Saturday, July 25, 2015

Tuna 3 ways

In my house, we love to treat ourselves to a good tuna steak. Well, we like to treat ourselves to a lot of food, especially seafood. As I was walking in the fish section of Costco, I glanced at the selection and was delighted for find a pack of 2 thick ahi tuna steaks up for grabs. So, I grabbed it! It seemed to be a lot of food for two people and one meal, but I decided it would be a be a good multipurpose ingredient to eat for a few meals. Tuna freezes well if you aren't into eating your weight in tuna within a two day span like us!

 I went ahead and planned our menu to enjoy our tuna steak three different ways making sure to utilize the ingredients throughout all of the recipes.
1. Asian tuna tartar salsa
2. Asian grilled tuna & pineapple salad with a spicy peanut dressing


3.Tuna, Pineapple & Veggie Spring Rolls with Spicy Peanut Dressing


Marinade

This recipe is for one tuna steak, but you can easily double it for two tuna steaks. Double the marinade recipe if you are making all three tuna recipes with two tuna steaks like I did. This marinade would great with other cuts of meat like shrimp, chicken, beef or pork. If using beef, chicken or pork, marinate for 6-8 hours and if using shrimp, marinate for about 1-2 hours.


Ingredients:
  • 1 1lb ahi tuna steak
  • 1/4 c soy sauce
  • 2 tbsp fish sauce
  • 1/4 c vegetable/canola oil
  • 1 tbsp sesame oil
  • 1 tsp chili oil or 1 tbsp sriracha 
  • 1/2 c packed brown sugar
  • juice of 2 limes
  • 1 tbsp garlic
  • 1 tbsp ginger (optional)
  • Mix the brown sugar & liquids.
  • Squeeze the juice of 1-2 limes (depending on the lime's juiciness).
  • Grate approximately 4 cloves of garlic using a microplane.
  • Grate a thumb size piece of ginger using a microplane.
  • Place the tuna and marinade in a plastic resealable bag.
  • Refrigerate and marinate for 3-6 hours. Going longer than 6 hours will begin to break down the fish.

Asian Tuna Tartar Salsa

Ingredients:
This recipe could easily be divided in half for a couple of people, but use the whole tuna steak if you have several people or want leftovers! This recipe uses RAW tuna...hence the term "tartar." This dish is reserved only for our slightly adventurous eaters.
  • 1 1 lb marinated tuna steak diced
  • 1 medium tomato diced
  • 1 ripe avocado diced
  • 1 jalapeno with seeds & membranes removed diced finely
  • 1/4 cup green or red onion diced finely
  • 2 tbsp cilantro chopped
  • 1 tbsp sesame seeds
  • 1 small cucumber diced (optional) 
  • 1/4 c leftover marinade
  • 1 tsp honey (optional)
  • 1 tsp sriracha (optional)
  • Dice all ingredients into equal sizes making sure to chop the jalapeno and onions smaller so they can mix throughout better. I actually preferred the recipe without the cucumber, but you can add it for a little extra crunch and to stretch the recipe if guests are coming.
  • Place all ingredients into a bowl.
  • Mix 1/4 cup marinade with 1 tsp honey if you'd like the marinade a little sweeter. Taste as you go! You can also add any other flavors that  you'd like more of at this point like sriracha for some added heat.
  • Line a small container like a small loaf pan or ramekin with plastic wrap.
  • Fill the container with the tuna salsa mixture and press it firmly with the back of a spoon until tightly packed and smooth.
  • You may have some of the tuna mixture leftover (like me) depending on the size of the container and the amount of tuna used.
  • Now we need to invert the tuna salsa onto a plate! Place a plate on top of the filled container and....
  • flip! Remove the container from the tuna salsa. If the tuna salsa doesn't stay together, then put it back in the container, press firmly, and try again!
  • Remove the plastic.
  • Enjoy the tuna salsa with your favorite tortilla chips! We prefer the thin and crispy restaurant style with this recipe. Great appetizer to bring to a party or enjoy with friends and family at home!
Spicy Peanut Dressing

Ingredients:
  • 2 tbsp creamy peanut butter
  • 2 tbsp pepper jelly (1 tbsp honey and 1 tbsp sriracha could be used in place of the pepper jelly).
  • 2 tbsp rice wine vinegar
  • 2 tsp sesame oil
  •  1/4 c olive oil/veg/canola oil
  •  juice of 1 lime
  • 1 tbsp soy (not pictured)
  • You could make this dressing in a mason jar and shake, shake, shake, but due to the peanut butter, it's easier just to use a blender or mixer. 
    • Put all ingredients into the blender and press the dressing button or pulse until thoroughly mixed.
The peanut butter makes it the perfect consistency! Place in a jar and set aside. Refrigerate after making.

 Asian Grilled Tuna & Pineapple Salad with Spicy Peanut Dressing


Ingredients:
  • 1 1lb tuna steak that has been marinated
  • 4 pineapple rings sliced 1/2 inch thick (use fresh pineapple as it will hold up better on the grill and taste better too!)
  • 1 head of lettuce chopped
  • 1 tomato diced
  • 1 medium cucumber diced
  • 2-3 green onions chopped or 1 small red onion or shallot
  • 1/4 c roughly chopped cilantro
  • 1/3 c crunchy asian chow mein noodles
  • spicy peanut dressing (see recipe above)
  • avocado (optional)
    Ingredients:
    • 1 1lb tuna steak that has been marinated
    • 4 pineapple rings sliced 1/2 inch thick (use fresh pineapple as it will hold up better on the grill and taste better too!)
    • 1 head of lettuce chopped
    • 1 tomato diced
    • 1 medium cucumber diced
    • 2-3 green onions chopped or 1 small red onion or shallot
    • 1/4 c roughly chopped cilantro
    • 1/3 c crunchy asian chow mein noodles
    • spicy peanut dressing (see recipe above)
    • avocado (optional) 



      • Heat grill to medium high heat and place tuna and pineapple rings onto grill.
      • Grill for approximately 2-3 minutes per side until you get nice grill marks.
        • The tuna will be medium rare. If you prefer a medium tuna steak, add 1-2 minutes more per side. And if you prefer a well done tuna steak, buy it from a can! I kid, I kid....cooking tuna well done is not my preferred method of cooking this delicious meat, but do what you like. Grill the tuna until fully cooked.
      • Chop all salad ingredients.
      • Cut the tuna into thin slices. 
      • Add the spicy peanut dressing to your salad. You can prepare each salad individually or make a whole bowl. This recipe will serve 4-5 people.

      Tuna, Pineapple & Veggie Spring Rolls
      • This is a great snack or appetizer to use your leftover tuna steak and veggies. You can also make it with pork, shrimp, chicken, beef and even veggie. 

       Ingredients:

      **The amount of ingredients used depends on how many rolls you are making. This will make 4-5 rolls.
      • 4 rice paper sheets (these are available for purchase at any asian market, online and maybe even at your local grocery store) 
      • 1/2 c vermicelli noodles (rice or bean thread) cooked according to package instructions
      • 1/2 c grilled tuna steak (use the left overs from the previous recipe or grill a tuna steak for this dish) thinly sliced
      • 1-2 grilled pineapple rings
      • 1/2 medium cucumber
      • 1 green onion
      • 1 bell pepper
      • 1 avocado
      • 1/4 c cilantro 
      • 1 c lettuce 
      • Spicy Peanut Dressing (see previous recipe)
      • Peanuts (to garnish)
      Directions:
      • Slice all veggies and fruits into thin 3 inch sticks, chop cilantro & lettuce, slice the tuna steak.
      •  Gather your tools: a shallow dish filled with water and a dry plate.
      • Here comes the tricky part!
      • Quickly submerge your rice paper sheet into the water until it's fully covered with water on all over.
      • Move fast! Place the wet rice paper sheet on the plate. It will get very sticky and difficult to manage if it is too wet or rolled fast enough.
      • Place your tuna on the rice paper first. The rice paper will act as a little window into the spring roll. Put the main ingredient first so you can see what's inside.
      • Start stacking your ingredients! Avocado, cucumber, pineapple.....
      • lettuce, peppers, onions, cilantro.......don't put too much or it will be difficult to wrap.
      ]
      • Pull one side of the sticky rice paper roll over the filling.
      • Bring each side over to the center. Keep moving fast!
      • Tuck the filling in tightly and begin rolling the filling to meet the other side of the rice paper sheet.
      • If your rice paper is sticking to the plate, you may want to lightly spray the plate with veggie oil spray before starting the next roll.
      • If your rice paper tears, no worries. Try again! 
      • It may take a few tries before you get it. Don't give up!


      • Use the leftover spicy peanut dressing with a few chops peanuts as a delicious dipping sauce for your tuna, pineapple and veggie spring rolls. Enjoy!
      **********************************************************************************
      Asian Tuna Marinade



      Ingredients:
      • 1 1lb ahi tuna steak
      • 1/4 c soy sauce
      • 2 tbsp fish sauce
      • 1/4 c vegetable/canola oil
      • 1 tbsp sesame oil
      • 1 tsp chili oil or 1 tbsp sriracha 
      • 1/2 c packed brown sugar
      • juice of 2 limes
      • 1 tbsp garlic
      • 1 tbsp ginger (optional)
      Directions:
      1. Mix the brown sugar & liquids.
      2. Squeeze the juice of 1-2 limes (depending on the lime's juiciness). 
      3. Grate approximately 4 cloves of garlic using a microplane.
      4. Grate a thumb size piece of ginger using a microplane. 
      5. Place the tuna and marinade in a plastic resealable bag.
      6. Refrigerate and marinate for 3-6 hours. Going longer than 6 hours will begin to break down the fish. 
      (Meat Marinade Time: Tuna, Pork, Chicken- 3-6 hours, Beef- 6-8 hours, Shrimp- 1-2 hours)

      **********************************************************************************
      Asian Tuna Tartar Salsa 


      Ingredients:
      • 1 1 lb marinated tuna steak diced
      • 1 medium tomato diced
      • 1 ripe avocado diced
      • 1 jalapeno with seeds & membranes removed diced finely
      • 1/4 cup green or red onion diced finely
      • 2 tbsp cilantro chopped
      • 1 tbsp sesame seeds
      • 1 small cucumber diced (optional) 
      • 1/4 c leftover marinade
      Directions:
      1. Dice all ingredients into equal sizes making sure to chop the jalapeno and onions smaller so they can mix throughout better. I actually preferred the recipe without the cucumber, but you can add it for a little extra crunch and to stretch the recipe if guests are coming. 
      2. Place all ingredients into a bowl.
      3. Mix 1/4 cup marinade with 1 tsp honey if you'd like the marinade a little sweeter. Taste as you go! You can also add any other flavors that you'd like more of at this point like sriracha for some added heat or soy for added salt.
      4. Line a small container like a small loaf pan or ramekin with plastic wrap.
      5. Fill the container with the tuna salsa mixture and press it firmly with the back of a spoon until tightly packed and smooth.
        You may have some of the tuna mixture leftover (like me) depending on the size of the container and the amount of tuna used.
      6. Now we need to invert the tuna salsa onto a plate! Place a plate on top of the filled container and flip. Remove the plastic wrap.
        If the tuna salsa doesn't stay together, then put it back in the container, press firmly, and try again!
      7. Enjoy the tuna salsa with your favorite tortilla chips! We prefer the thin and crispy restaurant style with this recipe. 
      Great appetizer to bring to a party or enjoy with friends and family at home!

      **********************************************************************************
       Spicy Peanut Dressing


      Ingredients:
      • 2 tbsp creamy peanut butter
      • 2 tbsp pepper jelly (1 tbsp honey and 1 tbsp sriracha could be used in place of the pepper jelly).
      • 2 tbsp rice wine vinegar
      • 2 tsp sesame oil
      •  1/4 c olive oil/veg/canola oil
      •  juice of 1 lime
      • 1 tbsp soy (not pictured)
       Directions:
      1. Put all ingredients into the blender and press the dressing button or pulse until thoroughly mixed.
      2.  Place in a jar and set aside. Refrigerate after making.

      **********************************************************************************
      Asian Grilled Tuna & Pineapple Salad


      Ingredients:
      • 1 1lb tuna steak that has been marinated
      • 4 pineapple rings sliced 1/2 inch thick (use fresh pineapple as it will hold up better on the grill and taste better too!)
      • 1 head of lettuce chopped
      • 1 tomato diced
      • 1 medium cucumber diced
      • 2-3 green onions chopped or 1 small red onion or shallot
      • 1/4 c roughly chopped cilantro
      • 1/3 c crunchy asian chow mein noodles
      • spicy peanut dressing (see recipe above)
      • avocado (optional)
       Directions:
      1. Heat grill to medium high heat and place tuna and pineapple rings onto grill.
      2. Grill for approximately 2-3 minutes per side until you get nice grill marks.
        •  The tuna will be medium rare. If you prefer a medium tuna steak, add 1-2 minutes more per side. And if you prefer a well done tuna steak, buy it from a can! I kid, I kid....cooking tuna well done is not my preferred method of cooking this delicious meat, but do what you like. Grill the tuna until fully cooked.
      3. Chop all salad ingredients.
      4. Cut the tuna into thin slices.
      5. Add the spicy peanut dressing to your salad. You can prepare each salad individually or make a whole bowl.
      **********************************************************************************
      Grilled Tuna, Pineapple and Veggie Spring Rolls with Spicy Peanut Dressing
       
      Ingredients:

       **The amount of ingredients used depends on how many rolls you are making. This will make 4-5 rolls.
      • 4 rice paper sheets (these are available for purchase at any asian market, online and maybe even at your local grocery store) 
      • 1/2 c vermicelli noodles (rice or bean thread) cooked according to package instructions
      • 1/2 c grilled tuna steak (use the left overs from the previous recipe or grill a tuna steak for this dish) thinly sliced
      • 1-2 grilled pineapple rings
      • 1/2 medium cucumber
      • 1 green onion
      • 1 bell pepper
      • 1 avocado
      • 1/4 c cilantro 
      • 1 c lettuce 
      • Spicy Peanut Dressing (see previous recipe)
      • Peanuts (to garnish)
      Directions:
      1. Slice all veggies and fruits into thin 3 inch sticks, chop cilantro & lettuce, slice the tuna steak. Set aside.
      2. Gather your tools: a shallow dish filled with water and a dry plate.
      3. Here comes the tricky part! Quickly submerge your rice paper sheet into the water until it's fully covered with water all over.
      4. Move fast! Place the wet rice paper roll on the plate. It will get very sticky and difficult to manage if it is too wet or rolled fast enough.
      5.  Place your tuna on the rice paper first. The rice paper will act as a little window into the spring roll. Put the main ingredient first so you can see what's inside.
      6.  Start stacking your ingredients! Avocado, cucumber, pineapple,
        lettuce, peppers, onions, cilantro making sure not to put too much or it will be difficult to wrap.
      7.  Pull one side of the sticky rice paper roll over the filling.
      8.  Bring each side over to the center. Keep moving fast! 
      9.  Tuck the filling in tightly and begin rolling the filling to meet the other side of the rice paper sheet.
        •  It may take a few tries before you get it. Don't give up! 
        • If your rice paper is sticking to the plate, you may want to lightly spray the plate with veggie oil spray before starting the next roll.
        • If your rice paper tears, no worries. Try again!
      10. Use the leftover spicy peanut dressing with a few chops peanuts as a delicious dipping sauce for your tuna, pineapple and veggie spring rolls. Enjoy!
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