Nicole's Recipes

This month, Puerto Vallarta's own version of Martha Stewart sent us this recipe for Yellowfin Tuna. Nicole had a freezer full of tuna this fall and when she found this recipe, she loved it so much that she served it almost daily for the month of November and part of December. Now Benitto of Benitto's Deli who is Nicole's one and only, runs in the opposite direction when he comes home to smell fish and Japanese seasonings. But he assures us that it is a very good recipe and he truly enjoyed it the first dozen times.

Miso Shallot Grilled Tuna

2 tbsp sugar

2 large shallots, finely chopped

1 tsp miso

1 whole star anise

2 tbsp soy sauce

1 tsp Worcestershire sauce

¼ cup red wine

1 tsp sesame seeds

3 pounds of tuna fillets cut 1 inch thick

salt and freshly ground black pepper

1. To make the miso-shallot caramel, place sugar and 2 tbsp water in a saucepan and cook until sugar is dissolved and amber in color.

2. Add shallots and toss to coat. Cook, stirring until caramel is liquid again. Add miso, soy sauce, anise, Worcestershire sauce and red wine. Stir to combine. Cook until syrupy, apx 8 minutes. Remove from heat and discard anise.

3. Transfer the mixture to a blender. Puree until smooth.

4. Sauté sesame seeds until golden brown.

5. Heat pan until very hot. Season the tuna with salt and pepper. Cook until browned, about 2 minutes then turn and cook 1 to 2 minutes more. Transfer tuna to a cutting board and brush tops with reserved miso caramel.

6. Slice each fillet diagonally into three pieces. Garnish with toasted sesame seeds and serve.

And why has Nicole retired this recipe? Turkey! Turkey sandwiches, turkey salad, turkey lasagna, turkey soufflé, turkey soup, turkey tacos, turkey casserole…………….