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977 Portland Rd
US Route 1
Saco Maine 04072
Phone: 207 284 4453
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Broiled Bluefish Fillets with Fennel

Broiled Sea Trout with Basil Sauce

Cracker Crumb Bluefish Filets

Fish Stock

Fish Tacos with Chipotle Sauce

Grilled Striped Bass

Grilled Tuna and Mango Salad

Grilled Tuna with Pineapple Salsa

Italian Style Baked Haddock

Mahattan Clam Chowder

Maple Soy Glazed Mackerel

Mussel Soup

New England Clam Chowder

New England Fish Chowder

Poached Cod

Roast Goose

Roasted Striped Bass

Saco Bay Brick House Chile

Shark Bite Salsa

Shrimp Skewers

Sour Mustard Pickles

Striper Ceviche

Wood Island Clam Chowder

Grilled Tuna With Pineapple Salsa print link
by Patrick Britten Fisherman and Corporate Chef

2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt, to taste
Freshly-ground black pepper, to taste
4 tuna steaks, 1" thick - (6 to 8 oz ea)
½ cup diced (1/4") peeled hothouse cucumber
½ cup diced (1/4") seeded tomato
½ cup diced (1/4") pineapple
3 scallions, 3" of green left on, very thinly sliced
3 tablespoons fresh lime juice
1 ½ teaspoons very finely-diced  jalapeno - (to 2), seeds, ribs removed
2 tablespoons olive oil
Salt, to taste
Freshly-ground black pepper, to taste
2 tablespoons chopped fresh cilantro leaves, for garnish
Prepare the tuna: In a shallow bowl, combine the olive oil, lemon juice, salt and pepper. Add the tuna, coat well and let rest for 15 minutes, turning once.

Prepare the salsa: In a separate bowl, combine all the remaining ingredients except the chopped cilantro. Refrigerate, covered, for up to 1 hour.

Shortly before serving, sear the tuna in a nonstick skillet over medium heat for 4 to 5 minutes on the first side, adding any remaining marinade or extra oil, if necessary. Turn the fish and sear for 3 minutes on the second side, for medium-rare. With a spatula, remove the tuna steaks to the center of 4 dinner plates.

Divide the salsa (with the juices) equally atop the tuna. Garnish with chopped cilantro.

This recipe yields 4 servings.