On the Nonni Rose, we don't want to just help you catch the fish, we want to help you cook it! This section is dedicated to providing you with some of our favorite recipes for the local catch. We hope to grow this by adding your submissions, so we'd appreciate if you fill out the submission form below, and we'll be sure to give you all the credit when we post it! Mangia!
Seared Tuna (by CaptMike)
(Serves 4, 5 min cook time post marinade)
This is my favorite tuna recipe. Great asian flavor with a kick. If you like it spicier, just add more of the dark sesame oil and enjoy.
- 2 (6-8oz) Tuna Steaks (~3/4 inch thick)
- 2 Tbsp Dark Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Grated Fresh Ginger
- 1 Clove Garlic, Minced
- 1 Scallion
- 1 Tsp of Lime Juice
- Mix the marinade ingrediends together and coat the tuna steaks with the marinade. Cover this tightly, and refrigerate for an hour, minimum.
- Heat a skilet over medium to high heat. After the pan is hot, sear the tuna for one to one and half minutes per side (more if you like less rare)
- Remove and enjoy. We recommend slicing the steaks into strips.
Tuna Tartare (by CaptMike)
(Serves 4, Prepares in 10 min after Sesame Oil is steepened)
This recipe is a slight adaptation from one of Eric Ripert's finest. If you have fresh tuna, you're going to want to make a raw dish, and this is absolutley fantastic.
- 1 LB of Fresh Sushi-Grade Tuna
- 1/4 Cup of Corn Oil
- 2 Tsp of Fresh Grated Ginger
- 1/4 Cup Finely Chopped Cilantro
- 1 Tsp Minced Jalapeno
- 1 1/2 Tsp Wasabi Powder
- 1 Tsp Toasted Sesame Seeds
- 1 Tbsp Chopped Scallion
- 1 1/2 Tbsp Lemon Juice
- Salt and Pepper
- Combine corn oil and grated ginger and let stand at room temperature for 2 hours
- Cut tuna into small (~1/8 inch) cubes. In a bowl, combine the tuna with 3 tbsp of the ginger oil, 3 tbsp of cilantro, and the jalapeno, wasabi powder, toasted sesema seeds, scallion, and lemon juice. Salt and pepper gently to taste.
- Plate however you like (biscuit molds work well), and serve with your favorite cracker or chip. Use the remaining oil as a side garnish.