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