Tuna | Saveur

Tuna Crudo with Chamomile Oil, Cucumber Salad, and Pea Shoots

Molly Levine — Sat, 12 Aug 2023 00:45:00 +0000

Photography by Daniel Seung Lee; Art Direction by Kate Berry

In New York’s Hudson Valley, the height of summer means that the first lettuces and hearty greens of spring are finally replaced by more delicate herbs and tender vegetables at roadside stands supplied by local growers like Migliorelli Farm. This crudo with chamomile oil and cucumber salad is a celebration of those elusive seasonal delights. While “oils” often imply infusions or tinctures, this is an incredibly unfussy dish that does little to manipulate the fresh flowers. The only tool required is one of the oldest: a mortar and pestle. This tuna crudo recipe also leaves a lot of room for adaptation and substitution. “I am a stickler for sourcing, so I wait until tuna is being caught in Montauk from fishermen I trust,” explains chef Molly Levine of Westerly Canteen. “This recipe could easily sub in fluke, or halibut from the West Coast, or any other delicate fish that you would eat raw.”

If you can’t get fresh chamomile flowers, anise hyssop, fennel, or dill flowers are excellent substitutes.

Featured in “Our New Favorite Single Malt Whisky Comes From … New York?” by Shane Mitchell.

Yield: 4

Time: 45 minutes

½ cup fresh chamomile flowers
1 Tbsp. plus 1½ tsp. finely grated lemon zest
¾ cup olive oil
Kosher salt, to taste
3 small cucumbers
12 oz. fresh bigeye tuna, bloodline removed
2 Tbsp. fresh lemon juice
2 tsp. finely grated lime zest
1½ Tbsp. fresh lime juice
2 oz. (about 2 cups) pea shoots
Flaky salt

Instructions

Make the chamomile oil: In a mortar and pestle, pound the flowers until they just start to break down. Add the lemon zest and continue pounding until a coarse paste forms. Add the olive oil and season with kosher salt to taste. Set aside for at least 30 minutes so the flavors can infuse into the oil.
Make the cucumber salad: Slice half of the cucumbers into thin rounds and the other half into small bite-size chunks, transfer to a medium bowl, then add the lemon juice, lime zest, and lime juice, and season lightly with kosher salt.
Using a very sharp knife, cut the tuna along the grain into thin slices. Arrange the slices in a single layer on a serving plate or platter, season lightly with kosher salt, then drizzle over about half of the chamomile oil. Arrange the cucumber slices atop the fish and arrange the cucumber chunks around the edges of the plate. To the bowl that held the cucumbers, add the pea shoots and toss to soak up any remaining dressing. Pile the pea shoots atop the cucumber slices. Drizzle over the remaining chamomile oil and sprinkle with flaky salt. Serve tuna crudo immediately.

The post Tuna Crudo with Chamomile Oil, Cucumber Salad, and Pea Shoots appeared first on Saveur.

Tuna Melt Sandwich

SAVEUR Editors — Mon, 18 Mar 2019 22:42:12 +0000

PHOTOGRAPHY BY BELLE MORIZIO

Canned tuna is an often overlooked, extremely versatile delight. If you prefer to use the water-packed version for this classic tuna melt recipe, drain off the liquid before mixing and increase the amount of mayonnaise called for to half a cup.

This recipe originally ran alongside Colman Andrews’ 2003 article, “Greater Tuna.”

Yield: T4

Time: 20 minutes

Two 6-oz. cans oil-packed tuna, oil reserved
⅓ cup mayonnaise, plus more
1 tsp. fresh lemon juice
½ celery rib, finely chopped
¼ cup finely chopped chives
2 Tbsp. finely chopped parsley leaves
Kosher salt and freshly ground black pepper
Eight ½-in. slices multigrain, caraway rye, or other hearty bread
1 cup coarsely grated Swiss, cheddar, or Monterey Jack cheese

Instructions

In a medium bowl, use a fork to break up the tuna into its reserved oil. Mash the mayonnaise and lemon juice into the tuna, adding a bit more mayonnaise if necessary, until the mixture has the consistency of a coarse purée. Stir in the celery, chives, and parsley, then season to taste with salt and black pepper.
Preheat the broiler. Lightly toast bread, then divide the tuna salad equally among 4 of the slices. Top each serving of tuna salad with ¼ cup of the cheese, then broil until the cheese is melted but not browned, about 1 minute. Top with the remaining toast slices, slice each tuna melt in half if desired, and serve hot.

The post Tuna Melt Sandwich appeared first on Saveur.

Spain’s Coziest Fish Dish Is Atún con Tomate (Tuna and Tomato Stew)

Benjamin Kemper — Thu, 29 Sep 2022 19:37:38 +0000

Welcome to One Pot Bangers, Benjamin Kemper’s column, where you’ll find our freshest, boldest cooking ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

“ATÚN CON TOMATE” read the chalkboard of daily lunch specials at La Amarilla in Madrid, the kind of no-nonsense neighborhood taberna with crinkly paper tablecloths and olive pits on the floor. The dish was the only main course that hadn’t been 86’d, but it sounded too simple to be any good. Really? I thought to myself. Tuna with tomato sauce… That’s it?

Indeed, it was. But if there’s one thing to know about Spaniards and their fish, it’s that the simple is often sublime. La Amarilla’s atún con tomate was anything but bland, and I’ve been ordering it—and making it at home—ever since. The dish starts with good tomate frito, the silky Spanish mother sauce of plum tomatoes, onions, and enough fruity olive oil to turn it bright red-orange. Into the puréed tomate go hunks of ocean-fresh tuna, which poach to flaky perfection in a matter of minutes. And as they say in Spain, ya está.

At La Amarilla (and in abuelas’ kitchens the country over), that’s where the recipe ends. Me, I like to liven things up with a garlic-parsley oil that pops against the vivid red sauce. Served with a crusty baguette for sponging up the juices, atún con tomate is peasant food for the gods.

Note: If you can find albacore (“bonito” in Spanish), use it here—it’s the traditional choice in this dish, which is also called bonito con tomate. That said, any ultra-fresh, thick-cut tuna steak that passes the smell test will do. Swordfish or mackerel may also be substituted.

Yield: 4 servings

Time: 1 hour 10 minutes

3 Tbsp. finely chopped parsley leaves
2½ tsp. kosher salt, divided
3 small garlic cloves, finely chopped, divided
½ cup extra-virgin olive oil, divided
1 medium yellow onion, coarsely chopped
1 small Cubanelle or green bell pepper, seeded and coarsely chopped
6 medium plum tomatoes (2 lb.), coarsely chopped
½ tsp. sugar
2 lb. tuna steaks (1–1½ in. thick), skin and any pin bones removed, cut into 1½-in. cubes (see note)

Instructions

Using a mortar and pestle, pound the parsley, ½ teaspoon of the salt, and one of the garlic cloves to a paste. Stir in ¼ cup of the oil and set aside. (Alternatively, add all ingredients to a small food processor and pulse until combined.)
To a large pot set over medium heat, add the remaining oil and garlic, the onion, Cubanelle pepper, and 1 teaspoon of the salt and cook, stirring occasionally, until the vegetables are pale golden and completely soft, about 20 minutes. Stir in the tomatoes, sugar, and remaining teaspoon of salt and bring to a boil, then turn the heat to medium-high and cover. Continue boiling, stirring occasionally, until the tomatoes have nearly broken down, about 9 minutes. Uncover and cook at a simmer until the sauce begins to thicken, about 14 minutes more. Remove from the heat.
Using an immersion blender, carefully purée the sauce. Add the tuna, turn the heat to medium, and cover. Cook, undisturbed, until the tuna is just cooked through, about 9 minutes.
To serve, ladle the atún con tomate into bowls and drizzle with the parsley oil.

The post Spain’s Coziest Fish Dish Is Atún con Tomate (Tuna and Tomato Stew) appeared first on Saveur.

Retro Tuna Tartare with Avocado and Sesame

Kat Craddock — Mon, 18 Mar 2019 22:40:43 +0000

Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-Hart

It has been suggested that tuna tartare was invented in Beverly Hills in 1984 by a French-trained Japanese chef named Shigefumi Tachibe. By the late 1990s, this quintessential “fusion” dish had exploded in popularity and its presence on upscale restaurant and catering menus throughout the United States was emblematic of a decade of American cuisine.

I grew up in the 1980s and 90s and loved ordering this briny raw fish dish with my parents for special occasions. Now that sushi-grade tuna is readily available at Japanese grocery stores and online, it’s easy to recreate the brasserie classic at home. I developed this simple, wasabi-spiked recipe based on versions served widely throughout New England at the time.

If you prefer a bit of tropical sweetness in your tartare, feel free to toss a quarter cup of diced pineapple or mango in with the avocado pieces. When serving raw fish, freshness is essential for ensuring safety. Be sure to purchase sushi-grade tuna from a reputable source; the fish should be firm to the touch and deep red in color, with no trace of slime or fishy fragrance. And finally, serve it within 24 hours of purchasing.

Yield: 4

Time: 35 minutes

¾ lb. sushi-grade tuna, trimmed of skin and dark meat
1 Tbsp. mirin
1 Tbsp. soy sauce
1 tsp. sesame oil, plus more for drizzling
¼ tsp. prepared wasabi paste (optional)
1 tsp. sesame seeds, plus more for sprinkling (a mix of black and white)
1 avocado, peeled, pitted, and cut into ¼-in. cubes
1 tsp. extra-virgin olive oil
2 tsp. rice vinegar or champagne vinegar
Kosher salt and freshly ground black pepper
Scallion ribbons, for garnish
Potato chips

Instructions

Wrap the tuna tightly in plastic wrap, then freeze it until firm but not solid, 20–40 minutes, depending on the thickness of the steak(s).
In a medium bowl, whisk together the mirin, soy sauce, sesame oil, and wasabi paste (if using).
Unwrap the tuna. and, using a very sharp knife, cut it into ¼-inch cubes. Transfer to the bowl with the mirin mixture, then add the sesame seeds and turn to coat; set aside.
In a small bowl, gently toss together the avocado, olive oil, vinegar, and salt and black pepper to taste.
Stand a 3-inch round biscuit cutter in the center of a small plate. Fill with one fourth of the avocado mixture, then top with one fourth of the tuna mixture, pressing gently after each addition. Lift off the mold. Repeat with the remaining avocado and tartare. Drizzle each serving with sesame oil, then sprinkle with sesame seeds and top with the scallions. Serve immediately, with potato chips for scooping.

The post Retro Tuna Tartare with Avocado and Sesame appeared first on Saveur.

Casse-Croûte Tunisien (Tunisian Tuna Sandwich)

SAVEUR Editors — Mon, 18 Mar 2019 22:53:38 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

You’ll need both hands to eat this overstuffed tuna sandwich, lavished with fiery condiments and stacks of fixings, a North African take on a French pan bagnat. This recipe comes from Tunisian lunch counter Chez René et Gabin in Paris. This recipe first appeared in our November 2012 issue along with Jay Cheshes’s story Couscous Royale.

Yield: serves 4

Time: 25 minutes

3 tbsp. olive oil
2 garlic cloves, finely chopped
½ small yellow onion, finely chopped
½ small green bell pepper, seeded and finely chopped
One 15-oz. can whole tomatoes, drained, crushed by hand
1 bay leaf
Kosher salt and freshly ground black pepper
4 Portuguese or hero rolls (8 in. each)
2 medium Yukon gold potatoes, boiled until tender, peeled, and thinly sliced
1 medium ripe tomato, thinly sliced
1 small English cucumber, thinly sliced
Two 5-oz. cans tuna in oil, drained and flaked
½ cups pitted black olives
¼ cups capers, rinsed
4 pepperoncini, stemmed and halved lengthwise
½ cups harissa, or to taste

Instructions

To a large skillet set over medium-high heat, add the oil, garlic, onion, and pepper and cook, stirring occasionally, until soft and golden, 10–12 minutes. Stir in the tomatoes and bay leaf and cook, stirring frequently, until the sauce has thickened slightly, about 3 minutes. Discard the bay leaf, season with salt and black pepper, and remove from the heat.
Assemble the sandwiches: Leaving one side intact, split the rolls horizontally. Divide the tomato sauce among the rolls, spreading it in an even layer, then top—in the following order—with the potatoes, tomato, cucumber, tuna, olives, capers, and pepperoncini. Drizzle with harissa to taste, halve the sandwiches crosswise, and serve.

The post Casse-Croûte Tunisien (Tunisian Tuna Sandwich) appeared first on Saveur.

Tuna Poke

Kaui Philpotts — Mon, 18 Mar 2019 22:25:14 +0000

Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

Poke has become a beloved fast food, but it is easy and quick to prepare at home if you have the right ingredients on hand. Cookbook author Kaui Philpotts got the recipe for this version—which features cubed sushi-grade tuna tossed with seaweed and chile flakes—from Hawaiian chef Sam Choy. Be sure to use only the freshest fish.

Yield: serves 4

Time: 10 minutes

1 lb. tuna steak
1 medium tomato, chopped
1 cup limu seaweed (or any dried or fresh seaweed), chopped
½ cups sweet onion, finely chopped
1 tsp. sesame oil
½ tsp. crushed red chile flakes
2 tbsp. soy sauce

Instructions

Chop the tuna into ½-inch cubes. Place in a large bowl and gently toss with the tomatoes, seaweed, onion, sesame oil, and red chile flakes. Add the soy sauce and gently stir. Garnish with a bit of fresh seaweed and serve immediately.

The post Tuna Poke appeared first on Saveur.

Marmitako (Basque Tuna and Potato Soup)

Christopher Bagley — Tue, 10 Aug 2021 23:13:00 +0000

Matt Taylor-Gross

In Spain’s Basque Country, marmitako means roughly “from the pot.” This rustic, filling soup, now common in Basque homes and sociedades, began as a meal local tuna fishermen would make during long fishing routes on their boats, and still do. Traditionally, locals crack the potatoes with a partial cut, then break off ragged chunks to toss into and add starchiness to the potato soup. Adding the tuna right at the end, just as the soup is removed from the heat, keeps the fish moist and tender.

Featured in: “Inside the Members-Only Eating Clubs of San Sebastián.”

1 lb. raw tuna, cut into ½-inch cubes
Kosher salt
1 tbsp. extra-virgin olive oil
1 green bell pepper, coarsely chopped
1 yellow onion, coarsely chopped
1 lb. yellow potatoes, peeled and coarsely chopped
1 garlic clove, finely chopped
1 tsp. pimentón (smoked paprika)
Coarsely chopped Italian parsley leaves, for garnish

Instructions

In a medium bowl, season the tuna lightly with salt and toss to coat. Set aside.
To a large pot set over medium heat, add the oil; when the oil is hot, add the bell pepper and onion and cook, stirring occasionally, until the onion is softened and translucent, 8–10 minutes. Add the potatoes and garlic, season with salt, and continue cooking until vegetables are softened but not colored, 3–5 minutes. Add the pimentón and 3 cups water and bring to a simmer. Cook until the vegetables are tender, 13–15 minutes. Turn off the heat, add the tuna, and immediately cover the pan. Set aside until the fish is just barely cooked through, 3–5 minutes.

For More Nourishing Potato Soup

Photography by Joseph De Leo

Get the recipe for Potato and Leek Soup (Sopa de Poro y Papa) »

The post Marmitako (Basque Tuna and Potato Soup) appeared first on Saveur.

Ceviche de Atún con Piña

Carlos Raba — Fri, 02 Oct 2020 13:23:27 +0000

Photography by Maura McEvoy

Check out all items from the Saveur 100 »

Carlos Raba, the chef at Bar Clavel, still recalls his uncles cooking all weekend on the family compound in Sinaloa, Mexico, where every feast began with a fresh seafood ceviche.

Featured in: The Most Interesting Woman in the Restaurant Business…

Equipment

Yield: makes Eight Tostadas

Time: 45 minutes

2 medium garlic cloves
¹⁄₄ medium white onion
2 medium serrano chiles
Juice of 4 medium limes (about 1/2 cup)
Juice of 1 large orange (about 1/2 cup)
¹⁄₄ cup soy sauce
basil leaves
1 1-in. piece of fresh ginger
³⁄₄ lb. sushi-grade tuna loin, fresh or frozen (thawed and well-dried, if frozen), cut into ¼-in. cubes
¹⁄₂ medium red onion, finely chopped (about ¾ cup)
Kosher salt and freshly ground black pepper
8 6-in. tostadas
8 thin, cored pineapple slices
1 medium avocado, peeled, pitted, and thinly sliced
2 tsp. black sesame seeds
Fresh cilantro sprigs, for garnish

Instructions

In a heavy, dry skillet over high heat, cook garlic, white onion, and chiles, turning occasionally, until charred all over, 8-10 minutes. (The serranos will take the longest to char.) Cool slightly, then use the dull side of a knife to scrape the blackened skin away from the chiles and discard. Remove and discard the stems, then cut chiles in half, and remove and discard the seeds.
Transfer the vegetables to a blender, add the lime and orange juices, soy sauce, basil, and ginger, and blend until smooth. Strain the liquid through a fine sieve, discarding the solids.
In a medium bowl, combine the marinade and tuna, tossing to coat. Refrigerate until the fish is lightly cured, at least 10 and up to 15 minutes.
When you’re ready to serve the ceviche, retrieve the fish from the fridge and stir in the red onion, then season to taste with salt and black pepper. Place the tostadas on a large platter, and top each with a slice of pineapple, 2-3 slices of avocado, and 3 tablespoons ceviche. Sprinkle with black sesame seeds and garnish with cilantro.

The post Ceviche de Atún con Piña appeared first on Saveur.

9 Inspiring Ways to Use Canned Tuna

SAVEUR Editors — Mon, 30 Mar 2020 14:58:44 +0000

Canned tuna—whether water- or oil-packed, plain or smoked—lends itself to any number of inspired sandwich preparations. We've rounded up nine delicious interpretations of the classic tuna sandwich. André Baranowski

Mediterranean Tuna Sandwich

Cornichons and walnuts add nice crunch to tuna salad served on hearty multigrain toast.

Lemon-Pepper Tuna Sandwich

Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad.

Tuscan Tuna Sandwich

Mixed with capers and sun-dried tomatoes, tuna salad pairs well with classic Italian ingredients in this Tuscan-inspired sandwich served on ciabatta with mozzarella and basil.

Provençal Tuna Sandwich

Marinated artichokes and briny niçoise olives dot this Provençal-inspired tuna salad, paired with hard boiled eggs and roasted peppers for an easy, dressed up sandwich. **See the recipe for Provençal Tuna Sandwich »**

Curried Tuna Sandwich

Edamame-Miso Tuna Sandwich

Edamame beans make this sandwich a protein-packed meal while sesame-chile oil gives it a kick.

Taco Truck Tuna Sandwich

The bright flavors of lime, cilantro, and jalapeño are puréed together and combined with canned tuna fish for a unique, taco-inspired wrap.

Fennel-Orange Tuna Sandwich

Tuna salad gets a sophisticated makeover with crème fraîche and fennel brightened by both orange zest and juice.

Sushi Bar Tuna Sandwich

Sriracha, rice wine vinegar, and a liberal dash of sesame seeds bring the flavors of the sushi bar to these creative sliders.

The post 9 Inspiring Ways to Use Canned Tuna appeared first on Saveur.

Japanese-Style Tuna Ceviche with Togarashi and Radish

SAVEUR Editors — Mon, 18 Mar 2019 22:29:14 +0000

Photography by Ted Cavanaugh

Depending on how the fish is cut, this dish falls between a ceviche and a tiradito, a Japanese-Peruvian (or Nikkei) invention similar to ceviche, in which the fish is thinly sliced like sashimi. Nikkei-style preparations such as this often feature Japanese ingredients like soy sauce, togarashi, and sesame oil.

Featured in: The Secrets of Lima’s Cutting-Edge Ceviche

What You Will Need

Yield: serves 4

Time: 2 hours

14 oz. tuna or bonito fillet
1 small firm-ripe avocado
2 small radishes
1 cup leche de tigre
1 tsp. soy sauce
1 tsp. toasted sesame oil
¹⁄₂ tsp. wasabi paste
¹⁄₂ tsp. togarashi (optional)
Kosher salt and white pepper
1 Tbsp. plus 1 tsp. chopped cilantro
¹⁄₄ cup thinly sliced shallot
1 Tbsp. minced ajì limo or habanero
2 Tbsp. puffed brown rice
Fresh seaweed, finely torn, for garnish, optional

Instructions

At least 2 hours and up to 1 day before serving, rinse the tuna. Pat dry. Cut into 2-inch-by-½-inch-by-½-inch strips; spread out in a single layer on a baking sheet. Chill, uncovered, for 2 hours or up to 1 day. (If longer than 2 hours, top with parchment paper.)
Up to 1 hour before serving the ceviche, peel the avocado and radishes and slice as thinly as possible. Cut the avocado into bite-size pieces and layer between 2 sheets of plastic wrap to prevent browning; refrigerate. Place the radishes in a bowl of ice water.
To the leche de tigre, whisk in the soy sauce, sesame oil, wasabi paste, and togarashi, if using.
To serve, add the tuna and a pinch each of salt and white pepper to a chilled bowl. Let stand for 30 seconds, then add the cilantro and stir for 10 seconds. Stir in the shallot and ají limo or habenero.
Transfer the fish to a cold plate, and garnish with the avocado and radish slices, puffed rice, and seaweed, if using. Serve immediately, pouring the liquid over the fish at the table.

The post Japanese-Style Tuna Ceviche with Togarashi and Radish appeared first on Saveur.