Party-Size Barbecued Albacore (Tuna) With Shrimp Stuffing

READY IN: 2hrs 10mins
SERVES: 10-12




  • 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.
  • 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).
  • 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.