We were in the mood for fish and chips but when our supply run provided tuna instead of white fish, I modified the menu to accommodate what we’d been able to find. I breaded the potato wedges in crushed sunflower seeds and fine cornmeal and oven fried them for a sort of reverse fish and chips. The tuna I kept simple with a marinade of grapeseed oil and cajun seasonings and quickly seared it off so that it was a nice medium rare in the center. We both liked the meal so much, I’ll definitely keep it on the rotation.
Blackened Tuna Nuggets
1 good quality Tuna Steak, cubed
1 tsp Grapeseed Oil
1/2 tsp Bold Cajun Seasonings, optional
1/2 tsp Trader Joe’s Everything Seasoning, optional
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
Salt and Pepper to Taste
Garnish: lemon wedges
In a mixing bowl, whisk all ingredients, except tuna, until well combined. Add the cubed tuna to the bowl and evenly coat all sides with the wet rub. Allow tuna to marinate in the fridge at least 30 minutes. Half an hour before you plan to cook the tuna, take it out of the fridge. In a non-stick skillet over med-high flame, heat just enough oil to lightly coat the pan until hot and shimmering. Add the cubed tuna and sear on all sides 2 to 3 minutes or until desired doneness is reached. Remove tuna from heat and allow to rest at least 5 minutes. Serve with lemon wedges.
Sunflower Potato Wedges
1 Russet potato, cut into wedges
about 1/4 cup Sunflower seeds, crushed
about 1 cup Fine Cornmeal
1 tsp Garlic powder
1/2 tsp dried Thyme
1 tsp Hot Sauce such as Tabasco, optional
Salt and Pepper to taste
about 2 to 3 tbsp Grapeseed oil
Preheat the oven to 475 degrees. Prepare a sheet pan by coating it in a small amount of oil. Alternatively, cover a baking sheet with aluminum foil and coat it in a small amount of oil. Set aside. In a large bowl or dish, mix the dry ingredients until well combined. In a medium bowl or dish, whisk the egg and hot sauce until well combined. Dip the potato wedges in the egg wash, then in the sunflower mix, and place in single lines on the sheet pan. Continue until sheet pan is full. Bake the potato wedges in the oven 30 to 45 minutes turning at least once until wedges are golden brown and crisp on both sides. Remove from the oven and immediately finish with salt, if desired. Serve with Chipotle Cream.
1/4 cup Sour Cream
1 tsp Chipotle in Adobo, or to taste
Salt and Pepper to taste
Mix all ingredients in a small dish until well combined. Serve with your favorite dishes.