TUNA RECIPE

[ROX]

MMMMMMMMMM

I had to share. My friend gave us some fresh Albacore tuna off the boat and while I was looking for a good recipe I came across this on SeafoodHealth.com. McCormick and Schmicks recipe web site.

So this is what I'm making for dinner. YUM! I hope it's as good as it sounds

Anyone out there have any other recipes I should try?

Albacore Tuna with Cucumber Spaghetti

Recipe provided by Eric Naruszewicz, Executive Chef
McCormick & Schmick's Seafood Restaurant, Seattle, Washington

Serves 1

6 oz. albacore tuna
Salt and pepper to taste
1 tsp. butter or olive oil
1 Tbs. soy sauce
1 Tbs. Mirin (sweet Japanese cooking wine)
2 tsp. rice wine vinegar
? c. sake or water
1 c. cucumber ?spaghetti? (recipe below)
? c. steamed jasmine rice (optional)

Season tuna with salt and pepper. Heat a saut? pan on medium high heat and add butter or olive oil. Sear the tuna 2 to 3 minutes, until golden. Flip the tuna and add soy sauce, Mirin, vinegar and sake or water. Cover and cook for 2 to 3 more minutes. Remove the tuna from the pan and reduce the liquid until it becomes the consistency of syrup.

Serve tuna over cucumber ?spaghetti? and spoon sauce over fish. Serve with jasmine rice if desired.

For the Cucumber ?Spaghetti?:
1 Tbs. sesame oil
2 tsp. seasoned rice wine vinegar
2 tsp. lime juice
2 tsp. soy sauce
1 tsp. Mirin (sweet Japanese cooking wine)
Pinch of sugar
1 Tbs. chopped fresh mint
1 Tbs. thinly sliced scallions
1 Tbs. toasted sesame seeds
1 large cucumber, peeled
Whisk together the oil, vinegar, lime, soy, Mirin and sugar. Using a mandolin, cut cucumber into long spaghetti thickness strips. If you don?t have a mandolin, slice as thin strips as possible using a sharp knife. Toss the cucumber strips with the dressing and mint, scallions and sesame seeds. Serve immediately.

[KenP]

It's required that all food topics come with pics of the food.

[mikejr]

not only pics of the food, but samples packed in dry ice and flown out to all forum members.

[RubHer Yellow Ducky]

Take a large, say 6" X 12" but not thick piece of AHI TUNA, lay out on a board. With a VERY SHARP KNIFE cut slits into the Tuna about 2 inches apart being very careful to cut no more them 1/2 way through the thickness.

Using FRESH mint tear into small pieces and place in the slits. Use Fresh Made Peanut Butter adding a hint of sesame oil and chili oil to the peanut butter and place into the slits on top of the fresh mint.

Roll the Tuna and skewer to hold together. Brush the roll with Chili Oil and Pieces and saute in VERY HOT sesame oil on all sides, rare.

Slice the roll in one inch thick pieces while hot and arrange skillfully on a bed of cold Sobe Noodles accented with fresh greens. Serve with very cold low salt soy sauce and hot sake !

[ROX]

Sorry guys, I can't take pics or send you any. It was Delicious!!! It turned out really good. I wish I had taken a picture because my tuna steaks were lovely. I got to cut them myself.

RYD, that sounds yummy! cept for the sake part. I can't drink that stuff, it burns too bad. It reminds me of moonshine.

[DRTYFN]

Damn you... just damn you.

[RubHer Yellow Ducky]

Originally Posted by ROX

Sorry guys, I can't take pics or send you any. It was Delicious!!! It turned out really good. I wish I had taken a picture because my tuna steaks were lovely. I got to cut them myself.

RYD, that sounds yummy! cept for the sake part. I can't drink that stuff, it burns too bad. It reminds me of moonshine.

ok for you, drink an ICE COLD HORNSBY !!!!!!!!!!!!!

but then make sure your soy sauce is room temp...

[H2 rocks me]

They were great!!!

FYI There was no time for pics!!! But they did look good!

[ROX]

Originally Posted by RubHer Yellow Ducky

but then make sure your soy sauce is room temp...[/color][/b]

why? What does that do?

[ROX]

Originally Posted by H2 rocks me

They were great!!!

FYI There was no time for pics!!! But they did look good!

Wait till you see what you're having tonight.

[KenP]

Originally Posted by H2 rocks me

FYI There was no time for pics!!! But they did look good!

I'll take pics of food I've smoked or grilled for other forums, but when I do ribs they always disappear while I'm pulling the pork so no pics either.