Tuna Rice Bowl

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Recently my husband went on a trip to Kentucky. He apparently ate one of his top 10 meals of all time at Chef Edward Lee’s 610 Magnolia in Louisville, Ky. He was so excited about it that he bought the cookbook “Smoke & Pickles”. I was pretty surprised when he said he had bought me a gift, I expected a shot glass or a trinket! Lol…nope! It was better!

The recipes are a mixture of southern and asian and the flavors are pretty incredible! Here’s my take on his Rice Bowl with Tuna and a jalapeno remoulade. (The remoulade is exactly as his recipe dictates). The flavors are bold, the textures play well against each other and seriously, buy the cookbook the recipes are delicious!

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I forgot the avocado and black sesame seeds in the picture! 

Tuna Bowl: 

  • 1 pound of diced sushi grade ahi tuna
  • 1 1/2 tsps of asian sesame oil
  • 2 avocados diced
  • 1 bag of hearts of romaine
  • 1 cup of julienned carrots
  • 2 cups of cooked sushi rice
  • 2 big handfuls of pork rinds
  • 3 tbsp salmon roe
  • black sesame seeds (to sprinkle)

Cooking: Dice the raw tuna into 1/2-inch cubes. Toss with 1/2 tsp of sesame oil. Drizzle the rest of the sesame oil on the lettuce, avocado and carrots. Refrigerate both bowls for about 30 mins. In a bowl layer the lettuce, tuna and avocado on one side, drizzle the sauce (as much as you want!) over the tuna. On the other side add the rice then the pork rinds. Sprinkle the salmon roe and black sesame seeds.

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Jalapeno remoulade (Edward Lee’s recipe found in Smoke & Pickles)

  • 2 large eggs
  • 1 1/4 cup of mayonnaise
  • 1/3 cup of finely chopped shallots
  • 1/2 cup of chopped pickled okra
  • 2 garlic cloves, grated (w/a microplane) or finely minced
  • 1 tablespoon prepared horseradish
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon chopped fresh flat leaf parsley
  • 1 1/2 teaspoons grainy mustard
  • 1 tsp ketchup
  • 3/4 tsp Worcestershire sauce
  • 3/4 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 3/4 tsp kosher salt
  • 1/2 tsp sugar
  • 1/2 tsp freshly ground pepper
  • Grated zest 1 orange
  • Grated zest 1 lemon
  • 3 dashes Tabasco
  • 2 jalapenos – seeded and finely diced

Cooking: 

  1. Put the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes, then drain and immediately transfer to an ice bath to chill. Drain.
  2. Peel the soft-boiled eggs and add to a large bowl. Beat with a whisk; the yolks will still be runny. Don’t worry if it’s lumpy. Add all the remaining ingredients and mix well with a wooden spoon until the mixture is thick enough to coat a spoon but runny enough to pour out of the bowl. Transfer to a jar and chill in the refrigerator for at least 1 hour before serving. The remoulade will keep in the refrigerator for up to 5 days.
  3. Take 1/2 cup of sauce and add jalapenos

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Buen Provecho! 

 

 

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