Hey everyone. How are you guys today?? hungry?? I know I am, and also really craving some serious penne alla carbonara right now.
What I do want to do is apologize for the less than stellar photos today, the light just wasn't working with me when I took them is all. I hope you guys can forgive me.
What we're looking at right now is 3 styles of tuna, all ahi ( blue fin ) that I got for a great price at the public market.
Recipe I'm going to share with you today is the cedar plank baked tuna, but first i'll go through a description on each one.
The first one on the menu is the crusted tuna. This is crusted with a rosemary sesame paste that I made with a mortar and pestle and then seared on a very high heat for roughly 45 seconds on each side, serve sliced or whole.
The second one is a tuna tartar. This is mixed in with rice vinegar, grainy dijon, and fresh squeezed blood orange juice, simply season to taste and serve cold for the best results.
Now it's going to get fun, time for some cedar plank baked tuna. The trick to this is baking in the right flavours, so what we're going to do before we bake this is marinate it. The marinade I used is super simple, all it is is dark soy sauce and sesame oil.
What you want to do is cut 6-7 slices of tuna, as thick or thin as you want and then set them aside. Now preheat your oven too 350, after that prepare you marinade.
For the marinade it's 50/50 sesame oil and dark soy sauce.
Just whisk this together until it forms a solution and then place your tuna in and let sit. The Tuna slices should be ready when the oven is warmed up.
Now that the oven is fully heated lay your fish out on the cedar plank and, using a spoon, pour some of the marinade over it as well, if it's separated at all the give it another quick whisk before you pour some on.
Now that your ready to go place it in the oven. Depending on how thick you slice the tuna it should take 10-15 minutes to cook properly.
While the tuna is cooking you should have just enough time to prepare you 3 garnishes.
3 chives
1 lychee nut
julienned rhubarb
With your chives you just want to chop them as small as possible, this is also known as a bruiniose, and set aside. With the lychee nut peel it and then cut in half to remove the seed, afterwards cut each half into 4 pieces and then put them with the chives. Now with the rhubarb all your going to need is 1 inch of the stalk, fairly simple, just slice it up so it looks like long thin sticks.
At this point your tuna should be ready to come out of the oven, so check and then pull it out. When you pull it out it's still going to be pretty hot so give the tuna 2-3 minutes to cool down before you garnish it. When it's cooled off enough, garnish and serve.
This is a great dish to serve at a dinner party or family gathering I've always found, it goes over well and makes a great appetizer. Both light and summery but you can change the garnishes to suit any season easily or even try a different wood to cook with. I love this dish because it's as flexible as it is, and that's what makes it great for me because I'm always trying to mix things up, as a chef that's my job, right??
I really hope you guys all give this one a try and end up loving it as much as me, check back in if you do try it and let me know how it goes for you !!!! I'll be posting again soon so I'll be seeing you around, but until then this is Chef wishing you all great food and good days.
Recipe I'm going to share with you today is the cedar plank baked tuna, but first i'll go through a description on each one.
The first one on the menu is the crusted tuna. This is crusted with a rosemary sesame paste that I made with a mortar and pestle and then seared on a very high heat for roughly 45 seconds on each side, serve sliced or whole.
The second one is a tuna tartar. This is mixed in with rice vinegar, grainy dijon, and fresh squeezed blood orange juice, simply season to taste and serve cold for the best results.
Now it's going to get fun, time for some cedar plank baked tuna. The trick to this is baking in the right flavours, so what we're going to do before we bake this is marinate it. The marinade I used is super simple, all it is is dark soy sauce and sesame oil.
What you want to do is cut 6-7 slices of tuna, as thick or thin as you want and then set them aside. Now preheat your oven too 350, after that prepare you marinade.
For the marinade it's 50/50 sesame oil and dark soy sauce.
Just whisk this together until it forms a solution and then place your tuna in and let sit. The Tuna slices should be ready when the oven is warmed up.
Now that the oven is fully heated lay your fish out on the cedar plank and, using a spoon, pour some of the marinade over it as well, if it's separated at all the give it another quick whisk before you pour some on.
Now that your ready to go place it in the oven. Depending on how thick you slice the tuna it should take 10-15 minutes to cook properly.
While the tuna is cooking you should have just enough time to prepare you 3 garnishes.
3 chives
1 lychee nut
julienned rhubarb
With your chives you just want to chop them as small as possible, this is also known as a bruiniose, and set aside. With the lychee nut peel it and then cut in half to remove the seed, afterwards cut each half into 4 pieces and then put them with the chives. Now with the rhubarb all your going to need is 1 inch of the stalk, fairly simple, just slice it up so it looks like long thin sticks.
At this point your tuna should be ready to come out of the oven, so check and then pull it out. When you pull it out it's still going to be pretty hot so give the tuna 2-3 minutes to cool down before you garnish it. When it's cooled off enough, garnish and serve.
This is a great dish to serve at a dinner party or family gathering I've always found, it goes over well and makes a great appetizer. Both light and summery but you can change the garnishes to suit any season easily or even try a different wood to cook with. I love this dish because it's as flexible as it is, and that's what makes it great for me because I'm always trying to mix things up, as a chef that's my job, right??
I really hope you guys all give this one a try and end up loving it as much as me, check back in if you do try it and let me know how it goes for you !!!! I'll be posting again soon so I'll be seeing you around, but until then this is Chef wishing you all great food and good days.
