What can I cook with a pound of tuna fish?

If you mean fresh Tuna steaks or one large fresh tuna steak, try blackened tuna. It is a fairly simple but requires some tending. The seasoning recipe is below or you can purchase blackened seasoning in most supermarkets. I usually make a double batch of the seasoning as I also use it with salmon, swordfish, chicken and steak. I prefer to make my own, because many of the prepared spice mixes contain a lot of salt. The only difference is the amount of time need for cooking the fish, chicken or meat.

Blackened Seasoning Mix

2 teaspoons ground paprika

4 teaspoons dried leaf thyme

2 teaspoons onion powder

2 teaspoons garlic powder

1 tablespoon granulated sugar

1-2 teaspoons salt

2 teaspoons black pepper

1 teaspoon ancho or chipolte chili powder or 1/2 tsp. ground cayenne pepper, or to your taste

1 teaspoon dried leaf oregano

3/4 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Preparation:

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Preparation of Blackened Fish

Over low heat, melt about 3 tablespoon of butter in a nonstick skillet (enough butter to cover fish and the bottom of the pan). As soon as the butter is melted, place the fish in the pan, flipping it over to cover both sides with butter. Then generously coat the fish with the blackened seasoning, flip over again and coat the other side with seasoning.

Now turn up the heat to medium high cook on one side until blackened and somewhat crispy. Flip over and cook the other side. Add a little more butter whenever necessary. Fresh tuna is generally served rare, so about 2-3 minutes on each side over high heat should do it. If you feel the tuna or fish or steak need to cook longer, turn down the heat. You can expect a bit of smoke so if you have kitchen exhaust fan, use it or use one of those splatter screens.

If you are referring to canned tuna. Tuna casserole is quite good. Preheat your oven to 350F (180C) degrees. Prepare a basic Bechamel (white) sauce using flour seasoned with a little salt and some pepper. Link to Bechamel recipe is below. You could also use condensed canned cream of chicken, celery or mushroom soup, but it will be salty and you will need to thin the canned soup out wwith about1/3-1/2 cups of milk. You will need about 1 1/2 cups of the Bechamel Sauce. Add one 10 1/2 box (or thereabouts) of frozen defrosted mixed vegetables, peas or peas and carrots to the hot white sauce. Drain the can of tuna and gently flake it. Gently mix the flaked tuna into the Bechamel Sauce and vegetables.. Turn into a casserole dish and top with crushed Potato Chips. Bake in a preheated oven for about 30 minutes or until hot and bubbly.

Link to Bechamel (White) Sauce recipe.

http://www.thekitchn.com/how-to-make-a-bchamel-sau... -

Here is another Canned Tuna dinner stable of mine.

1 medium onion sliced

1 large red bell pepper sliced or a combination of sliced red, green and yellow peppers

2-3 cloves garlic minced

1-2 tablespoons olive oil

1 14 oz. can diced tomatoes

1/2 teaspoon each or to taste, dried oregano, basil and thyme

1/4 teaspoon or to taste hot red chili pepper flakes, the stuff you put on pizza (optional)

1 box (about 16 oz.) rigatoni, penne or sspaghetti

2 7 ox cans drained solid white tuna or Italian type tuna (If you have a 1 pound can that is fine.)

1 Boil the water for the pasta.

2.Heat the olive oil in a large skillet, add the onions, peppers and seasoning. Saute until the onions are translucent. Add the garlic and saute until the garlic softens. Add the canned tomatoes with the juice and continue simmer for about 30 minutes, stirring occasionally. Adjust seasoning by adding salt & pepper.

3. While the sauce is simmering, cook the pasta. When done mix the pasta directly into the sauce.

4. Drain the tuna and add to the pasta and sauce, gently mixing and flaking the tuna. Simmer a few minutes until hot.

5. Serve with grated cheese.

Seared Ahi (Tuna in Hawaiian) with Wasabi-Butter Sauce

One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor.

Makes 6 servings.

INGREDIENTS:

2 tablespoons white wine vinegar

10 fluid ounces dry white wine

1/4 cup minced shallots

1 tablespoon wasabi paste, or to taste

1 tablespoon soy sauce

3/4 cup unsalted butter, cubed

salt and coarse black pepper to taste

1 tablespoon olive oil

1/2 teaspoon sesame oil

1 cup chopped cilantro leaves

6 (6 ounce) fresh tuna steaks, 1 inch thick

DIRECTIONS:

Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.

Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.

Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for no more than 2 minutes on each side. Be careful not to overcook, this fish should be served red/pink in the center. Serve with sauce.

I suggest you an Italian recipe: Tuna Pasta! You have to boil the pasta, for example spaghetti, and after you mix some butter with tuna... So when pasta is surplice, you flavor the pasta with the cream of tuna.. It's fantastic!

It would be a crime to make tuna casserole with fresh tuna. Sear it, slice thinly, and serve it with srircha mayonnaise.

Tuna casserole. It's delicious.

Grill it in the oven. Sounds like a treat with a little butter and lemon. Make some dip with mayonnaise and pickle relish.

food for your cat or a street cat... but the person before me was right orrrrrr you can make sandwhichs for the hungry