Tuna Recipe | Alaskan Harvest Seafood Blog

Saké Seafood Marinade

The Pacific Northwest is home to a number of precious culinary gems - some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires of cooks - Oregon pinot noir, for one, and the only certified organic saké brewed in the US. Local chefs have been combining these flavors for years to excellent effect, but the simple tricks behind Northwest flavors have yet to make their way into the mainstream. For those for whom saké is a hot, acrid bit of exotica choked down as a gesture to tradition at late-night sushi bars, here is a revelation: the good stuff is smooth, complex, easily as varied as wine, and is best enjoyed chilled. It also makes a great cocktail, and can be used for a number of different cooking purposes. This simple marinade combines some of the more interesting flavors in Northwest cuisine, and works great with everything from wild salmon steaks and halibut to scallops or shrimp skewers.

You will need:

1 - 2 lbs. wild Alaskan seafood: salmon, halibut, rockfish, scallops, shrimp - you choose
1 cup soy sauce (lighter is better in this case, to reduce sodium and allow other flavors predominance - good quality soy sauce is worth the small price difference)
1/2 cup olive oil
1/4 cup dark brown sugar
1/2 cup saké - something on the sweeter end of the spectrum; use filtered saké - the cloudiness of nigori styles is less desirable for this application, (although it doesn’t hurt to experiment - there are locally-made flavored sakés that add an interesting dimension to this recipe, like “coconut lemongrass”)
3 or 4 large cloves garlic, peeled, smashed, and minced
1 inch peeled fresh ginger, shredded or finely sliced
a handful of coarsely chopped cilantro
juice of 2 limes
optional: 1/2 cup Thai sweet chili sauce, 3 T hot sauce (Sriracha, Tabasco, Habanero), ground cumin or anise, cracked black pepper

Combine all ingredients in a large bowl and mix well. Taste and adjust the seasonings. Rinse the fish well under cold running water, then nestle the fish into the marinade, making sure the flesh is entirely covered. Refrigerate for 2-6 hours, turning the fish occasionally, then remove from marinade and bake or grill as desired. If you use an outdoor grill, reserve part of the marinade to pour over the fish as it cooks - be prepared for flames, but the flavor will be outstanding.

Original photo found here.

Like This Post? Share With Others:

Close Bookmark and Share This Page

Save to Browser Favorites / Bookmarks

Email This to a Friend

Link to This:

If you like this then please subscribe to the RSS Feed.

Comments (0)

Cracked Pepper Seared Tuna with Tomato-Caper Rigatoni and Mushrooms

Filed under: Seafood Recipes — Tags: ahi recipe, ahi tuna, capers, cherry tomatoes, mediterranean cooking, pasta sauce, recipes, rigatoni, robust, Seafood, seafood pasta, Tuna, tuna recipe —

Fresh or frozen, ahi tuna is one of the most wonderful, flavorful seafoods out there. It’s the closest thing to red meat the sea provides, and is dense enough to be served in small portions. The less you do with it, the better, so here is a preparation that allows for a lot of complex flavors without overpowering the beauty of the fish itself.

The pasta sauce is robust and aromatic; it showcases the freshness of the ingredients and the balance of earthy and acidic tastes.

For the pasta, you will need:

one package of good quality rigatoni
a small onion, finely chopped
6 cloves fresh garlic, coarsely chopped
4 large portabello mushroom caps, cut into bite-sized chunks
one box sugar plum tomatoes (cherry tomatoes work just as well), rinsed and halved
vegetable bouillon – I use 1 cube of a tasty organic brand - the crumblier, the better, for this purpose; liquid broth works great, if you have it
salt, pepper, thyme, and basil to taste
olive oil
red wine on hand
capers

For the fish, you will need:

2 nice fillets of ahi tuna, thawed or fresh, rinsed
lots of cracked black pepper

1. Put on a large pot of water to boil; salt it generously.

2. In a large saucepan or deep wok, heat the olive oil and toss in the onions and garlic; sautee until golden, stirring frequently. Add the thyme and basil.

3. Add the mushrooms and tomatoes to the mix, and cook until the tomatoes soften into sauce, and the mushrooms release their juices.

4. Crumble the bouillon cube over the vegetables and add a cup or more of water, to thin the sauce to the right consistency. Add salt and pepper to taste; adjust the seasonings, and add more herbs if necessary.

5. Add the rigatoni to the water and let it cook according to the directions on the package or your own pasta secret.

6. Allow the sauce to simmer; if needed, thin with a few splashes of red wine. This will lend richness and depth to the sauce.

7. Pull out a small plate and grind freshly cracked pepper all over it, to cover the surface.

8. Dust the ahi fillets in salt and then press them into the pepper, turning them to cover each side.

9. In a heavy, hot skillet, sear the tuna in a little olive oil; when you can see the color beginning to change through the steak, turn the fillets and splash the pan with red wine, and let the fish simmer. The wine will thicken into a glaze. Turn the fish again and dredge it in the sauce. Remove from heat.

10. Strain the pasta and drizzle with olive oil (and dried or minced fresh parsley, if you have some on hand.)

11. Add a handful of capers to the sauce and mix well. Taste. If the sauce is too astringent, add a spoonful of brown sugar. If you like it spicy, add sriracha or other low-vinegar hot sauce.

12. Combine the noodles with the sauce and pour into a large serving platter.

13. Cut the tuna with the grain into thick slices, and fan them across the top of the pasta. They should be seared and dark on the outside, and still pink on the inside.

Serve with grated pecorino romano, warm bread, a crisp green salad, and the rest of the red wine. Delicious!