Recipe: Flea St. Cafe Basil-Crusted Tuna (with jalapeno, ginger and banana)
Main Dishes - Fish, ShellfishFLEA ST. CAFE BASIL-CRUSTED TUNA
"A favorite at the Flea St. Cafe, the combination of sweet fruit and the hot peppers complement one another beautifully in this flavorful sauce - perfect draped over tender tuna."
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons mirin cooking wine
1/4 cup finely chopped fresh basil
1/2 teaspoon coarsely ground black pepper
4 sushi-grade (Grade A) tuna steaks (about 1 1/2 pounds)
1 green onion, thinly sliced
1 tablespoon finely chopped fresh ginger
1 garlic clove, minced
1 small red bell pepper, thinly sliced
1/2 hot chile pepper (such as jalapeno or cayenne), thinly sliced
2 bananas, cut into 1/4-inch-thick slices
Chopped fresh basil (for garnish)
Preheat the broiler.
In a shallow bowl, combine the oil, soy sauce, wine, 1/4 cup basil, and black pepper. Add the tuna and marinate in the refrigerator for 15 to 30 minutes.
Remove the tuna, reserving the marinade. Place tuna on a broiler pan.
Broil the tuna for 6 minutes, turning once, until browned and cooked to desired doneness. (With sushi-grade tuna, I prefer it as rare as possible. If not using sushi-grade, cook until opaque). Remove the tuna to a serving plate and keep warm.
Meanwhile, pour the remaining marinade into a medium skillet and add the green onion, ginger, garlic, bell pepper, and chile pepper. Cook, stirring frequently, over medium-high heat for 5 minutes.
Add the bananas to the skillet, remove from the heat, and toss to thoroughly coat the bananas. Spoon over the tuna and garnish with basil.
KITCHEN TIP:
Tuna is delicious when cooked rare, and many restaurants now serve it this way. If you're cooking it rare, be sure to purchase the highest quality tuna available, which is sushi-grade tuna, also known is Grade A.
Makes 4 servings
Per serving: 245 calories, 28 g protein, 23 g carbohydrates, 5 g fat, 51 mg cholesterol, 3 g fiber, 566 mg sodium
Source: Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Food by Jesse Ziff Cool
"A favorite at the Flea St. Cafe, the combination of sweet fruit and the hot peppers complement one another beautifully in this flavorful sauce - perfect draped over tender tuna."
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons mirin cooking wine
1/4 cup finely chopped fresh basil
1/2 teaspoon coarsely ground black pepper
4 sushi-grade (Grade A) tuna steaks (about 1 1/2 pounds)
1 green onion, thinly sliced
1 tablespoon finely chopped fresh ginger
1 garlic clove, minced
1 small red bell pepper, thinly sliced
1/2 hot chile pepper (such as jalapeno or cayenne), thinly sliced
2 bananas, cut into 1/4-inch-thick slices
Chopped fresh basil (for garnish)
Preheat the broiler.
In a shallow bowl, combine the oil, soy sauce, wine, 1/4 cup basil, and black pepper. Add the tuna and marinate in the refrigerator for 15 to 30 minutes.
Remove the tuna, reserving the marinade. Place tuna on a broiler pan.
Broil the tuna for 6 minutes, turning once, until browned and cooked to desired doneness. (With sushi-grade tuna, I prefer it as rare as possible. If not using sushi-grade, cook until opaque). Remove the tuna to a serving plate and keep warm.
Meanwhile, pour the remaining marinade into a medium skillet and add the green onion, ginger, garlic, bell pepper, and chile pepper. Cook, stirring frequently, over medium-high heat for 5 minutes.
Add the bananas to the skillet, remove from the heat, and toss to thoroughly coat the bananas. Spoon over the tuna and garnish with basil.
KITCHEN TIP:
Tuna is delicious when cooked rare, and many restaurants now serve it this way. If you're cooking it rare, be sure to purchase the highest quality tuna available, which is sushi-grade tuna, also known is Grade A.
Makes 4 servings
Per serving: 245 calories, 28 g protein, 23 g carbohydrates, 5 g fat, 51 mg cholesterol, 3 g fiber, 566 mg sodium
Source: Your Organic Kitchen: The Essential Guide to Selecting and Cooking Organic Food by Jesse Ziff Cool
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Shrimp Stuffed with Crabmeat
- Shrimp Royale in Rice Ring
- Amaretto Shrimp
- Seared Tuna with Warm White Beans and Extra Virgin Olive Oil
- Pan-Fried Crabmeat Cakes (using bean sprouts and bamboo shoots)
- Baked Fish (from Holly Clegg's Eating Well Through Cancer)
- Edisto Beach Cafe Shrimpburgers with Caramelized Onions
- Honey and Mustard Marinated Salmon with Rosemary Apples (serves 2)
- Frazer's Traveling Brown Bag Depoe Bay Salmon Steaks
- Baked Fish with Spinach Cheese Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!