Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
1.
Pour boiling water over Buri and drain.
Peel daikon and cut into rounds.
2.
Put gingeroot in 3 cups of water along with the Buri and Daikon.
Add all seasonings.
Simmer on low heat until daikon is softened.
3.
Try to get the tuna as rare as possible.
I know it sounds alittle sick for you people with a weak stocmach, but it is a lot better texture then all the way cooked Tuna.
This applies to salmon too.
br>Cover one side of tuna completely with sesame seeds and
sed for other recipes as well.
Put tuna in a freezer
Tuna tostada tacos #recipes ingredients: 1 cup of peas
auce onto plates, and place yellowtail fillets onto sauce.
Cook macaroni as directed for recipes; cook onion in butter. Stir in flour and season.
Slowly add milk; cook over low heat until thick.
Mix sour cream, tuna and mushrooms; sprinkle with Parmesan cheese.
Cook at 375\u00b0 for 1/2 hour.
Melt margarine in large skillet on medium-high heat.
Add onion, cook and stir until tender, but not browned.
Stir in tuna, Minute rice and parsley.
Cover.
Remove from heat.
Let stand 5 minutes.
Garnish with almonds, if desired.
Makes 4 to 6 servings. Recipes can be doubled.
some traditional recipes use ketchup which can be
o taste.
For the tuna, dry-fry the rice in
Place tuna in a bowl, cutting it
Take the four tuna fillets and wrap two pieces
make 16 cuts in the tuna, then press 16 slices of
eserve.
Take the tuna out of the fridge. Working
aste.
Lightly dust the tuna with the seasoned flour. In
Coat tuna with no stick cooking spray. Heat medium skillet on high heat. Cook tuna for 45 seconds each side. Transfer tuna to a plate; cover.
Boil, steam or microwave potatoes until tender; drain. Boil, steam or microwave green beans until tender; drain.
Chop tuna, potatoes and beans into fine dice. Combine oil, vinegar, mustard, anchovies, capers, cheese and parsley in medium bowl. Add tuna, potatoes, beans, tomato and egg whites; mix gently.
Divide nicoise mixture into pastry shells. Sprinkle with egg yolk. Serve immediately.
Combine 1/4 mixture with tuna, tossing to coat. Cover and
ip top bag.
Add tuna to the bag and chill
Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
Heat half the reserved tuna oil in a large skillet