Happy Friday! Boy this week went fast! I think it is because Monday was a holiday, so the week started a day late. Regardless of how fast the week flew by, I managed to make two French Fridays with Dorie recipes, both fishy. I made this week’s recipe, Spice-Crusted Tuna, and the dreaded recipe from a few weeks ago, Arman’s Caviar in Aspic.
Spice-Crusted Tuna with Mango Chatini
First up is a quick and easy recipe using fresh ahi tuna: Spice-Crusted Tuna. Fresh tuna is rubbed with a paste made from cardamom seeds, white peppercorns, coriander seeds, fresh ginger, and salt. Then it is quickly seared in a skillet and served with a drizzle of olive oil. I topped it with the optional Mango Chatini, found in the “Fundamentals and Flourishes” chapter of Around My French Table.
The recipe called for tuna steaks that were about a half inch thick. Mine were at least an inch think, so I sliced them in half. I wish I had not done this as I ended up overcooking my tuna. The recipe stated that the inside of the steaks should remain pink, but mine were cooked all the way through.
I liked this recipe, but it would have been better if I had not overcooked my tuna. This is a good quick and easy recipe to make if you are looking for something meaty, but a little different.
Arman’s Caviar in Aspic
Now it’s time to talk about what might be the most dreaded recipe in AMFT: Arman’s Caviar in Aspic. Fish flavored jello with scoops of caviar. Ummm…
Needless to say I had to make this one for myself. No one else in my household would touch this one with a ten foot pole.
So, I made it and I tried it. I didn’t hate it. But I can’t say I liked it either. I can see how, with the right setting, the right people, and the right drinks, this could be an enjoyable sensory experience. Unfortunately, trying this on a random Thursday afternoon by myself in my sweatpants was not the right setting…
I’m still glad I made this and tried it! It’s part of the FFWD experience.
Next week we get a (short) reprieve from fish. Stay tuned!