Yellowfin Tuna - Great Appetizer

In Hawaii, shibi is another name for yellowfin tuna. The yellowfin gains its name because the soft dorsal and anal fins and finlets are bright yellow in color. The dorsal and anal fins lengthen with age. Yellowfin range from the ocean surface to depths below 100 fathoms.

Caught year-round in Hawaii's waters, yellowfin tuna is usually most abundant during the summer season (May-September). Yellowfin's flesh tends to be firmer than that of bigeye tuna..
Yellowfin tuna is widely used as raw fish dishes, especially sashimi. This fish is also excellent for grilling and has become very popular in "blackened" fish preparations featured in Cajun cuisine. With its mild flavor and firm texture, yellowfin adapts well to numerous applications.
Poke is a traditional Hawaiian Seafood preparation, most easily described as a marinated sashimi. Made with Ahi (A general Hawaiian description of most tuna species), the recipe features Yellowfin Tuna (In Hawaiian "Shibi"). This is a great recipe with a multitude of flavors for your next potluck or holiday party. Add fresh chopped seaweed (Nori) if available.
Ingredients:
2lbs Yellowfin (Shibi) Tuna Steaks, cubed
1 cup soy sauce
3/4 cup chopped green onions
1 cup diced yellow onion
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper (optional)
8oz Nori (Seaweed) (optional)
1 teaspoon wasabi powder
Prep Time (20 Minutes):
Cube 2lbs of Shibi Steaks place in refrigerator in a bowl
In a medium size non-reactive bowl (Glass), combine soy sauce, green onions, yellow onions, sesame oil, sesame seeds, chili pepper, and wasabi powder; mix well.
1 to 2 hours prior to serving, mix the marinade with the Shibi cubes & refrigerate until serving.
Plating:
Remove the Poke from the refrigerator & add toothpicks or cocktail picks.
Serve in the chilled mixing bowl.

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Quick Canned Seafood

One easy way to increase the amount of omega-3 fats in your diet is to eat canned fish two or three times a week. The richest sources of omega 3's in seafood are the fatty fish that live in cold, deep water. Tuna, salmon, sardines, herring, mackerel and anchovies are all in this category. Canned clams, crabmeat, squid or shrimp contribute smaller amounts of omega-3's.

Water-packed tuna or salmon can be added to salads or eaten just as they come from the can. Sardines packed in mustard sauce or tomato sauce make tasty snacks. If you want to buy fish packed in oil, make sure it's olive oil or canola oil, which are monounsaturated oils. The other oils commonly used, such as soybean oil and cottonseed oil, are high in omega-6's.
The amount of fat in tuna varies from fish to fish, and the packer must measure and label each batch to reflect the actual fat content. That's why you may find two cans of the exact same brand and style of water-packed tuna, one with 1 gram of fat per serving and another with 5 grams per serving. This is one time that more is better; the fattiest tuna contains the most omega-3's.
Tuna and salmon are now widely available in convenient foil packages. Take advantage of the array of flavors and seasonings to add new interest to your salads and quick meals.
Here are two easy recipes to get you started.

Salade Nicoise
For the dressing:
1/4 cup white wine
1/4 cup rice vinegar
1 clove garlic, minced
Juice of one lemon
1 tablespoon Dijon mustard
For the salad:
1 can butter beans or white beans, drained
1 7-ounce pouch white tuna (or a 6-ounce can, drained)
1 small head romaine, in bite-size pieces
1 red bell pepper, cut in strips
1 cucumber, halved lengthwise, then cut in thin slices
10 baby carrots, quartered lengthwise
1/4 head cauliflower, broken into small florets
1 box grape or cherry tomatoes, halved if large
1/4 cup sliced black olives
1/4 cup chopped Italian parsley (optional)
Combine the dressing ingredients. Mix the dressing with the beans and tuna and set aside to marinate while preparing the remaining ingredients. Then toss everything together in a glass serving bowl.
4-6 servings
California Tuna Salad
1 7-ounce pouch white tuna (or a 6-ounce can, drained)
1 16 ounce can kidney beans, drained and rinsed
3 oranges, peeled, halved and cut into 1/4" slices
4 green onions, sliced (white part)
1/4 cup Italian dressing, yogurt or mayonnaise
Juice and grated peel of 1 lime
2 tablespoons chopped cilantro (fresh coriander)
1/2 teaspoon chili powder
1 teaspoon whole cumin seeds (optional)
Freshly ground black pepper to taste
Romaine lettuce leaves (optional)
Combine the tuna, beans, oranges and onions in a bowl. Mix the remaining ingredients, pour over the salad and toss. Serve on lettuce leaves if desired.
4 servings

For more healthful recipes visit http://www.drmirkin.com/recipes/recipeListType.html
Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com
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Eating Delicious Tuna

Believe it or not, the Spanish, French, and Italians are very fond of canned tuna. However, they like solid chunks of tuna packed in olive oil. I know that everyone seems to be watching their fat intake, but the water packed tuna seems to disintegrates into mushy little shards in the can. Olive oil preserves and even adds greater nuance to the flavor as it ages.

The tuna is caught, quickly killed, gutted, and either processed, or flash frozen for later processing. At the packing plant it is then butchered, cooked in either water, olive oil, or both, and then packed with olive oil in cans or jars. A number of small fisherman/packers in California and the Pacific Northwest have recently begun to follow this Mediterranean practice with great success.
Four tuna species make up the bulk of canned tuna offerings. The most prevalent and least costly are the yellow fin and the big eye, two species that resemble one another in the water, in the can, and on the plate. The yellow fin is the more plentiful of the two, and it is mainly taken off the coast of Spain, The Azores, and in the Western Mediterranean. The big eye sometimes swims along with its look-alike cousin the yellow fin. However, it tends to dive deeper, and so it has a higher fat content resulting in a slightly richer tasting fish. When cooked yellow fin meat tends to have a very light yellow to light brown color. The meat is quite firm, and while rich in flavor it is not overpoweringly "fishy." The big eye has similar characteristics in the can, but usually leans to light brown in color. Because it is often difficult to tell them apart, they are both processed together, and sold simply as "Tuna," "Atun Claro" in Spain and "Tonno" in Italy.
The prized catch for Atlantic fishing boats is the albacore tuna, or "Bonito del Norte" as they call it in Spain. The prime ground for this delicious fish with the pale white meat is off Spain's north coast. Its firm white meat is cooked in water and packed in oil. While much of it is put in cans, larger fillets are often packed in clear glass jars that have a greater eye appeal than the most colorful labels. Albacore has the most delicate flavor of all the canned tunas.
A number of Pacific Northwest fishermen have recently begun packing some of their catch in olive oil with a twist on the European procedures - their other option is packing au natural and just relying on the juices thrown off by the fish during cooking. The Europeans cook the tuna first and then pack it in olive oil, usually second press oil. Here in the Pacific Northwest they pack the raw tuna with extra virgin olive oil and then cook it in the can. Cooking it in the can locks in all the natural liquids present in the tuna and this means more tuna flavor. Starting out with extra virgin olive oil also means more flavor in the can - the oil/liquid in the can is so unbelievably flavorful that you won't want to pour it off into the sink. It makes the perfect base for a salad dressing. The result is an Albacore tuna that tastes meatier than the European counterparts.
What is my favorite tuna? Like most high quality ingredients that have a range of flavor and texture, it depends on what I'm going to do with the tuna. If I just have time to pop open a can and eat it all by its lonesome, I would go for a smallish can of Bonito del Norte or Papa George's Albacore in California Olive Oil so that I could savor the lighter flavors. A small can would also work as a part of a salad for one. If I was entertaining and wanted a spectacular presentation, larger Bonito del Norte loin pieces would create a memorable Salad Niçoise. The flavor of this fish also goes very well with salad greens and light vinaigrettes. For dishes that have any heat applied I would use the Atun from As do Mar. The darker meat and more robust flavor of this fish is also perfect for a Mediterranean style tuna sandwich: a half a can of Atun thoroughly flaked in a bowl with its oil and maybe a light squeeze of lemon, two slices of rustic bread, generously doused with some extra virgin olive oil, and some fresh arugula leaves.
For more information about buying canned tuna visit the ChefShop.com tuna aisle. For more tuna recipes and serving suggestions, go to ChefShop.com's recipe archive page and search on "tuna".

Eliza Ward is the co-founder of ChefShop.com. ChefShop.com is a family-owned, online gourmet food retailer focused on supporting and promoting small food producers who value sustainability and go to exceptional lengths to create top-quality products. In our ever-more mechanized world, it's ChefShop.com's pleasure to bring you a little closer to the artisans who dedicate their lives to preserving food traditions.

Delicious Tuna Recipes

Cold Poach Tuna
1 cup apple juice or apple cider or white wine
2 cups water
1/4 teaspoon dried thyme leaves
1 teaspoon salt
1/4 teaspoon dried tarragon leaves
4 parsley sprigs
5 peppercorns
1 stalk celery (with leaves), chopped
1 small onion, sliced
1 bay leaf
4 tuna steaks, 1 inch thick (2 pounds)
Green Sauce (below)

Heat apple juice, water, thyme, salt, peppercorns, tarragon, onion, parsley, bay leaf and celery to boiling in 12-inch skillet. Reduce heat. Cover and simmer for 5 minutes. Place tuna steaks in skillet. If necessary, add water to cover. Heat to boiling. Then reduce heat. Simmer uncovered until fish flakes easily with fork for about 12 to 15 minutes.
Carefully remove fish with a slotted spatula. Drain on wire rack. Carefully remove skin. Cut fish lengthwise into halves. Cover and refrigerate until cold for about 4 hours at the least. Serve fish with Green Sauce.
Green Sauce

1½ cups creamed cottage cheese (large curd)

1 cup parsley sprigs

1 tablespoon milk

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon dried basil leaves

4 to 6 drops red pepper sauce

1/8 teaspoon black pepper (or about 1 dash of black pepper)

Place all ingredients in a blender. Cover and blend on high speed. Stop blender occasionally to scrape the sides. Blend until smooth for about 3 minutes.
Microwave Directions: Rinse tuna steaks under cold running water gently. Place fish in rectangular dish that can be used in the microwave, 12 x 7½ x 2 inches. Place thyme, salt, peppercorns, tarragon, onion, parsley, bay leaf and celery on fish. Pour ½ cup apple juice and 1 cup water over fish. Cover tightly and microwave on high (100%) for 3 minutes. Rotate dish ½ turn. Microwave until the small ends of the fish flake easily with a fork for about 5 to 7 minutes longer. Let stand 3 minutes covered.
Green Fettuccine

2 eggs

1 package (10 ounces) of frozen spinach

1 teaspoon salt

2 tablespoon olive or canola oil

2 cups all-purpose flour

4½ quarts water

1 tablespoon salt

Cook spinach as directed on the package and drain. Place eggs, spinach, 1 teaspoon of salt and 1 tablespoon of oil in a blender. Cover and blend on medium speed until smooth for about 20 seconds.
Make a well in center of flour. Add spinach mixture; mix thoroughly. If the dough is too dry, mix in a few drops of water; if the dough is too sticky; mix in a small amount of flour. Gather the dough into a ball. Knead dough on lightly floured cloth-covered board until smooth and elastic for about 5 minutes. Let stand 10 minutes.
Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured cloth-covered board with cloth-covered rolling pin. Keep remaining dough covered. Loosely fold rectangle lengthwise into thirds; cut crosswise into ¼-inch strips. Unfold strips and place on towel until dry for at least 30 minutes.
Heat water to boiling; stir in 1 tablespoon oil, 1 tablespoon salt and the noodles. Cook until almost tender, about 3 to 5 minutes. Then drain.
Michael Russell
Your Independent guide to Recipes

Grilled Tuna Recipe

For much of my life, tuna fish meant that chopped-up stuff from a can that my mom would mix with mayonnaise, onions and pickles and spread between a couple of pieces of white bread for me to take to school for my lunch. Who knew that tuna was also something you could eat like a regular fish?

Nowadays I'm pleased to see tuna steaks popping up on restaurant menus and in supermarket seafood displays. Tuna offers a lot more delicious possibilities than good ol', boring ol', tuna salad!
Tuna especially lends itself to grilling. If you want to grill tuna, go to the store or seafood market and look for the pinkest fish you can find. Tuna flesh happens to be among the pinkest of all fish, because it contains more of the oxygen-binding molecule called myoglobin. The flesh of some tunas even runs to dark red because of this.
In general, the pinker/redder the tuna, the better. Following the Japanese system, the best tuna is termed "sashimi grade," and although what that means exactly is subject to some dispute, it includes color along with fat content and freshness. Sashimi tuna is bright red.
Sashimi is seafood that is sliced thin and intended to be eaten raw. For grilling purposes, you can do with a lesser grade, but it's still good to know a little about what constitutes the best tuna before you make your selection.
Here are a couple of easy grilled tuna recipes that I like.
Grilled Tuna Steaks: Recipe 1
Ingredients
4 tuna steaks
3 tablespoons soy sauce
1 teaspoon brown sugar
1 teaspoon fancy mustard
2 tablespoons cooking oil
Directions
1. Lay tuna steaks in a shallow dish.
2. In a bowl, stir together the soy sauce, brown sugar, mustard and cooking oil to create a marinade.
3. Pour the marinade over the tuna steaks. Carefully (so as not to break them up), turn fish until coated on each side with marinade.
4. Cover dish with plastic wrap. Place in refrigerator for 1 to 2 hours.
5. Get your grill hot. Remove tuna from refrigerator, pouring off the marinade into a bowl to use for basting. Grill the tuna steaks for approximately 12 to 16 minutes, basting frequently and turning midway through the process.
Grilled Tuna Steaks: Recipe 2
Ingredients
4 tuna steaks
4 tablespoons olive oil
2 tablespoons fresh lime juice
1 to 2 inches fresh ground ginger root
1 teaspoon garlic salt
Directions
1. Place tuna steaks in a shallow dish.
2. In a bowl, whisk together olive oil, lime juice, ground ginger root and garlic sauce. This is your marinade.
3. Pour marinade over tunas. Gently turn fish until coated on each side with marinade.
4. Cover dish with plastic wrap. Place in refrigerator for 1 hour.
5. Get your grill hot--for this recipe, a charcoal grill is definitely the best way to go. Remove tuna steaks from refrigerator. Grill tuna steaks for 10 to 15 minutes. Be sure to turn them at least once during the grilling.
When you serve your tuna steaks, you can garnish them with lemon wedges or sprigs of parsley. Grilled peppers, onions and mushrooms make great accompaniments.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

Pasta Entree Recipe - Tuna Noodle Salad

This absolutely delicious tuna and pasta meal is a great-tasting quick fix for your everyday dining needs, especially on those nights when you don't have much time to spend in the kitchen. Cook up a scrumptious entrée in a flash with this excellent recipe - it definitely has a zing that no one will be expecting. A creamy blend of pasta, dressing, and canned tuna fish - perhaps this is the dish for which you have wished! Just like the classic, tuna-mac you have always loved, you don't have to do much hard work to create a delicious treat everyone will love to eat!

You will need the following ingredients (approximately six servings):

• Three cups cooked pasta
• 1/2 cup of Caesar salad dressing
• 2/3 cup of mayonnaise
• 1/2 cup of sour cream
• One finely chopped onion
• Two stalks of chopped celery
• Pinch of garlic powder (to taste)
• Pinch of fresh, ground black pepper
• Sea salt (to taste)
• One can of tuna - drained.

When you get home from work - or in the late afternoon, first, you will want to boil your pasta in a large pot of water with a few pinches of sea salt. Drain the pasta. And then, just set it aside until dinnertime - you will want to marinate your pasta for a little while in the Caesar salad dressing.
Next, in a medium-sized mixing bowl, you will need to combine the sour cream, mayonnaise, onion, celery, garlic powder, tuna, salt and pepper. Add the mixture to your noodles and Caesar salad dressing. Then all you have to do is chill the dish, and you have a great pasta salad to look forward to for dinner. Serve with a side of corn, peas, spinach, salad and / or fruit. Jello is also a popular treat as a side dish to compliment this entrée.
Regarding substitutions: some people - especially when serving this dish to kids, find that a whole onion is too flavorful and/or overpowering, but there are ways around this. A great way to remedy this is to substitute half (or more) of the chopped onion with an extra couple of chopped celery stalks, or perhaps some chopped nuts. This will help maintain the desired texture without overpowering the other flavors of the pasta salad. As with any recipe that calls for onions, if you like the flavor of onions less the answer is simple: use less onion! Additional spices are always fun to play with, choose them carefully, however. Make sure you find something that compliments (but does not overwhelm) the flavors of the original recipe!

Anne Clarke writes numerous articles for Web sites on gardening, parenting, fashion, and home decor. Her background also includes teaching, gardening, and fashion. For more of her useful articles on seafood recipes, please visit Seafood, supplier of fresh seafood and seafood recipes.