Posts Tagged ‘Tuna’

Avocado and Tuna Stuffed Mushroom

Mashed avocado mixed with a can of tuna, lightly seasoned and loaded atop a baked portabella mushroom.


1 cup of fully cooked tuna
1/2 cup of avocado
1 tbsp chopped cilantro leaves
1 tbsp lime juice
1/2 jalapeño pepper sliced
1 tsp salt
1 tsp black pepper
1 large portobello mushroom cap
2 tbsp olive oil


Preheat your oven to 400 degrees.

Hull the mushroom cap by scraping out the insides and stem to form a bowl.

Add the tuna, avocado, cilantro, lime juice, salt and pepper to a large bowl and stir together until the avocado is smooth.

Rub the mushroom cap with 1 tbsp of olive oil then spoon the tuna and avocado mixture into the cap.

Top with sliced jalapeños and add to a 9×9 baking dish lined with olive oil.

Bake at 400 for 10 minutes or until the mushroom tenderizes then serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Tuna in Carpione with Mushrooms, Pine nuts and Golden Raisins

Yield: 24 servings


Tomato Composta

3 pounds (about 7)   large, ripe tomatoes
3 large shallots, finely minced
6 tablespoons extra-virgin olive oil
3 sprigs thyme, wrapped with twine

Tuna in Carpione

4 ½ pounds sushi grade tuna (3.5 to 4 oz., depending on appetizer or entrée serving)
9 pounds (about 12) yellow onions, julienned
12 ounces white wine
6 tablespoons pine nuts
6 tablespoons golden raisins
12 ounces white balsamic vinegar
2 tablespoons sugar
Salt and Pepper
2 pounds, 4 ounces shiitake mushrooms
Extra-virgin olive oil
Fleur de sel


Tomato Composta

Score the tomatoes with a cross and blanch them in salted boiling water for 20 seconds. Shock them in an ice bath to stop the cooking. Peel the tomatoes, and mince the pulp with knife. Set aside. Cook shallots in oil over medium heat until translucent. Add tomatoes, salt, and thyme. Cook for 15 to 20 minutes, until most of the liquid is evaporated. Remove the thyme stems. Makes about 2 ¼ cups composta.

Tuna in Carpione

Cut each portion of tuna into 2 equal sized square-cut portions, season with salt and pepper and sear over high heat in a large non-stick sauté pan for 30 seconds on each side.  Remove from heat and refrigerate.

Cook the onions over high heat in a large pot until they begin to become translucent.  Add the wine and cook until nearly dry, then add the vinegar, pine nuts, raisins and sugar. Reduce the heat and simmer for 10 minutes, or until onions are completely soft.  Remove from the pot and mix in the tomato composta. Season with salt and pepper. Makes about 5 quarts.

Clean and de-stem the mushrooms.  Slice each cap in half and dredge in flour.  Deep-fry the shiitake caps in 400 degree oil until golden brown. Drain on paper towels.

For each serving, to order: Combine ¾ cup tomato- onion mixture and 1 ½ ounces mushrooms in a sauté pan and warm.  Slice 1 portion of seared tuna loin and plate on top of onion and mushroom mixture.  Finish with extra virgin olive oil and fleur de sel.