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Spicy Tuna Chickpea Stew

Filed under: Seafood Recipes — Tags: , , , , , , , —

Yum.  Every once in a while, it’s nice to have a hearty stew you can throw together in under 20 minutes.  We just went through the winter storm of the century, and this dish kept us warm on the coldest nights.  I definitely recommend tracking down a frozen package of spiced Indian naan - toss a few in the oven to warm and serve them with this soup.  The flavors mix beautifully and work perfectly for sopping up the last bits in the bowl.

You will need:

  • a medium onion, chopped
  • 5 or 6 cloves of garlic, peeled, smashed, and sliced
  • a toe of fresh ginger, peeled and minced
  • a bay leaf
  • a large can of crushed tomatoes
  • a can of chickpeas
  • vegetable broth (either in paste, cube, or liquid form)
  • chili powder
  • hot sauce (I like Secret Aardvark habanero, but Sriracha or Tabasco work fine; Tabasco adds a lot of vinegar, which I’m not crazy about, but many cooks love)
  • 1-2 T curry powder
  • cumin
  • 2 cans of good quality, solid-pack tuna in water; for a real treat, sear fresh tuna fillets, slice, and add them at the last instant.
  • sour cream
1. Saute the onions and garlic in a soup pot with a little olive oil.  Add the ginger and bayleaf, and keep frying until everything is fragrant and the onions begin to turn golden.
2. Add the cans of chickpeas and tomatoes, then stir in a can of broth (or water and bouillon base).  Season liberally with chili powder, curry, cumin, and hot sauce.  Adjust seasonings according to taste.
3. Let the stew simmer for 10 minutes or so to let it thicken, then add the tuna.  Turn the heat low; the stew is ready as soon as the fish is heated through.  Serve in warmed bowls or dishes with a large dollop of sour cream in the center, and a pile of hot naan.
If you’re feeling adventurous, try adding clams or rockfish in place of the tuna.  Be careful not to overcook.
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Cracked Pepper Seared Tuna with Tomato-Caper Rigatoni and Mushrooms

Filed under: Seafood Recipes — Tags: , , , , , , , , , , , , —

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!

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October is National Seafood Month!

Filed under: News — Tags: , , , , , , , , , , , , , , , —


This is a great opportunity to take advantage of the tremendous health benefits that seafood has to offer.  Nervous about cooking fish?  Haven’t enjoyed seafood in the past?  Now is a good time to try something different - if you always stick to canned tuna or frozen shrimp because they’re easy and quick, take a look through our recipes for halibut, scallops, or cod.  There are hundreds of ways to prepare each of these foods, and they can be just as simple as your old standbys.

Health experts and dieticians recommend that you eat fish at least twice a week to get the full benefits of seafood’s protein, minerals, vitamins, and Omega-3 fatty acids.  If you’re not familiar with the ways in which fish can boost your health, here are a few reminders.  A diet rich in seafood can:

  • reduce depression
  • reduce the risk of Alzheimer’s disease
  • promote vision development
  • fight the effects of asthma and bronchitis
  • build muscles and tissues
  • help relieve symptoms of Crohn’s disease and ulcerative colitis
  • prevent skin damage due to sun and aging
  • combat symptoms of rheumatoid arthritis
  • prevent cardiovascular disease, strokes, and heart attacks
  • decrease blood pressure
  • improve circulation
  • lower blood triglycerides and increase HDL (good cholesterol)

 

Take advantage of National Seafood Month - increase your fish intake, and try at least one new recipe each week!

 

(Note: to be fair, October is also Celebrate Sun Dried Tomatoes Month, National Pretzel Month, and National Toilet Tank Repair Month.)

A Sichuanese take on \

Sources:

1.  The National Fisheries Institute: http://www.aboutseafood.com, retrieved 10/13/08.

2.  http://www.foodreference.com/html/html/octoberevents.html, retrieved 10/13/08.

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