Bigeye (Ahi) Tuna Recipes

In a flat bottomed bowl, mix together everything bagel seasoning, sesame seeds, coarse black pepper, and sea salt. Set the bowl aside, and beat 1 egg in another small bowl.

Pat dry the tuna steaks, then coat it in egg and dredge it in the everything crust mixture.

Set the coated tuna steaks to the side and in a cast-iron skillet head 2 to 3 tablespoons of sesame oil on high/medium-high heat.

When the oil is hot, place your tuna steaks in the pan, moving them carefully so that the everything coating stays intact. Cook for 30 seconds per side, including the edges.

Remove the steaks from the skillet and slice thinly with a sharp knife, cutting across the grain of the tuna.

Serve immediately. Pairs well with rice and a sauce of ginger, lime, wasabi, and soy sauce.

Preheat the oven to 450 degrees Fahrenheit.

Place the tuna steaks in a baking pan or dish and sprinkle the steaks with salt and pepper.

Place 1 basil leaf over each steak and top each with about 1 tablespoon of tomatoes.

Place the 4 remaining basil leaves and a few mushrooms on top.

Add the remaining mushrooms and tomatoes around the steaks and drizzle with wine, then with butter.

Bake for about 10 minutes or until done.

Prepare the herb butter. In a small bowl, combine the margarine, mustard, onion, parsley and tarragon. Set aside for flavors to blend.

In a small bowl, combine oil, soy sauce, lemon juice, zest, garlic, and pepper. Reserve ⅓ cup.

Place steaks in a single layer in a shallow baking dish. Pour remaining marinade over them. Marinate in the refrigerator for 45 minutes, turning once.

Place steaks in a 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 a serving dish and spread with herb butter.

Prepare the lemon mayonnaise. In a small bowl, combine mayonnaise, juice, cayenne, salt and zest. Set aside for flavors to blend.

Brush steaks with oil and sprinkle with salt and pepper. Grill about 4 inches from coals until done on one side, about 6 to 7 minutes. Turn and repeat on the other side. Spread with lemon mayonnaise. Serves 4.

Preheat charcoal grill. Combine spices in a small bowl. Sprinkle enough spice mix on opah to cover one side. Spray side of opah with a touch of cooking spray (to prevent sticking on the grill).

Place opah spice side down and cook for 8 to 10 minutes then flip and cook on the other side for 8 to 10 minutes.

Rinse tuna with cold water; pat dry with paper towels.

In a small saucepan, melt butter. Add basil, parsley, mustard, lemon juice, and salt and pepper to taste.

Place tuna in a glass ceramic baking dish; top with ¾ of the marinade. Marinate in the refrigerator for at least 30 minutes, turning once. Drain tuna and discard what’s left of the marinade.

Place tuna on a well-greased broiler pan; baste with reserved marinade. Broil 4 to 5 inches from the source of heat for 3 minutes. Tuna should be pink in the center when removed from heat.

Transfer to a serving platter and sprinkle with lemon peel to serve.

Place tuna on a plate. Coat tuna with olive oil and a sprinkle of salt and pepper.

Heat a heavy skillet over medium high heat. Sear tuna to medium rare (about 1 minute on each side) and quickly remove from heat.

Garnish with the chopped green onions and lemon.

With the blade running, add pepitas, bottarga, and lime juice to the food processor.

Add the oils and process until incorporated. Season with salt and pepper.

Make sure the tuna is very cold and dice tuna into ¼ -inch cubes using a very sharp knife.

In a stainless-steel or glass bowl, mix the diced tuna with ½ of the vinaigrette, salt, and pepper

Refrigerate for 20 minutes.

Add remaining vinaigrette to the chilled ceviche. Adjust the seasonings again.

Serve chilled, garnished with crushed pepitas.

Combine all of the tuna salad ingredients together.

Spread tuna salad onto the bread and build the sandwich with the remaining sandwich ingredients.

Toast the sandwich in butter, either in the oven or on a stove-top.

Serve hot.

While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach.

Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.

Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream. Brush swordfish with the flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in the oven until medium.

To serve: Place swordfish over a bed of mashed potatoes, top with sauce, and garnish.