Dinner last night starred a steak of tuna belly from Jason and Southport Seafood Company, gathered from the NOFO Farmer's Market.
After much salivation, we started preparation for the meal by making a fiery ginger sauce and gently slicing the tuna.
The meat was extremely fatty and made natural perforations in its own meat. The tuna flavor was clean and meaty, with a cool and soft texture. It paired perfectly when dipped in the ginger sauce:
1 clove garlic, minced finely
1 t freshly grated ginger
1 red Thai chili pepper, minced
3 leaves fresh basil, minced
1 small leaf fresh mint, minced
1 t sesame oil
1 t rice wine vinegar
1/2 t fish sauce
Mix together and let set while preparing the rest of the meal. The flavor is a nice fusion of Indian and Thai influences, robust, acidic, slight heat, herbaceous, and wholly firecracker-like.
Along with the tuna, I made a simple fried rice including rainbow chard stalks, green onions, and brown jasmine rice. We also sautéed up some rainbow chard greens in olive oil and added salt and pepper.
The wine was a Joseph Handler Riesling, a slightly sweet, but flavorful wine that played well with the delicate balance of the tuna and fire of its sauce. The accompaniments were rather tame, but it was necessary to let the tuna be the star.
The wine was a Joseph Handler Riesling, a slightly sweet, but flavorful wine that played well with the delicate balance of the tuna and fire of its sauce. The accompaniments were rather tame, but it was necessary to let the tuna be the star.
Can I have this dinner every night??
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