Tuna - NOT canned - ideas / recipe

I like to chop up Pickles, carrots, celery, sweet onions. And I add Dijon mustard. Dill is also a great add (fresh is always better).

Fish usually cooks quickly; pull it off the heat shortly before you think it's done, let it finish cooking.

This won't be much help with your daughter, but my favorite way to eat tuna is sushi.
One afternoon I stopped in the local (very good, very fresh) fish market & found an employee having a nosh. Not my worry; between her & her boss. But when I asked if they had sushi-grade tuna, she said that's what she had been eating when I came in. Knew I had the right place. Sort of like when an ethnic restaurant has lots of that sort of person eating there.

OK, I searched Taste of Home & found a few ideas.

http://www.tasteofhome.com/recipes/sesame-tuna-steaks
Sprinkle both sides of tuna steaks with salt; rub with sesame seeds.
In a large skillet, cook tuna in oil over medium heat for 2-4 minutes on each side for medium-rare or until slightly pink in the center.

http://www.tasteofhome.com/recipes/ginger-tuna-kabobs
Toss tuna (1lb steak, cubed) with 0.25c soy sauce and 2T vinegar; refrigerate, covered, 30 minutes.
Drain tuna, discarding marinade; pat dry.
Sprinkle tuna with sesame seeds and pepper.
In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet.
On each of 16 appetizer skewers, thread one pickled ginger slice and one tuna cube.

http://www.tasteofhome.com/recipes/pineapple-pico-tuna-steaks
In a large resealable plastic bag, combine:

• 1/2 cup tequila
• 3 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1 tablespoon olive oil
• 1 teaspoon salt

Add 4 tuna steaks (6 ounces each); seal bag and turn to coat. Refrigerate for 30 minutes.
Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving.

• 1 cup chopped fresh pineapple
• 1 plum tomato, finely chopped
• 1/3 cup finely chopped onion
• 1/4 cup minced fresh cilantro
• 2 tablespoons minced seeded jalapeno pepper
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 teaspoons grated lime peel
• 1/2 teaspoon salt

Drain and discard marinade. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.

http://www.tasteofhome.com/recipes/five-spice-tuna
In a large resealable plastic bag, combine:

• 1 tablespoon sugar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tuna steaks (1 inch thick and 6 ounces each)

Seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. Place tuna on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork.

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Another simple spice combination is olive oil, (shopped fresh) basil, salt, & pepper. Apply to tuna (oil, then spices), then grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center.
http://www.tasteofhome.com/recipes/basil-tuna-steaks