Tag Archives: ahi

FFWD: Spice-Crusted Tuna + Caviar in Aspic

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

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

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!

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French Thursday with Dorie: Two Tunas

I’m a little jealous.  As I am writing this, my parents are actually in Paris, eating French food and pastries, and enjoying the sights and sounds of the city.  I have to console myself by participating in French Fridays with Dorie.

As you may have noticed, today isn’t actually Friday.  I’m running almost a week behind.  Better late than never!

I have two recipes to tell you about: Tuna and Mango Ceviche and Tuna Confit with Black Olive Tapenade and Tomato Salsa.  The group has done two tuna recipes lately, and I decided to do them both in the same week.

Tuna and Mango Ceviche

Tuna and Mango Ceviche

Ceviche is a dish made of raw fish marinated in citrus juice to “cook” it.  This version is inspired by the cuisine of Senegal, which was once a colony of France.  The main ingredients are mango, avocado, red onion, and sushi-grade tuna.  They are seasoned with red onion and ginger, and marinated in lime juice, olive oil and rum.

I really liked the flavors in this dish, but they made me wish I were sitting outdoors in a tropical location, soaking up the sun!  I think it was the lime and mango that did it.

Tuna Confit with Black Olive Tapenade and Tomato Salsa

Tuna Confit

Tuna Confit.  Tuna submerged in olive oil and aromatics for a long marinade, then cooked slowly in the marinade.  The aromatics include preserved lemon (I made my own!), sun-dried tomatoes, garlic, white onion, celery, parsley, thyme, rosemary, red pepper flakes, and lemon juice.

After the tuna is cooked, Dorie has us serve it with a tomato salsa and a dollop of olive tapenade.  I decided to try her olive tapenade recipe and it was easy and delicious!  I served it all on a bed of mashed potatoes.

I used a lot of vegetables from the garden for this meal!  Cherry tomatoes, rosemary, potatoes, and even the sun-dried tomatoes.

Yummy, comforting meal!  I liked this one a lot.  It was a lot of fun to try, and it was great to make use of some of the garden veggies.

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This post participates in French Fridays with Dorie, an online group cooking our way through Dorie Greenspan’s book Around My French Table.  We don’t share recipes, but I encourage you to get the book.

For those of you keeping track, I only have 4 make-up recipes to go!  I can do it!

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