June 2018 – Page 2

Ingredients:

2 lbs of frozen Ahi Tuna

1/2 of a shallot chopped

olive oil

1/2 a large red onion chopped

1/2 a bundle of green onions chopped

3 cloves of garlic chopped

*1 serrano pepper finely chopped (optional for more heat)

2 tablespoons sesame seeds

Sauce:

1 tablespoon of Mirin

1 tablespoon of honey

3 tablespoon sesame oil

1/2 cup of soy sauce

1 tablespoon lemon juice

1 teaspoon Sriracha

sea salt

Veggies:

1 thinly sliced cucumber

rice vinegar

1 tablespoon of Mirin

edamame

1 mango sliced

matchstick carrots

avocado sliced

*Serve with rice

In olive oil, saute your chopped shallot with a little sea salt and black pepper until browned. Drain and set aside.

After your tuna has thawed out slice into 1 inch or smaller cubes. Place in a large bowl.

Whisk together soy sauce, sesame oil, Mirin, honey, a little Sriracha, lemon juice and a little sea salt in a small bowl. Then pour on top of tuna and thoroughly toss. Add scallions, red onions, green onions, serrano peppers, sesame seeds, garlic and toss. Place in refrigerator for at least 2 hours to marinade.

*I did a quick marinade for my cucumbers in a rice vinegar and a tablespoon of Mirin. Place in the refrigerator.

To make my tuna poke bowl, add rice at the bottom of the bowl. Tuna on top and garnish around it with vegetables.

Ok so we are going to go into a touchy subject. I swear a lot of people act as though they are too good for Red Lobster. There are way fancier, pricer seafood restaurants to eat at. I get that. But people were dang near ashamed to admit that they dine there until Beyonce shouted them out in the song “Formation”. I like to go there because of the simplicity of the ingredients and sauces. I love the taste of a fresh clean fish. Always have always will. Other seafood places do have more going on with their sauces but to me it covers the taste of the actual fish. (Not to mention will tear my stomach apart). So yeah I got to Red Lobster for the fish!

Their current menu has tuna poke. It’s a little over $5.00 and makes a great appetizer. It was how I expected it to taste. It is a lighter take on poke. Most pokes are significantly more flavorful. The typical poke is darker because of a more fuller bodied sauce and it’s marinated longer. I believe this was lightly tossed right after I ordered it to be honest maybe I’m wrong…

The fish was very fresh so it was a light and refreshing. This dish is a great way to introduce eaters who are a little scared to step outside the box. It was good. Not fantastic but good nonetheless.

Notice the differences of my homemade Tuna Poke marinaded for 2 hours before serving. **I’ll post that recipe another time.

For my entree, I went with the grilled trout topped with a tomato-cilantro relish, baked potato with butter and sour cream, and chesapeake corn on the cob. The trout was of course more of the star and the sauce was missing more acidity. I think more lime juice was needed to be used because it was more like stewed tomatoes with a touch of cilantro. I added squeezed lemon to balance it out and it was good from there. Probably wouldn’t go for that topping again to be honest but I applaud their effort to bring more flavor to the menu without murdering my insides.

Month: June 2018

Tuna Poke Bowl

Why I like Red Lobster…