A remarkably simple, quick and filling weeknight meal with lots of flavor and complexity. Pretty healthy, too.
Today must be a two-for day! The prior posts on Israeli Couscous with Sugar Snap Peas & Asparagus was a teaser for the remainder of our dinner last night. Continue reading Seared Ancho Chile Crusted Tuna served with Avocado Corn Salsa (The rest of the story)
How do I love tuna? Let me count the ways. Continue reading Potato Crusted Tuna Stuffed with Crab & Cucumber Served with Diced Pineapple & Ponzu Dressing
OK, I’m stuck on chiles again. When you’re from Texas you just can’t help it. Chiles are everywhere. They are in Mexican food that everyone likes. They are in Chinese, Vietnamese, Thai and Korean food. They are in Middle Eastern food. They’re in almost everything. And like I have previously warned, I am a chilehead. This dish, however, is not hot. IT IS DELICIOUS! Continue reading Seared Tuna with Clementine Orange and Chipotle Miso Sauce
This is the last of the Trio of Tuna appetizer course referenced in Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre. This trio went together wonderfully. Although this is considered an appetizer (and was fixed as such in the Trio), if you follow the instructions, it’s a HUGE appetizer. I think of it as a wonderful lunch otherwise reduce it’s size. Give it a try. It is scrumptious. Continue reading Ahi Poke Stack with Avocado
In the preceding recipe for Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre I pointed out the three appetizers on the appetizer plate: 1) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre, 2) Minute Poke, and 3) Ahi Poke Stack. This recipe is for the Minute Poke. I call it Deconstructed Poke. Continue reading Minute Poke
“Pretty food.” That’s what I call it when you’re reading a food magazine or a cookbook and you see the recipes with the gorgeous photos taken by “food stylists.” It looks so good you simply have to make it. When you do, even with professional training and years of practice, it never looks anywhere near as good as the magazine or cookbook photo. In some instances it doesn’t taste as good as it looks. This recipe does not fail. The food looks stunning and the flavor is unbelievably delectable, unless, of course, you don’t like raw tuna. If that’s the case, then this recipe aint for you.
This is another one of Alan Wong’s recipes found in The Blue Tomato. It really is a nice cookbook full of pretty food. While I never get the food to look quite as good as the photos, I generally can get them pretty close. The details can be somewhat complex but the plating is fairly simple.
The photo above depicts the appetizer course we had for dinner recently when a friend of ours (Baby Lady’s favorite Jim) came to town. It’s always a pleasure to see him and we love to cook for him when he’s in town. On the left is the Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre (this recipe). In the middle is a Minute Poke. and on the right is an Ahi Poke Stack. I will post the recipes for all of these dishes separately with appropriate hyperlinks but will start with the one bite (you will wish you had more) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre. Continue reading Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre