Big Eye Tuna, White Asparagus, Vegetable Strings, Pomelo Beurre Blanc

Big Eye Tuna is a little more pink in color and more fishy in flavor then its more popular cousin Ahi Tuna.  Im trying to keep the carbs down so this dish fit the dietary and taste requirements I had for dinner this evening.  This dish takes 30 minutes, feeds 2 and costs about $35.

Paprika Dusted Big Eye Tuna
3 tablespoons Hungarian paprika
1 tablespoon pink sea salt
1 teaspoon white pepper
1 dash cayenne pepper
2 6oz pieces sushi grade Big Eye Tuna

Pat Tuna dry with a moist paper towel.  Coat in spice mix.  Sear both sides in a medium high skillet for about 3 minutes on each side.  Let rest, slice and serve

Vegetable Strings
1 zucchini
1 squash
1 leeks
1 shallot

Julienne all the vegetables on a Japanese Mandolin.   Sautee on medium high heat in a skillet with a little butter and oil.

Butter Poached White Asparagus
Blanch asparagus for 4-5 minutes and plunge in ice bath.  In a smalll saucepan heat up half a stick of butter on medium low and add in asparagus.  Let poach for 15 minutes.

Pomelo Beurre Blanc
1 cup white vinegar
1 shallot, fine dice
1/2 pomelo, juiced
1/8 cup coconut water
3 tablespoon butter

In a small sauce pan start shallots and vinegar on medium heat.  Reduce until about 2 tablespoons of liquid remain.  Strain shallots from vinegar and set aside.  In same small sauce pan reduce pomelo and coconut water to half and then add reduced vinegar.  Put on low heat and slowly whisk in the butter piece by piece.

Pomelos are in season right now and the citrus flavor was a nice compliment to the rich and buttery tuna.  Buon apetito!!

Tuna Tartar

Thanks to Harout for bringing me a 5 lb Grade A yellowfin tuna loin.  This great appetizer dish is the perfect way to start a tuna feast.  This recipe feeds 4 takes 15 minutes and costs about $10.

Tuna Tartar
10oz sushi grade tuna, diced
1/2 Haas Avocado, diced
1 tablespoon finely diced red bell pepper
1 scallion, thin sliced
1 tablespoon of finely diced white onion
1 tablespoon black sesame seeds
1 teaspoon vegetable oil
1/2 teaspoon siracha
1/2 teaspoon five spice powder

This recipe is great for the left over tuna belly pieces and cutoffs after portioning out your tuna steaks.  As soon as you dice up the tuna, coat it with the vegetable oil. This will keep it from oxidizing or turning grey.  Then just mix in together the other ingredients, avocado last and serve chilled.

Tuna Tataki

This is a classic Japanese style tuna dish that has a lot of flavor. My boy Ty was in town so we decided that Tuna would be a great appetizer for the heavy steaks that were to follow (check back in a day or so for the entree). It is important to get a really fresh piece of tuna and preferably the bottom end of the tuna loin rather then a tuna steak. This take 10 minutes, cost $25 and feeds 4 people.

Tuna Takai
1 oz vegetable oil
12oz Tuna loin end, halved into two long strips
4 teaspoons, black sesame seeds
1/8 cup Ponzu Sauce
1/2 cup carrots, shredded on a box grater
1 jalapeño, razor thin sliced

Start a medium frying on high heat and add the oil. Roll the two pieces of tuna in the black sesame seeds until coated well. Sear the tuna in the pan for about 30 seconds on each side. Remove and let stand on a baking rack. Place the shredded carrots on the plate and fill the bottom with the ponzu sauce. Slice the tuna loins into 1/4 inch piece and fan out over the carrots. Top the slices with the thin cut jalapeño and serve.

This very easy to do dish is a great snack or appetizer for any meal. The balance of the sour ponzu sauce, with the sweetness of the carrots, spice from the jalapeños and richness of the tuna makes a great flavor combination. Enjoy!