This week on Food For Thought I let a good idea out of the can…BC Albacore tuna. That’s a frozen tuna in the photo on the right, they are about 10 to 20 pounds when they are caught off the British Columbia coast, long before their bodies have a chance to build up any dangerous concentrations of mercury.
The tuna is available as a high quality canned product, cooked in its own juices with absolutely no waste. It is also available in frozen, boneless, skinless loins, which I love to eat raw as sashimi or sear lightly with Asian seasonings. This photo shows some of the chefs who gathered to demonstrate recipes at Albion Fisheries in Vancouver, with the loins at the bottom of the photo. To listen to my mp3 documentary on albacore tuna, click here.
Here are a couple of the dishes they made. You can find lots of recipes for using both raw and canned tuna at the Canadian Albacore Tuna website. You will also find details of a recipe contest now underway that anyone can enter, with CASH prizes. Contest deadline is December 15th, 2007.
Here’s a great Tuna dish that I put together in 20 minutes.
It’s called Chili Tuna Curry and it is as cheap as chips to make and
wickedly tasty as well. I think you’re gonna like it!
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Chili Tuna Curry Recipe
Ingredients:
One Large Onion (peeled and roughly chopped)
1 Inch of fresh ginger (peeled and finely chopped)
1 flat teaspoon of garlic granules (use fresh garlic if you prefer)
1 large green pepper (roughly chopped)
1 large red pepper (roughly chopped)
3 – 6 table spoons olive oil
1 tin of chopped tomatoes (400 gram)
1 tin of tuna in spring water(200 gram) drained
2 table spoons of tomato puree
3 table spoons of dark soy sauce
2 heaped table spoons of Patak madras curry paste
4 – 6 table spoons of vinegar
2 flat table spoons of salt
Fresh groung black pepper
Juice from 1/2 a lemon
2 teaspoons of extra hot chili powder (Use less if you prefer)
Rice cooked
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Method:
Fry the onions until medium to dark brown.
Add garlic and ginger.
Add peppers and stir-fry on high heat for 5 minutes.
Stir in curry paste.
Fork in your Tuna and mix well.
Add tinned tomatoes and tomato puree.
Add salt, pepper, chili powder, vinegar, soy sauce
and lemon juice and stir well.
Reduce heat and simmer for about 10 to 15 minutes once it’s boiling.
Dish up on a bed of rice.
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This meal serve four good helpings!
I kid you not, this is a very tasty and yet cheap meal.
You’ll love – I bet you!
http://uk-digital-products.com/spicy-chili-recipes/