Enjoy a moment or two
Marinade Ingredients:
1 can chunk tuna
Lemon pepper
Shichimi Togarashi
Sesame oil
Chopped garlic
Sea salt
Pepper
Omelette Ingredients:
3 eggs
Shallots
Green pepper
Serrano pepper
Salmon Furikake
Vegetable oil
Salad Ingredients:
Tomato
Avocado
Sesame oil
Ponzu sauce
Sea salt
Black pepper
Ingredients:
4 5oz canned chunk tuna
2 Roma tomatoes chopped
1 cup large black olives halved
1/2 cup onions chopped
1/2 cup yellow bell pepper sliced
1/2 cup matchstick carrots
1/2 cup olive oil for marinating
1 cup cilantro chopped
Lemon pepper seasoning
1 cup lemon juice
1/2 cup capers
Sea salt
Black pepper
Garlic powder
16 oz spaghetti noodles
Drain tuna and put in a mixing bowl. Pour in olive oil and season fish with salt, pepper, garlic powder and lemon pepper seasoning. Put it in the fridge to marinate at least 30 minutes.
Lightly saute carrots and bell pepper. Allow them to cool down then combine with other vegetables. Place in fridge.
Boil the spaghetti noodles, rinse and allow them to cool down. Finally combine tuna, vegetables, fresh cilantro and noodles in a large bowl. Toss with capers, more olive oil, salt, lemon juice and pepper.
Ingredients:
3 small ahi tuna steaks sliced
1 cup cherry tomatoes sliced
1 half jalapeno finely chopped
1/4 of red onion finely chopped
1/2 of cucumber deseeded/sliced
1 tablespoon sesame oil
1 tablespoon ponzu sauce
1/3 cup soy sauce
Juice from 2 limes
1 cup cilantro finely chopped
2 tablespoons garlic powder
2 tablespoons Shichimi Togarashi
Sea salt to taste
*Garnish with avocado
Mix all ingredients in a bowl. The lime juice will begin to “cook” the tuna. It will go from a pink to brown. Let it marinate in the refrigerator for 30 minutes before serving with avocado on the side.
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.
TalBakes 