Creamy Miso Albacore Tuna

Local Ocean’s Special
CREAMY MISO ALBACORE TUNA

TIME: 25 minutes

SERVING SIZE: 5 oz tuna per person

IN THE BOX
Albacore Tuna
Smoked Black Cod
Udon Noodles
Shiitake Mushrooms, Red Bell Pepper + Onions
Swiss Chard
Ponzu Sauce
Miso Cream Sauce
Herb Paste
Herb Butter
Green Onion
Togarashi Spice

FROM YOUR PANTRY
2-3 tbsp olive oil for cooking
Salt + pepper for seasoning

STEPS
1. Season the tuna loins by drizzling with olive oil and sprinkling both sides generously with salt and fresh cracked pepper. Then season with 3/4 of the togarashi spices (you can omit or use less if you are sensitive to spicy food).

2. Grill instructions: 
- Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking the fish – the grill marks are great flavor! 

- Grill the Tuna - Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice markings (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. At the restaurant, we serve tuna medium-rare. To cook medium-rare, pull from the grill when the internal temperature is 120 degrees F. To finish, top the tuna with herb butter a minute or two before taking it off the grill.

- While the tuna is cooking, place a large frying pan on the grill to heat. When hot, add 1-2 tbsp cooking oil and the onions, red bell peppers, and mushrooms. Toss and cook for 2 minutes. Add the herb paste, toss and cook for 1 minute, then add the ponzu sauce and a pinch of the togarashi spices (save a small amount for garnish). Allow everything to cook together for 1-2 minutes then add the udon noodles, cream sauce, and half the smoked black cod, crumbled. Bring to a boil, then add the chard and remove from the heat. The chard will finish cooking while you finish the dish. Move to Step 4.

3. Stovetop instructions:
- Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the tuna portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your fish is not browning after 2 minutes, turn your pan heat up a little – color is flavor! At the restaurant, we serve tuna medium-rare. To cook medium-rare, pull from the pan when the internal temperature is 120 degrees F. When at the desired doneness, remove from the pan to rest. To finish, top the tuna with herb butter a minute or two before taking it off the stove.

- In the same pan, add the onions, red bell peppers, and mushrooms. Toss and cook for 2 minutes. Add the herb paste, toss and cook for 1 minute, then add the ponzu sauce and a pinch of the togarashi spices (save a small amount for garnish). Allow everything to cook together for 1-2 minutes then add the udon noodles, cream sauce, and half the smoked black cod, crumbled. Bring to a boil to thicken slightly, then add the chard and remove from the heat. The chard will finish cooking while you finish the dish.

4. Assemble the dish: Using a very sharp knife, cut the tuna into one-half to three-quarter inch slices. Divide the creamy noodles & vegetables evenly between large dinner bowls.  Fan the tuna portions out over the top and sprinkle with the remaining togarashi spices, smoked black cod crumbles, and green onions. Drizzle the juices left from the resting tuna and any leftover pan juices over the top. Enjoy!

 

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Updated February 9th, 2021

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