Tuna Sashimi Salad with Wasabi Vinaigrette

Think of this dish as a deconstructed sushi roll. It combines all of your favorites - tuna, avocado, soy, and wasabi - without the effort of rolling things up into a roll and making sushi rice. The original calls for seared tuna which you could obviously do still, but we just found it didn't add enough to justify the extra work. The original also doesn't call for avocado, but we had one sitting around and I appreciated the creamy texture in there and tuna sushi always makes me think of avocado.

One year ago: Panfried Sea Bass with Harissa and Rose
Two years ago: Crumbled Cheese with Scallions and Tomatoes
Three years ago: Pork in Green Peanut Sauce
Four years ago: Cauliflower Gratin
Five years ago: Basic Risotto Recipe

Tuna Sashimi Salad with Wasabi Vinaigrette (adapted from Avec Eric)

Ingredients
1/4 cup fresh lime juice
2 tbsp soy sauce
1 tbsp wasabi sauce
1/4 cup olive oil
1 cup radish sprouts (or other small greens)
1/4 cup cilantro leaves
1 green onion, thinly sliced
1 avocado, pitted and chopped
2 tuna steaks (approximately 6 ounces each), sliced into 1/4" pieces
3 tbsp canola oil

1. Whisk lime juice, soy sauce, and wasabi in a bowl to blend.
2. Whisking constantly, drizzle olive oil into lime juice. Season to taste with salt and pepper.
3. Gently combine radish sprouts, cilantro, green onion, and avocado in another bowl.
4. Fan tuna slices in a pinwheel pattern on 4 plates.
5. Lightly dress salad with vinaigrette and place a small mound of salad in the center of each plate.
6. Drizzle more vinaigrette on tuna and salad. Serve.

Albacore Crudo with Avocado, Cucumber, and Ruby Grapefruit

I've been swooning over the new AOC Cookbook, but I haven't posted much from it because most of the recipes are a bit involved. This one was too good not to share though and despite it having a few components, no cooking is required and it's quick enough for a weeknight meal. I was a little worried the grapefruit salsa would be too sour, but paired with the creamy avocado puree, it was perfect. Hopefully our fish box sends us more sushi quality tuna, because I'm almost out.

One year ago: Changde Rice Noodles with Red-Braised Beef
Two years ago: Cabbage with Coconut Milk
Three years ago: Whole Wheat Goldfish Crackers
Four years ago: Simple Tomato Sauce

Albacore Crudo with Avocado, Cucumber, and Ruby Grapefruit (from The AOC Cookbook)

Ingredients
2 ruby grapefruits
2 tbsp finely diced shallots
1/4 cup fresh lime juice, divided (zest one of them first)
1/2 cup olive oil, divided
2 tbsp seeded, diced jalapenos
1 medium-sized Persian cucumber, diced to 1/4 cup
2 ripe medium avocados
12 ounces sushi-grade albacore or hamachi
1 bunch watercress, stemmed, cleaned, and dried (or arugula)
1 tsp lime zest
2 tbsp sliced cilantro

1. Cut stem and blossom ends from grapefruits. Following contour of fruit, remove peel and white pith. Slice between membranes and remove segments. Cut each segment into 4 pieces and place in medium bowl.
2. Add shallots, 3 tbsp lime juice, and 1/2 tsp salt to grapefruit and let sit for 5 minutes.
3. Whisk in 6 tbsp olive oil and stir in jalapenos and cucumber.
4. Cut avocados into quarters lengthwise. Remove pit and peel, cut into chunks. In food processor, puree with 1 tbsp lime juice, 2 tbsp olive oil, and 1 tsp salt.
5. Cut fish into 1/4" thick slices against grain. Season fish with lime zest, salt, and pepper.
6. Spoon avocado puree onto plates. Scatter watercress over puree. Arrange fish on puree. Spoon cucumber-grapefruit salsa over and around fish. Sprinkle cilantro on top and serve.

Tuna Poke

While we were in Hawaii, I fell in love with poke. Raw fish seasoned with sesame and soy - what's not to like? When another round of sushi-grade tuna showed up in our seafood box, I couldn't resist trying out poke. Although none of my cookbook collection had any poke recipes, a blog I used to use and trust did. With this straightforward recipe, I was not disappointed. I hope you also enjoy this quick reminder of tropical paradise.

One year ago: Rice Noodles with Beef and Broccoli in Cantonese Sauce
Two years ago: Red Beef Curry with Squash
Three years ago: Pasta with Lamb and Butternut Squash
Four years ago: Double Broccoli Quinoa

Tuna Poke (from Use Real Butter; originally No Recipes)
Ingredients
1/2 lb. sashimi-grade tuna, cubed (about 1/2 to 3/4 inch)
4 green onions, minced
1/4 cup rehydrated seaweed (preferably wakame; I had kombu)
2 tsps toasted sesame seeds
2 tsps soy sauce
1 tsp sesame oil
1/2 tsp sugar
sea salt

1. Toss everything together except the salt.
2. Sprinkle salt over the poke and serve with rice.

Fennel-Crusted Tuna with Wilted Cabbage and Orange-Soy Vinaigrette

I admit that this isn't the most glamorous sounding recipe, but I had faith in this cookbook (and leftover cabbage that I needed to get rid of along with some lovely sashimi-grade tuna). My faith was rewarded with a simple, but wonderfully flavored and elegant dish. While this has a few components, they all come together quickly, making this a good weeknight meal.

One year ago: Crab Quiche
Two years ago: Cabbage and Cucumber Slaw with Roasted Peanuts
Three years ago: Ninfa's Red Sauce
Four years ago: Broccoli, Red Pepper, and Cheese Chowder

Fennel-Crusted Tuna with Wilted Cabbage and Orange-Soy Vinaigrette (from Fish Without a Doubt)

Ingredients
2 tbsp fennel seeds
2 tsp coriander seeds
1/2 tsp white peppercorns
2 (12 ounce) pieces tuna, about 1 1/2 inches thick
coarse salt
2 tsp vegetable oil
Wilted Cabbage
2 tsp vegetable oil
2/3 lb savoy cabbage, shredded
4 scallions, cut into thin slices
2 tsp soy sauce
1 tsp water
Orange-Soy Vinaigrette
2 oranges
1/2 cup plus 1 tbsp vegetable oil, divided
1/3 cup thinly sliced ginger
1/4 cup thinly sliced shallots
1 tbsp thinly sliced garlic
1 tsp soy sauce
1 tbsp sherry vinegar
1/4 cup fumet or chicken stock
1 tsp lemon juice

1. First, make vinaigrette. Juice oranges. Tear or cut the rinds of 1 1/2 oranges into pieces (discard rest).
2. Heat a saucepan over medium heat. Add 1 tbsp vegetable oil and ginger. Saute for 30 seconds.
3. Add shallots and garlic and saute until fragrant, 30 - 45 seconds.
4. Add orange juice, rinds, soy, and vinegar. Bring to a boil, then lower heat to an active simmer. Cook, pressing down solids, until thick, syrupy and reduced by two-thirds.
5. Add fumet or stock and bring to active simmer. Strain, pressing down the solids. You should have about 1/2 cup.
6. Pour liquid into blender. With blender running, pour in 1/2 cup vegetable oil slowly. Keep running for 30 seconds. Add lemon juice.
7. Now, make the cabbage. Heat vegetable oil in large skillet over medium heat. Turn heat to high, add cabbage and scallions and stir-fry 30 seconds. Add soy sauce and water and stir-fry until cabbage starts to wilt, 1 minute. Remove from heat.
8. Finally, make fish. Combine fennel, coriander, and peppercorns in a spice grinder and grind to powder.
9. Season tuna with salt and coat with ground spices.
10. Heat a large cast iron skillet over medium-high heat. Spoon in oil. Add tuna and cook for 45 seconds - 1 minute on each side.
11. Transfer tuna to cutting board and let rest before slicing the tuna.
12. To serve, make a mound of cabbage in 4 dinner plates. Surround cabbage with a ring of vinaigrette. Lay tuna slices on cabbage and serve.

Grilled Tuna with Lemony Tahina, Greens, and Pomegranate Seeds

This simple dinner is elegant enough for company, but simple enough for a quick weeknight dinner. Don't skip on the pomegranate seeds as they add a nice sweet, crunchy contrast to the rest of the dish.

Two years ago: Breast of Chicken in an Onion-Turmeric Sauce
Four years ago: Asian Style Green Beans

Grilled Tuna with Lemony Tahina, Greens, and Pomegranate Seeds (from Radically Simple)

Ingredients
1/2 cup tahina
1/3 cup fresh lemon juice
1 medium garlic clove
1/2 cup chopped cilantro
5 tbsp olive oil, divided
4 thick tuna steaks, 6 ounces each
2 tbsp ground coriander
1 1/2 tsp ground cumin
4 ounces mesclun
1/3 cup pomegranate seeds

1. In a food processor, combine tahina, lemon juice, garlic, and cilantro. Process, adding 1/2 - 1/3 cup water until smooth and thick. Season with salt and pepper.
2. Drizzle 3 tbsp of oil on tuna steaks and season with salt.
3. Mix together coriander and cumin and rub on fish.
4. Toss mesclun with remaining 2 tbsp oil. Add salt and divide among 4 plates.
5. Heat a ridged cast-iron grill pan over high heat. Sear tuna 2 minutes on each side, keeping the tuna very rare.
6. Place tuna on greens, pour tahina sauce over fish, scatter with pomegranate seeds, and serve.

Seared Tuna with Pistachio Crust and Papaya Salsa

I don't know how I forgot to post this recipe (although I vaguely recall making this the night before I left town for a week), but I apologize for holding out on you. The papaya salsa on this is great on its own, but of course perfectly cooked tuna is a beautiful thing and with a pistachio crust, it only gets better.

One year ago: Fresh Fig and Raspberry Tart with Honey
Three years ago: Mole Risotto with Avocado Puree

Seared Tune with Pistachio Crust and Papaya Salsa (from Ottolenghi)
Ingredients
150g shelled pistachio nuts
grated zest of 1 lemon
1 kg tuna loin
2 tbsp olive oil
5 tbsp Dijon mustard
coarse sea salt and black pepper
Papaya salsa
1 mini cucumber, peeled, seeded, and cut into 1cm cubes
1 large papaya, peeled, seeded, and cut into 1cm cubes
1 large mango, peeled, stoned, and cut into 1cm cubes
2 red chilies, finely choppedool completl
10g fresh ginger, grated
1 small red onion, finely chopped
grated zest and juice of 2 limes
2 tbsp lemon juice
2 tbsp fish sauce
4 tbsp olive oil
2 tbsp sugar

1. Place salsa ingredients in bowl, stir together, and season with salt and pepper. Chill and let rest for at least 1 hour.
2. Preheat oven to 500F.
3. Chop pistachios in food processor to fine crumbs. Scatter on baking tray with lemon zest.
4. Cut tuna loin into 2 or 3 cylindrical pieces. Brush with olive oil and season with salt and pepper.
5. Place a cast iron pan on high heat and heat up. Sear tuna pieces for 3 - 4 minutes total. Remove from pan and set aside.
6. Brush tuna with mustard and roll in pistachios.
7. Place tuna in baking tray, transfer to oven, and roast 5 - 6 minutes or until done. Remove and allow to cool completely.
8. Cut tuna into 2cm thick slices. Serve with salsa on the top or to the side.

Spice-Braised Tuna

This delicate curry smells amazing while it's cooking, but the spice blend doesn't overpower the tuna. Another plus, unlike a lot of richer Indonesian curries, this one comes together quickly enough for a weeknight meal.

One year ago: Roast Potatoes and Jerusalem Artichokes with Lemon
Two years ago: Lentil, Goat Cheese, and Asparagus Salad

Spice-Braised Tuna (from Cradle of Flavor)
Ingredients
1 tbsp tamarind pulp, dissolved in 3/4 cup warm water
4 tbsp peanut oil
2 cinnamon sticks
2 whole nutmegs, cracked open
1 tsp whole cloves
2 thick stalks lemongrass, tied into a knot
1 lb skinless tuna fillet, cut into 2"x1" pieces
4 tbsp Indonesia sweet soy sauce (kecap manis)
4 tbsp water
2 small tomatoes (170g), cored and quartered
Flavoring Paste
4 shallots (85g), coarsely chopped
3 garlic cloves, coarsely chopped
1 piece ginger, thinly sliced (2 tbsp)
2 - 5 fresh red chiles, stemmed and coarsley chopped

1. To make paste, place ingredients in food processor and pulse into smooth.
2. Heat oil in saucepan or Dutch oven over medium-low heat. Add paste and saute until no longer raw, 5 minutes.
3. Add cinnamon, nutmegs, cloves, and lemongrass. Saute until fragrant, 2 minutes.
4. Add tuna and increase heat slightly. Saute until starting to brown, 3 minutes.
5. Add tamarind extract, sweet soy sauce, and water. Bring to simmer and reduce heat to low. Simmer 4 minutes.
6. Add tomatoes and cook until soft, but not mushy, 2 minutes.
7. Let rest for 10 minutes off-heat and serve.