Party Size Barbecued Albacore Tuna With Shrimp Stuffing Recipes

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.

Steps:

• To prepare the heavy foil for cooking fish:.
• Butter one side of the foil along the area where the tuna will be placed for cooking.
• Lay one half of the pepper slices on the buttered foil.
• Lay citrus slices within the pepper-slice ring, (alternating, orange, lime, lemon, etc.); set prepared foil aside until ready to use.
• PREPARE THE TUNA.
• Place the albacore tuna onto its back; Prop it up if you have to, but it should be on its back until ready to cook.
• With a sharp chef's knife, make small incisions in the internal flesh, being careful not to puncture through the skin.
• Insert capers in the incisions, using all, but a few capers in your "measure".
• Pour all of the lime juice into the fish cavity; with your basting brush, paint the inside of the albacore tuna well with fresh lime juice, forcing the juice into the incisions.
• Set the tuna aside, on its back, to allow lime juice to penetrate the Tuna flesh, while you are preparing the stuffing.
• At this point, you should start your barbecue on HIGH SETTING. If you are accustomed to using a charcoal barbecue, then use plenty of coals, keeping them to one side when fish is set on the grill, in its foil pouch. (If using oven method, preheat to 350°F).
• PREPARE THE STUFFING.
• Melt one half of the butter in large skillet.
• Add 2 tbsp extra virgin olive oil to skillet.
• To the skillet: add chopped green onion, and saute lightly, to clarify; Remove onion and set aside.
• To the skillet: add chopped garlic and saute lightly, stirring all the while; Remove garlic and set aside.
• To the skillet: add chopped toasted bread, and stir until all of the butter has been absorbed. Remove bread and set aside in a large mixing bowl.
• To the skillet, add a little olive oil if needed, ouzo, fennel seed, dill, lemon basil, oregano, cooked onion, garlic.
• Mix well, to blend all flavours; stir continuously until all the oil has been absorbed; It will only take a minute or two.
• Remove from skillet and add to the cooked bread in the mixing bowl.
• Add well-beaten egg and chopped shrimp; mix well, blending all of the ingredients.
• Scoop stuffing mixture into the fish cavity, pack it well.
• Seal the opening with poultry needle and string and pat the tuna dry.
• Lay stuffed tuna carefully onto the peppers and citrus, buttered foil.
• With the remaining butter, slather the upper side of the fish body; place pepper and citrus slices on fish, along the fish's body, alternating with slices of orange, lime, lemon as you did with foil preparation; (slices of pepper surrounding citrus slices).
• Wrap fish, loosely, crimping and folding the foil ends (upward), up to keep in juices.
• At this point it is time to reduce the barbecue heat to LOW SETTING. For charcoal method, move your coals to one side, and cook with Lid on BBQ.
• Place foil package on barbecue -- Lower the lid and allow to cook, for 10-12 minutes per pound.
• During last 10 minutes of cooking, open foil bag, and continue cooking, with lid open, basting frequently with accumulated juices.
• Sprinkle the remaining capers over the cooked tuna.
• Serve with sides of your choosing, and plenty of dry white wine; once again, of your choosing.
• Serves 10-12 people, comfortably.
• Times: Prep time - 40 minutes, includes cutting, chopping, preparation of Albacore Tuna.
• Cook time -1-1/2 - 2 hours.

Steps:

• Cut two sheets of heavy-duty foil paper 12" x 18".
• Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
• Spray each piece of foil paper with nonstick spray or lightly oil.
• Center one fish fillet on each sheet of foil paper.
• Divide green onions and top each fillet.
• Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
• Sprinkle both packets of fillets and veggies with seasonings to taste.
• Top each packet with bits of butter.
• Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
• Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
• Drizzle with lemon juice or serve lemon wedges on the side.

Steps:

• This can be done both in the oven or on the grill. My BH and I prefer it on the grill.
• Preheat oven to 350º (if using oven).
• Rub fish inside and out with salt. Set aside.
• Sauté onion and celery in 2 tablespoons butter until soft. Add bacon, bread crumbs, egg, shrimp, salt & pepper; mix well.
• Stuff fish; close with turkey thread, turkey picks, or toothpicks. Place in baking pan and brush with 2 tablespoons melted butter. Bake 40 minutes.
• If using the grill, I still recommend brushing with butter, and grill 20-25 minutes turning about 4 times as not to break the fish up. Remove picks and enjoy!

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.