Tuna Canary Islands Style Recipes

TUNA, CANARY ISLANDS STYLE

From Hank Shaw's "Hunter-Angler-Gardener-Cook" blog. He says that he adapted this recipe from one in Penelope Casas' "Delicioso! The Regional Cooking of Spain."

Provided by FLKeysJen

Categories Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Tuna, Canary Islands Style image

Steps:

Slice the tuna into large chunks of about 2 inches across.
Toss the tuna chunks in a large bowl with some salt to coat and set aside.
Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 4 tablespoons of olive oil.
Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke.
Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. It could take a good 2-5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 3-5 minutes.
Serve hot or at room temperature, with tortillas, rice or crusty bread.

Ingredients

2 lbs tuna
2 roasted red peppers, coarsely chopped (1 16 oz. jar)
1 teaspoon sweet paprika
1 teaspoon spanish smoked paprika
salt and pepper, to taste
6 -8 chopped garlic cloves
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
1/3 cup olive oil
3/4 cup white wine
1 1/2 tablespoons sherry wine vinegar

TUNA CURRY IN A HURRY

A fast and easy tuna dish with a creamy curry sauce. Serve over rice pilaf.

Provided by sal

Categories Seafood Fish Tuna

Time 15m

Yield 4

Number Of Ingredients 7

Tuna Curry in a Hurry image

Steps:

Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 5.2 g, Cholesterol 50 mg, Fat 18.2 g, Fiber 0.5 g, Protein 10.3 g, SaturatedFat 11.2 g, Sodium 88.1 mg, Sugar 1.1 g

Ingredients

2 tablespoons butter
1 clove garlic, minced
⅓ cup chopped onion
⅓ cup chopped green bell pepper
1 (5 ounce) can tuna, drained and flaked
1 cup sour cream
1 teaspoon curry powder

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TUNA WITH RED PEPPER SAUCE RECIPE - BONITO RECIPE

WEB Sep 23, 2013 Categorized as: Featured, Fish, Recipe, Spanish. A recipe for tuna with red pepper sauce. Tuna, bonito or similar fish simmered in …
From honest-food.net
4.8/5 (6)
Total Time 35 mins
Category Main Course
Calories 605 per serving

Slice the bonito or tuna into chunks about 2 inches across. Be sure cut out the "blood line," the extremely dark band of meat running along the midline of each fillet; it is very, very strong-tasting. Toss the tuna chunks in a large bowl with some salt to coat and set aside.
Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 3 tablespoons of olive oil.
Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke. Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. You will want at least two of the four sides of each chunk to get a good sear. Take your time and do not crowd the pan -- place each chunk down by hand, otherwise they will all stick in a clump if you dump them in at once. You will know when to turn the fish when you can lift up most of each chunk with tongs. Try not to scrape the bottom of the saute pan with a spatula, as this defeats the purpose of getting a good sear on the fish. It could take a good 3 to 5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 5 minutes. Add salt and black pepper to taste and serve hot or at room temperature, with fingerling potatoes, rice or crusty bread.

Tuna Canary Islands Style Recipes

TUNA, CANARY ISLANDS STYLE

From Hank Shaw's "Hunter-Angler-Gardener-Cook" blog. He says that he adapted this recipe from one in Penelope Casas' "Delicioso! The Regional Cooking of Spain."

TUNA CURRY IN A HURRY

A fast and easy tuna dish with a creamy curry sauce. Serve over rice pilaf.

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