Daily Archives: 23 January 2015

spice-crusted tuna and mango chatini {ffwd}

DSC06495

We enjoy eating fish, any variety, but I usually prepare it very simply and then fancy up the side dishes to make an interesting plate. Most of the fish we eat are heftier ones that lend themselves to grilling in summer and broiling in winter. Others, such as cod or halibut, I typically bake. Only fillets of lighter white fish, such as flounder, sole, or tilapia, are cooked on my stovetop. This week’s recipe for spice-crusted tuna pushed me to mix up and cross over my known boundaries. That’s part of what French Fridays with Dorie is all about, right?

I’ve discovered that frozen ahi tuna steaks are a regularly-stocked item at Trader Joe’s, so I only had to plan ahead for thawing. Fragrant spices are pounded with a mortar and pestle (so satisfying) to coarsely crush the peppercorns, cardamom and coriander seeds and turn the fresh ginger into a paste to loosely glue it all together. The tuna is lightly rubbed with oil, coated in the spice mixture, and seared in a hot skillet. The whole process from pantry to plate takes less than 10 minutes.

spice coated tuna

The mango chatini was a little more time-consuming because it involved a lot of chopping. It was not onerous, and it was definitely worth it. The chatini is like a salsa. In fact, it is very similar to the mango guacamole that Howard makes when Champagne or Ataulfo mangos are in season. His concoction includes avocado, which would have been at home in this chatini, and doesn’t use any ginger. Otherwise, they’re pretty much the same.

The chatini was the perfect topping/garnish for the spice-crusted tuna. I really liked the way the ginger flavors in both the chatini and the spice crust pulled the meal together. We ate the leftover chatini with tortilla chips, just like we do with guacamole.

Spices to Grind

Tuna is one fish that I’ve only cooked at home for French Fridays. I really enjoyed the spiced crust in this recipe. Even though I was the one who prepared it, the flavors popping in my mouth still surprised me. However, as much as I do like tuna, honestly, I prefer it as sushi (or canned, which is its own thing) rather than cooked.

This week, I’m enamored with this recipe for roasted root vegetables. I served the tuna with jasmine rice and these vegetables. To me, the key parts are the roasted vegetables and the honey topping. The honey topping makes more than you need for one batch, so I’ve already made it again. The bacon adds great flavor (of course), but I made my second batch without and it was equally delicious. Winter squash isn’t a root vegetable, but it would be perfect in your custom vegetable medley. As Mikey always said, “Try it, you’ll like it!”

Dinner Plate

I invite you to check out my friend Lisa’s new blog Hawley’s Food Path. Lisa is my (in-person) friend who I met at a Nantucket basket weaving class at least a decade ago. We also belong to the same local garden club. Lisa loves to cook, and recently, we were talking about French Fridays. She was inspired to order the book, create a blog, and jump in with us this week. She’s really excited. Please visit her blog and give her a warm welcome to our group! I know you’ll enjoy her warmth and humor as much as I do.

To see how the other Doristas’ tuna came out, check out their links here. We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.