Spicy Tuna with Asian Cucumber Relish Over Gingered Sweet Potatoes

Memorial Day marks the official start of Summer, and what better way to celebrate the season than by firing up the grill...
Ocean Catering Company

Memorial Day marks the official start of Summer, and what better way to celebrate the season than by firing up the grill and impressing the family with top-knotch recipes to satisfy? Lucky for us, Chef Shane from Ocean Market and Ocean Catering Company always has us covered with delish dishes that really spice up this season, like his “Spicy Tuna with Asian Cucumber Relish over Gingered Sweet Potatoes.” This recipe serves up to 4 people and its French inspired ingredients are sure to leave guests wanting more at your next backyard gathering. Enjoy!

Ingredients

Tuna

Cucumber Relish

Wet mix

Gingered Sweet Potatoes

To Assemble

Directions

Tuna

1 tablespoon coriander seeds
.5 tablespoon cardamon seeds
1 tablespoon mustard seeds
1 tablespoon black peppercorns
1 tablespoon star anise
.5 tablespoon red pepper flakes
.5 tablespoon Salt

Mix all dry ingredients in bowl
Add mix into seed/coffee grinder in batches
Grind until ground into 1 mix
Pat dry Tuna filets then rub the mix on all sides of tuna filet
Let sit for 1 hour.

Cucumber Relish

1 red onion thinly julienned
3 roma tomatoes – cut in half lengthwise and then cut into thin ½ moons
1 cucumber – cut in half lengthwise and then cut into thin ½ moons
1 bunch Green onions cut on the bias about ½ inch long.
½ bunch cilantro – rough chopped

Toss fresh ingredients into medium mixing bowl.
Add wet mix.
Toss again and serve quickly to keep the crunchiness of the fresh veggies.

Wet mix

½ cup soy sauce
½ cup sesame oil
½ cup rice wine vinegar
½ tablespoon sugar
1 teaspoon salt
1 teaspoon black pepper

Gingered Sweet Potatoes

Peel 2 large sweet potatoes and cut into large chunks.
Dump into pot and cover with water. Bring to a boil the cut back to a simmer for approximately 20 minutes or until a knife passes easily through the potato chunks.
Drain potatoes in colander and the return to pot.
Add 1 cup heavy cream, ¼ lb butter, ½ cup brown sugar and 2 tablespoons ginger powder.
Mash with potato masher until smooth

To Assemble

Sear tuna filets in a smoking hot pan. Turn filets on all sides to cook evenly. This is a quick cook. Tuna should not stay in pan for more than 5 minutes total.
Remove fish from pan and set to side and let rest.
Spoon a large spoonful of Mashed sweet potatoes onto center of plate.
Add cooked tuna filet on top of potatoes. (I like to cut filet in ½ to give a little more presentation punch)
Top fish with big spoonful of cucumber relish.

Tuna Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Tuna Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Tuna Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.