Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > tuna
All for 'tuna'
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Teriyaki Tuna over Spinach with Roasted Chips -- back to top
Tuna marinated then (sort of) seared. Chips again (yes...obsessed). They were not as good this time.
Tuna was really cheap from market. It was a bit fishy but not too bad. Used Kikkoman low-salt teriyaki sauce
Original Wordpress ID and Date: 111, 2010-08-05_184508
Seasoned Grilled Tuna and Broccoli -- back to top
We needed something quick and easy and this fit the bill. We seasoned the tuna with Italian seasoning, rosemary, parsley, and garlic powder then used the griddler. I think I overcooked them a bit, but it was still good. I liked the seasoning mixture The broccoli was semi sautéed and semi steamed. They were a bit overcooked but I like it mushy sometimes. There was a mix of seasonings in this as well but I do not remember them.
Original Wordpress ID and Date: 708, 2010-11-29_210524
Pasta-Tuna Creation -- back to top
We were going to order in, but decided to save the time, money, and calories. Plus, this got rid of more stuff in the pantry. I basically cooked whole wheat shells (about6 oz or three servings). Then I added a can of 97% fat free condensed chicken soup, a can of black beans, a can of tuna, and some steamed broccoli. Then I added a bunch of spices, some grated low fat cheese and salt. Stirred it up and made this. It was alright. A bit strange I guess and not overly flavorful but it got the job done.
Original Wordpress ID and Date: 1996, 2012-05-29_071541
Mustard and Tuna pasta -- back to top
I tried to make the thing I made here except I actually used tuna. Of course, I was in a hurry and didn't really follow any directions. It was okay. Not great. Better the first time without the tuna. I bet the first one would have been better with tuna. I do not know what I did differently.
I also had a reheated mini-moussaka from the other night.
Original Wordpress ID and Date: 2071, 2012-06-28_221243
Kale and Tuna-Shrimp curry pasta -- back to top
First, the kale chips since they were better. I used dino/Lacinato/Tuscan kale. I cut off the stems but kept the leaves long. I used olive oil pam and and sprayed a tray, layed the kale on it, then pammed it again. I then sprinkled salt. Cooked them for 20 min @ 300°F. They really did crisp nicely, though I think they may have burned a bit. I like them a lot though they got rather "dust" as I ate them. I would definitely do it again. I wonder how it works with regular kale. Not that there is much to say about the kale, but I based it on this
I also made a rather awful tuna/shrimp/pasta concoction. I basically mixed canned tuna, canned shrimp (very tiny ones) and pasta with a lot of seasonings including curry powder. It was a dry higher-than-I-would-like point meal. Not to be done again without some improvement!
Original Wordpress ID and Date: 2161, 2012-07-31_140656
Tuna Salsa pasta -- back to top
I wanted something quick and easy. I do not remember everything I did but I made a sauce with salsa, garlic and tuna (for flavor and protein. I added the pasta and used some of the water to incorporate it. I aslo added two wedges of laughing cow
Original Wordpress ID and Date: 2825, 2012-11-09_101429
Oysters, Tuna Tataki and Broccoli soup -- back to top
This was Meredith and my 4 year anniversary dinner. We had a big lunch, so we wanted something fancy but light. We started with some North Carolina Oysters. They were very good, or as good as oysters ever are. (I think I like the high-scale and fancy nature of them more than the oysters themselves). It was easier to open them than I remember.
The other part was tuna tataki. We used the recipe that Meredith had used in the past (it is below). We had a big piece of tuna and cut it, though we cut it wrong. We should have cut against the grain so that we could more easily slice it along the grain later. Anyway, it was very good. Meredith said it was on par with Wegmans which is a compliment (though she said it wasn't as good as last time she made it). It is certainly very easy. the sauce (which was very good) was more work than the tuna itself. Just goes to show how super simple it was.
We also made roasted broccoli soup like last time. I used homemade broth from a while ago (but I cannot seem to find the post). I needed to add salt to it,but I added too much. It wasn't so salty you couldn't eat it, but still too much. Luckily, it was really thick so I can add more water later.
(2014-01-07 Note. This was added to My Recipe Book)
Original Wordpress ID and Date: 3140, 2013-02-08_180553
Homemade Tuna Sushi and Bahn Mi Garden Rolls -- back to top
We took two Vietnamese dishes and combined them. We used Meredith's Mushroom Pate, sliced cucumbers, Meredith's pickled carrots, sliced jalapeños, cilantro and Pan-Seared Tofu.
The Tofu was based on Kenji's Method (from Serious Eats). You use boiling water to get more water out of the tofu. Then you press the tofu and finally, pan-fry/sear it. You do not marinate it but after it is cooked, you can then put it in the sauce. We used a mixture of TJ's Soyaki (aka Soy Vay), sriracha and a squeeze of fresh lemon juice. The tofu was very good.
The rolls themselves were good. Some were better and more tightly rolled than others but they were all flavorful. The mushroom pate got kind of lost in them which is unfortunate since it's so good. A tip Meredith discovered is to put down on the bottom whatever you want to be most visible.
We made tuna, avocado and cucumber sushi. We found that at The Fresh Market, they will sell you still vacuum and frozen sashimi grade tuna for a really amazing price! You just have to ask for the still-frozen stuff. We used that and it tasted fine. No fishy flavor at all. Very clean but flavorful.
Cutting it was kind-of a nightmare. It wasn't clear which way the grain went and we forgot whether or not you are supposed to cut along it or against it. Still, we managed to get the 7ozpiece sufficiently cut.
More details on the rice below.
We made the sushi rice using Alton Brown's recipe (also below). The recipe worked well enough. Some layer of rice burned on the bottom but we carefully scraped off of it to avoid the burned flavor. Otherwise, the only change was to go a bit light on the salt since we (a) had less rice and (b) were using a different and potentially more fine salt.
It came out very flavorful but way too sticky. As you can see from some of the pictures, we had a lot of trouble getting a thin layer on the nori and did not have a great rice coating. I need to read up on how to spread it and/or look at other recipes. I did really like the flavor though.
We forgot to buy wasabi so we served with sriracha (which we also had out for the rolls). And soy sauce. We also had some peanut sauce from Whole Foods that wasn't very good. I mixed in a bit of sriracha which helped a little but not much.
Sushi Rice (from Alton Brown)
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Original Wordpress ID and Date: 7444, 2014-02-16_120721
Tuna Tataki and Pan-Seared Gem Lettuce -- back to top
Meredith and I made tuna tataki from our regular recipe. Whenever I make it, I have trouble getting the ginger to stick but Meredith doesn't seem to have the problem. My guess is that I usually slap-chop the ginger and she chops it. I think chopping keeps it drier. We also didn't make the sauce and instead just did 1:1 fresh lime juice to low-sodium soy sauce. Anyway, the tuna came out really, really good. Lots of flavor and well cooked.
I made pan-seared gem lettuce. It was based on this Kitchn post (local). We followed it pretty closely and it worked well enough. I think I need to take the heat down a little bit more. Especially since I added the lemon juice and it basically evaporated right away. Still, it worked well enough and was really good (except I used too much salt).
Overall, a pretty easy and healthy meal.
Little Gem Lettuce (from The Kitchn)
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