Another Fresh Seafood Idea
Yellowfin is one variety of tuna. Others include bluefin, albacore, tunny, bonito, skipjack and bigeye.
While bluefin is the favorite of many cooks, most of it is exported to Japan for sashimi.
Yellowfin is almost as tasty as bluefin, less expensive and more frequently found in seafood markets.
When buying, select tuna with no dry or brown spots and no iridescent sheen. As always when buying fish, be sure that it smells fresh like the ocean.
A 3 ½ ounce serving of yellowfin contains 108 calories and only 1 gram of fat. It is low in sodium. A very good source of protein, yellowfin is high in some essential vitamins and minerals, including magnesium, phosphorous, potassium, thiamin, niacin, vitamin B6 and selenium.
- 8 tuna steaks
- ½ cup canola oil
- 1/3 cup soy sauce
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon minced fresh garlic
- ¼ teaspoon freshly ground black pepper
Prepare Herb Butter and set aside.
In small bowl, combine oil, soy sauce, lemon juice, zest, garlic and pepper. Reserve 1/3 cup.
Place steaks in single layer in shallow baking dish. Pour remaining marinade over them. Marinate in refrigerator 45 minutes, turning once.
Place steaks in well-greased hinged wire grill. Cook about 4 inches from heat until done on one side, about 6 minutes. Baste top side with reserved marinade and turn. Cook until done, about 6 minutes. Place on serving dish and spread with Herb Butter.
- ½ cup margarine or butter, softened
- 1 teaspoon Dijon mustard
- 2 tablespoons minced green onion, including tops
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced fresh tarragon
In small bowl, combine margarine, mustard, onion, parsley and tarragon. Set aside for flavors to blend. Serve over tuna steaks.
Contributed by Joyce Taylor.