SERVING SUGGESTIONS

cold dishes

salads

hot dishes/mains

 

 

8 DETAILED RECIPES - SMOKED YELLOWFIN TUNA

Enjoy the flavour, texture and versatility of Smoked Yellowfin Tuna. You will add flare to your cooking and entertaining with this delicious new alternative to smoked salmon. Try these recipes and take a look at our website for other helpful serving ideas.

1. Quigley’s Smoked Yellowfin Nicoise Salad w/- Lemon Infused Extra Virgin Olive Oil & Balsamic Essence

(serves 2)
• 1 free range egg
• 1 quantity mixed lettuce leaves
• 50g green beans (blanched)
• 1 large ripe tomato (cut into wedges)
• 100g Quigley’s smoked Yellowfin Tuna (cut into thin slices)
• 1 potato (cooked & cut into cubes)
• 40ml Lemon Infused EV Olive Oil or other quality EV olive oil.
• 15ml Balsamic Essence
• Sea salt/cracked black pepper
• 2 slices sourdough bread
• 50 g Confit Garlic

Boil egg for 4 minutes, rinse under cold water to stop cooking. Peel & cut egg into quarters (the yolks should be soft). Toast bread and spread with Confit Garlic, cut into croutons. Place salad leaves on plate. In a bowl, gently mix warm beans, tomato, tuna, potato & egg with Lemon Infused EV Olive Oil. Place mixture onto salad leaves and finish with a sprinkle of sea salt, cracked pepper, a drizzle of Balsamic Essence and the Confit Garlic bread croutons. Serve immediately.

Courtesy of The Other Chef – Fine Food Products (02) 65854246

2. Bruschetta of Quigley’s Smoked Yellowfin, Vine Ripened Tomatoes, Organic Basil & Confit Garlic

(serves 2)

• 2 thick slices sourdough bread
• 50g Confit Garlic 100g Quigley’s smoked Yellowfin Tuna (cut into thin slices)
• 1 vine ripened tomato (cut into thin slices)
• 1 bunch organic basil
• 20ml The Other Chef Lemon Infused EV Olive Oil
• Sea salt/cracked black pepper

Brush confit garlic onto sourdough and toast under grill or in a pan on the stove until golden brown. Top with thin slices of tomato, smoked yellowfin. tuna and whole basil leaves. Finish with a drizzle of Lemon Infused EV Olive Oil and a pinch of sea salt & cracked pepper.

Courtesy of The Other Chef – Fine Food Products (02) 65854246.

3. Smoked Yellow Fin Tuna And Avocado Sushi Rolls

• 3 cups short grain rice
• 3 & 1/2 cups water
• (4 & 1/2 tbs rice wine vinegar, 2tbs sugar, 2 tsp salt)

Fillings
100g smoked yellow fin tuna
1 carrot,8 green beans
Stock - 1tbs fish sauce, 1tsp sugar, 1/4 cup water
Omelette - 3 eggs, 3tbs sugar, 1tsp fish sauce, 1tsp soy sauce
1 avocado
1 small cucumber
5 sheets nori roll

Wash rice then soak in 3 & 1/2 cups water for 20 minutes.
Cook rice over high heat. Once water comes to boil reduce heat and cook for 10-12 minutes, or until tender. Let rice stand for 10 minutes. Mix the vinegar with salt and sugar in saucepan on med heat. Pour vinegar mixture over the rice and paddle. Allow to cool. Make an egg omelette. Blanch beans and sliced carrot in stock. Cut tuna, omelette, cucumber and avocado into strips. Lay/press rice over nori sheet, top with ingredients and, using a bamboo sushi mat, roll up firmly to form sushi rolls. Cut to size required with sharp knife, wet knife often to prevent blade sticking.

4. Smoked Yellowfin Tuna and Leek Risotto

(serves 2)

• 150g Quigley's Smoked Yellowfin Tunav
• 2 leeks, washed & roughly chopped
• 2 cloves of garlic, finely chopped
• 250gms Arborio rice
• 150ml white wine
• 2 tbs sour cream
• 4 tbs Extra Virgin Olive Oil
• 3 tsp of lemon zest
• 500-600ml fish or vegetable stock
• Sea salt & freshly ground black pepper

Heat olive oil in heavy-based pan. Sauté leeks & garlic for 3-4mins. Add in rice & cook for 2-3mins. Pour in wine & bring to boil. In another saucepan heat stock to a simmer. Slowly add stock to rice about 3-4 tbs at a time, until stock is slowly absorbed after each addition. When rice is tender & creamy stir in Smoked Tuna, season with salt & pepper & stir through sour cream. Cover the pan & leave for 1min. Serve immediately garnished with lemon zest.

5. Smoked Tuna Fettuccine With Olives, Baby Spinach & Lemon Sauce

(serves 4)

• 200g Quigley's Smoked Tuna diced
• 300g fettuccine pasta
• 3/4 cup vegetable stock
• 1 bunch Baby Spinach
• Juice & zest of 1/2 a lemon
• 20g butter
• 2 tbs cream
• 1/2 cup quality Kalamata Black Olives, stones removed
• 1 tbs shredded lemon rind for garnish
• Sea salt & freshly cracked pepper to season

Heat vegetable stock in saucepan & add Baby Spinach, cover & cook for 2-3mins until wilted. Remove & puree in blender or food processor. Add in lemon juice, butter & cream. Stir in lemon zest. Cook the pasta in a large pot of boiling water & drain. Pour in spinach sauce & toss in Smoked Tuna and black olives. Serve immediately with cracked black pepper & salt and garnish with shredded lemon rind.

6. Quick Easy Smoked Tuna Pasta Salad

• 300g pasta shapes (Bows are good), cooked rinsed and cooled
• 200g of smoked tuna thin slices, (natural or bush pepper and dill is the best)
• 2 quarters of preserved lemons
• 2 Lebanese cucumbers, diced
• 1/3 cup olive oil
• 2 garlic cloves, crushed
• Juice of 1 lemon
• ¼ cup chopped flat leaf parsley
• ¼ cup chopped coriander

Place pasta and smoked tuna in large bowl. Remove and discard pulp from preserved lemon, cut flesh very into thin strips, add with the cucumber to the pasta. Mix together the oil, garlic and lemon juice and pour over salad. Add herbs, toss everything until combined.

7. Creamy Smoked Tuna And Herb, Potato Salad

(serves 4-6)

• 1kg Chats or Pink-Eye baby potatoes
• 200g Quigley’s Smoked Tuna Dip
• ½ cup of shallots (finely chopped)
• ½ cup of fresh parsley (finely chopped)
• Juice of ¼ lemon
• freshly cracked pepper to season

Boil potatoes until cooked, drain and allow to cool. Add smoked tuna dip, chopped parsley, shallots lemon juice and cracked pepper. Mix ingredients together gently to avoid breaking potato skins. Ensure potatoes are evenly coated. Serve immediately or store in fridge until required.

8. Smoked Yellowfin Tuna, Red Onion And Lime Zest Canapés (makes up to 40 pieces)

• 150g Smoked Yellowfin Tuna 200g
• Smoked Tuna Dip
• 1 red onion
• Zest of 2 limes
• Bagel style crisp breads or favourite crackers

Thinly slice the Smoked Yellowfin Tuna. Cut red onion into thin strips. Zest limes. Spread bagel crispbreads or crackers with smoked tuna dip, approx. 1 tsp per crispbread. Place a thin slice of Smoked Tuna on top of spread crispbread. Then add two or three thin strips of red onion and top with a few strands of lime zest. Arrange on platter.

You will use Quigley's Smoked Yellowfin Tuna in any smoked salmon recipe and achieve stunning results.

High in omega-3 fatty acids, gluten, wheat and dairy free, no artificial colours or preservatives. Smoked with natural wood smoke.

 
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