BajaNomad - Tuna season is here!!!!!!!!!!!!!

Tuna season is here!!!!!!!!!!!!!

JESSE - 8-1-2009 at 10:32 AM

Just made myself an incredible Tataki with fresh Tuna from the Sea of Cortez.

The season is on!!!!!

One good (and affordable) thing in this year of uncertainty.

woody with a view - 8-1-2009 at 10:40 AM

you're gonna share, right? :spingrin:

JESSE - 8-1-2009 at 10:41 AM

Quote:

Originally posted by woody in ob
you're gonna share, right? :spingrin:

At 90 pesos per kilo of sushi grade Tuna here in La Paz?

YOU BET!!!!!!!!! :lol:

dtbushpilot - 8-1-2009 at 01:30 PM

Came by the restaurant last Saturday but had our dog with us and didn't know if you had outside seating so didn't stop. We are anxious to check out your place, we'll find a way next time. Are you open for lunch?

Since most of us can't drop by to share how about sharing the recipe....dt

Ahhhhhhhhhi

Sharksbaja - 8-1-2009 at 02:17 PM

Quote:

Originally posted by JESSE
Just made myself an incredible Tataki with fresh Tuna from the Sea of Cortez.

The season is on!!!!!

One good (and affordable) thing in this year of uncertainty.

Looks good. Say, don't you sear that like ahi. Ginger and avacado?

I thinks it's time to go get one, been so preoccupied with King Salmon.....

JESSE - 8-1-2009 at 02:55 PM

Quote:

Originally posted by dtbushpilot
Came by the restaurant last Saturday but had our dog with us and didn't know if you had outside seating so didn't stop. We are anxious to check out your place, we'll find a way next time. Are you open for lunch?

Since most of us can't drop by to share how about sharing the recipe....dt

Just open for dinner from 6 til midnight. I do have outside seating.

TUNA TATAKI

Ingredients

1 fresh Jalapeño
1/2 cup minced ginger
1/4 cup sesame seeds
cracked black pepper
1/2 pound Baja tuna
Kosher salt
3 tablespoons peanut oil
1 tablespoon lime juice
1 sliced avocado
1 green onion thinly sliced

Mix the ginger, sesame seeds, and pepper.

Season the tuna with the salt.

Roll the tuna in the ginger mixture.

Add the oil to a saute pan and sear the tuna, about 15 seconds per side.

Remove the tuna from the pan and deglaze the pan with the lime juice. Set aside.

In a bowl mix Avocado and Green onion slices and add a little Ginger Sauce. Set aside.

Slice the tuna, and place on 4 plates, garnish with Avocado-Green onion mixture. Drizzle with some more of the ginger sauce. And finally add the Lime you deglazed from the sauce.

Sliced the Jalapeño in very thin slices and place one on each tuna slice.

Ginger Sauce:

1 small onion, minced
1/2 teaspoon grated ginger
Ground black pepper
1/3 cup soy sauce
1/3 cup lime juice
1/3 cup olive oil

In a bowl, add the shallot, ginger, a little pepper, soy sauce, and lime juice. Whisk slowly the olive oil and its ready to serve.

I also add some dry pepper flakes, buts thats a matter of taste.

JESSE - 8-1-2009 at 02:58 PM

Quote:

Originally posted by Sharksbaja

Quote:

Originally posted by JESSE
Just made myself an incredible Tataki with fresh Tuna from the Sea of Cortez.

The season is on!!!!!

One good (and affordable) thing in this year of uncertainty.

Looks good. Say, don't you sear that like ahi. Ginger and avacado?

I thinks it's time to go get one, been so preoccupied with King Salmon.....

It was ten in the morning so i skipped a few ingredients, and added a little fish roe and cilantro. I just posted the complete recipe i usually make.

toneart - 8-1-2009 at 03:05 PM

Oh oh oh my! Jesse. Your post just followed Judy's. Her post gave you a rave review and made me hungry. Now you are killing me! Man, that looks good. I have copied that recipe to my MS word recipe file. Thank you! :yes:

dtbushpilot - 8-1-2009 at 04:38 PM

Thanks Jesse, can't wait to try the recipe and your place......dt

woody with a view - 8-2-2009 at 06:30 AM

Quote:

Originally posted by JESSE

Quote:

Originally posted by woody in ob
you're gonna share, right? :spingrin:

At 90 pesos per kilo of sushi grade Tuna here in La Paz?

YOU BET!!!!!!!!! :lol:

$4/lb????? sheeesh, PL Seafood has a grade for about $17/lb.....

that sure looks good, Jesse!!!

shari - 8-2-2009 at 08:44 AM

man oh man...we are SOOOO jonesin for some tuna sashimi..still no tuna here yet so we just have to make due with Juan's famous breaded garlic abalone medallions (I am not authorized to give away his secret recipe)

our guests jim and dale experienced fresh abalone for the first time...

[Edited on 8-2-2009 by shari]

Diver - 8-2-2009 at 08:59 AM

I still remember sitting at Shari's now-famous kitchen table a few years ago and sharing Juan's awsome abalone with my generous guests. Mmmmmm good !!!!

Shari;
What's that contraption Juan has under/with the cutting board ??

shari - 8-2-2009 at 09:04 AM

uhhh...the kitchen counter?? the black thingy is just the cord of my food processer....they only have another few days of abalone...they havent worked all week as the big swell really messed things up...the water is real grungie and still a residual swell...maybe next week.

Diver - 8-2-2009 at 09:17 AM

Looks like a 2x2 wedged at the left end of the cutting board, under the black cord ??

shari - 8-2-2009 at 09:25 AM

it's just the handle of the cutting board...designed by one of juan's uncles...he's a very old man who makes beer money by making these cutting boards and wooden tortilla presses like the one I use.

desertcpl - 8-2-2009 at 09:29 AM

Shari

I remember in another tread you gave some ideas on cooking canned abalone,, I just bought a can last week,, could you give us your advise again. thanks

ken/jane

shari - 8-2-2009 at 09:39 AM

i depends on how the abalone is canned...whole or chunks? For chunks, it is best to just chop it in smaller chunks and make a seafood c-cktail out of it by adding chopped tomotoes, onions, cucumber, peppers, lime, salt, and sauces to suit your taste like clamato, tabasco, some like ketchup in them and serve with crackers.

If they are whole...slice them thinly...shouldnt need pounding as the steaming secret process makes them tender. You can bread them however you like and fry them in garlic butter or olive oil....sorry....cant reveal Juan's secret here either...nice try though amigo!

desertcpl - 8-2-2009 at 09:53 AM

thanks Shari

they are whole,, so when they are canned they are steamed then,, I think before you had mentioned before you slice them have them cold or frozen or some thing like that.
and how long should they be cooked

[Edited on 8-2-2009 by desertcpl]

shari - 8-2-2009 at 05:37 PM

the canned stuff is already cooked so ya just have to warm em up really or toast the breading...which is why we like them in seafood c-cktails cold as they are already cooked.

805gregg - 8-6-2009 at 12:05 PM

I tried your recipe last night it was excellent, thanks.