Monday, August 6th, 2012
- 2 Tbs. honey
- 8 Tbs. soy sauce
- 1 cup orange juice
- 4 Tbs. saké
- 2 Tbs. fresh grated ginger
- 4 Tbs. olive oil
- 6 tuna filets
- 8 Tbs. sesame seeds
To make the orange/soy sauce combine honey, soy sauce, orange juice, saké, ginger and olive oil in a large bowl. Toss gently. Arrange the tuna filets in the marinade and let rest for 30 minutes. In a soup plate, place the sesame seeds. Take a marinated tuna filet, sprinkle salt over it, then dip it in the soup plate to coat it with the sesame seeds on all sides. Repeat the operation with all tuna filets. Store in the fridge. At the last minute, sear the filets in a hot skillet. As soon as the sesame seeds get golden, turn the filets. Remove the filets as soon as they are just seared on the outside but still pinky in the inside. Lower the heat and add the marinade. Bring to a simmer, and let cook until syrupy. Remove from the heat. On each plate, arrange one filet, cut into slices, and spoon some sauce on top.
Sunday, December 4th, 2011
- 2, 6-8 oz. ahi tuna steaks (¾-inch thick)
- 2 Tbs. dark sesame oil
- 2 Tbs. soy sauce
- 1 Tbs. fresh ginger; grated
- 1 garlic clove; minced
- 1 green onion; thinly sliced (a few slices reserved for garnish)
- 1 tspn. lime juice
Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour. Heat a non-stick skillet over medium-high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for 1-1½ minutes on each side. Remove from pan and slice into ¼-inch thick slices. Sprinkle with a few green onion slices.
Thursday, October 20th, 2011
- 1 Tbs. lemon juice
- 3, 8-oz. tuna fillets
- Salt and white pepper
- ¼ cup mayonnaise
- ¼ cup olive oil
- 3 Tbs. Dijon mustard
- 1 Tbs. sherry wine vinegar
- 1 Tbs. white wine vinegar
- 5 cups field greens
- 2 cups small white beans; cooked
- 2/3 cup roasted red peppers; sliced
- 1/3 cup red onion; chopped
- 2/3 cup nicoisse olives (any purple/black olive will do)
- 1 cup roma tomatoes; julienned
Preheat a 10-inch stainless steel skillet over medium-high heat for 2 minutes. While pan is preheating, rub tuna with lemon juice and season with a little salt and white pepper. Place tuna on the skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet and chill. Whisk mayonnaise, olive oil, mustard, and wine vinegars in a bowl. Season with salt and pepper and chill. Toss greens in a large bowl with enough dressing to coat. Place greens in center of plates. Toss beans, red onions, and peppers with enough dressing to coat. Top greens with bean mixture. Slice tuna thin and shingle on sides. Garnish with tomatoes and olives.
Friday, September 23rd, 2011
Poke is a traditional Hawaiian dish in which the tuna is raw. If you prefer, you can lightly sear the tuna before placing in marinade.
- 2 lb. fresh ahi tuna
- 1 small, round onion; julienne cut
- 3 green onions; diced
- ½ tspn. fresh ginger; freshly grated
- 3 garlic cloves; finely diced
- ½ cup soy sauce
- 1 tspn. sesame oil
- ½ tspn. crushed red pepper flakes
- 1 tspn. Chinese chili sauce
- 1 tspn. kosher salt
Cut tuna into at least ½” cubes, set aside and refrigerate. Combine all other ingredients in a large glass bowl and refrigerate for at least 30 minutes. When ready to serve, toss tuna and other ingredients together. Serve on chilled platter with chopsticks or toothpicks.
Thursday, August 18th, 2011
- ¼ cup vegetable oil
- 6 garlic cloves; minced
- 3 Tbs. soy sauce
- ¼ tspn. dry mustard
- 3 Tbs. fresh lemon juice
- ½ tspn. fresh ground pepper
- 2 lb. tuna steaks
- 1 lemon; cut in wedges
In a medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice, and pepper. Rinse fish under cold water and pat dry. Place fish in a shallow bowl and cover with marinade and refrigerate for 1 hour. Place tuna on a non-stick grilling rack and grill for 5-7 minutes on each side or until opaque; apply marinade while cooking to keep moist. Serve with lemon wedges.
Tuesday, May 17th, 2011
- 6 (6 oz.) marlin steaks (or swordfish, tuna, halibut or shark)
- Olive oil or canola oil, as needed
- ¼ cup onion, minced
- 1 small jalapeño, seeded & minced
- 1 pineapple, diced
- 1 mango, peeled, seeded, & diced
- ¼ cup roasted red pepper, diced
- 2 Tbsp. tequila
- Juice of 1 lime
- 2 Tbsp. fresh cilantro, chopped
Lightly brush or spray marlin steaks with a little oil. Place the marlin steaks over a hot fire on a clean grill grate. Grill the marlin 4-5 minutes per side over hot grill.
For Mango Pineapple Relish: (Can be prepared ahead of time.) Sauté onions and jalapeño in small amount of oil until onions are translucent. Add the diced pineapple and continue cooking for another 2-3 minutes. Add roasted red peppers and diced mango. Remove pan from the heat and add the tequila and lime juice. Place back on heat, bring to a boil, and cook for 2-3 minutes until alcohol is cooked out. Remove from heat and add the cilantro.
Place grilled marlin on plate, and spoon a small amount of the relish on top of the grilled marlin.