I love when things seemingly fall out from the sky and into my waiting hands for me to play with. Recently, I was given a package of ground Yellowfin tuna. Yup, it is exactly what you read.
Not your garden-variety ingredient to work with
Immediately I thought of making tuna "meatballs." Who doesn't like that?!
To accompany the meatballs I made Israeli couscous with kebsa spices, fresh mint, toasted pine nuts, green apple and chives.
My friend, Faith from An Edible Mosaic, was nice enough to bring me back some fabulous spices from her Middle Eastern trip.
- Kebsa, a Saudi spice mix consisting of lemon, cinnamon, cardamon, coriander, cumin, cloves, black pepper and galingal.
As you read through the recipes you will find a theme of citrus carried throughout the dish. Fresh, vibrant, tangy flavors.
The ground yellowfin tuna held up quite well during the cooking process and the final product was moist and juicy.
Fun times playing in the kitchen with a different ingredient.
My kind of Saturday...
- 1 lb ground yellowfin tuna
- 1 whole egg
- 1 shallot - peeled & minced
- 2 Meyer lemons - zest & juice
- 1/4 bunch fresh marjoram - chopped
- 4 slices wheat bread
- 2/3 cup whole milk
- coarse sea salt
- ground black pepper
- safflower oil
- 1/2 tsp red pepper flakes
- Soak the wheat bread in the whole milk. Tip into a food processor. Pulse to small crumbs.
- In a glass bowl, combine the ground tuna, shallot, egg, marjoram, lemon zest, lemon juice and bread. Stir to combine.
- Season with salt & pepper.
- Wet the tips of your fingers with water. Form the mixture into "golf ball" sized, meatballs.
- Place the Wondra flour in the small bowl.
- Dredge the tuna meatballs in the flour, one by one. Shake off excess.
- In a saute pan, heat the safflower oil & red pepper flakes over medium heat.
- Add the tuna meatballs. Cook for 15 minutes. Until browned on all sides and cooked through.
- Remove to a wire rack to rest for 2 minutes.
- 2 cups Israeli couscous
- 4 1/2 cups homemade chicken stock
- 2 bay leaf
- 1 tsp kebsa spices
- 1 green apple - cored & diced small
- 2 tsp apple cider vinegar
- 2 tbs fresh mint - chopped
- 1/2 cup pine nuts - toasted
- chopped chives
- avocado oil
- In saucepan, bring the chicken stock, bay leaf and kebsa to the boil.
- Add the Israeli couscous.
- Cover and simmer for 15 minutes.
- In a small bowl, combine the diced green apple with the apple cider vinegar.
- In a glass bowl, combine the cooked couscous, diced apple, mint, toasted pine nuts and chives.
- Gently fold to combine.
- Finish the dish with a generous swirl of avocado oil and chopped chives.
That's it for now...till we exchange a few words again...Peace!