingredients.
- Let stand for ten minutes.
- Mix remaining ingredients.
- Refrigerate until ready to serve.
Quick Seared Tuna
- 1 lbs yellowfin tuna
- sesame seeds
- 1 tbsp sesame oil
- 1 tbsp 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 the center.
- Serve immediatley. Serves two.