JP Eats Food Blog. Welcome to my food (and wine) blog. I am very lucky to enjoy good food and wine pretty frequently. I also spend a good deal of time learning and experimenting with both. The point of this blog is to share some of that with you as well as help me remember foods, wines, and little bits and pieces of information I pick up along the way. I rarely take pictures in nice restaurants, so most of what you see here comes from my kitchen, my friends' kitchens, or various casual and local hot spots. You can hit the archive, or never miss a post with rss.
You're viewing posts tagged "tuna". You can also return home.
Local Bigeye Tuna Kuroyaki sandwich from The Dutch in SoHo. It’s not much to look at, but this is a delicious sandwich that’s a little spicy and has a nice salty, slightly crunchy kick from the flying fish roe in the mayo. The Dutch is a great casual hot spot if you can get a reservation or time your arrival around the crowds. At lunch this week, the Barnstable, MA oysters were unbelievably good—super fresh, delicious, and perfectly shucked.
Summer tuna tartare. This is my favorite tuna tartare recipe for summer, when both the tuna and cucumbers are really, really good. It’s pretty simple:
Chop tuna and cucumbers into similarly sized bits. You want about two times more tuna than cucumber. Next make a simple dressing of olive oil, champagne vinegar, dijon, cayenne, a touch of salt, and finely minced garlic. Gently toss everything together, then plate. Finish with large crystals of sea salt and a drizzle of chili oil.
Tuna tartare with spicy aioli and cucumber bites with fresh caught yellowfin tuna from Blue Moon Fish. The tuna crudo I had earlier in the week at DBGB was so good I needed to make some at home this weekend. The DBGB version uses some sort of spicy sesame seasoning instead of aioli, but I got the cucumber idea from them.
The wine in the background is Clemens Busch Riesling vom Roten Schiefer 2008, a very nice pure, oily-textured dry riesling from the Mosel that went perfectly with the garlic and heat in the aioli.
Seared tuna and sugar snap peas. Sometimes ingredients are so fresh and tasty that you don’t need to bother with fancy sauces and prep. The tuna from Blue Moon Fish was lightly seared in sesame oil, and the fresh peas were very briefly sauteed in the same pan after the tuna came out.
The wine, Kosta Browne Gary’s Vineyard Pinot Noir, was really nice and a decent match.
