Three Ways to Dress Up a Tuna


Dress Up a Tuna


My husband Dub has always been both a weekend and a vacation fisherman. He reads the magazines, has the hat with the flies on it, talks the lingo. Blue water, fresh water, river or stream, Dub has done it all. Fishing is what he loves about cruising. He trolls when we’re sailing, puts a line in the water as soon as we drop the hook, goes off in the dinghy with his rod and reel in the early morning to watch the sun come up, to meditate and to catch lunch.

Back before we bought the boat he used to fly down do Mexico with a couple friends once a year, stay in five dollar motels and fish for yellow tail tuna, what he calls the best eating on earth, especially if you cook it outside on the barbie. He catches tuna in the Caribbean now and proclaims that it’s just about as good.

It is and we eat a lot of it, but don’t think we have the same meal over and over again, there are thousands of ways to dress up a tuna, to make it a memorable meal, and I’m going to talk about three of them just now.


Captain Katie’s Caribbean - Style Grilled Tuna

4 eight ounce tuna steaks
1 1/2 cup low-fat plain yogurt
1 tablespoon orange marmalade
2 teaspoons lime juice
1 1/2 teaspoon curry powder
2 tablespoons vegetable oil
2 tablespoons lime 
salt to taste


Rinse the tuna steaks with cold water; pat dry with paper towels. Set aside. 

Blend together yogurt, marmalade, 2 teaspoons lime juice and curry powder. Chill for 15 to 20 minutes. 

Combine oil, 2 tablespoons lime juice and salt. Baste the tuna with oil mixture.  Place on well-greased grate 5 to 6 inches from hot briquettes. Cook 8 minutes per inch of fish, measured at thickest point, turning once and basting frequently. Do not overcook!

Serve with curry-yogurt sauce. Garnish with assorted fresh fruit such as sliced strawberries, melon and grapes.  

Comments: The low-fat yogurt sauce in this recipe is flavored with orange marmalade and curry powderÑa taste sensation without heavy cream or unnecessary fats!  Caribbean-Style Tuna is especially nice with the combined flavors of the fish, fruit and a little dipping sauce in each bite!


Dub and I got our PADI certificates in Hawaii. We spent a month in the islands, a vacation from work, the kids, television. Fresh air, fishing for Dub, day sailing for me, restaurants at night, other people cooking, heaven, but as always, I was on the lookout for good recipes and the following was grilled up for us by our diving instructor at her home after we graduated. Yes you read me right, her home, women can teach diving, too. 


Captain Katie’s Diving Instructor’s Hawaiian-Style Grilled Tuna

4 eight ounce tuna steaks
1 twenty ounce can pineapple chunks
3 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon grated ginger root
1 1/2 teaspoon dry mustard
2 cloves minced garlic
2 tablespoons vegetable oil
2 green peppers cut in large pieces


Rinse tuna steaks with cold water; pat dry with paper towels. Set aside. 

Drain pineapple, reserving 3 tablespoons of juice; set pineapple chunks aside. 

Make marinade by combining reserved juice, soy sauce, sherry, ginger, mustard, garlic, brown sugar, and oil. Stir well and pour over albacore. Cover and marinate in refrigerator for 1 hour, turning once. 

Using bamboo or metal skewers, make kabobs by alternating pineapple and green pepper; set aside. 

Drain tuna, reserving marinade. Place on well-greased grate 4 to 5 inches from hot coals and cook 4 to 5 minutes. Baste with marinade and turn. Cook an additional 4 to 5 minutes, or until tuna flakes when tested with a fork. 

Baste fruit and vegetable kabobs and place on grill. Cook 15 to 30 seconds on each side or until just browned. 

Comments: Some teriyaki recipes can be a bit overpowering, yet this one isn't too salty or sweetÑa balanced Hawaiian accent for the mildly flavored Caribbean tuna! 


Even now, like a lot of times in my life when I was growing up, my mama gets the last word. Though she was born and raised in Spain, it didn’t take her long to embrace Mexican food once she settled in Southern California. She used to grill up—well she still does, I’m just not around to eat it with her anymore—this Mexican-style tuna deal to die for.  


Captain Katie’s Mama’s Mexican-Style Grilled Tuna

4 eight ounce tuna steaks
2 teaspoons Dijon mustard
1/3 cup lime 
1/4 teaspoon salt
2 cloves pressed garlic (or more)
2 tablespoons vegetable oil
1/4 cup Corona Beer (or Carib)
1 ripe avocado
1 tablespoon chopped parsley
1/2 teaspoon cumin
ground black pepper to taste


The Salsa

3 large coarsely chopped tomatoes
1 small finely diced 
2 cloves minced garlic
juice of 2 limes
1 minced jalepeño
1 teaspoon salt
1/3 cup minced cilantro (or shadow benny)


The Tuna

Rinse tuna steaks with cold water; pat dry with paper towels. Set aside. 

Combine remaining ingredients, except salsa and avocado; pour over steaks.  Cover and marinate in refrigerator for 1 hour, turning once. While steaks are marinating, make salsa. 

Drain tuna steaks reserving marinade. Place on well-greased grate 4 to 5 inches from hot coals. Cook 4 to 5 minutes; baste with marinade and turn. Cook an additional 4 to 5 minutes, or until tuna flakes when tested with a fork. Top with avocado slices and Salsa.

The Salsa

In a medium bowl, stir together tomatoes, onion, garlic, lime juice, jalapeño, salt, and cilantro. Let rest for at least 30 minutes before serving.

Makes 3-1/2 cups.


There you have it, three ways to dress up a tuna, there are many more. I’m sure you can experiment and come up with a recipe that is truly your own.

Next month, Two Ways to Lime. Till then, Happy sails to you and healthy eating too. 


Ken Douglas and Vesta Irene in St. Martin 101


Here Vesta and I are waving to the camera from the lagoon in St. Martin. I think it’s the largest lagoon in the world. It’s pretty big. One side is Dutch, the other is French. It’s pretty cool. St. Martin’s a wonderful place to vacation, but not so much duing hurricane seaon.


Ken Douglas and Vesta Irene on Great White Wonder in Trinidad 007


This photograph was taken out at the Chacachcare Island, halfway between Trinidad and Venezuela, courtesy of the self-timer on Vesta’s little Olympus.


Ken and Vesta Wedding and Portrait Photography, 1250 Ralston Street, Reno, NV 89503
Phone: 775 393-9529