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Recipe for :

Tuna Tied
 

This is one of the recipes from Mrs Susie. If you want to find out more about her have a look at her biography page which she has written. Mrs Susie specialises in Oriental cooking. An important first step in Oriental cooking (which I think is important) is at the end of each recipe.

"We have served this hors d'oeuvre to several of our friends who claim to hate miso. Boy, have they been fooled. We waited until the platter was empty to tell them about the secret ingredient. Now they request the orange-miso dipping sauce with other fish dishes, as a salad dressing. It's also delicious with chicken".

Ingredients

Dipping Sauce:
3 tablespoons orange juice concentrate
2 tablespoons shiro miso*
1 teaspoon lime juice
1/4 cup sesame oil
3 tablespoons vegetable oil

Tuna:
36 (about 2 bunches) green onions, green part only, trimmed to 5-inch lengths
1 1/4 pounds sashimi-quality tuna, cut into thirty-six 3/4-inch cubes
1 tablespoon vegetable oil
1/2 teaspoon kosher salt, plus more for salted ice water
1/4 teaspoon pepper
36 five-inch bamboo skewers

Method

For the Dipping Sauce:
Combine the orange juice concentrate, miso, and lime juice in a small bowl using a whisk. Add the sesame oil and vegetable oil in a slow, steady stream, whisking constantly. Refrigerate until chilled.

For the Tuna:
Bring a small saucepan of salted water to a boil. Add the green onions and cook until wilted and bright green, about 45 seconds. Immediately plunge into salted ice water until cool. Strain and transfer to a paper towel-lined plate to dry.

Pre-heat the grill to high. Mix the tuna with the vegetable oil, kosher salt, and pepper in a medium bowl. Toss to coat well. Grill until the exterior begins to cook but the center is still rare, about 3 minutes, turning at least once.

To assemble:
Preheat the oven to 350ºF. Wrap a scallion around one piece of tuna and secure it with a skewer. Repeat until all of the ingredients have been used. Wrap the skewers in foil and seal the edges. Bake until slightly warm, about 5 minutes.

Serve with the dipping sauce.

Do-ahead Tips:
The dipping sauce can be prepared up to 3 days in advance. The tuna can be prepared up to 12 hours in advance and refrigerated. Bake and serve as directed.

NOTE: Shiro (or white) miso is a slightly sweet, light yellow soybean paste made with salt and malted rice. It is easily found in
Japanese specialty markets, some supermarkets, and health foods stores.

Note:
*
Soak the bamboo skewers in water for at least 15 minutes before using to prevent splintering and burning.

Makes 36

Enjoy!
Mrs Susie

"I have studied oriental cooking quite a bit and the one thing that makes it different from other styles of cooking is: it is 90% preparation and 10% cooking. It is very important to have everything in the recipe already prepared for cooking before you start cooking.

I take a plate and cut up my ingredients as called for in the recipe and place them on different parts of the plate. Only then do I think about cooking. I will put my oil in the pan and, as the things are called for in the recipe, I will sweep them into whatever pan I am cooking with, cook for as long as called for, then add the next ingredient.

Oriental cooking happens so fast. To stop and cut up the garlic (for example) if I had the ginger cooking in the pan would result in burnt ginger before the garlic is finished.

When I am cooking a ten or fifteen course dinner you should see my kitchen. I have plates all over and all my sauces mixed in bowls and everything is ready to cook before I start cooking. This is the right way to do it and necessary to have a well-timed dinner.

Another thing, get yourself a good cleaver that will not rust. You will be surprised how much you will use this for all your cooking, not just oriental cooking. Do yourself a favor and get a good one. I think I paid $20 for mine but again that was 20 years ago".

 
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