Courtesy of Mike Luther
2 lbs Fresh sashimi grade tuna steaks, cut into
bite size pieces
1/4 Cup Soy Sauce
1/4 Cup Ponzu (adds sweetness and reduces salt)
1/4 Cup Chopped green onions, tops included
1/4 Cup Diced sweet onions
1/2 Cup Diced Cucumber
1/2 Cup Diced Celery (Optional for added crunch)
2 Tbsp Sesame Oil
1 Tbsp Fresh grated ginger
1 Tbsp Seasme seeds toasted
1 Avocado (Chopped)
** Tabasco Sauce--add to suit your taste
** Optional Kosher or sea salt to taste
In a large bowl combine all ingredients (except avocado) and mix together. Cover and refrigerate 1/2 to one hour. Remove from refrigerator. (If there is an excess of liquid in the bowl, drain the excess). Stir again, and place avocado on top as garnish. Serve with crackers, lettuce leaves, taco chips, in a bowl, or however you want to present this dish.
These ingredients are guidelines. You can add, lessen, or remove ingredients to suit your taste.
2 Lbs 3/4" - 1" Tuna Filets
2/3 Cup Miso Paste (Find this in the
cheese section of your store)
1 Tbsp Grated ginger (fresh)
3 Tbsp Sugar
3 Tbsp White Wine
Mix all of the ingredients together and coat fish with mixture. Refrigerate overnight in a covered dish.
Heat oil in a skillet and cook 2-3 minutes per side, depending on thickness of filets.
This recipe works with any fish, especially tuna.
Adjust ingredients to suit your taste. I add a bit of Tabasco to kick it up a bit.
Courtesy of Scott DiGuiseppe
Note from Mike Luther:
This is a recipe I use to get my grandkids to eat fish. If you have heard of "Sponge Bob Square Pants", you know he is the "Crabby Patty" cook. When I told the kids they were Crabby Patties, they devoured them.
Here's the basics to the fish patties:
1 pound ground fish (Yellowtail works great)
1/2 cup bread crumbs
1/4-1/2 cup parmesan cheese (I use grated)
3 tablespoons basil
½ - cup onion
½ - 1 cup celery
½ - 1 cup bell pepper
3 or 4 cloves of garlic
Hot sauce (Tabasco)
(All these are guess-timates, I never measure anything)
Combine fish, breadcrumbs, parmesan cheese, salt, pepper, basil and egg and mix (add a little warm water to make moist} and hot sauce
Sauté garlic, butter (or olive oil) celery, onion and bell pepper
When sautéed, let cool some and mix in with fish mix
Press into patties, cover with Panko on both sides, and cook in oil or bake
You can mix salsa and mayonnaise for a topping or whatever you like
CHIPOTLE SAUCE HOT!!!!!
MAYONAISE AND SOUR CREAM
1 SMALL CHIPOTLE PEPPER (FROM CAN) PLUS 1-TEASPOON SAUCE FROM CAN
1 –TBLSP BALSALMIC VINEGAR
SALT TO TASTE
PEPPER TO TASTE
BLEND EQUAL PARTS OF MAYO AND SOUR CREAM WITH OTHER INGREDIENTS
USE NUMBER OF PEPPERS TO CONTROL “HEAT”—LIGHT ORANGE COLOR IS BEST
1/2 cup minced ginger
1/4 cup sesame seeds
1 tablespoon cracked black pepper
1/2 pound very fresh, sushi-grade ahi (yellowfin) tuna
3 tablespoons peanut oil, for searing
1 tablespoon lime juice
1 medium-size, ripe avocado, peeled, pitted,
quartered and sliced
2 cups mixed greens
12 thin slices red onion
1 medium tomato, peeled, seeded, and diced
Ginger Sauce, recipe follows
On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna. Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna. In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.
1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
Freshly ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil
In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
This is the recipe Stan used for his wedding reception and dinner when he and Margaret were married.
Cut Filets into 3/4" -- 1" Thick steaks
1 Cup Mayo
1 Cup "Fresh Grated " Parmesan Cheese
1 Tsp Dill
1 Tsp Dry Mustard
1 Oz Dry White Wine
Blend above ingredients together
Cover the bottom of a baking dish with 1" of Sweet Onions
Roll Filets through the Mayo/ Cheese mixture and place on top of onions. If you have extra sauce, put a spoonful on top of the filets.
Option: Same ingredients and procedure as before, but...
Cut Filets 1/2" thick
Roll Filets in sauce and stack on top of one another
Heat oven to 350 and cook 20 minutes until the top of the Filets start to brown.
This recipe works well with other fish.
Cajun Spice Mix
1" -- 1-1/2" Filets of Tuna
Cajun Spice Mix Recipe:
1 part White Pepper
1 part Black Pepper
1 part Cayenne Pepper
1 part Garlic Salt
5 part (ea) Thyme and Oregano
4 parts Paprika
Preheat cast iron skillet to very hot, no oil, dry.
Coat steaks with olive oil and the dredge in spice mixture.
Place in skillet and cook 3 minutes each side.
(The steaks should be medium rare to fully cooked)
Put fish in pie tin, cover in foil, and bake at 350 for ten minutes.
1 lb Tuna cut into 1/2" cubes
4 oz Soy sauce
1 Tbsp Sesame Oil
1 Tbsp Sesame Seeds Toasted
2 oz Chili Water or:
1 oz Chili Garlic Paste
2 Cloves Garlic, minced
1 oz Fresh Ginger, julienned
3 bunches Green onion cut into 1" pieces
1 Tbsp Lava or Kosher salt (Optional)
Mix all ingredients together. Let stand at least one hour.