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(ARA) - Looking for a fast and fabulous way to prepare seafood for dinner? At last, everyone can enjoy fish without the fuss thanks to new premium and ready-to-heat, entrée-style tuna steaks that will guarantee a high-quality seafood meal in only minutes. One of America’s favorite household brands, Bumble Bee, has helped to take the mystery, and even anxiety, out of fish preparation with their new Prime Fillet Albacore Steak entrées. These delicious tuna steaks share the healthful benefits of fresh fish, yet in a much more convenient form.
Fully cooked and seasoned to perfection, these tasty tuna entrées are a fast and easy way to serve a scrumptious seafood supper any day of the week. They’re quick and easy to prepare - simply microwave for just 30 seconds, add a side dish and dinner is done.
Ready-to-heat albacore steaks make it easy to serve a nutritious seafood meal at home. They are available in three delicious, lightly marinated varieties: Lemon & Pepper, Ginger & Soy and Mesquite Grilled.
If you’re looking for a more gourmet preparation for entertaining, sample some of these delectable recipes specially developed for Prime Fillet Albacore Steaks by renowned seafood chef, Rick Moonen. He is chef-owner of restaurant rm in New York and rm seafood in Las Vegas, and author of ‘Seafood Without A Doubt’ - a new cookbook that aims to demystify cooking with fish (Houghton Mifflin, fall 2005).
Whether your preference is Lemon & Pepper, Ginger & Soy or Mesquite Grilled, Chef Moonen’s recipes featuring albacore tuna ready-to-heat steaks offer something unique and flavorful for everyone. Bon Appetit!
Ingredients
6 servings/ pouches of Bumble Bee Prime Fillet Lemon and Cracked Pepper
Albacore Steak
1/2 cup basil pesto (see recipe below)
1/2 pound fine herb risotto (see recipe below)
2 cups lemon olive oil emulsion (see recipe below)
Small bunch of frisee (or micro green salad)
Pesto
3 tablespoons blanched almonds
2 cups basil leaves
1 clove garlic
1 pinch sea salt
5 ounces extra virgin olive oil
Directions: In a food processor, place almonds, basil, garlic and salt. Pulse until mixed then drizzle olive oil until creamy and smooth.
Fine Herb Risotto
1/2 pound Arborio rice
1 tablespoon olive oil
3 tablespoons butter
1 large onion
2 large shallots
4 cloves garlic
1 cup white wine
3 to 5 cups vegetable stock, fresh or canned
3 tablespoons chives
3 tablespoons tarragon
3 tablespoons parsley
4 ounces butter to finish risotto
Make Risotto:
In a medium-sized stainless steel pot, melt butter with olive oil over medium heat. Add the onions, shallots and garlic and cook until translucent. Add the rice and stir for two minutes to allow the rice to toast in the oil and butter. Add white wine and continue stirring until liquid is absorbed. Add the vegetable stock, 1 cup at a time allowing the rice to absorb the liquid each time before adding the next cup. Continue adding the stock until the risotto mixture is creamy and the rice has a slight bite. Season with salt and pepper to taste, and fold in 4 ounces of sweet butter to finish. (Olive oil may be substituted for butter). Finish with fresh herbs and set aside until tuna is ready to be plated.
Lemon Olive Oil Emulsion
2 cups fish fumet (canned chicken stock may be substituted)
1 cup fresh clam juice (or bottled)
3 medium shallots
11/2 cups fresh lemon juice
2 cups extra virgin olive oil
Make Emulsion:
In a medium-sized stainless steel pot, add shallots, fish fumet and clam juice. Bring this mixture to a simmer and cook for 5 minutes. Add this mix to a blender and purée. Strain shallots from liquid and then return liquid to the blender. Add lemon juice to the blender and with the motor on the lowest speed, slowly add olive oil while the motor runs to emulsify the oil into the liquid. Hold emulsion and keep warm.
Prepare Tuna:
Place tuna steaks on a baking sheet cover with a thin layer of pesto and warm under a broiler until heated through pesto should bubble but not burn. Evenly divide risotto on plates or in a bowl. Then place the warmed crusted tuna on top of risotto and spoon lemon olive oil emulsion around and finish the dish with a small bunch of frisee or micro green salad.
Ingredients
6 servings/ pouches of Bumble Bee Prime Fillet Mesquite Grilled Albacore Steak
2 cups crisp cucumber salad (see recipe below)
1 1/2 cups Dijon horseradish sauce
Juice of 2 lemons
Bunch fresh dill to garnish
Cucumber Salad and Dijon Horseradish Sauce
3 medium cucumbers
1 tablespoon kosher salt plus more to season
1/2 medium red onion peeled and sliced very thin
2 1/2 tablespoons sugar
1/2 cup seasoned rice wine vinegar
1/4 cup course chopped fresh dill
1 1/2 cups crème fraiche
3 to 4 tablespoons fresh ground horseradish (or prepared spicy horseradish)
3 tablespoons Dijon mustard
Freshly ground pepper to taste
Make Salad:
Peel the cucumbers, trim and cut in half length wise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4 pieces, place them into a colander fitted over a bowl, and toss with kosher salt. Weight cucumbers down with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1-2 hours. Transfer cucumbers to a mixing bowl and toss with the onion. In a separate small bowl, dissolve the sugar in the vinegar and juice of 1 lemon. Pour vinegar mixture over the top of the cucumbers, and toss in the dill. Let stand, marinating in the refrigerator, for at least 1 hour before serving.
Make Dijon Horseradish Sauce:
Whip the cream until thick, then add horseradish and mustard. Season with salt, pepper and juice of 1 lemon to taste, whisking. Taste for seasonings and adjust if necessary. Set aside until serving.
Prepare Tuna:
Place tuna steaks on a baking tray or half sheet pan. Spoon a tablespoon of horseradish sauce over the top of each tuna steak. Place tuna steaks under a medium broiler and broil until sauce starts to gratin. On a plate, place a mound of cucumber salad and lay warmed glazed tuna steak atop salad. Place a small dollop of horseradish sauce on top of the tuna and another spoon of the cucumber salad on top of the sauce. Finish with fresh dill sprigs.
Ingredients
6 servings/ pouches of Bumble Bee Prime Fillet Ginger and Soy Albacore Steak
Soy Ginger Glaze (see recipe below)
Avocado Relish (see recipe below)
Pineapple Blood Orange Salsa (see recipe below)
1/2 cup cilantro to garnish
Soy Ginger Glaze
1/2 cup light soy sauce
1/4 cup fresh blood orange juice or orange juice
1 teaspoon fresh chopped ginger
Drop of fresh lemon juice
Combine all ingredients in a bowl and let marinate for 1 hour.
Avocado Relish
3 Hass avocados, peeled, seeded, and coarsely chopped
2 tablespoons finely chopped red onion
2 small jalapeños, finely chopped
Fresh lime juice to taste (about 1/2 lime per avocado)
Salt and pepper to taste
Combine all ingredients in a bowl and let marinate for 1 hour.
Pineapple Blood Orange Salsa
1 cup diced fresh pineapple
2 to 3 blood oranges, peel and pith removed, cut into supreme
2 tablespoons finely chopped fresh ginger
1 Serrano chile stemmed, seeded, and minced
Kosher salt to taste
1/4 teaspoon pepper
1/2 cup cilantro to garnish
Combine all ingredients in a bowl and let marinate for 1 hour.
Prepare Tuna:
Place tuna steaks on baking tray or half sheet pan and brush with glaze. In a medium broiler, broil tuna steaks until marinade starts to glaze. On a plate, place small mound of avocado relish. Place glazed tuna steak on top of relish and top with salsa. Finish by garnishing with cilantro.
Courtesy of ARA Content
