- New Jersey Fish and Game Approves “Emergency” October Bear Hunt - September 16, 2021
- Deer and Beer Pie - August 13, 2021
- Feral Pigs Release Same Amount of CO2 as 1 Million Cars - July 22, 2021
Recipe Contributed by Editor-in-Chief J. Townsend.
Yellowfin Tuna is known by many names around the world. Here in Southern California it’s simply called Yellowfin. In Hawaii and in other parts of the United States it is commonly marketed as Ahi Tuna. If you see Ahi Tuna listed on a restaurant menu then you are more than likely eating Yellowfin. In other parts of the world, such as French and Portuguese speaking countries, you may find Yellowfin called Albacore or Albacora. Albacore is actually a separate type of Tuna.
I really love tuna. Not the out of the can stuff but the fresh meat straight out of the ocean. These hunks of fish came from my last Deep Sea Fishing Trip and is some that I so eloquently snuck from the crew and has some sushi on the boat. This is kinda frowned upon due to liability reasons but I figured that if they didn’t know then they could not be liable. They sushi was amazing!
I used the same cuts of fish when I prepared this dish. You can cook the fish and the Bok Choy in a pan or on the grill. I like the grilled version because you can prepare both dishes on the same cooking surface with little mess. Enjoy this spicy citrus recipe!
Orange Glazed Tuna:
- (4) 5 oz pieces of Yellowfin Tuna
- 2 tablespoons honey
- 1 orange, juiced
- Salt and ground black pepper
- Pinch of red pepper flakes
- Heat your grill or skillet on high heat.
- Whisk together the honey, orange juice, salt, black pepper, and red pepper flakes in a bowl.
- Brush one side of the Tuna with the glaze. Lets call this Side 1
- Place the Tuna on the grill or in the pan. (Side 1 down which is the glazed side)
- Glaze the side 2 and then flip the fish to place side 2 down
- Re-glaze side 1 and flip
- Re-glaze side 2 and flip.
- You will essentially flip and glaze each side twice. You can leave the fish to cook longer on each side if you prefer.
- Serve Immediately
- 5 or 6 Baby Bok Choy, halved and washed
- 1 tablespoon Coconut Oil
- 1 teaspoon Celery Seeds
- Salt and Pepper to taste
- Place the Bok Choy halves in a mixing bowl and coat with coconut oil
- Season the Bok Choy halves with the Celery Seeds, Salt and Black Pepper.
- Bring the grill or a pan to high heat
- Place the Bok Choy on the grill or in the pan with the flat side down
- Cook for 2-3 minutes and then flip once
- Cook for 2-3 minutes
- Serve immediately
It is my recommendation to have some Soy Sauce and Siracha on standby as they will truly complement this dish.