




In my mind what brings it all together is food, have something good to eat and it just seems everybody comes together, and in that space, that moment in time the world round is good.
As always I find that food angle, I am funny that way, what did Kamekona say " you brought me a fish, I created a culinary experience".


Tuna Poke
1/4 to 1/2 cup soy sauce
1/2 tablespoon chili paste
1 teaspoon sesame oil
3 scallions, white and green parts separated, sliced thinly on the bias
2 cloves garlic, finely chopped
1- 1/2-inch piece ginger, peeled and grated
1/2 Maui onion, julienned (or white onion)
1 pound Ahi tuna, cut into 1/2-inch chunks (or very fresh sushi grade tuna)
2 tablespoons chopped dry-roasted macadamia nuts (optional)
- Combine the soy sauce, chili paste, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the refrigerator for 30 minutes.
- Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens.
Tuscan-Style Grilled Tuna Steaks
4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices.
- Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, grill pan, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
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