Tuna Time

There are many ways to serve low calorie and delicious tuna. It’s my summer “go-to” fish to serve for hors d’oeuvres, lunch, or supper.

When choosing the tuna at your fish market, look for vibrant colored tuna that smells fresh and salty like the sea. Better yet, make friends with a fisherman who catches them!

Bon appetit!

Raw Tuna Ceviche

(Serves 6 for hors d’oeuvres
or 4 as first course)

1¼ pounds best quality fresh tuna, sliced into very thin strips

2 fresh jalapeño chiles, seeded and minced

1 medium red onion, finely diced

3 to 4 limes, squeezed to equal 1/2 cup juice

2 large ripe tomatoes, seeded and finely diced

2 tablespoons chopped cilantro, plus leaves for garnish

Sea salt and freshly ground black pepper, to taste

About 6 to 7 tablespoons extra virgin olive oil

Crisp rice crackers, toast points or white ceramic soup spoons for presentation

Boston lettuce leaves for first course presentation

To prepare:

Toss the tuna with chiles and onion in a mixing bowl with enough lime juice and just enough olive oil to marinate the fish.

Let stand about 30 to 40 minutes.

Add tomatoes, cilantro, salt and pepper and just enough olive oil to bind the mixture.

Taste and adjust the seasonings.

To serve as a first course, mound the ceviche in lettuce cups and serve with toast points.

To serve for hors d’oeuvres, either place ceviche in bowl and surround with rice crackers or toast points or place a teaspoon of the ceviche in ceramic spoons and pass to guests.

Salad Nicoise

(Serves 6)

1½ pounds 1-inch-thick sashimi quality fresh tuna

2 cloves garlic, minced

Freshly ground black pepper

2 tablespoons olive oil

1 tablespoon dry vermouth

2 tablespoons lemon juice
Vinaigrette:

1/4 cup red wine vinegar

2 1/2 tablespoons Dijon mustard

4 anchovy fillets, mashed with a fork

1/2 cup extra virgin olive oil

Freshly ground black pepper

S

alad:

8 new red potatoes, scrubbed, boiled and cut into 1/2-inch slices

1 bunch watercress, tough stems removed

1 head red leaf lettuce, washed and torn into bite-sized pieces

1/2 medium red onion, cut into paper-thin slices

1/2 pound fresh tiny green beans, stems removed and cut into 2-inch lengths, blanched

18 heirloom cherry tomatoes, cut in half

About 1/2 cup pitted black Nicoise olives

Optional: 3 hard-cooked organic eggs, peeled and sliced

Sea salt and freshly ground black pepper, to taste

To prepare:

Whisk garlic, pepper, oil, vermouth and lemon juice together in a bowl.

In a shallow non-reactive dish, pour the marinade over the tuna.

Cover and marinate at least 30 minutes or up to 2 hours.

Sear the tuna in a heavy skillet until brown on one side, about 3 minutes, turn and brown the other side, about 2 minutes, but pink in the center or done according to your personal preference.

Transfer to a cutting board and cut into thin slices.

Meanwhile, in a small bowl, whisk the vinegar and mustard together with anchovies.

Slowly whisk in the oil until an emulsion forms.

Season to taste with pepper.

Spoon dressing over the sliced potatoes and toss well to coat.

In a large bowl, toss the watercress, lettuce, red onion and green beans together.

Drizzle the vinaigrette by the spoonfuls over the salad just until the leaves glisten.

Season to taste with salt and pepper.

Transfer the greens onto a large, deep platter or onto individual plates.

Artfully arrange tuna, potatoes, tomatoes and egg slices on top.

Scatter olives over the whole affair.

Pass the remaining salad dressing at the table.

Canned Tuna Ceviche

(Serves 4)

2 6-ounce cans best-quality tuna in water

2 fresh jalapeños, seeded and minced

1 bunch scallions, white and green parts, trimmed and finely chopped

2 small ripe tomatoes, diced

2 tablespoons chopped fresh cilantro, optional

2 tablespoons chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper, to taste

1/4 to 1/3 cup fresh lime juice

3 to 5 tablespoons extra virgin olive oil

Chiffonade of romaine lettuce or red lettuce leaves

To prepare:

Drain the tuna well.

With a table fork, remove the tuna from the can and place into a mixing bowl, breaking it up as you go.

Sprinkle the jalapeño and scallions over the tuna and allow it to stand for up to 20 minutes.

Add tomato, cilantro, parsley, salt and pepper and toss well.

Sprinkle lime juice over the whole affair, adding enough olive oil to bind the mixture.

Taste and adjust the seasonings.

Scatter chiffonade of romaine or place a large leaf of red leaf lettuce on individual salad plates and with a slotted spoon.

Divide the tuna among the plates.

Garnish with sprigs of cilantro.