Jana Brands Commodity Seafood Distributor
Jana Brands Commodity Seafood Distributor

JANA Worldwide
214 N. Main Street
Natick, MA 01760
Phone: 508-598-6750
Fax: 508-651-3001
Email Jana Brands



Jana Brands Commodity Seafood Distributor
  

Sea Food Recipes

Tuna Salad
Ingredients
1 Pouchpak of Tuna Sooner Albacore
2 1/4 cups mayonnaise or salad dressing
6 tablespoon Parmesan cheese
1 1/8 cup sweet pickle relish
3/4 tablespoon dried minced onion flakes
1 tablespoon curry powder
6 tablespoon dried parsley
6 teaspoon dried dill weed
6 teaspoon garlic powder

Directions:
Mix all ingredients together in a large bowl. Either serve on rolls, bread, or with crackers. Best If served after chilled for a few hours.

Prep Time:
10 Minutes

Tuna Cajun burders
Ingredients
43 oz. Tuna Sooner Pouch Pak Tuna
3 1/2 cups seasoned bread crumbs
7 eggs, beaten
1 3/4 cups each: diced red bell peppers, green bell peppers and chopped green onions
1/2 cup Cajun seasoning or spice mix
1/2 cup capers, drained
1 Tablespoon hot pepper sauce
Vegetable Oil
24 each: onion hamburger buns, lettuce leaves, tomato and onion slices
Cajun Mayo
1 cup garlic or plain mayonnaise
1 Tablespoon Cajun seasoning or spice mix

Directions
In bowl, combine Tuna, breadcrumbs and eggs. Add next 6 ingredients to tuna mixture; blend well. Evenly divide and shape tuna mixture into 24 patties (about 1/3 cup). In a large skillet, heat oil until hot. In batches, cook tuna burgers on both sides until browned and heated through. Meanwhile, whisk together mayonnaise and Cajun seasoning until well blended. Spread hamburger buns with Cajun mayonnaise and fill buns with tuna burgers, lettuce, tomatoes and onions. Makes 24 servings.

Preparation Time:
20 minutes

Nutrition Information
Serving Size 24; Calories 390; Calories from Fat 120

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.

Tuna Shavers Philly Style Tuna
Ingredients:
One 3, 4, or 5 ounces of Jana Tuna Shavers
1 fresh sub sandwich roll, split in half
1/2 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1/4 teaspoon ground black pepper
1/4 cup garlic salt
1/4 cup vegetable oil
1/3 pound thinly sliced white American cheese,
or 4 ounces melted cheese spread

Preparation: Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions, bell peppers, and stir until caramelized. Add garlic salt, pepper, and stir for 30 seconds. Push off to one side of griddle. Add the Tuna Shavers to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until tuna turns white, about 1 1/2 to 2 minutes. Mix in the sautéed vegetables. Top with cheese slices and melt or pour the cheesy meat mixture into the sub roll and serve immediately with condiments of choice.

Habanera Tuna Shavers with Ranch Dressing
Ingredients:
One 3, 4, or 5 ounces of Jana Tuna Shavers
2 ounces Habanera sauce
2 ounces Ranch dressing
2 ounces yellow cheese shredded
1 sub roll or bulkie roll
1 medium onion chopped
2 strips of bacon
salt and pepper

Preparation: Sauté Tuna Shavers until cooked white. Sauté the onion. Cook bacon until crisp, drain off grease then crumble. Place tuna, onions, crumbled bacon, and cheese on the roll. Top with Habanera sauce and Ranch dressing.

Teriyaki Style Tuna Shavers Stir Fry
Ingredients:
One 3, 4, or 5 ounces of Jana Tuna Shavers
1/4 cup oil
1/2 cup red pepper
1/2 cup green pepper
1/2cup sliced onion
1 cup cooked white, brown or Jasmine rice
1/4 to 1/2 cup Teriyaki glaze or marinade (warm)

Preparation: Sauté the vegetables on a grill or hot pan with the oil, about 5 minutes or until they start to caramelize. Fully cook Jana Tuna Shavers until white. Serve tuna and vegetables over rice. Finish with warm Teriyaki sauce garnish with lemon grass or sliced ginger.

Tuna Shavers Greek Salad Roll-ups
Ingredients:
One 3, 4, or 5 ounces of Jana Tuna Shavers
4 burrito size flour tortillas
3/4 cup sour cream
1 1/2 teaspoons crushed garlic
3/4 teaspoon onion powder
1/4 cup Italian dressing
3/4 cup diced tomatoes
1/2 cup feta cheese
1 can black olives, drained and chopped
3/4 cup peeled & seeded cucumber, chopped
1 tablespoon fresh lemon juice
2 cups mixed salad greens

Preparation: Mix garlic, onion and sour cream. Combine tomatoes, olives, feta cheese, cucumber, lemon juice and 1/2 cup of the sour cream mixture.

Grill Tuna: Spread each tortilla with 1 tablespoon of sour cream mixture. Layer 1/4 of Grilled Tuna on tortilla, top with 1/4 of the vegetable mixture and 1/2 cup of salad greens. Fold in si

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

Seared Tuna with Sautéed Greens
  1. Marinate tuna steaks for 30 minutes. While marinating, sauté onion and garlic in 2 TBS. olive oil over medium heat. Add tomatoes and simmer for 5 minutes. Add chard, cover and cook for 5 minutes more or until bright green and tender. Season with salt and pepper and set aside.
  2. In a large sauté pan, heat (high) remaining olive oil. When the oil is hot, season the tuna with lots of freshly ground black pepper then sear the tuna (see opposite side). Remove tuna steaks, add marinating liquid and reduce. Serve tuna atop a serving of greens, drizzle with marinade.
Marinade
  • 3/4 cup orange juice
  • 1 TB fresh thyme, finely chopped
  • 2 TB extra virgin olive oil
  • 4 TB olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 14-ounce can diced tomatoes
  • 1 bunch Swiss chard (red or white), stems removed then washed and chopped
  • salt and freshly ground black pepper
  • 4 Jana tuna steaks

Teriyaki Tuna
  1. Pour teriyaki sauce into shallow dish, and marinate tuna steaks for about 20 minutes in refrigerator.
  2. In a large skillet heat olive oil over high heat. Place tuna steaks in the hot oil. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. Sear the tuna steaks according to taste (see other side) Season with sea salt and pepper. Glaze and reduce teriyaki sauce and reserve for dipping.
  3. Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve with the dipping sauce.
Marinade
  • 1/2 cup teriyaki sauce
  • 4 Jana sashimi grade tuna steaks
  • 2 tablespoons extra virgin olive oil
  • 1 lemon
  • 1 tablespoon sesame seeds
  • 2 teaspoons sea salt
  • ground black pepper to taste
  • 1 carrot, grated

Ahi Spice Mix Curry Pistashio
Igredients Amout Unit
Pistachio (not toasted) 3 Cup
Fennel Seed (toasted, ground in the coffee mill) 1/4 Cup
Coriander(ground in the coffee mill) 3 Tbl.
Curry Powder 2 Tbl.
Black Peppercorn (ground in the coffee mill) 3 Tbl.
Yellow Mustard Seed (ground in the coffee mill) 1/4 Cup
Salt 1/4 Cup
Cayenne ( Do Not Increase on Extension) 2 Tbl.


Procedure:
  1. Grind the nuts in the spice grinder until coarsely ground.
  2. Add all the other ingredients to the nut and place back in the robot coupe; grind as fine as possible.
  3. Reserve for service.
  4. Rub mixture on ahi loins, saku or steaks.
  5. Pre-heat oil in heavy fry pan and add ahi
  6. Add ahi to pan and sear on med-high for 90 seconds per side. 140 seconds if you prefer your ahi cooked more.
  7. The seared part of the ahi should be a thin layer of seared and in proportion with the cut of ahi you choose.
  8. Remove after searing is complete and wrap in plastic wrap and refrigerate
  9. Slice thin strips with saw edged knife and dip in your favorite dipping sauce

Ahi Cold Sweet & Spicey Soy Sauce
Igredients Amout Unit
Soy Sauce Lite 3 Qts.
Rice Vinegar 1 Cup
Sesame Oil 1 Cup
Honey 48 oz.
Sweet Chili Sauce 1 1/2 Cup
Brown Sugar 1 Cup
Chinese 5 Spice 1 Tbsp.
Ground Ginger 1 Tbl.
Chopped Cilantro 1/2 Cup


Procedure:
  1. Combine all ingredients and mix thoroughly.