Jana Pouch Tuna Albacore, Tongol, Yellowfin and Skipjack
Jana Brands Commodity Seafood Distributor

JANA Worldwide

161 Worcester Road
Suite 302
Framingham, MA 01701
Phone: 508-598-6750
Fax: 508-651-3001
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Jana Pouch Tuna Albacore, Tongol, Yellowfin and Skipjack
   Ahi Tuna Recipes

Tuna Shaver Recipes  |  Tuna Sooner Recipes

Grilled Tuna Teriyaki
PREPARATION TIME: 8-10 Minutes

INGREDIENTS:
2 lbs. JANA tuna steaks, rinsed in cold water and patted dry
6 Cloves Garlic, crushed
6 Scallions, thinly sliced, including green
2" Fresh Ginger Root, peeled and grated
1 1/4 cups Soy Sauce
1/2 cup Sake or Sherry
1/2 cup Olive (or Vegetable) Oil
6 Tbsp. Sugar

DIRECTIONS:
In a medium bowl, combine all the ingredients, except fish, to make teriyaki marinade, stirring until sugar is fully dissolved. Place tuna steaks in a shallow, non-metal container and pour 1 cup of the teriyaki sauce over the fish. Cover container and refrigerate, turning the fish occasionally. After 2-3 hours, remove tuna steaks from marinade (reserve marinade). Heat BBQ or grill to high heat, place tuna on oiled grill 5-6" from heat source. Cook tuna steaks (according to chart).

Chefs agree; Sashimi grade tuna is best served seared, rare, or medium rare. Cook on high heat (500°F degrees or higher)
Seared - 90 seconds per side
Rare - 2 minutes per side
Medium Rare - 2 1/2 minutes per side
Medium - 3 minutes per side

SERVINGS PER RECIPE: 4-6

Brush each side with the reserved marinade several times. Serve immediately.

Broiled Peppered Tuna Steaks
PREPARATION TIME: 6 minutes

INGREDIENTS:
4 JANA Tuna Steaks, (6-7 oz each)
1 Lemon, cut in wedges
2 tsp. Olive Oil (more if needed)
Cracked Black Pepper or a mixture of Black, red, and Green Peppercorns, crushed

DIRECTIIONS:
Preheat broiler and set oven rack 2" below heating element. Rinse Tuna Steaks in cold water and pat dry; brush both sides of Tuna lightly with olive oil, then arrange on broiler pan and sprinkle tops liberally with cracked pepper.

Chefs agree: Sashimi grade tuna is best served seared, rare, or medium rare. Cook on high heat (500°F degrees or higher)
Seared - 90 seconds per side
Rare - 2 minutes per side
Medium Rare - 2 1/2 minutes per side
Medium - 3 minutes per side

Seared Tuna with Wasabi-Butter Sauce
INGREDIENTS:
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

DIRECITONS: Combine wine vinegar, wine & shallots in a saucepan over medium heat. Simmer until liquid is reduced to about 2 tablespoons. Discard shallot and return liquid to the pan.
Over low heat, add wasabi and soy sauce to the liquid. Whisk in butter allowing the mixture to emulsify. Do not let the mixture boil. When all of the butter has been blended, stir in cilantro, and remove from heat, and set aside.
Heat a large skillet to med.-high heat. Brush tuna steaks with olive oil, seasoning with salt and pepper. Place tuna in skillet, and sear each side to desired doneness. Remove from skillet and serve with sauce.

Lemon-Pepper Marinade
Here is a very nice lemon-pepper marinade that is great on Mahi Mahi as well as other white meat fish

This recipe makes plenty of sauce:

Olive Oil 2 tablespoons
Sugar 2 tablespoons
Asian fish sauce 4 tablespoons
Lemon Juice ½ cup
White wine or rice wine vinegar 4 tablespoons
Black pepper –Coarse grind 1 teaspoon
Minced green onion 4 tablespoons
Lemon zest (peel finely ground) 2 teaspoons
Garlic (finely chopped) 2 teaspoons

Let this marinade sit and flavors blend for 8 hours under refrigeration.

To produce:

  • Use frozen raw portions – skinless, boneless, blood vein removed, no glaze.
  • Place portion in Vac. Pak bag.
  • Pour 1 ½ to 2 tablespoons of marinade into Vac. Pak bag with portion.
  • Seal bag, and place in freezer or move to packaging and then place into freezer.
  • Do not allow portion to thaw

Seared Tuna, Rice Noodles and Corriander Salad
COOKING TIME: About 20 Minutes

Ingredients: For tuna
    4 JANA Tuna Steaks
    6 Tbsp. Dark Soy Sauce
    4 Tbsp. Balsamic Vinegar
Ingredients: For salad and rice noodles
    6 Scallions, diagonally sliced
    3 Green Chilies, seeded/finely chopped
    Small Bunch Chives, chopped
    1 Bunch Watercress separated into sprigs
    2 Tbsp. Japanese Pickled Ginger shredded
    1 Tbsp. Sesame Seeds
    12 oz. Thin Rice Noodles
Ingredients: For dressing
    2 oz. Bunch Coriander (6 Tbsp leaves)
    1 Lime, Coarsely grated - juice and zest
    3 oz. Water
    2 tsp. Thai Fish Sauce
    2 tsp. Roasted Sesame Oil
    2 Tbsp. Sunflower Oil
Step 1: Salad & rice noodle preparation
Pre-heat broiler to high; spread sesame seeds on a baking tray and toast under broiler (shaking occasionally), until golden. For salad– combine all ingredients in bowl and set aside. For dressing - remove coriander leaves from stalk (6 Tbsp. needed); mix lime juice, fish sauce, water, sesame and sunflower oil together. Bring 4 qts. of water to the boil, drop in noodles, then remove from heat and allow to sit 3 minutes, drain rice noodles and return to pan; cover and keep warm.

Step 2: Mix rice noodles with salad & plate
Toss sesame seeds, salad and noodles with dressing, and place onto the center of 4 warmed plates.

Step 3: Tuna Preparation
Place heavy frying pan on high heat, and brush with a little oil. Add tuna steaks and cook.

Chefs agree: Sashimi grade tuna is best served seared, rare, or medium rare. Cook on high heat (500°F degrees or higher)
    Seared - 90 seconds per side
    Rare - 2 minutes per side
    Medium Rare - 2 1/2 minutes per side
    Medium - 3 minutes per side
Remove tuna from pan and set aside.

Add soy sauce and balsamic vinegar to the pan stirring until sauce becomes a rich brown glaze. Return tuna to pan and turn in glaze once, then remove tuna from pan, slice each tuna steak into 3 pieces and place on top of the salad; and serve.

Broiled, Peppered Tuna Steak
COOKING TIME: 6 minutes
    4 JANA Tuna Steaks, (6-7 oz each)
    1 Lemon, cut in wedges
    2 tsp. Olive Oil (more if needed)
    Cracked Black Pepper or a mixture of Black, red, and Green Peppercorns, crushed
Preheat broiler and set oven rack 2" below heating element. Rinse Tuna Steaks in cold water and pat dry; brush both sides of Tuna lightly with olive oil, then arrange on broiler pan and sprinkle tops liberally with cracked pepper.

Chefs agree: Sashimi grade tuna is best served seared, rare, or medium rare. Cook on high heat (500°F degrees or higher)
    Seared - 90 seconds per side
    Rare - 2 minutes per side
    Medium Rare - 2 1/2 minutes per side
    Medium - 3 minutes per side
SERVINGS PER RECIPE: 4

Sesame Seared Tuna
  1. In a bowl, combine 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 (see other side). Serve with the dipping sauce and wasabi paste.
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