Written by Alianza del Pacífico por el Atún Sustentable. Posted in Recipes
INGREDIENTS
- 1 cup Red Quinoa
- 2 ears of Yellow corn, cut off cob
- 1 Red pepper, diced
- 1 Yellow Onion, diced
- 1 Tuna, canned in water
- salt/black pepper
DIRECTIONS
- Preheat oven to 350 degrees.
- Place corn, red pepper and yellow onion in a roasting pan or sheet tray. Drizzle with olive oil, salt and pepper. Mix and place in oven for about 10-15 minutes, or until vegetables begin to take color.
- Drain the tuna and set aside.
- Rinse quinoa in a mesh sieve until the water runs clear. Place in a pot with 2 cups of water and salt and bring to a boil. Reduce heat, cover and simmer for about 15-20 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes.
- Over medium to high heat, sauté the roasted vegetables with the tuna. Add a bit of lemon juice to keep it from drying.
- Add the quinoa and mix well. Season to taste.
- Serve immediately or you can cool it and serve cold.
Written by Alianza del Pacífico por el Atún Sustentable. Posted in Recipes
INGREDIENTS
PONZU SAUCE
- ½ cup Soy Sauce
- Nori, toasted in a dry saute pan and sliced
- Tuna jerky, grated
- 1 lemon zested
- 1 lemon juiced
- 2-4 TBS Mirin
- 2-4 TBS Rice Vinegar
SOBA NOODLES
- 1 cup Buckwheat flour
- 1 tsp Salt
- ½ – ¾ cup Water
BOK CHOY STIR FRY
- Canola Oil
- Bok Choy stems, washed and sliced
- Yellow chili, julienne
- Jalapeno, julienne
- Garlic, chopped
- Ginger, chopped
- Bok Choy leaves, washed and chiffonade
- Carrots, Julienne
- Sesame Oil
- Black pepper, ground.
TUNA
- Smoked tuna
- Honey
- Canola Oil
- 2-4 TBS Bourbon, at least 71 proof (Wild Turkey 101)
DIRECTIONS
PONZU SAUCE
- In a small pot combine the ingredients and let simmer until reduced and slightly thick.
- Taste and make any adjustments with the Mirin, Soy or Rice vinegar.
- Strain and use or store. Set aside to incorporate in the rest of the recipe.
SOBA NOODLES
- Pour the flour and salt onto a clean surface in a circular mound.
- Make a well in the center and slowly add the water.
- Use a fork with bench scraper to incorporate the water into the flour until a dough forms.
- Roll into a ball and chill until cold, about 10-15 minutes.
- Roll out the dough ball to about 1/8 inch rectangle and chill again, 10-15 minutes.
- Trim the edges of the rectangle and then cut the dough into thin strips, also around 1/8 inch.
- Chill for 10-15 minutes.
- Add the sliced pasta to boiling salted water and cook until tender, approximately 8 minutes, the cooking time will depend on the thickness of the noodles.
- Strain and serve.
BOK CHOY STIR FRY
- Heat a hot pan, sear the bok choy stems and caramelize.
- Add green chilis, jalapenos, ginger, and garlic.
- Reduce the heat and add the bok choy leaves and cook till tender.
- Mix in the carrots.
- Finish with the ponzu sauce and sesame oil.
- Season with ground black pepper to taste.
TUNA
- Brush the smoked with honey.
- Heat oil in a saute pan and quickly sear the smoked tuna to caramelize the honey and heat the tuna.
- Add the bourbon and flambe.
- Serve on the soba noodles with ponzu sauce and bok choy stir fry.
Written by Alianza del Pacífico por el Atún Sustentable. Posted in Recipes
On Saturday, June 6, 2015, The Pacific Alliance for Sustainable Tuna hosted a Top Chef-style cooking contest in collaboration with L’Academie de Cuisine to showcase the quality and versatility of Mexican tuna products.
L’Academie de Cuisine is a world-class, private institution of higher culinary learning, a boutique, professional cooking school where the art and science of cooking in finer dining kitchens are taught by renowned instructors.
Five teams of two to four L’Academie de Cuisine students had an hour to create four dishes – two appetizers and two entrees, for a panel of judges. Each team was tasked with using different kinds of tuna products (including frozen, canned, dried and pouched products) from the four Alliance member companies.
The winning team, consisting of students Meredith Hishmeh, Samira Lilah, Kenjuan Simon and Sarah Vela were awarded top honors for their creations, which included Spicy Tuna Empanadas, Mini Tuna Cakes with Wasabi Mayo, Quinoa with Tuna and Roasted Vegetables served with Broccoli, and Seared Tuna over Udon Noodles with Bok Choy Stir Fry and Ponzu Sauce.
