We went to dinner at a pub in St. Paul with some friends recently. A place where we had never been. I looked at the menu on-line before hand so I could try to find a healthy choice. Ahi Tuna was one of the options. The description was “Grilled rare and sliced, with red wine reduction and garlic-Jack Daniels mushrooms.” Ok, so I’ve never had tuna with red wine reduction, but went for it anyways because the other options on the menu looked a lot like “bar food” and pretty unhealthy. Well, it came cooked pretty well done, wasn’t sliced and I’m certain the wine was no good that they reduced. Ewwww.
The weather has been incredible so grilling was an option! Since I’ve been craving Ahi, I decided to make it for Bill and myself!
Yellowfin tuna are found in tropical and subtropical oceans around the world. Although we have 10,000 lakes, there are no oceans in MN. There is only one local grocery store close to me that I am able to find quality Yellowfin Tuna and they sell out quickly! It’s pretty simple to choose quality, fresh seafood. Just use your senses – smell, sight, touch. Don’t be afraid to ask the guy or gal behind the counter to allow you to smell the fish. It should not smell “fishy”. If it does, figure something else out for dinner and don’t buy it! Rather, it should smell like fresh sea water with a little sweet, salty scent.
These two fillets are about 1/2 lb. each. Keep refrigerated until you are ready to add them to your marinade.
Ingredients for Marinade:
2 Tablespoons Sesame Oil
2 Tablespoons Soy Sauce
1 Tablespoon fresh grated Ginger
1 Garlic clove
2 Green Onions
1 teaspoon fresh Lime Juice
1 Tablespoon Fish Sauce
dash of Salt
1 Tablespoon Brown Sugar
1 teaspoon Rice Vinegar
1/2 teaspoon Sriracha
Combine all of the ingredients for the marinade into a plastic zip lock baggie. Squish with your hands and make sure everything is mixed well! Add fish and make sure the fish is covered completely. Place back into the fridge and marinade for at least an hour, up to about three hours.
Prepare your couscous and what ever sides you would like while the Tuna is soaking up all of the delicious flavors of the marinade in the fridge!
1 Cup water
1 teaspoon Sesame Oil
1 teaspoon Hoisin Sauce
1 Tablespoon Butter
1 Cup Couscous
1/2 Cup Onion
2 Green Onions
2 Tablespoons fresh ground Ginger
1 Garlic clove
1/2 teaspoon Chicken Stock Paste (soup starter)
1/3 Cup Pine Nuts toasted
Chop the onions and saute them in a small sauce pan in the butter. While the onions are cooking, toast the pine nuts over medium low heat in a dry fry pan.
Prepare the other vegetables including peeling and grating the ginger and carrot. Because fresh ginger perishes quickly, a great way to store it is to simply peel it and then keep the knobs in a zip tight baggie in the freezer. Just remove it and grate as much or little at a time as you desire!
After onions are soft and translucent add the carrots, ginger, sesame oil, Hoisin and crushed garlic. Cook for about a minute before adding water and soup stock.
Heat to boil and add in dry couscous. Stir quickly, turn off heat, cover with lid and allow to sit.
On a hot grill sprayed with non-stick cooking spray, sear tuna and allow to cook without moving for about five minutes per side.
Allow to rest five to ten minutes. Uncover couscous and fluff with fork.
We enjoyed this with a delightful and very special bottle of Andrus Reserve from Pine Ridge!
We enjoy this wine in moderation as it is no longer made… It was a find on a special trip with Joe and Lisa and I just had to have a case!