There’s tuna, and then there’s TUNA. The latter category is where yellowfin tuna falls under.
Yellowfin tuna (aka ahi) is a lean, high-protein fish that is caught in the western Pacific Ocean using hand lines. It’s one of the larger species of tuna, often weighing over 400 pounds. (FYI, the Atlantic bluefin is the largest type of tuna, commonly coming in at over 1,000 pounds.) Yellowfin is widely used in raw dishes, especially Hawaiian poke and many sushi preparations, and is often seared rare. The fish comes graded as “sushi” quality or “other.” It’s that good!
What I love about tuna of all types, especially yellowfin, is its texture and ability to take on the flavors of whatever ingredients it is prepared with. Because of the texture, it is best when raw or barely cooked. Sure, you can take a tuna steak and season it, and then sear it for a minute in olive oil, sidle up fresh vegetables, and call it a day, but yellowfin tuna deserves better than that. I thought it would be fun – and delicious – to prepare five tuna dishes inspired by global cuisines.
Peruvian | Ceviche
This is the classic raw fish preparation and a great way to enjoy yellowfin tuna with bright, punchy flavors. Peruvian ceviche does not marinate as long as other ceviche – usually for only 10 to 15 minutes after mixing. Cut the tuna into 1/2- to 3/4-inch cubes and toss in a marinade of thinly sliced red onion, aji amarillo (a Peruvian chile), lime juice, olive oil, and sea salt. Spoon into a serving bowl, and garnish with diced onion and cilantro leaves. It’s a great combo of firm tuna, spice, acid, and fresh herb/onion.
Japanese | Tataki
Traditional tataki, a Japanese cooking method where the protein, typically tuna, is seared on the outside and raw on the inside, inspired this dish. Instead of searing a block of tuna and then slicing it, I like to cut 3/4-inch slices and coat one side with furikake (Japanese rice seasoning of seeds and nori flakes). Drizzle with sesame oil, and lay the slices on a very hot grill for about 30 seconds per side. (You just want to char the outside and let the seasoning toast, while still keeping the interior raw.) Serve with a sauce made with Kewpie mayo, yuzu juice, and Japanese pepper flakes. If you feel so inspired, you can make crispy sushi rice to serve under the fish slices.
French | Seared Niçoise
If it’s hot outside, then the day calls for a Niçoise. This great summertime dish is easy to put together; you can even pre-sear the tuna if you like. Simply take a tuna steak, at least 1 to 1 ½ inches thick, and generously season it with a mixture of peppercorns and sea salt. Sear the steak in a nonstick pan with minimal olive oil to create a nice crust, making sure the inside is rare. Remove and chill right away. Then, compose a salad of butter lettuce leaves, Niçoise olives, green beans, heirloom tomatoes, and hard-cooked egg quarters. Cut the tuna into 1/2-inch slices and dress with a little lemon vinaigrette. Lay the tuna over the salad, pour a glass of chilled rosé, close your eyes, and pretend you are in the south of France…
Mexican | Grilled Lime-Árbol Chile Tacos
Coat your tuna steaks with salsa macha or a homemade paste of chili de árbol and onions, and allow them to marinate for a few hours to really penetrate the fish. You can cook the fish on the grill or in a pan, searing the outside and toasting the chili marinade while keeping the interior medium rare. Remove from the grill, and, with a fork, chunk the tuna into pieces. Warm some corn tortillas and place the chunks of tuna along with some pico de gallo, diced fresh avocado, and cilantro leaves in the tortillas with lots of lime wedges on the side.
Italian | Crudo with Fennel and Calabrian Chile
This is the simplest preparation, but it might be the most flavorful. Italians love raw fish, especially in the southern part of the country, and this Sicilian-inspired version of a crudo will have you making flight reservations. Cut a tuna steak into 1/4-inch slices as uniformly as you can so each piece is about the same size. Spread them on a single layer on a large plate that has been brushed with peppery olive oil. To marinate the fish, add lemon zest, Calabrian chili paste diluted with some olive oil, toasted and crushed fennel seeds, and flaky sea salt. After 5 to 10 minutes, take four to five slices per plate and then garnish each plate with crispy fried capers and a salad of very thinly sliced fennel, baby arugula, and blood orange segments.
AUTHOR
Chef Bradford Thompson's culinary palate was formed by his summers spent lobster trapping and picking fresh blueberries with his grandmother on the coast of Maine. The classically trained chef has worked in the kitchens of such culinary luminaries as Vincent Guerithault, Alessandro Stratta, and Daniel Boulud. After being named a Best New Chef by Food & Wine in 2004, he won a James Beard Award as the Executive Chef at Mary Elaine's in 2006. Since leaving the back of the house, Thompson, a Level 1 Certified Sommelier, founded Bellyfull Hospitality, a full-service culinary/hospitality consulting company. He's also an instructor at the ICC Food Business Program and the ICE Restaurant Management program, where he teaches and inspires the next generation of restaurateurs. A diehard sports fan, Thompson can often be found in the MetLife Stadium parking lot, tailgating and cheering on his beloved New York Giants, whom he has cooked for several times.