I haven’t made this in a bit but was thinking about it coming home from work…
It’s your regular tuna filets marinated in picked juice before cooking.
After it’s looking a little cooked—-like 2-3 hours you can pan fry your tuna.
Once pan fried to just barely done, you can shred it to your liking with a fork. I’m happy with pretty decent sized chunks.
Next you add the fun stuff…1-2 green onions to taste, 3 or so Tablespoons of green olives, some sliced pickle to taste, powdered dill, salt and pepper to taste….and I dislike an all Mayo tuna so I use this: 1.5 Tbl Mayo, 1.5 Tbl lemon olive oil, and 2 Tbl vinegar of choice.
Mix it up and let it rest for like 30 minutes or more so everything marries well.
I served on a salad with some cucs, tomatoes and micro greens.
So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!
I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.
I failed at chronicling every detail but I do have some pics.
For the corn…
1 cup rice
1 can white corn
2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
I garnished with some fresh cilantro and fresh rosemary because that’s what I had…
I did it in the Instant Pot on the rice setting.
For the Cobia….
Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.