Grilled Albacore Tuna with Shrimp Herb Stuffing
Experience the ultimate seafood feast with this Grilled Albacore Tuna stuffed with a delightful blend of fresh shrimp and aromatic herbs. The unique combination of citrus slices and sweet bell peppers creates a vibrant bed that infuses the fish with incredible flavor while it cooks to perfection on the grill. This dish is not only visually stunning but offers a symphony of flavors that transport you to a seaside getaway. The preparation may seem intricate, but it's quite manageable and worth every effort to impress your guests. Perfect for gatherings, this recipe serves a generous 10-12 people, making it a star at any barbecue or dinner party. Pair with your favorite white wine for a truly memorable dining experience.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Albacore Tuna
1 (8-10 lb, whole; tail fins trimmed, cleaned)
Fresh Shrimp
1 lb (cleaned, deveined, tails removed, and chopped coarse (thawed if frozen))
Egg
1 (well beaten)
Butter
1/2 cup (softened and divided)
Extra Virgin Olive Oil
1/4 cup (for cooking as required)
Lime
1 (juice of)
Lime
1 (sliced thinly with rind)
Lemon
1 (sliced thinly with rind)
Orange
1 (sliced thinly with rind)
Green Onions
3 (chopped coarse, including stems)
Garlic Cloves
4 (crushed and chopped fine)
Red Bell Peppers
3 (sliced whole, seeds removed)
Rye Bread
3-4 slices (toasted and chopped fine)
Fennel Seed
1/2 teaspoon (lightly toasted)
Fresh Dill
1/2 teaspoon (dried or fresh)
Lemon Basil
1/2 teaspoon (dried or fresh)
Oregano
1/2 teaspoon (dried or fresh)
Capers
2 teaspoons (drained and rinsed)
Ouzo
1 ounce (for flavor)
Instructions
1
Prepare the heavy foil by buttering one side generously where the tuna will be placed.
2
Lay half of the sliced bell peppers on the buttered foil. Arrange citrus slices (orange, lime, lemon) within the pepper ring. Set aside.
3
Place the whole albacore tuna on its back, propping it if necessary. Using a sharp chef's knife, make small incisions in the flesh, being careful not to pierce the skin.
4
Insert capers into the incisions, reserving a few for later. Pour lime juice into the cavity, using a basting brush to distribute it evenly, ensuring it penetrates the fish.
5
Set the tuna aside to marinate while you prepare the stuffing. Start your barbecue, setting it to high heat. If using charcoal, pile coals to one side.
6
In a large skillet, melt half of the butter and add 2 tablespoons of olive oil. Sauté the chopped green onions until lightly translucent, then remove and set aside.
7
In the same skillet, sauté garlic quickly until fragrant, then remove and set aside.
8
Add the toasted rye bread to the skillet, stirring until coated with the remaining butter. Remove and place in a large mixing bowl.
9
To the skillet, add more olive oil if needed, followed by ouzo, fennel seed, dill, lemon basil, oregano, sautéed garlic, and green onions. Stir until well blended and the oil is absorbed.
10
Combine the skillet mixture with the toasted bread in the bowl, followed by the beaten egg and chopped shrimp. Mix until evenly combined.
11
Stuff the tuna cavity generously with the shrimp mixture and seal the opening with a poultry needle or string.
12
Pat the outside of the tuna dry with paper towels. Lay the stuffed tuna on the prepared foil, topping the fish with the remaining butter and more pepper/citrus slices.
13
Wrap the fish in the foil, crimping the edges upward to retain juices. Reduce barbecue heat to low for indirect cooking.
14
Place the foil pack on the grill and close the lid, cooking for 10-12 minutes per pound. For a charcoal grill, manage coals to create indirect heat.
15
In the last 10 minutes of cooking, open the foil bag and baste the fish with accumulated juices for added flavor.
16
Once cooked, sprinkle remaining capers over the tuna and serve with sides of your choice, ideally accompanied by a chilled dry white wine.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Grilled Albacore Tuna with Shrimp Herb Stuffing.
How many people does this recipe serve?
This recipe serves a generous 10-12 people.
What size Albacore Tuna is required?
A whole Albacore Tuna weighing 8-10 lb is required.
What type of shrimp is used for the stuffing?
One pound of fresh shrimp, cleaned, deveined, tails removed, and chopped coarse.
How should the heavy foil be prepared?
The heavy foil should be buttered generously on one side where the tuna will be placed.
What vegetables form the bed for the tuna?
A ring of sliced red bell peppers and citrus slices (orange, lime, and lemon) forms the bed.
How do you prepare the tuna flesh before cooking?
Using a sharp chef knife, make small incisions in the flesh without piercing the skin.
What is inserted into the incisions in the tuna?
Capers are inserted into the small incisions made in the fish flesh.
What is the first step in preparing the tuna cavity?
Pour lime juice into the cavity and use a basting brush to distribute it evenly.
What kind of bread is used for the stuffing?
Three to four slices of rye bread, toasted and chopped fine.
What alcohol is used to flavor the stuffing?
One ounce of Ouzo is added to the skillet mixture for flavor.
Which herbs are included in the stuffing?
The herb blend includes fennel seed, fresh dill, lemon basil, and oregano.
How are the green onions prepared for the stuffing?
Three green onions are chopped coarse, including stems, and sauteed until translucent.
What is the purpose of the egg in the recipe?
One well-beaten egg is mixed with the shrimp and bread to help bind the stuffing.
How do you seal the tuna after stuffing?
Seal the opening with a poultry needle or string.
What is the initial grill heat setting?
The barbecue should be started on high heat.
What heat setting is used once the fish is on the grill?
The heat is reduced to low for indirect cooking.
How long should the tuna be cooked per pound?
The fish should be cooked for 10-12 minutes per pound.
When should you open the foil bag during the cooking process?
Open the foil bag during the last 10 minutes of cooking.
Why do you open the foil bag near the end of cooking?
To baste the fish with accumulated juices for added flavor.
What is the final garnish for the tuna?
Remaining capers are sprinkled over the tuna once it is cooked.
What is a recommended beverage to serve with this dish?
A chilled dry white wine is the ideal accompaniment.
How should a charcoal grill be set up for this recipe?
Pile coals to one side to create a zone for indirect heat.
How many red bell peppers are needed?
Three red bell peppers are sliced whole with seeds removed.
What fats are used to saute the stuffing ingredients?
A combination of butter and extra virgin olive oil is used.
How is the garlic prepared for the stuffing?
Four garlic cloves are crushed, chopped fine, and sauteed quickly until fragrant.
What should be done to the outside of the tuna before wrapping?
Pat the outside dry with paper towels and top with remaining butter and citrus slices.
Are the citrus slices used with or without the rind?
The orange, lime, and lemon are sliced thinly with the rind left on.
How are the edges of the foil handled?
The edges should be crimped upward to retain the juices inside the pack.
What flavor profile does the description mention?
It offers a symphony of flavors including fresh shrimp, aromatic herbs, and citrus.