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January 23, 2015 · 5:14 PM

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

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!

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Tagged as ahi, aspic, caviar, cooking, French Fridays, tuna

September 25, 2014 · 12:43 PM

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

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 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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Tagged as ahi, ceviche, confit, French Fridays, tuna