Huaiyang-style Stuffed Tuna

Ingredients

In this adaptation, the Spanish dish Atún mechado is transformed into a Huaiyang-style dish by incorporating traditional Huaiyang ingredients and cooking techniques. The original dish typically uses Spanish flavors and ingredients, while the adapted version embraces the essence of Huaiyang cuisine, known for its delicate flavors, emphasis on freshness, and meticulous presentation. We alse have the original recipe for Atún mechado, so you can check it out.

• 1 whole tuna (about 2 kg / 4.4 lbs) 1 whole tuna (about 2 kg / 4.4 lbs)
• 100g (3.5 oz) bamboo shoots, finely chopped 100g (3.5 oz) bamboo shoots, finely chopped
• 100g (3.5 oz) shiitake mushrooms, finely chopped 100g (3.5 oz) shiitake mushrooms, finely chopped
• 100g (3.5 oz) water chestnuts, finely chopped 100g (3.5 oz) water chestnuts, finely chopped
• 50g (1.8 oz) ham, finely chopped 50g (1.8 oz) ham, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 piece ginger (thumb-sized), minced 1 piece ginger (thumb-sized), minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 500ml (2 cups) chicken broth 500ml (2 cups) chicken broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 50g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Rinse the whole tuna and pat it dry with paper towels.
3. 3.
   In a mixing bowl, combine the bamboo shoots, shiitake mushrooms, water chestnuts, ham, soy sauce, Shaoxing wine, oyster sauce, sesame oil, sugar, salt, white pepper, green onions, garlic, and ginger. Mix well.
4. 4.
   Carefully stuff the tuna with the mixture, ensuring it is evenly distributed.
5. 5.
   Heat vegetable oil in a large oven-safe pan over medium heat. Sear the stuffed tuna on all sides until lightly browned.
6. 6.
   Pour the chicken broth into the pan, cover, and transfer to the preheated oven.
7. 7.
   Bake for approximately 40 minutes, or until the tuna is cooked through and tender.
8. 8.
   Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Tuna — Choose fresh, high-quality tuna for the best results. Ensure it is properly cleaned and deboned before stuffing.
• Bamboo shoots — If using canned bamboo shoots, rinse them thoroughly to remove any excess saltiness.
• Shiitake mushrooms — Soak dried shiitake mushrooms in warm water until they become soft before finely chopping them.
• Water chestnuts — Peel and finely chop fresh water chestnuts for a crisp texture.
• Shaoxing wine — If unavailable, you can substitute it with dry sherry.

Tips & Tricks

• To enhance the presentation, garnish the dish with fresh cilantro leaves and thinly sliced red chili peppers.
• Serve the Huaiyang-style Stuffed Tuna with steamed jasmine rice to soak up the flavorful sauce.
• For a touch of acidity, drizzle some freshly squeezed lemon juice over the tuna before serving.
• Experiment with different stuffing ingredients such as watercress, lotus root, or chestnuts to add your own twist to the dish.
• Leftovers can be refrigerated and enjoyed cold the next day as a refreshing tuna salad.

Serving advice

Serve the Huaiyang-style Stuffed Tuna as the centerpiece of a special dinner. Slice the tuna into thick pieces and arrange them on a platter. Drizzle the sauce from the pan over the slices and garnish with fresh cilantro leaves and red chili peppers. Accompany with steamed jasmine rice and stir-fried vegetables for a complete meal.

Presentation advice

To create an elegant presentation, place the sliced stuffed tuna on individual serving plates. Arrange the slices in a fan shape and pour a small amount of the sauce over each slice. Garnish with a sprig of fresh cilantro and a thin slice of red chili pepper for a pop of color. Serve with steamed jasmine rice on the side.