Recipe Category: Tuna

Spiced seafood kebabs are great for summer afternoon bbqs at home or the bach.  Ideally use a firmer fish which will hold together well on the skewers. Serves 4 /  Chef: Paulie Hooton  400gm Swordfish and Tuna ½ tsp chilli powder ½ tsp ground coriander ½ tsp garam masala ½ tsp turmeric Salt / Black […]

A twist on the sushi roll – popular at the moment, quinoa gives a nutty flavour that works so well for a quick and healthy meal with tuna and fresh vegetables.

Chef Petra New created this light and refreshing marinated fish recipe in her ‘Street Food’ class at the Seafood School.  You can use any type of firm white fish available. Serves:  4.  Chef:  Petra New 500gm fresh tuna fillets, bite size dice (or any other firm white fish) 200ml lemon juice ½ red onion, fine […]

Chef Marco Edwardes from Te Whau Vineyard on Waiheke created a delicious, light salad recipe to match the bold Moroccan spiced tuna in his Seasonal Seafood meets Farmers Market class in February.  The citrus dressing adds a burst of freshness to complete the dish. Chef:  Marco Edwardes.  Serves:  4. 400gm Tuna or kingfish fillets 2 […]

Share this tuna recipe with Chef Marco Edwardes from Te Whau Vineyard on Waiheke Island.  The light Moroccan marinade is complimented with the citrus herb quinoa salad to create a perfect light seafood recipe. Serves: 4.  Chef:  Marco Edwardes 500gm fresh tuna fillet, cut into cubes 1cm x 1cm 3 garlic cloves, crushed 30gm cumin […]

Perfect for Kingfish, tuna or broadbill, Chef John Campbell has brought together the Mediterranean flavours of olives, tomato, garlic, capers and anchovies and matched them with crunchy cauliflower to create a combination of flavours to sit alongside your game fish catch of the day. Chef:  John Campbell.  Serves 4. 50ml Extra virgin olive oil 1 […]

This simple Asian inspired dish is easily done on the barbecue or in a pan – the choice is yours.  Mix and match your favourite Asian-style greens and any type of fish.  My favourite alternatives are salmon or kingfish. Chef:  Steve Roberts 2 bok choy, halved blanched in boiling water and refreshed in iced water […]