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Ocean to Galley Recipes

Trip Report

Ocean to Galley (Portuguese Tuna Salad)

Looking for a way to prepare all your Searcher-caught fish or a use for your canned tuna you made with Dave's Jarred tuna? How about giving Tommy's Portuguese Tuna Salad a try? 

[embed width="600"]https://youtu.be/aXqFrQSNrDc[/embed]

Tommy says you can use Catalina Offshore products Catalina's Choice solid packed tuna or your own jarred tuna or even steamed tuna. They all taste great. Tommy's Portuguese Tuna Salad can be an appetizer with crackers and vegetables or an amazing tuna melt. It is all your choice and all delicious and worth a try.

Ingredients:

  • 6 oz  can of Catalina'a choice Soild Pack Tuna in Olive Oil (don't drain)  or your own, you can also use steamed tuna as well. 
  • 1/4 cup red wine vinegar (more to taste)
  • 1/4 cup diced yellow bell pepper
  • 1 tbsp capers
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt & pepper
  • Olive oil
Directions:
  • In a bowl mix together tuna, vinegar, onion, bell pepper, capers and garlic and onion powders. Season with salt and pepper and additional olive oil to taste. Serve with crackers or vegetables, or use for sandwich filling. to make the BEST tuna melt ever, use a high quality sourdough and sliced Swiss or sharp white cheddar! Store salad in airtight container in refrigerator for up to a week.
    • Adapted from Tommy's original recipe which uses fresh steamed tuna. [caption id="attachment_12818" align="alignnone" width="337"] Full recipe card[/caption]

Trip Report

Ocean to Galley: Marinated Seared Ahi

Looking for a way to prepare all your Searcher-caught yellowfin tuna? How about chef Geri Sue's creamy Italian marinade with a nice sear on the fish? Marinade (makes 12 servings): 1 cup olive oil 1/4 cup cider vinegar 2 tbsp diced onion 2 tbsp diced garlic 1 tsp sugar 1 tsp ground mustard 2 tbsp Italian herbs   Mix 1 egg with the oil and other ingredients. Add a dash of salt and pepper. Marinate fish fillets for 1/2 hour. Sear: Cook marinated fish on a medium high grill for just a minute or two on each side. Fish should remain pink in the middle. Enjoy! And send us photos of your creation! [caption id="attachment_11946" align="aligncenter" width="235"] Here is a photo from Angler Dave B. Off the boat in the morning and on the table for dinner, doesn’t get any better.[/caption]
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