Yellow fin tuna with chilli & mozzarella linguini. This recipe for grilled yellowfin tuna steaks features a lemony marinade with garlic, mustard, and soy sauce. They are metallic dark blue on the back and upper sides, and change from yellow to silver on the belly. Yellowfin tuna can be distinguished from other tunas by their long, bright yellow dorsal fin and a yellow strip down the side.
Grilled Yellow Fin Tuna Steak - Yellow fin flavored with tamari, garlic and butter is simple and elegant.
A little wasabi won't hurt if you want to turn up the heat.
Made with tuna steak, garlic, Tamari soy sauce, black pepper, butter
You can have Yellow fin tuna with chilli & mozzarella linguini using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of Yellow fin tuna with chilli & mozzarella linguini
- You need of Tuna steaks.
- You need of Crème, butter & mozzarella.
- Prepare of Red/green chilli, coriander, parsley & basil.
- Prepare of Shallot, tomatoes, spinach.
Ginataang Yellow Fin Tuna is another version of fish cooked in coconut cream. This yellow fin tuna dish is special because I searched almost everywhere during the day to find this type of fish (regardless of its fresh or frozen as ice) and was able to find it almost at the end of the day. Yellowfin tuna are torpedo-shaped with dark metallic blue backs, yellow sides, and a silver belly. They have very long anal and dorsal fins and finlets Tuna are integral parts of the entire marine ecosystem and our goal is for populations to be healthy and well-managed.
Yellow fin tuna with chilli & mozzarella linguini step by step
- Mix Crème with parsley & coriander, fine dice red/green chilli, garlic & ginger.
- Pan fry your tuna & shallots removing the Crème garnish before over cooks..
- Add linguini to pan with some mozzarella, tomatoes & basil.
- Butter & season ready for the final tuna steak.
When buying fresh tuna, avoid overfished bluefin tuna; opt for US Atlantic-caught yellowfin instead. At the fish counter, tuna is never brown. An artificial-looking, pinkish color means they're putting a preserving gas on it. Finely dice the remaining tuna and place in a large bowl. Stand the bowl on ice to keep chilled.
