Seafood Ramen with Tinned Smoked Tuna

Prep: 5 minutes
Cook Time: 10 minutes
Serving size: 2 people for lunch or dinner
Experience level: Beginner

Ingredients:

• 2 packs of instant ramen noodles of your choice (Chef Char likes Shin Ramen for an extra kick of heat!)
• 1 tin (approx. 150 g) MSC certified sustainable smoked tuna (or substitute your favourite canned tuna, salmon, fish)
• ½ cup (120 g) kimchi
• 2 eggs
• 2 tbsp (30 ml) of kewpie or mayo of choice
• Sesame seeds for garnish

Directions:

1. In a medium pot, cook the ramen noodles according to the instructions on the package.

2. 3 minutes before the noodles are done, crack the eggs directly into the pot with the ramen noodles and cover until soft-cooked.

3. In two bowls, add one packet of ramen seasoning and 1 tbsp kewpie mayo and mix well.

4. Divide the noodles with some water into each bowl. Garnish with one egg each, kimchi and smoked tinned tuna.

5. Sprinkle with a little sesame seeds and enjoy!

The post Recipe for Seafood Ramen with Tinned Smoked Tuna from Chef Charlotte Langley appeared first on Toronto Guardian.

Gamberi & Bottarga Pasta

Ingredients:

• 90-140 grams of Linguine Pasta, try to find a high quality durum wheat pasta from Sicily or Italy
• 6 small cubes of Butter
• 1 tsp Chilli oil
• 100 gr. Tuna bottarga (cured tuna roe), shaved just around 10-15 gr per portion
• Lemon zest, 1/6 of one lemon
• Two small pinches of fresh lemon thyme
• Wild red shrimp, 3 pcs chopped (roughly 70 gr per portion)

Directions:

1. Boil a pot of water with a good amount of salt to season the water. This is very important as it is what gives flavour to the pasta. Add pasta to the water.

2. As the pasta is cooking, in a medium bowl, add half of the butter, shrimp, lemon thyme, chilli oil and around 4 tbsp of the boiling pasta water. Mix together.

3. When the pasta is cooked Al dente (cooked to the time the package), add to the bowl with other the ingredients. Mix them together. If it looks dry, add more pasta water and keep mixing together. The pasta will start to release starch, creating a nice saucier texture. Add in your remaining butter to make it creamy.

4. Use a nice large pasta bowl to plate, twirl one portion and finish with shaved bottarga, lemon zest and a few pieces of thyme on top.

The post Gamberi & Bottarga Pasta Recipe from DOVA Restaurant appeared first on Toronto Guardian.

Sushi Cones

Start with making the sushi rice by soaking for 45min in cold water. Steam the rice for 30min. Prepare your vinegar ratio. For 1 cup of cooked rice use half cup of seasoned rice vinegar. As soon as the rice is finished cooking add the vinegar, mix it up, allow it to sit for 20min and then break it all up. 

Tuna Poke Dressing

Ingredients:

– 200 ml Gluten free soy
– 120 ml Rice vinegar
– 24g Jalapeno, cored and seeds removed
– 24g Ginger, peeled and roughly chopped
– 24g Garlic Plus seasoning
– 40ml Sesame Oil
– 12g Sambal
– bunch Cilantro, stems removed
– 20g Shallots, roughly chopped
– 80ml Mirin
– 75ml Lime Juice
– 5g Chipotle pepper, ground

Puree all ingredients together in vitamix to ensure an even consistency. Season with lime juice.

Garnish:

Avocado cubed
Diced grilled pineapple
Shitakes

Assembly:

Marinate cubed yellowfin tuna in poke dressing. Add cubed up avocado, small-diced grilled pineapple and grilled julienne shitakes. Set aside for 30min. 

Take your nori wrap, add tablespoon of sushi rice and flatten it out evenly. Place 1.5oz of tuna mix in the center along with, julienne apples, julienne cucumber, scallion, puffed rice and spicy aioli. Form it into a cone and garnish with micro cilantro.

The post Sushi Cones with Yellowfin Tuna in Poke Dressing appeared first on Toronto Guardian.

Aburi Maguro Sashimi – Sushi Recipe – Serves 1

Aburi means flame seared in Japanese. In the restaurant they use a torch with Japanese charcoal called Bincho- Tan. They have adapted the recipe for the home cook by searing it in a pan. Seared tuna is wrapped around tuna tartare and topped with a masatake sauce – a pickled sweet onion salsa. Enjoy!

INGREDIENTS

Seared Tuna

-4 oz sashimi grade tuna steak
-1 oz canola oil

Tuna Tartare

-3 oz sashimi grade tuna, chopped
-1 tbsp chopped green onion
-1 tbsp soy sauce

Masatake Sauce

-2 tbsp chopped onion
-1 tbsp soy sauce
-1 tbsp mirin
-1 tsp sugar
-1 tbsp rice vinegar
-1 tbsp sesame oil

GARNISHES

Dijon vinaigrette (optional garnish)

-1 tsp whole grain Dijon mustard
-1 tsp rice vinegar
-1 tsp olive oil

Chili pepper coulis (optional garnish)

-2 Roasted red jalapeños
-1 tbsp rice vinegar
-1 tbsp olive oil

Shiraga- julienned welsh onion soaked in water

-Chervil
-Fresh cracked black pepper

DIRECTIONS

-Prepare Masatake Sauce and marinate for one hour. For the Dijon vinaigrette, mix or blend all ingredients. For the chili pepper coulis, roast red jalapeños and remove skin and seeds. Blend all ingredients in a blender.

-Heat up a frying pan with canola oil. Sear tuna on each side for 10 seconds. Slice into 1/6” slices.

-Mix tuna tartare ingredients well in a small bowl. Divide tuna tartare into 6 portions and wrap seared tuna around it.

-Garnish with shiraga- julienned welsh onion soaked in water, chervil and cracked black pepper.

Learn more about Miku Toronto on their website.

The post Sushi Recipe for Aburi Maguro Sashimi from Miku Toronto appeared first on Toronto Guardian.