Culinary Class Projects

Last week as I had mentioned I taught a Gourmet Pizza Class. In the class we made a Pesto Pizza (shown above) and a BBQ Chicken Pizza (shown below) in addition to a Margarita Flatbread Pizza which I don't have the photo of.



However, tonight I was working on my Asian Grilled Tuna recipe that I posted last week and served it with an Asian Cole Slaw on Flatbread. Although my photo didn't turn out great the meal was fantastic. The fishmonger sliced the tuna much thinner than I would have liked. When my phone rang and I went to answer it, in that one minute, my tuna went from rare to medium. I prefer it to be nice and pink inside -medium/rare. Not a problem though it was still moist and delicious.

I tweeked the recipe just how I like it. Now it's ready for my class with a few additions to the menu.

I was going to post the photo but as I mentioned it didn't turn out so great. I have to say, I really need to take some food photograpy classes. That's definitely not my specialty.

Asian Grilled Tuna

I love fish so I'm always trying to come up with some new recipes that will wow my family and that I'll be able to use in my culinary classes. So the other day I picked up some wonderful fresh tuna to prepare on the grill.

When I got home I looked in my refrigerator and cabinet to try and figure out just how I was going to prepare it. I decided to marinate the tuna so it had an asian flair to it. It turned out delicious! It had a bit of a kick to it but everyone gobbled it up and loved it!

My first thought was to make a Tuna Nicoise since I was in the mood for something light and healthy. So after creating this dish I placed it on a bed of Arugula to keep it light. I am working on a sauce to go over it but it actually tasted amazing without anything.

Here's what my marinade had in it:

Olive Oil
Minced Garlic
Cracked Red Pepper Flakes
Red Wine Vinegar
Sriracha Sauce
Oyster Sauce
Sliced Green Onions
Cilantro
Lime Juice
Minced Ginger
Fresh ground pepper

Serving it with the arugula helped to cut the heat. Since I didn't prepare a sauce I used a bit of greek yogurt which tamed it down while everyone else just ate it plain. However, I think serving this on a bed of mashed potatoes or having a nice smooth sauce that had similar asian flavors would be a great compliment to this recipe.

In a couple weeks I should have it down perfect. Of course to really cut the heat you could always limit the amount of Sriracha you add.