Stove Top Fresh Tuna Stew Food

QUICK & EASY STOVE TOP TUNA " CASSEROLE "

Steps:

• Cook pasta according to the package directions; drain well, set aside and keep warm.
• Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm.
• Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally.
• Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

FRESH TUNA, POTATO AND GREEN PEPPER STEW

Steps:

• In a stockpot, heat the olive oil over medium heat. Saute the onion for about 3 minutes, just until it begins to soften. Add the green pepper, and cook for another 3 minutes. Add the potatoes and Biscayne Sauce or paprika, mix well, and then add the water. Bring the mixture to a boil over medium-high heat, stirring now and then, until it boils. Reduce the heat, and cook the stew at a low simmer, uncovered, for about 20 minutes, until the potatoes are fork-tender. Add the tuna to the stew, season to taste with salt, and cook gently for 3 to 4 minutes, just until the tuna is opaque throughout. Transfer the stew to a casserole, and serve.

STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE

Steps:

• Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
• Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
• Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
• While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
• When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.

GRILLED TUNA STEAKS

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

TUNA STEW

Steps:

• Heat 2 tablespoons of the oil in a saucepan and add the onion.
• Cook for 8 to 10 minutes until soft and brown.
• Add the garlic and cook a further 1 minute.
• Add the tomatoes, cover and simmer for 30 minutes until thickened.
• Meanwhile, in a clean saucepan mix together the potatoes and peppers.
• Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender.
• Add the tuna and the tomato mixture to the potatoes and peppers and season.
• Cover and simmer for 6 to 8 minutes until the tuna is tender.
• Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices.
• Fry on both sides until golden.
• Drain on paper towels.
• Serve with the stew.
• Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.

GRILLED TUNA STEAKS

Steps:

• Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.
• Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.

STOVETOP STUFFING

Steps:

• Add dry bread cubes to a large mixing bowl and set aside.
• Melt 1 stick of butter in a large skillet set over medium-high heat. Add onions, celery, and salt, and sauté until the onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
• Carefully remove from heat and pour over the bread cubes. Toss with a large spoon until the bread is evenly saturated.
• Let the mixture sit and cool in the bowl for about 15 minutes, tossing occasionally.
• Add black pepper, cayenne, parsley, rosemary, and beaten egg to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
• Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add the stuffing mixture, and pat down with a spatula. Cook until a golden brown crust forms, about 5 minutes, before turning the stuffing over, one spatula's worth at a time. Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
• Transfer to a casserole dish or serving plate.