JESSE
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Tuna season is here!!!!!!!!!!!!!
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.
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woody with a view
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you're gonna share, right?
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JESSE
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| Quote: | Originally posted by woody in ob
you're gonna share, right? |
At 90 pesos per kilo of sushi grade Tuna here in La Paz?
YOU BET!!!!!!!!!
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dtbushpilot
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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
"Life is tough".....It's even tougher if you're stupid.....
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Sharksbaja
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Ahhhhhhhhhi
| 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.....
DON\'T SQUINT! Give yer eyes a break!
Try holding down [control] key and toggle the [+ and -] keys
Viva Mulege!
Nomads\' Sunsets
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JESSE
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| 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 Jalapeņo
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 Jalapeņo 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.
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JESSE
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| 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.....
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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.
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toneart
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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! 
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dtbushpilot
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Thanks Jesse, can't wait to try the recipe and your place......dt
"Life is tough".....It's even tougher if you're stupid.....
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woody with a view
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| Quote: | Originally posted by JESSE
| Quote: | Originally posted by woody in ob
you're gonna share, right? |
At 90 pesos per kilo of sushi grade Tuna here in La Paz?
YOU BET!!!!!!!!! |
$4/lb????? sheeesh, PL Seafood has a grade for about $17/lb.....
that sure looks good, Jesse!!!
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shari
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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]
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Diver
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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 ??
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shari
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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.
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Diver
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Looks like a 2x2 wedged at the left end of the cutting board, under the black cord ??
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shari
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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.
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desertcpl
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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
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shari
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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!
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desertcpl
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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]
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shari
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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.
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805gregg
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I tried your recipe last night it was excellent, thanks.
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