Wild Ahi Tuna: 3 Ways to Make it at Home

While there has been a lot of controversy about the level of mercury in tuna, it seems to be targeted more at the bluefin variety than yellowfin. In an interesting article from the Seattle Times, they note that the environmental agency, Oceana, cited that the yellowfin tuna sold at Costco and imported from the Philippines contained acceptable amounts of mercury. Happily, that's where I bought mine. It was beautiful, thick, and reasonably-priced.

I guess like everything else...'moderation' is the key. And, nutritionally, it stacks up very well with only 140 calories for a 4 oz. portion, no saturated fat, only 4 grams of carbs, and a whopping 25 grams of protein.

The tuna was marinated with ginger, garlic, sesame oil, soy sauce and lime juice and pan-seared. The slaw was a chiffonade of red cabbage, spinach, carrots, basil, slivered almonds and tossed with a dressing of olive oil, rice wine vinegar, a little chile paste, basil and ginger. The finishing touch was the toasted edamame.

Coat tuna with a mixture of olive oil, anchovy paste and S&P. Quickly pan sear all sides on a high flame and set aside. In same pan, add your favorite tomato-based pasta sauce but be sure to include: garlic, lots of capers, parsley red pepper flakes, slivered sweet pimentos (I used Goya's piquillo) and black & green olives. Then return tuna to pan to finish cooking (medium-rare temperature about 10 minutes on a low heat). Best over a thin spaghetti, but I was busting to try these large Pennoni.

If I had a shotgun to my head and had to choose, I'd say this was my favorite of the 3. 

Poaching: Make a poaching liquid of 1/2 cup olive oil, 1/2 cup white wine, juice of 1 lemon. Add a few thin slices of lemon, a couple of garlic cloves, and thyme. Cook low for about 5-7 minutes. (Note: It didn't exactly cover the fish but I turned it several times and spooned over.) Reserve liquid.

Couscous: I love Israeli couscous...mainly because it's not really couscous but pasta! And I love it most especially when I cook it with all these Mediterranean flavors: chopped tomatoes, capers, Manzanilla olives, leftover stewed garbanzos (made with chorizo and very flavorful).

Finishing Touches: (I really love finishing touches...taking a great meal and sending it over the top of the culinary moon). For this one, I topped each piece of fish with one of the lemon pieces that was poached with it (so sweet tasting) and added a dollop of Avocado "Butter" made by smashing a piece of avocado with S&P, parsley, and a little olive oil. And remember that poaching liquid made with oil, white wine and lemon juice? Pour it over the couscous and toss. HEAVEN!