Ingredients:
- 1 lb fresh shrimp, cleaned, deveined, tails removed, and chopped coarse , if shrimp is frozen, allow to thaw and pat dry
- 1 oz ouzo
Directions:
- To prepare the heavy foil for cooking fish:.
- Butter one side of the foil along the area where the tuna will be placed for cooking.
- Lay one half of the pepper slices on the buttered foil.
- Lay citrus slices within the pepper-slice ring, (alternating, orange, lime, lemon, etc.); set prepared foil aside until ready to use.
- PREPARE THE TUNA.
- Place the albacore tuna onto its back; Prop it up if you have to, but it should be on its back until ready to cook.
- With a sharp chef's knife, make small incisions in the internal flesh, being careful not to puncture through the skin.
- Insert capers in the incisions, using all, but a few capers in your measure .
- Pour all of the lime juice into the fish cavity; with your basting brush, paint the inside of the albacore tuna well with fresh lime juice, forcing the juice into the incisions.
- Set the tuna aside, on its back, to allow lime juice to penetrate the Tuna flesh, while you are preparing the stuffing.
- At this point, you should start your barbecue on HIGH SETTING. If you are accustomed to using a charcoal barbecue, then use plenty of coals, keeping them to one side when fish is set on the grill, in its foil pouch. (If using oven method, preheat to 350°F).
- PREPARE THE STUFFING.
- Melt one half of the butter in large skillet.
- Add 2 tbsp extra virgin olive oil to skillet.
- To the skillet: add chopped green onion, and saute lightly, to clarify; Remove onion and set aside.
- To the skillet: add chopped garlic and saute lightly, stirring all the while; Remove garlic and set aside.
- To the skillet: add chopped toasted bread, and stir until all of the butter has been absorbed. Remove bread and set aside in a large mixing bowl.
- To the skillet, add a little olive oil if needed, ouzo, fennel seed, dill, lemon basil, oregano, cooked onion, garlic.
- Mix well, to blend all flavours; stir continuously until all the oil has been absorbed; It will only take a minute or two.
- Remove from skillet and add to the cooked bread in the mixing bowl.
- Add well-beaten egg and chopped shrimp; mix well, blending all of the ingredients.
- Scoop stuffing mixture into the fish cavity, pack it well.
- Seal the opening with poultry needle and string and pat the tuna dry.
- Lay stuffed tuna carefully onto the peppers and citrus, buttered foil.
- With the remaining butter, slather the upper side of the fish body; place pepper and citrus slices on fish, along the fish's body, alternating with slices of orange, lime, lemon as you did with foil preparation; (slices of pepper surrounding citrus slices).
- Wrap fish, loosely, crimping and folding the foil ends (upward), up to keep in juices.
- At this point it is time to reduce the barbecue heat to LOW SETTING. For charcoal method, move your coals to one side, and cook with Lid on BBQ.
- Place foil package on barbecue - Lower the lid and allow to cook, for 10-12 minutes per pound.
- During last 10 minutes of cooking, open foil bag, and continue cooking, with lid open, basting frequently with accumulated juices.
- Sprinkle the remaining capers over the cooked tuna.
- Serve with sides of your choosing, and plenty of dry white wine; once again, of your choosing.
- Serves 10-12 people, comfortably.
- Times: Prep time - 40 minutes, includes cutting, chopping, preparation of Albacore Tuna.
- Cook time -1-1/2 - 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 324.01 Kcal (1357 kJ) | ||
| Calories from fat | 195 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.67g | 33% | |
|---|---|---|---|
| Cholesterol | 76.06mg | 25% | |
| Sodium | 595.4mg | 25% | |
| Potassium | 129.57mg | 3% | |
| Total Carbs | 20.31g | 7% | |
| Sugars | 3.08g | 12% | |
| Dietary Fiber | 2.02g | 8% | |
| Protein | 13.95g | 28% | |
| Vitamin C | 39.4mg | 66% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 13.6mg | 75% | |
| Calcium | 37.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 193.11 Kcal (809 kJ) | ||
| Calories from fat | 116.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 33% | |
|---|---|---|---|
| Cholesterol | 45.33mg | 25% | |
| Sodium | 354.86mg | 25% | |
| Potassium | 77.22mg | 3% | |
| Total Carbs | 12.1g | 7% | |
| Sugars | 1.84g | 12% | |
| Dietary Fiber | 1.2g | 8% | |
| Protein | 8.31g | 28% | |
| Vitamin C | 23.5mg | 66% | |
| Vitamin A | 0.5mg | 28% | |
| Iron | 8.1mg | 75% | |
| Calcium | 22.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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