AHI TUNA
Steps:
- Preheat grill.
- Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.
- Place directly on hot grill for 1 minute or until desired doneness.
AHI TUNA FISH SOUP
This fish soup is SO SIMPLE, DELICIOUS, and amazingly HEALTHY for you! You can make it with things you probably already have in your fridge and is great served with a cup of rice! Try it with frozen albacore tuna too! Feel free to use any vegetables you want, as well as other types of thick steak fish such as albacore tuna. I buy my frozen fish for soups at Trader Joe's which are both affordable and very fresh!
Provided by Cameron's Girl
Categories Seafood Soup
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Put water in a pot; add long beans, chayote, ginger, and green onion. Bring the water to a boil, place a lid on the pot, and reduce heat to medium. Continue cooking until the vegetables are tender, about 8 minutes.
- Gently drop tuna steaks into the water; add bok choy and tomato. Return cover to pot, reduce heat to low, and cook until the tuna is cooked through, about 20 minutes. Remove pot from heat; cool 5 minutes before serving.
Nutrition Facts : Calories 674.6 calories, Carbohydrate 88.6 g, Cholesterol 77.1 mg, Fat 4.3 g, Fiber 19.9 g, Protein 75.9 g, SaturatedFat 1 g, Sodium 398.4 mg, Sugar 9.2 g
AHI TUNA WITH VEGETABLE STIR-FRY
I've had this recipe at the Canoe House Restaurant and it is wonderful. Here's a little bit about the dish and the restaurant. At the Mauna Lani Bay Hotel on Hawaii's Kohala coast, CanoeHouse chef Pat Saito uses ono steaks (a type of mackerel) for this dish. Ahi tuna, which is easier to find, makes a good substitute. Saito serves the fish with wasabi-laced mashed potatoes.
Provided by lazyme
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
- Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
- Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
- Season to taste with salt and pepper.
- Transfer vegetable mixture to medium bowl.
- To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
- Boil until sauce thickens, whisking occasionally, about 3 minutes.
- Season with salt and pepper.
- Keep warm.
- Sprinkle tuna with salt and pepper.
- Heat remaining 3 tablespoons oil in another large skillet over high heat.
- Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
- Transfer to small baking sheet.
- Repeat with remaining tuna.
- Divide vegetables among 6 plates.
- Top with tuna.
- Ladle sauce around tuna.
- Sprinkle with sesame seeds, if desired.
Nutrition Facts : Calories 476.3, Fat 29, SaturatedFat 8.9, Cholesterol 85.8, Sodium 1002.9, Carbohydrate 10.6, Fiber 2.3, Sugar 3.6, Protein 42.4
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