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