Y is for Yellowfin Tuna

Yellowfin Tuna is more commonly called Ahi Tuna.  That delicious fish served raw or quickly seared, and the star of sushi and poke bowls in Asian cuisine.   I used it to make this quick, delicious salad perfect for lunch or a light dinner.

A Composed Appetizer made For Grace #MoviesandMunchies

This Tunatini is a beautiful, elegant, tasty start to your dinner party.  It could also be served as a light lunch with some crusty bread.

Layers of fresh Ahi Tuna, Cucumber, and Avocado, layered in a slightly Spicy Sauce, in a Martini glass. Compose a dish as beautiful as it is delicious. 

Oka a'i #EattheWorld

This delicious tuna ceviche is a popular Samoan dish.  Make sure you use sushi-grade tuna and give yourself an hour or so before serving to allow the flavors to meld.

We are traveling to Samoa today as we Eat the World.......

Tuna Pasta Salad #SundayFunday

This is not your ordinary Tuna Pasta.  Lightly dressed with tons of veggies and extra tuna, this salad is a complete meal in itself.

The Sunday Funday Bloggers are sharing Pasta recipes today........

Poisson Cru #EattheWorld

Tender delicious chunks of Sushi grade tuna tossed with tomatoes and cucumbers and dressed with coconut and lime.  An amazing appetizer or first course with very little work.

We are traveling to French Polynesia as we Eat the World......

Linguini with Tuna and White Beans and a Rose from Maury #FishFridayFoodies #Winophiles

 Nothing beats the summertime heat better than a cold dinner with a crisp chilled glass of Rose.  This Linguine with White Beans and Tuna is ready in 15 minutes but can be made ahead of time if you want to take it to your next pot luck.  Served at room temperature and seasoned with olive oil, garlic and lemon it is perfect for dining al fresco.

Fish Friday Foodies pairs up with the Winophiles in today's post.......

College Bound Tuna Mac #AllGirlsBlogParty

Please join our party today with The Book Club Cookbook crew and author Emily Layden. Publisher St. Martin's Press provided me with a pre release copy of All Girls.  I'm excited to share my review with you.  As always, all opinions are strictly my own.

You can learn more about this party over at Judy's invitation page.  Judy is the author of blog and cookbook, The Book Club Cookbook.

Macaroni Tuna Salad #OurFamilyTable

Perfect as a light meal or a side dish this Macaroni Tuna Salad is perfect for summertime and easily made from items you probably have on hand.

The From Our Dinner Table Group is cooking with Pantry Staples today.......

Tuna Reuben #FishFridayFoodies

Fresh tuna steak seared to a rare, sliced and served up on grilled marble rye bread, topped with swiss cheese and a sweet and sour cabbage slaw.

We are cooking up Tuna today over at Fish Foodie Fridays.......

Tuscan Tuna Steaks #BBQWeek

Enjoy your next Fish Friday on the patio with a cocktail or glass of wine and these delicious herb rubbed tuna steaks grilled to a perfect medium rare in a matter of minutes.

Today is the final day of BBQ Week and we are going out with a bang........

Tuna Tacos #FishFridayFoodies

Fresh Tuna steaks seared to a medium rare, sliced and served up on soft corn taco shells garniWshed with pickled red onion and pineapple/mango salsa.

We are sharing fish/seafood tacos and taquitos over at Fish Friday Foodies today......

White Bean and Tuna Bruschetta #FishFridayFoodies

My friend, Sid of Sid's Sea Palm Cooking, has chosen the theme for this month's Fish Friday Foodies. I started Fish Friday Foodies in January of 2016 in an effort to add more fish and seafood into our diets.  It was a great idea....how can you not add more fish and seafood into your diet when you are inundated with wonderful recipes on the third Friday of each month?

We take turns hosting and choosing a theme for each month.  Sid chose the theme "Preserved Fish" for this month's challenge.  This means that we all had to create and share a recipe that included fish preserved by canning, pickling, smoking, drying, etc.

The minute Sid gave us this challenge I thought I would go with smoked fish.  I love smoked fish, especially smoked salmon.  But I had just shared a Smoked Whitefish Dip and I have shared several recipes using my beloved smoked salmon including a Pasta  and an Appetizer.

My decision was finally made for me when I was entertaining and wanted another salad to serve at my buffet table.  I opened the cupboard and spotted some Cannelini Beans.  I love white bean salads and pulled them out when, lo and behold, sitting behind those cans were two cellophane packets of tuna packed in water.

During the few minutes it took to throw this salad together, I spied a half a loaf of good bread sitting on my counter.

I immediately changed my mind about adding another salad to the buffet and decided instead to have it out with the appetizers before dinner.

I sliced up the bread, drizzled it with olive oil and put it in the oven to toast.  I got busy and forgot all about the toast until I started smelling it.

I caught it just in the nick of time.  The chickens only got 2 or 3 slices that were completely over done (read burnt). 

I am definitely keeping this in mind.  It is fast, easy, economical and I normally have all the ingredients in my pantry.  Great for those times unexpected guests drop by.

White Bean and Tuna Bruschetta

1 (15 oz) can Cannellini beans

1/2 c. extra virgin olive oil

1 bunch basil

2 (single serving size) foil packets of tuna in spring water

salt and pepper to taste

1 small loaf or 1/2 large loaf of good rustic bread

extra virgin olive oil for brushing

Rinse and drain the beans.  Place in a bowl with the basil, olive oil, salt and pepper.  Toss to coat. Gently fold in the tuna.  Taste and season again with salt and pepper if needed.

Slice the bread, 1/2" thick and into approximately pieces about 2" and the length of the bread. Place on a baking sheet and brush with olive oil.  Bake in a preheated 400* oven for 6-8 minutes until dry and toasted golden brown.

Spoon the salad over the bruschetta and serve.  Print Recipe

More Recipes Featuring Preserved Fish/Seafood

An InLinkz Link-up

Ginger Marinated Tuna with Sesame Rice Steaks and Orange Cucumber Salad #BBQWeek

 Sometimes I cover several events with one recipe which I always look at as a gift to me.  Today I am posting several recipes for one event, consider it a gift to you.

Today is the final day of BBQ Week.  I hope you have enjoyed perusing all of the great recipes as much as I.  I also hope that you win the great giveaway from our sponsor Michigan Asparagus.

What's that?  You didn't know about the fantastic, generous giveaway?  Well, hurry over to my Welcome post and enter right now, before you miss your opportunity.

Welcome back.  I don't know how you managed to miss that fantastic raffle all week long.  So, as you saw when you read that first post, our friend, Ellen of Family Around the Table, invited several of us to join her in sharing our favorite BBQ recipes.  We posted this past Monday and Wednesday and today we are sharing our final recipes.  There are over 40 great recipes in all.  Heck, in just this one post you are getting three phenomenal recipes!!

I was thumbing through an old issue of Cuisine at Home and came across this entire meal.  It sounded so amazing.  Each component of this meal, perfectly complemented the next.  I knew that I was going to make all three dishes and serve them together and it was so absolutely wonderful that I wanted to share all three of them together in one post.  

These dishes are very slightly adapted to my family's tastes and to what I had stocked in my pantry on the day I made it.  Cuisine at Home included a recipe for a wasabi compound butter that I think would have been perfect but there was no way I was getting Frank to eat wasabi.  I served this entire meal to our friends, John and Kirsten, who loved it as much as we.  It was a great company meal because tuna takes only minutes to cook to perfection.

Ginger Marinated Tuna Steaks

adapted from Cuisine at Home, Issue #51

1/3 c. rice vinegar

3 T. sugar

3 T. dry sherry

2 T. soy sauce

1 T. chili garlic sauce

1 T. dark sesame oil

2 scallions, white and light green parts, chopped

4 garlic cloves, smashed

4 thin slices peeled ginger

4 (6 oz)  tuna steaks

Place vinegar, sugar, sherry, soy sauce, chili sauce, and sesame oil in a gallon size plastic bag that seals shut.  Shake to combine and dissolve sugar.  Add the scallions, garlic and ginger to the marinade.  Place tuna steaks in the bag, seal and refrigerate for 20 minutes.  

Remove tuna steaks from the bag.  Discard the marinade.  Spray the steaks with cooking spray and grill over hot coals for 3 minutes.  Flip the steaks and cook 2 minutes longer.  Print Recipe

Sesame Rice Cakes

adapted from Cuisine at Home, Issue #51

3 c. cooked jasmine rice, cooled to room temp.

1 T. sugar

1 T. rice vinegar

1 t. cornstarch

1 t. kosher salt

2 t. sesame seeds

2 T. peanut oil

Combine the rice, sugar, vinegar, cornstarch and salt.  Press the rice into a 1/4 c. measuring cup that has been treated with cooking spray to form the cakes.  Place them on parchment paper and press 1/4 t. of sesame seeds onto the top of each cake.

Heat the oil in a large skillet over med high heat.  Add the rice cakes and cook for 5 minutes per side, until golden brown.  Can be served immediately or at room temperature.  Print Recipe

Orange Cucumber Salad

adapted from Cuisine at Home, Issue #51

2 T. sugar

2 T. rice vinegar

1 T. sushi ginger, minced

salt to taste

pinch of crushed red pepper 

1 large orange, supremed

1/2 large, English cucumber, thinly sliced

1/2 c. fresh bean sprouts

small handful cilantro  leaves, torn

2 scallions, white and light green parts, thinly sliced

4  mint leaves, minced

Whisk together the sugar, vinegar, ginger, salt and crushed red pepper in a large bowl.  Add the orange sections, cucumber, bean sprouts, cilantro, scallions and mint.  Toss to coat and serve. Print Recipe

Let's see the other's final recipes for #BBQWeek

• BBQ Bacon Cowboy Burgers from Tip Garden
• Best Memorial Day Hamurgers from Dad What's 4 Dinner
• Gigi's Baked Beans from Family Around The Table
• Grilled Chicken Gyros with Tzatziki from Caroline's Cooking
• Grilled Fruit Cobbler from Jolene's Recipe Journal
• Grilled Marinated London Broil from Feeding Big
• Jerk Chicken from Palatable Pastime
• Grilled Meatballs and Spaghetti from A Kitchen Hoor's Adventures
• Queijo Coalho (Brazilian Grilled Cheese) from Culinary Adventures with Camilla