Recipe

Party Size Barbequed Albacore (tuna) With Shrimp Stuffing Recipe


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Ingredients
  • 1/4 c extra virgin olive oil, to be used as required .
  • 1 lime, juice of .
  • 3 large red bell peppers, seeds removed, sliced whole in as many pieces, as total citrus slices .
  • 1 lime, sliced thinly, with rind .
  • 1 oz ouzo .
  • 1/2 c butter, softened & divided .
  • 1/2 tsp fennel seeds, lightly toasted .
  • 3 green onions, sliced coarse, complete with stems .
  • 1 (8-10 lb) albacore tuna, whole .
  • 1 lemon, sliced thinly, with rind .
  • 1 egg, well beaten .
  • 1 orange, sliced thinly, with rind .
  • 4 fresh garlic cloves, crushed & sliced fine .
  • 1/2 tsp oregano .
  • 1 lb fresh shrimp, cleaned, deveined, tails removed, & sliced coarse, If shrimp is frozen, allow to thaw & pat dry .
  • 1/2 tsp lemon basil .
  • 3-4 slices rye bread, with caraway, toasted & sliced fine .
  • 1/2 tsp fresh dill .
  • 2 tsps capers

Directions
  • Step #1 To Prepare the Heavy Foil for Cooking Fish:.
  • Step #2 Butter one side of the foil wrap along the area where the Tuna will be placed for cooking.
  • Step #3 Lay one half of the pepper slices on the buttered foil wrap.
  • Step #4 Lay citrus slices within the pepper-slice ring, (alternating, lime, lemon, orange, etc.
  • Step #5 ); set prepared foil wrap aside until ready to use.
  • Step #6 PREPARE THE TUNA.
  • Step #7 Place the Albacore Tuna onto its back; Prop it up if you have to, but it should be on its back until ready to cook --.
  • Step #8 With a sharp chef's knife, make small incisions in the internal flesh, being careful not to puncture through the skin --.
  • Step #9 Insert capers in the incisions, using all, but a few capers in your "measure".
  • Step #10 Pour all of the lime juice into the fish cavity ; with your basting brush, paint the inside of the Albacore Tuna well with fresh lime juice, forcing the juice into the incisions.
  • Step #11 Set the Tuna aside, on its back, to allow lime juice to penetrate the Tuna flesh, while you are preparing the stuffing.
  • Step #12 At this point, you should start your Barbeque on HIGH SETTING.
  • Step #13 If you are accustomed to using a charcoal barbeque, keeping them to one side when fish is set on the grill, in its foil wrap pouch -- (If using oven method, then use plenty of coals, preheat to 350F).
  • Step #14 PREPARE THE STUFFING.
  • Step #15 Melt one half of the butter in large skillet.
  • Step #16 Add 2 tbsp Extra Virgin Olive Oil to skillet.
  • Step #17 To the skillet: add sliced green onion, & saute lightly, to clarify; Remove onion & set aside.
  • Step #18 To the skillet: add sliced garlic & saute lightly, stirring all the while; Remove garlic & set aside.
  • Step #19 To the skillet: add sliced toasted bread, & stir until all of the butter has been absorbed.
  • Step #20 Remove bread & set aside in a large mixing bowl.
  • Step #21 To the skillet, lemon basil, cooked onion, ouzo, dill, fennel seed, add a little olive oil if needed, oregano, garlic.
  • Step #22 Mix well, to mix all flavours; stir continuously until all the oil has been absorbed; It will only take a min or two.
  • Step #23 Remove from skillet & add to the cooked bread in the mixing bowl.
  • Step #24 Add well-beaten egg & sliced shrimp; mix well, mixing all of the ingredients.
  • Step #25 Scoop stuffing mixture into the fish cavity, pack it well.
  • Step #26 Seal the opening with poultry needle & string & pat the Tuna dry.
  • Step #27 Lay stuffed Tuna carefully onto the peppers & citrus, buttered foil wrap.
  • Step #28 With the remaining butter, lime, alternating with slices of orange, along the fish's body, slather the upper side of the fish body; place pepper & citrus slices on fish, lemon as you did with foil wrap preparation; (slices of pepper surrounding citrus slices).
  • Step #29 Wrap fish, loosely, crimping & folding the foil wrap ends (upward), up to keep in juices.
  • Step #30 At this point it is time to reduce the barbeque heat to LOW SETTING.
  • Step #31 For charcoal method, move your coals to one side, & cook with Lid on BBQ.
  • Step #32 Place foil wrap package on barbeque -- Lower the lid & allow to cook, for 10-12 mins per lb.
  • Step #33 During last 10 mins of cooking, with lid open, open foil wrap bag, & continue cooking, basting frequently with accumulated juices.
  • Step #34 Sprinkle top the remaining capers over the cooked Tuna.
  • Step #35 Serve with sides of your choosing, & plenty of dry white wine; once again, of your choosing.
  • Step #36 Serves 10-12 people, comfortably.
  • Step #37 Times: Prep time - 40 mins, includes cutting, chopping, preparation of Albacore Tuna.
  • Step #38 Cook time -1-1/2 - 2 hrs.
  • Enjoy the Party Size Barbequed Albacore (Tuna) With Shrimp Stuffing recipe

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Lunch And Snacks / Sandwiches
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