Store Number: (508) 347-7778

 

Store Hours        

Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

Tuna

Pan Seared Ahi Tuna, Baby Beets and Watercress Salad with Ginger Vinaigrette

Ingredients

  • Salad:
  • 30 baby beets, any color, trimmed with 1-inch tops remaining
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 2 bunches watercress, washed, spun dry and trimmed
  • 1 1/2 pounds seared ahi tuna
  •  
  • Ginger Vinaigrette:
  • 1 lemon, juiced
  • 1/4 cup rice wine vinegar
  • 1/4 cup orange juice
  • 2 tablespoons champagne vinegar
  • 1 tablespoon fish sauce
  • 2 packets Stevia Extract In The Raw™
  • 2 tablespoons fresh peeled and chopped ginger
  • 1 garlic clove, peeled and chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon light soy sauce
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon toasted sesame seeds

Directions

  1. Salad: Preheat oven to 375 degrees F
  2. Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.
  3. While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.
  4. Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.
  5. Ginger Vinaigrette: In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.

 

Sesame Seared Tuna

Ingredients

  • 1/4 cup soy sauce
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1 tablespoon rice wine vinegar
  • 4 (6 ounce) tuna steaks
  • 1/2 cup sesame seeds
  • wasabi paste
  • 1 tablespoon olive oil

Directions

  1. In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
  2. Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
  3. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

 

Wasabi Yellow Fin Tuna

Ingredients

  • 2 tablespoons reduced-fat mayonnaise
  • 1 1/2 teaspoons wasabi paste
  • 1 teaspoon Chinese five-spice powder
  • 1 tablespoon low-sodium soy sauce
  • 4 (6 ounce) yellowfin tuna fillets
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons toasted sesame seeds

Directions

  1. Mix together the mayonnaise, wasabi paste, five-spice powder, and 1 tablespoon soy sauce in a small bowl.
  2. Lay the tuna fillets into a glass baking dish. Pour the rice vinegar and 1 tablespoon soy sauce over the tuna. Spread the mayonnaise mixture evenly over both sides of each piece of fish. Cover the dish and refrigerate 15 to 30 minutes.
  3. Prepare a skillet with cooking spray and place over medium-high heat. Sprinkle the sesame seeds evenly over both sides of the fillets. Lay the tuna gently into the skillet. Grill to desired level of doneness, about 2 minutes per side for medium-rare. Serve immediately.

 

Sweet & Sour Sicilian Tuna

Ingredients

  • 3 tablespoons olive oil
  • 1 large onion, cut into chunks
  • 4 tuna steaks
  • 1 cup red wine vinegar
  • 1 cup sugar

Directions

  1. Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
  2. Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
  3. Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.