Super easy marinade for grilling - mayonnaise plus pickle or olive juice. I normally hate Mayo. As a marinade it keeps things moist, holds the pickle or olive juice on the meat better due to its texture, and also keeps the surface from sticking to the grill. Chicken or seafood.
3 Likes
My
Mom taught me to “repurpose “ pickle or pepper juice by dropping raw veggies in the juice - cauliflower, carrots, onions, celery - whatever - and refrigerate for quick pickled veggies! Throw in some herbs too.
5 Likes
something I started doing when I had crazy pregnancy cravings…I craved watermelon and pickles all of the time, and I started putting my watermelon rinds in the leftover pickle brine. The habit has stayed with me for 21 years.
4 Likes
Working from home today, so I’ve got some time to cook. Making a sweet potato and black bean chili for tonight and a Moroccan couscous dish for tomorrow.
1 Like
We had about 3-4 inches of icy snow yesterday, so I made a White Bean, Rice, and Dill soup. It really hit the spot, and I’m definitely going to make it again. I have some Rancho Gordo dried beans and will using these instead of canned beans. I made a few changes to the recipe. It calls for navy or cannellini beans. I used cannellini. My H makes his own chicken stock, so I used it instead of water. Finally, I added lemon (squeezed a bit from a fresh lemon) to each serving, which gave the soup a nice sparkle.
3 Likes
A squeeze of lemon at the end of a dish preparation is the magic ingredient many times!!
2 Likes
Any recommendations for blue fin tuna?
We have the pictured chunk (a little over 1lb) thawed in the fridge. It was part of a lovely batch of frozen fish from a friend who fished in Alaska a few months ago. The salmon, which we know how to cook is gone. Now we need some inspirational ideas for the blue fin tuna. (It’s snowing today, so ideally tonight’s recipe will use pantry ingredients. But we have more in the freezer, so taking other ideas too.)
Oh, wow, how interesting.
My supermarket has a marinade called Sesame Soyaki - like a teriyaki sauce with sesame seeds. I’d marinate the tuna in that and then grill it rare. Serve with rice & vegetables. Or sliced, post grill, over a salad. Or sliced on top of stir fried ramen noodles. But grilling it for sure! But you say it’s snowing…how hard?? I guess you could pan sear it.
3 Likes
Snow stopped, we could grill. But… hubby (a champ on grilling salmon) is a bit intimidated by this chunk of tuna.
1 Like
Good news… hubby has found some recipes that appeal to him (with sesame seeds, soy sauce)… pan seared,
3 Likes
Just don’t overcook it. 
I love tuna! I like it rare but tastes vary, of course.
1 Like
We have friends who give us fresh caught and flash frozen blue fin tuna. We’ll defrost and make poke bowls day one, then sear (usually on the grill) day two. Don’t get too fussy about marinating, etc. So good!
1 Like
I marinate tuna in soy, sesame oil, garlic and ginger (maybe 1-2 other ingredients but this is what i remember off the top of my head). Then I make a crust with finely chopped macadamia nuts and crushed wasabi peas that I press into the tuna. We either grill or cook on the stove.
3 Likes
Do you have a recipe for this? Sounds awesome.
1 Like
Colorado_Dad loosely followed this recipe (no long term marinade, cooked on stovetop). We had no black sesame seeds and used normal/white. OMG - it was soooo good! It looked a bit different (not so red and rare, but really delicious).
From the narrative of the recipe - “ Here in the Midwest, you will find it priced around $13.00 to $20.00 dollars a pound. Fish markets may have a better grade of tuna that is wild-caught and a deep red color. Our local fish market has this more premium tuna at $40.00 a pound. Bluefin tuna is the most costly tuna there is. It is the tuna which in Japan they sell for $200.00 a pound. Just one fish can be worth thousands of dollar.” We bought this for $5/pound, from a friend who annually brings his friends salmon from his Alaska fishing trips (and we joke he will never, ever buy his own beer again in this crowd). He was brokering for another a fishing buddies who had travelled to Alaska a different time and ended up bringing back way more than he could use. Lucky Us 
2 Likes
A few times when we’ve been able to get fresh caught blue fin tuna, I made tuna poke.
It was delicious. This recipe is similar to what I made. The tuna we got was from a friend who is a serious fisherman and goes to fish for tuna in a place called The Canyons–it’s 100 miles out, off the coast of Cape Cod.
Poke bowl 
@1214mom here is the recipe for the tuna marinade - not sure where it is originally from. For the macadamia nut crust, I just sort of made it up. I just chop up enough nuts and wasabi peas to to coat both sides of the tuna. I do about 2/3 nuts to 1/3 wasabi peas - mix together and then press onto the fish (drain off the marinade first)
When I cook the fish, I don’t use too high a temp or the crust burns. And make sure to coat the pan or grill with oil so the crust doesn’t stick.
I usually serve with a spinach or mixed green salad with sliced avocado tossed with an Asian vinaigrette.
2 Likes
One suggestion… do not cover grill racks with oil as that recipe suggests. Always put oil on the food, not on the grill. 
3 Likes