The tuna here on the coast is albacore, a white tuna. It is healthier than the red tuna we usually see as is younger and smaller so it has less mercury than the big red tunas.
Here in Newport we can buy whole tunas (10-25 pounds) right off the boat which caught it. Since we are a family of 2 I usually buy it in a fish store instead. They label the tuna with the name of the captain and how it was caught- troll caught or line caught. But you don't buy tuna steaks here you buy wedge shaped loins like a steak tenderloin and cut it into steaks yourself.
This cookoff was a two day event and we chose to go the second day when culinary students were cooking rather than the professionals. I figured tuna was not that hard to cook and the students would probably do as good a job and it would be less crowded. And I think I was right on both counts. Except the recipes were different. For example I asked one student how they made the candied lemon peel for the garnish and he said he didn't use sugar, he put the peel in a pot with a can of Red Bull and reduced it. Well, probably the professional chefs didn't do that.
Here are some photos of the tuna dishes. I labeled the ones I remembered. If you'd like to see the recipes they will be posted in a week or two on www. oregonalbacore.org.
This is a fish cutting demonstration. This is a tuna loin cut in 1 1/2" slices, skin side down. Tuna is a fatty fish so it doesn't need much marinating. Maybe 30 minute or less in Italian salad dressing or lemon juice and olive oil in a plastic bag.
 |
| Grilled Spiced Tuna with cherry tomato and corn salad with Pesto |
 |
 |
| Tuna slide in homemade roll with creamy dill dressing |
 |
| Tuna in an Endive Leaf with cucumber Mango Salsa and a Black Bean Avocado Salad |
 |
 |
| Spicy Tuna Kabobs with Cherry Tomatoes and Pineapple |
More albacore tuna facts and recipes are available at www.oregonalbacore.org.
No comments:
Post a Comment
This blog usually doesn't allow comments so if you can't post them, please email. I'd love to hear from you.