Unless you're new to this site, you know we brought back some Albacore Tuna with us from Oregon in July because we've talked about it before. Right off the boat, fresh tuna loins freeze beautifully and possess a totally different texture and flavor than the stuff you find in a can.
This time I placed the defrosted loin into a little sundried tomato and basil vinaigrette courtesy of our friends at Kraft and it marinated for a few hours before it hit the grill. Ten minutes total and the loin was perfectly cooked - slightly rare on the inside and a little crusty outside. (A hint from the wise - do not overcook the tuna or it will be sawdust dry, and there's nothing you can do about it. No amount of sauce or lemon juice can rescue this fish if you've left it on the fire for too long.)
Served with a puttanesca sauce made from kalamata olives, capers, garlic, red pepper flakes, a couple of anchovies and some drained canned tomatoes, all on a bed of garlicky sauteed spinach, it was really a light and perfect summer Sunday meal.
Incidentally, my inspiration came from Cooking Light via myrecipes.com; however, as you'll see when you hit the link, I made a few changes as usual. It was our token "moderation" dish this week and honestly it was great on the spinach but man oh man would it be fabulous served on a bed of linguini or fettucine if you're so inclined. Oh and in case you're looking for a few more ideas on how to serve up that gorgeous fresh sea chicken, check these out while you're at it.
Tuna Puttanesca (from JBug’s Kitchen adapted from Cooking Light via myrecipes.com)
1 albacore tuna loin, approximately 1-1/2 pounds
1/2 cup sundried tomato and basil vinaigrette (I used Kraft)
1/4 cup kalamata olives, pitted and halved
1 tablespoon capers
3 cloves garlic, minced
Juice of half a lemon
3 anchovy filets, chopped
1/4 teaspoon red pepper flakes
1 – 14.5 ounce can diced tomatoes, drained
Salt & course ground black pepper
1/4 cup fresh parsley, chopped
Place tuna and vinaigrette in a zip top bag and marinated for 2 hours. Remove from bag and discard marinade. To cook, place tuna on barbecue and grill for approximately 10 minutes total or until crisp on the outside and rare to medium rare inside. Let rest briefly before slicing.
Meanwhile combine olives, capers, garlic, lemon, anchovy, red pepper flakes and diced tomatoes in a shallow sauté pan and heat for 5 to 7 minutes. Taste for seasoning, adding salt and pepper as needed. Toss in parsley just before plating. Serve tuna slices topped with sauce. Serve on pasta or a bed of sautéed spinach (or both). Makes 4 servings.
A year ago - Blue Cheese Grits with Veggies & Chicken Sausage
Two year's ago - Pasta with Lamb Ragout