Saturday, June 5, 2010

RECIPE: Atlantic Blue Fin Tuna Stir Fry





Photos (Lexi Van de Walle)
NOTICE: DUE TO THE BP OIL SPILL, THE BLUEFIN TUNA IS NOW SERIOUSLY THREATENED.
THE GULF OF MEXICO IS THE LARGEST SPAWNING BODY OF WATER IN THE US FOR THE BLUEFIN. PLEASE USE ANOTHER FISH FOR THIS RECIPE AND HELP SAVE THE BLUEFIN.


RECIPE
Atlantic Blue Fin Tuna Stir Fry

Montauk is well-known for this high quality tuna but not all good tuna is sushi grade. I get tired of steaks on the grill so came up with this stir fry recipe. Allow 1-3 hours to marinate. Serve solo, over a bed of sauteed Asian greens or rice.

Servings: 2 entrees or 4 appetizers

12 ounces tuna
3 tablespoons diced red onion
1 jalapeno pepper diced finely
1 small tomato diced
(Substitute fresh, store-bought salsa, strained, for the onion, jalapeno and tomato if you prefer.)

Marinade:
1/2 teaspoon premium red curry paste (Thai Kitchen)
2 teaspoons dark toasted sesame oil (Eden Selected or other high quality brand)
1 tablespoon of Vietnamese fish sauce (Three Crabs brand is readily available in Asian markets)
1 tablespoon Boyajian Wasabi oil (or 1 tablespoon canola oil with 1/4 teaspoon of wasabi powder)
1 teaspoon fresh squeezed lemon or lime juice
1 tablespoon dark soy sauce (premium San-J Organic Shoyu soy sauce)

Garnish
Cilantro leaves

1. Preparing Tuna to Marinate:
For added flavor, grill the fish on both sides -- just til seared-- over high heat BEFORE marinating. Preheat a grill pan or gas grill to medium-high heat. Brush the tuna steak will dark sesame oil and sear for 45 seconds on both sides on the grill until there are dark grill marks on the flesh. Remove to a cutting board. Dice the seared tuna into evenly cut 1/2 inch by 1/2 inches cubes and set aside.

2. Marinade:
In a large mixing bowl combine diced onion, jalapeno and tomato or measure 5 tablespoons of salsa. In small bowl, add the liquid marinade ingredients and stir with a fork until all of the ingredients are incorporated. Add diced tuna to the large bowl. Slowly pour marinade over the tuna, stirring gently to generously coat the tuna. Refrigerate 1 to 3 hours (no more or the tuna will change texture). Toss before cooking.

3. Stir Fry
Heat a high quality 12" saute pan or Chinese wok over medium-high to high heat. When pan is pre-heated (after a minute), working quickly using a slotted spoon, spoon the tuna into the pan and spread it out so there is only one layer -- this will allow the tuna to brown quickly. (If doubling the recipe, work in batches.) When the tuna is 80 percent browned, stir the tuna so the uncooked side has a chance to carmelize.
Serve immediately as either an appetizer (solo) or entree (over a bed of cooked Asian greens or white or brown rice) . Garnish with cilantro.

No comments: