Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'
Here's the thing...as I've become more brave and adventures with my cooking, I've learned to take chances and try things that are unexpected and unheard of. But sometimes, it's best to stick with the status quo. Especially with making culturally significantly dishes from Sweden. A few weeks ago I thought I would change things up a little and make a dish with tuna rather than salmon. Tommy thought wrong.
The issue? Tommy spent $65 on sushi grade tuna only to find out that he had to use salmon and only salmon.... Are you flipping kidding me?! I had literally dropped an entire two day's salary on fish only to find out that I could not use it for what I had intended... *Slams head against wall*
So what do you do in instances? I had purchase fresh expensive fish from a fish market. It's not like I could turn around and say, "I'm sorry, I made a terrible mistake. Can you take back this fish that you've already cut and sold me?" I had to use it....I had to make use of the $65 of fish that I didn't have money to buy in the first place...
Sushi grade tuna....what to make?! Tuna tartare. Done and done. Before getting my job at Nickelodeon I opened up a Japanese restaurant in my hometown. A restaurant that has gone on to be name one of the best 100 sushi restaurants in the country. On of my favorite dishes on the menu was tuna tartare. So when I have $65 worth of tuna, what do I make? Tuna tartare. Only I have enough tuna to feed a small dinner's party worth of people. So inviting me parents to Chicago to catch up, drink a few Oktoberfest beers, and eat tuna tartare is the only clear option.
Say what you want about Ina Garten, but this recipe is incredible. The fresh lime citrus hints combined with the incredible richness of the tuna. What more can I ask for?! Yes, this fish is on the more expensive side. Use this for an anniversary or a special event. If you find yourself looking for a recipe for a first or second date, do not go this route. However, if you really want to make an impact and impress, make this recipe and you'll be sure to score!
Enjoy. And be sure to know exactly what kind of fish you need before you drop a ton of money....
| Tuna Tartare | Note: This recipe makes 50 servings, feel free to divide recipe to make less. Recipe from: Ina Garten
3 3⁄4 lbs very fresh tuna steaks 1 1⁄4 cups olive oil 5 limes, zest of, grated 1 cup freshly squeezed lime juice 2 1⁄2 teaspoons wasabi powder 2 1⁄2 tablespoons soy sauce 2 tablespoons hot red pepper sauce 2 1⁄2 tablespoons kosher salt 1 1⁄2 tablespoons fresh ground black pepper 1 1⁄4 cups minced scallions, white and green parts (12 scallions) 3 1⁄4 tablespoons minced fresh jalapeno peppers, seeds removed 5 ripe Hass avocadoes 1 1⁄2 tablespoons toasted sesame seeds (optional)
- Cut the tuna into 1/4-inch dice and place it in a very large bowl.
- In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
- Pour over the tuna, add the scallions and jalapeno, and mix well.
- Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice.
- Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
- Add the toasted sesame seeds, if using, and season to taste.
- Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
- Serve on crackers.