Fleur de Lolly: Turning ahi tuna right into a scrumptious, wholesome meal | Gwinnett Every day Submit Meals and Recipes

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When I see ahi tuna on a menu, I almost always order it. I had thought about the idea of ​​preparing it at home for years. Let me say, “If I can, YOU can.”

This was a delicious meal – and a healthy one too. Remove the tuna about 15 minutes before cooking. This eliminates the cooling of the refrigerator and helps achieve the quick burn you want.

When you cut into this lovely fish you want to see that deep rosy color

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When I see ahi tuna on a menu, I almost always order it. I had thought about the idea of ​​preparing it at home for years. Let me say, “If I can, YOU can.”

This was a delicious meal – and a healthy one too. Remove the tuna about 15 minutes before cooking. This eliminates the cooling of the refrigerator and helps achieve the quick burn you want.

When you cut into this lovely fish you want to see that deep rosy color.

Fried ahi tuna

Fried ahi tuna.



  • 4 (5 ounce) ahi tuna fillets
  • 1 tablespoon of sesame oil
  • 1 tablespoon of black sesame seeds
  • 1 tablespoon of white sesame seeds
  • 1 teaspoon of ground ginger
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper

Rinse the tuna fillets and pat dry with paper towels. Drizzle with sesame oil on all sides. Put aside.

In a flat plate, mix the remaining ingredients. Squeeze tuna fillets into the sesame mixture one at a time, making sure to coat each side thoroughly.

Heat a medium pan over high heat. Sear each side of the tuna fillet with tongs for a total of 1 1/2 minutes, until well seared on all sides (including the edges). Remove from the pan and fry each piece individually.

  • 3 tablespoons of hoisin sauce
  • 1 1/2 tablespoons of soy sauce
  • 2 teaspoons of chili paste
  • 1 teaspoon sesame oil

Whisk all the ingredients together in a small bowl. Place the seared tuna over a crispy salad. (I love the Dole Sesame Asian Salad Kit. Prepare the salad as directed.) Drizzle the spicy sauce over the tuna and serve immediately.

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Tuna rillette

Tuna rillette.



Rillettes have a similar texture to pate and were originally made from pork. The meat is diced or chopped, heavily salted, and cooked in fat until tender enough to be easily chopped up. At this point, the mixture is chilled with enough fat to form a paste.

Rillettes can also be made with other meats such as goose, duck, chicken, wild birds, rabbits, and sometimes fish such as anchovies, tuna, or salmon.

I chose tuna and followed Dori Greenspan’s recipe “Around My French Table”. This mixture also goes well with celery stalks or is stuffed into small cherry tomatoes.

Here is my adaptation of their recipe:

  • Two 6 ounces. Canned tuna, drained (wrapped in oil, not in water)
  • 2 to 3 tablespoons of heavy cream
  • 1 shallot, peeled and thinly sliced
  • 1/2 teaspoon of curry powder
  • Salt and pepper to taste
  • A splash of lime

Puree until smooth in a small food processor. Store in the refrigerator until ready to serve. Spread on bread or toast and serve at room temperature.

Tuna Crostini

Tuna Crostini.



If you have friends and need something to whet your appetite for dinner, you’ll love these. For a tuna salad twist, add a finely chopped boiled egg.

  • 1 baguette
  • Two (6 ounce) cans of white meat tuna, wrapped in water, drained
  • 1/4 cup capers, rinsed and drained
  • 1 large shallot, chopped
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons of fresh lemon juice
  • 2 tablespoons of chopped fresh parsley leaves
  • Sea salt and freshly ground black pepper to taste
  • 1 to 2 teaspoons of lemon peel
  • Preheat the oven to 350 degrees. Cut the baguette into 1/2-inch thick slices and place on a baking sheet. Bake for 5 to 10 minutes, until toasted and golden brown.

Mix all remaining ingredients in a mixing bowl and mix well. Top each toasted baguette slice with about 1 tablespoon of the tuna mixture.

Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decorating ideas, and advice for other foodies and beginners on her blog fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary National Recipe Competition for her Alabama White BBQ Sauce. You can contact them at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.