Day 38! (TUNA WEEK)

August 29, 2012

Well, it’s official. We love tuna. This week we’ve made an assortment of tuna dishes. Chris’ brother gave us a whole pound of flash-frozen tuna a while ago. We’ve been holding onto it but this week seemed like the perfect time to whip up some tuna recipes. We thawed the tuna for about 24 hours and it should stay good for about 4 days.

Tonight we made tuna tartare with some zucchini chips on the side. The recipe is from Spoon Fork Bacon, and it is super simple. We just didn’t use the endive leaves because we forgot to buy them!

Tuna Tartare with Belgium Endive Leaves
Serves 3 to 5

8 ounces chilled Ahi grade tuna, diced
yuzu marinade:
1 ½ tablespoons low sodium soy sauce
1 tablespoon sesame oil
½ tablespoon yuzu extract (juice)
½ teaspoon black pepper
¼ teaspoon wasabi powder

¼ medium fennel bulb, diced
1 garlic clove, minced
½ tablespoon ginger, peeled and minced
1 green onion, thinly sliced
2 teaspoons toasted sesame seeds

2 Belgium endives, cut into individual leaves

1. Place tuna in a mixing bowl and set aside.
2. In a small bowl mix together the marinade ingredients until well combined.
3. Pour marinade over the tuna and gently stir together.
5. Add fennel, garlic, ginger, and green onion to tuna mixture and carefully fold together until combined.
5. Top with a sprinkle of sesame seeds and serve with endive leaves.

If you’re interested in the zucchini chips check out this recipe. It only takes about 10 minutes. Just a warning, they are much better served warm.

This week we also made fresh tuna tacos (which went great with Chris’ guacamole) and tuna salad (which we turned into the best tuna melts we’ve ever tasted). Surprisingly, the quickest thing we made was the tuna tacos and the recipe that took the longest was just the simple tuna salad. However, both were great! Tomorrow, we’re making tuna avocado dip. Any suggestions for what to make with it?

Check out the pics below!




Oh and just a pic of Chris and Ellay being cuties (while I do homework)…