tuna Archives - Wife Of A Hunter

Yellowfin Tuna Sushi Bake

Sophie May — Mon, 18 Dec 2023 01:51:28 +0000

Experience a delightful fusion of flavors with this Yellowfin Tuna Sushi Bake recipe. Not only is it an easy and convenient way to enjoy tuna, but it also brings the essence of Japanese sushi to your dinner table. Get ready to embark on a culinary journey that combines the simplicity of American cuisine with the elegance of Japanese seafood.

In this dish, succulent Yellowfin Tuna takes center stage, cubed and masterfully combined with a medley of ingredients that create a harmonious symphony of taste. The addition of Sriracha brings a spicy kick, while sesame oil and rice vinegar infuse an authentic Asian flair. Cubes of cream cheese add a delightful creaminess, and green onions provide a refreshing crunch. To tie it all together, Kewpie mayo adds a rich and velvety texture.

On the other side of this culinary creation is a perfectly cooked rice mixture, dressed in rice vinegar, salt, and sugar. This foundation serves as the canvas upon which our sushi-inspired masterpiece will be built.

The assembly is where the magic happens. Pressing the rice mixture into a 9×9 pan and sprinkling it with Furikake rice seasoning creates the base layer. On top of this, the Yellowfin Tuna mixture is spread evenly, forming a beautiful contrast of colors and textures. A final flourish of more Furikake, Sriracha, and Kewpie mayo completes the masterpiece.

Under the broiler for just 10 minutes, this dish transforms into a mouthwatering creation that captures the essence of sushi in a convenient casserole form. Whether you choose to pair it with roasted seaweed snacks or enjoy it with a fork or chopsticks, this Yellowfin Tuna Sushi Bake promises a symphony of flavors that will leave your taste buds delighted and your dinner table graced with culinary elegance. Enjoy this fusion of American and Japanese cuisines that’s as easy to make as it is delicious!

Yellowfin Tuna Sushi Bake

An easy and delicious way to use your tuna!

Course Appetizer, Dinner, Fish, Lunch, Main Course, supper

Cuisine American, Asian, Japanese, Seafood

Keyword Asian, Casserole, Dinner, Easy, Easy Meal, Japanese, sushi, Tuna, Yellowfin

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Author Sophie May

Ingredients

Tuna Mixture:

1 lb Yellowfin Tuna cubed
1/4 C Sriracha
2 tsp sesame oil
1 tsp rice vinegar
2-3 oz cream cheese cubed
2 stalks green onions chopped
1/2 C Kewpie mayo

Rice Mixture:

1 C rice 1C of uncooked rice, cooked
2.5 T rice vinegar
1 tsp salt
1.5 T sugar

Toppings and Extra Ingredients:

Furikake rice seasoning
Kewpie mayo
Sriracha
roasted seaweed snacks or a fork/chopsticks... however you want to eat it 🙂

Instructions

Tuna:

Combine all of the ingredients under tuna mixture in a bowl and set aside. Cream cheese will be chunky. This is good!

Rice:

Combine all of the ingredients under rice mixture in a bowl and set aside.

Assembly:

Preheat oven to the broil setting.
In a 9x9 pan, press the rice mixture down.
Sprinkle the top of the rice with furikake seasoning.
Top rice with tuna mixture. Spread evenly.
Top with more furikake, Sriracha, and Kewpie mayo.
Broil for 10 minutes or until desired done-ness!
Pair with seaweed or eat with a fork/chopsticks. ENJOY!

The post Yellowfin Tuna Sushi Bake appeared first on Wife Of A Hunter.

Korean Yellowfin Tuna Salad

Sophie May — Wed, 21 Dec 2022 03:55:48 +0000

This Korean Yellowfin Tuna Salad is delicious! It is great to make on its own or out of leftovers! Either way this recipe will be a hit!

This yellowfin tuna salad is full of flavor and is NOT your typical tuna salad. This tuna salad is more exciting!

You can eat this like a normal tuna salad sandwich or on top of your favorite salad or with crackers. HOWEVER… I believe the best way is to make up some white rice and top a piece of seaweed with the rice and the tuna! *Chef’s kiss* I had this multiple days in a row for lunch! I could not get enough of it!

This is a great recipe going into the New Year as well if you are looking to eat healthier. Replace the mayo with a low-fat mayo and up the seasonings and you have a healthier recipe! Serve in the seaweed like I suggested or as lettuce wraps! The options are endless.

I hope y’all enjoy this recipe as much as we did! Happy cooking!

Korean Yellowfin Tuna Salad

This is a delicious way to utilize leftovers or create the tastiest tuna salad ever!

Course Appetizer, Dinner, Fish, Lunch, Main Course, Salad, Sandwich

Cuisine American, Korean

Keyword American, Dinner, Korean, lunch, Salad, Sandwich, Tuna, Yellowfin

Prep Time 10

Total Time 10

Servings sandwiches

Author Sophie May

Ingredients

1/2 lb Korean Tuna Use whatever leftovers you have from the recipe linked!
2/3 C Kewpie mayo more or less depending on amount of fish and the consistency you like
2-4 stalks celery finely chopped
1 tsp gochujang
2 green onions chopped
salt to taste
pepper to taste

Serve with:

bread or seaweed optional
white rice optional

Instructions

In a large bowl, shred your tuna so it is nice and flaky.
Combine all ingredients until well incorporated. Taste and add more salt/pepper/gochujang/mayo depending on your preference.
I prefer this chilled but it can be eaten as is.
Can be served alone, on bread, or, my favorite, on seaweed with some white rice! Enjoy!

The post Korean Yellowfin Tuna Salad appeared first on Wife Of A Hunter.

Korean Yellowfin Tuna

Sophie May — Wed, 14 Dec 2022 02:17:54 +0000

This Korean Yellowfin Tuna will knock your socks off. When I think of tuna, I think of sushi/poke, tuna salad, or a wasabi crusted one from a fancy restaurant. Now these are all delicious, but I wanted something new. I wanted something that everyone would like. Some people don’t like raw fish, which scraps sushi and poke. Some people don’t like tuna salad because of the consistency. And some people don’t like the bold flavor of wasabi. So *poof*… I made a recipe that the whole table will love.

This recipe is equal parts flavorful and delicious. The times can easily be adjusted to cook the fish to be more rare or well done. This recipe is really fool proof. And if your little one’s don’t like broccoli, use something they do like. This is one of the easiest recipes I have that even your pickiest eater will love.

Tuna is a flaky mild fish. Combined with gochujang and the other flavors it takes on a profile that is so delicious it will leave you craving more!

My little family of two had a ton of leftovers as well. Comeback soon for a good leftover recipe using this yummy fish!

Korean Yellowfin Tuna

This Korean Yellowfin Tuna is so flavorful and delicious!

Course Dinner, Fish

Cuisine American, Asian, Korean

Keyword American, Asian, Fish, Korean, Tuna, Yellowfin

Prep Time 5

Cook Time 45

Total Time 50

Servings people

Author Sophie May

Equipment

1 gallon bag
Sheet Pan

Ingredients

1 lb yellowfin tuna Cut into small portion sized steaks
1 shallot sliced

Sauce

1/2 T minced garlic
2 T brown sugar
3 tsps sesame seeds
1.5 T low sodium soy sauce
2 T gochujang
1 T sesame oil
1 tsp onion powder
1/2 tsp paprika
1 tsp red pepper flakes
salt to taste
pepper to taste

Veggie Side

2-3 C any veggies you have I use broccoli, carrots, snap peas, etc. They can be fresh or frozen
2 T sesame oil
1 T low sodium soy sauce
1 tsp garlic powder
salt to taste
pepper to taste

Serve with

cooked rice I cook mine with an extra tsp rice vinegar and tsp sesame oil
green onions chopped
sesame seeds

Instructions

Adjust racks in your oven so one is in the middle and one is near broilers (top).
Heat oven to 375°F.
In a gallon bag, combine all of the sauce ingredients until well mixed. Add tuna and shallot and shake in the bag (MAKE SURE IT IS SEALED). Once the fish is well coated, set aside and let it marinate while your veggies cook.
On a foil lined baking sheet, toss your veggies with oil, soy sauce, garlic powder, salt, and pepper.
Cook for 15-25 minutes on middle shelf. If you like your tuna more raw, cook your veggies longer to ensure they get nice and crispy.
Once the veggies are nice and tender (more crisp if cooking tuna for less time), remove the pan and toss the veggies. Make space for the fish fillets and place them flat on the tray. Coat the tops with remaining marinade and sliced shallots.
Bake for 10-20 minutes. Check periodically to ensure you do not over cook the tuna. I like mine more medium versus my husband. I remove his steaks before mine.
To get a nice blackened crisp, set oven to HI broil and cook for 2-3 minutes. This will give your veggies a nice crisp and the outside of your tuna a nice texture.
Serve with rice, green onions and extra sesame seeds if desired! ENJOY!

The post Korean Yellowfin Tuna appeared first on Wife Of A Hunter.

Prickly Pear Jelly

Sophie May — Sun, 29 Aug 2021 02:07:44 +0000

This Prickly Pear Jelly is next level superb.

I have never eaten anything like this jelly. I honestly don’t even quite know how to describe it. I have tried explaining it to my coworkers and the best I have been able to say is it tastes like candy. It is similar to those unmarked red lollipops that just taste like sugar and tartness.

This jelly is so unique and such a hit in this house that I have had to make two more trips around town scavenging for prickly pear tunas to make more jelly. I even plan on giving some out for Christmas. It is truly so good that I want to spread the joy of making it with others!

It is a fairly simple and straightforward recipe once you have your juice. If you have a canner, that is great, but you don’t need one as long as you have a pot big enough to boil your jars. The ingredient list is short. It does require a lot of sugar, but that is only to tone down some of the tart taste you get when using the juice by itself. This draws out the more fruity flavor and my oh my is it good! Enjoy!

Prickly Pear Jelly

Delicious jelly with a unique flavor.

Course Appetizer, Breakfast, Side Dish

Cuisine American, Mexican, Southern

Keyword Cactus, Jelly, Prickly Pear

Prep Time 1

Cook Time 14

Resting Time 10

Total Time 10 15

Servings 32 oz jars*

Author Sophie May

Equipment

Mason Jars
Wide Mouth Funnel

Ingredients

2.5 C Prickly Pear Juice
3.5 T lemon juice
3.5 C sugar
1 box pectin
water enough to boil mason jar**

Instructions

Bring juice to a boil in a medium sized sauce pan over high heat.
Once boiling, add pectin and stir quickly for 1 minute.
Turn off heat and add lemon juice and sugar. Mix well.
Return to a hard boil and stir for ~3 minutes or until the syrup becomes thick.
Remove from heat and skim off any foam that formed while boiling.
Once done, carefully fill a mason jar (I used a wide mouth funnel) and allow to cool. I let my jelly set up overnight.
Cover and refrigerate (lasts around 2 weeks).
If keeping in pantry:
Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc. I let my jelly set up overnight.
Refrigerate after opening. Enjoy!

Notes

*I triple this recipe when I make it. I also use smaller jars in order to get a more reasonable size when using.

**If you don’t plan on eating the jam immediately, this is for storing in the pantry.

The post Prickly Pear Jelly appeared first on Wife Of A Hunter.