Posts Tagged ‘party’

Quarantining now, of course, but whenever I used to serve these tuna tacos to friends, I always got requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I use sushi-grade tuna for this dish, which is easily found online. It comes in 4-ounce packages, which is the perfect size for a single recipe. I buy them in quantity (it’s cheaper that way), and keep them in the freezer. You can also find tuna in small frozen “bricks” at Whole Foods or similar higher-end supermarkets. They might even have some fresh, in season.

If you’re worried about parasites in raw fish, sure, there’s always a chance something like that could happen. I’m willing to roll the dice when I eat raw meat when I make beef tartare, or use raw eggs in my Caesar salad dressing. To me, it’s worth the gamble. You have to decide what’s right for you.

It’s important you know where your tuna comes from, and if it was handled properly. If you go to a reputable seafood market, that shouldn’t be a problem.

The best way to get rid of parasites is by cooking or freezing. Cooking is not the answer for this particular recipe. But if you buy the frozen bricks, they’ve been in the deep-freeze long enough to kill any parasites. Also, when it comes to mercury, the smaller the fish, the better. So if this is a concern, opt for ahi (also called yellowfin) tuna.

 

 

The topping…
¼ cup sour cream
1 tablespoon fresh squeezed lime juice

 

The marinade…
6 tablespoons soy sauce
1/2 teaspoon chili garlic sauce
Other Ingredients…
½ lb. sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips, regular or the little bowls
Finely chopped scallions

Combine the topping ingredients in a bowl, and place it in the fridge.

Mix the marinade ingredients in a separate bowl and set aside.

Chop the tuna into ¼-inch cubes, and if it looks wet, place it on some paper towels to absorb the excess moisture. (It can release quite a bit of moisture if it was frozen…you don’t want it watery before you marinate it.)

Marinate the tuna in the soy/chili garlic mix for just 10 minutes, then pour off the excess. (It will be really salty if you let marinate any longer.) Keep it in the fridge as well.

Finely chop the scallions.

Just before serving, take a tortilla chip or little bowl, place 1 tablespoon of the tuna on top, top this with ½ teaspoon of the sour cream mixture, and then garnish it with the finely chopped scallions.

 

 

Serve them immediately, and eat these quickly, before the tuna makes the tortilla soggy!

 

 

Whenever I serve these tuna tacos to friends, I always get requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I use sushi grade tuna for this dish, which is easily found in small frozen “bricks” at Whole Foods or similar stores.

 

The marinade…
6 tablespoons soy sauce
1 teaspoon chili oil

The topping…

¼ cup sour cream
1 tablespoon fresh squeezed lime juice

Other Ingredients…

½ lb. sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips
Finely chopped scallions

Combine the topping ingredients in a bowl, and place it in the fridge. Mix the marinade ingredients in a separate bowl. Chop the tuna into ¼-inch cubes, and marinate it in the soy/oil mix for just 10 minutes, then drain. (It will be really salty if you let marinate any longer.) Keep it cold!

Just before serving, take a tortilla chip, place 1 tablespoon of the tuna on top, top this with ½ teaspoon of the sour cream mixture, and then garnish with the finely chopped scallions.

Serve them immediately, and eat these quickly, before the tuna makes the tortilla soggy!

 

We recently invited our closest friends, neighbors and family members to our home to celebrate life after my wife’s last year of health issues. (We are grateful the prognosis is good!) We called it our FLY party (F*ck Last Year!) and it was a huge success.

Pre-party prep!

We went all-out this time, taking our “usual” 100-person summer party to the next level, renting a large tent and tables…hiring a staff to serve food and drinks and clear the tables and park cars…hiring a bartender…enlisting the culinary services of Rocket Fine Street Food of Providence and bringing in the best shucking oysters in Rhode Island with 401 Catering and Events.

Unlike past years, where I would spend all day cooking a few appetizers and ran around cleaning the yard all night–barely chatting with the very friends I’ve invited–this time, we coughed up the extra cash to hire people to do the work, allowing us to actually be part of the party!

What a fun night! Great food and drink…great friends.

If you’re in Providence, look for the Rocket truck! Go to their website (www.rocketstreetfood.com) and check out where they’ll be on their calendar. It’s worth the effort.

If you’ve got a big event, and are looking for the best Rhode Island oysters, go with the guys that supply the best east coast restaurants with the best the Ocean State has to offer. No gig is too big! Max, Brian and their staff are professional and truly some of the nicest guys you’ll ever meet. and they’re passionate about the quality of their oysters! Start here: www.401catering.com.

 

Whenever I serve these tuna tacos to friends, I always get requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I use sushi grade tuna for this dish, which is easily found in small frozen “bricks” at Whole Foods or similar stores.

For the Marinade…
6 Tablespoons soy sauce
1 teaspoon pepper oil

The topping…

¼ cup sour cream
1 tablespoon fresh squeezed lime juice
Chopped fresh scallions

Other Ingredients…

½ lb sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips
Finely chopped scallions
Assemble…

Make the topping in a bowl first, and place in the fridge. Mix marinade ingredients in a separate bowl. Chop tuna into ¼-inch cubes, and marinate in soy/oil mix for just 10 minutes, then drain. Keep it cold!

Just before serving, take a tortilla chip, place 1 tablespoon of tuna on top, top this with ½ teaspoon sour cream mixture, and garnish with chopped scallions.

Eat these quickly, before the tuna makes the tortilla soggy!

 

Whenever I serve these tuna tacos to friends, I always get requests for the recipe. It requires a bit of setting up, but you can put it together right before serving to your guests…or yourself.

I prefer to use sushi grade tuna for this dish, which is easily found in small frozen “bricks” at Whole Foods or similar stores.

SPICY SOY MARINATED TUNA ON TACO CHIPS

Marinade…
6 Tablespoons soy sauce
1 teaspoon pepper oil
Topping…
¼ cup sour cream
1 Tablespoon fresh squeezed lime juice
Chopped fresh scallions
Other Ingredients…
½ lb sushi grade raw tuna, chopped into ¼-inch cubes
Tortilla chips

Finely chopped scallions

Assemble…

Make the Topping in a bowl first, and place in the fridge. Mix marinade ingredients in a separate bowl. Chop tuna into ¼-inch cubes, and marinate in soy/oil mix for just 10 minutes, then drain. Keep cold!

Just before serving, take a tortilla chip, place 1 Tablespoon of tuna on top, top this with ½ teaspoon sour cream mixture, and garnish with chopped scallions.

Eat these quickly, before the tuna makes the tortilla soggy!