Tag Archives: Tuna

Tuna Salad

Well hallo dere.

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Not sure if you can tell by now but I love things that are easy to make.  The easier and tastier food is, the rounder I get. Keke. Round.

This is a good “healthy” snack.  I put “healthy” in quotes because it really depend on how much may-O you put into this delicious fresh yummy concoction.  The more you put the creamier it gets!

I grew up eating tuna with mayo and celery and I’m not going to say it was horrible but it wasn’t freaking delicious either.  It was like…just OK.

Then…I met this girl named Cristina.  She changed my life.  She opened the doors to canned-tuna heaven and showed me that you CAN elevate canned tuna and make freaking delicious.  She made tuna with all the Mexican flavors I love…and then I decided…I have to make my own.

I came, I saw, I conquered that BEEZIE.

The good thing about this recipe is it is a base.  You can tweak it anyway you want based on your taste buds. I can’t say every time I make this it tastes the same, but I can say, that every time I make it, I love how delicious it is with some Pretzel Crisps or Salt and Pepper Kettle chips.  Yum.  Remember!  I said “healthy”. Feel free to judge me. 😉

OKIE. So here goes!

CHOP CHOP CHOP!  I know its super tempting to throw this all into the food processer…but don’t do it.  Fight the temptation.  You’ll need a bigger dice then the food processor will give you because you want a good nice crunch and texture. TRUST ME! IT’S WORTH IT

So. Here we go!

Main Ingredients:  (as usual…I forgot something…)

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Mayo and Garlic Salt not shown… -_-**

Start chopping the living lights out of these veggies….

For those who don’t know how to cut celery cause it’s all weird shaped:

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Turn on an angle and chop into strips

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DEN WAHLAH! NOW RIDICULOUSLY EASY TO CHOP INTO TINY CRUNCHY SQUARES OF FLAVOR!

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Such pretty colors!  Add the canned Tuna…

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And MIX the beH-gi-ta-bles all up!

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Look at all the colors! So pretty! And tell me that doesn’t smell amazing.

Ok. This is where I secretly like to lie to myself and tell myself I eat healthy and only add a bit of mayo.  But it always ends up the same.  I always start with ½ of a HEAPING cup of mayo…

Then I spread the love…and then I realize….there isn’t enough love in there.  So I end up adding a tablespoon at a time.

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And then I end up…with me have had added a total of 1 cup of Mayo…LOL. #healthyfail

If you fail like I do. Let’s fail proudly. And be proud and fat and happy.  YAH!

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Make sure you toss in at least ½ teaspoon of salt or more to taste.  THEN. WAIT for it….THROW IT IN THE fridge.  It needs to SIT in the fridge for at least 3 hours prior to consuming.  If you have patience for overnight, then that is better.  The flavors need time to merry and be happy!  Give it some TIME!

Then. Indulge with some Pretzel Crisps (I buy the Everything flavor) or Kettle chips. Whatever your hearts deepest desires are.


TUNA SALAD

Dancing Tuna in your mouf!

Difficulty level: EASY

Serving:  Total a little under 3 lbs (sounds a lot but it’s really not!)

Prep Time: 30 minutes

Cook time: none


Ingredients:

4 Cans of 5 oz Tuna in water

2 Tomatoes

4 stalks of celery

1 medium onion or a little over half of a large one

1 bunch of cilantro (or less to taste)

1 small Persian cucumber (not shown and optional – I only do it sometimes but don’t do too much because cucumbers can be overpowering!)

1 serrano pepper (optional)

1 cup of Mayo (start with ½ and add to taste)

½ Teaspoon of Garlic Salt


 

Directions:

Chop all veggies.  Put in mixing bowl.  Add tuna.

Add Mayo and Salt, mix.

Refrigerate for at least 3 hours to overnight.

Last Tidbid:  I actually tend to eat this with crackers over in a sandwich.  If you do want to eat it in a sandwich, make sure you get a nice strong bread that can hold up to the juices of this tuna.  Also, when you refrigerate the tuna, it will secret water from the veggies, just mix prior to eating.

Happy Eating!

Kai’s Ahi Tuna Poke!!

Ahi Tuna Poke.

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So delicious!

This is one of those things that make my heart sing.  *LALALA* I mean, how do you go wrong?! Sashimi grade fish chopped and marinated with the addition of onions and garlic and ginger and all the yummies?!  UGH I DIE.  I LOVE LOUD FLAVORS AND THERE ARE SO MANY OF THEM I CAN’T EVEN HANDLE.

But before I freak the eff out and break out into recipe sharing, I decided to share with you my most recent fishing adventure. 🙂

I LOVE FISHING and last month fishing had been pretty amazing with the hurricanes pushing all the fish up to OC!  If you ever want to get into fishing, the secret is being prepared…check fishing reports, get the right gear by being organized and doing your research, don’t MURDER your LIVE bait, and make friends with (or tip out ahead of time) the deckhands; they’ll hook you up! 🙂

preparing for fishing
**i did not wear short shorts on a boat full of men….

GONNA KILL ME SOME FISH.

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This is me and the boys before loading the boat!

We slept on the boat all night which I highly DO NOT RECOMMEND if you get seasick; if you do get seasick, Bonine up!  The following morning, we start catching fish BRITE N’ EARLY!

Kai and Fish

And lo and behold…Yep…I made this fish my b****.  WHOSE yOUR DADDY fishie?!?!

WOOHOO. Ok so now how do I make me some poke?!

Here’s what you’ll need for seasoning:

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Ponzu, Light Soy Sauce, Siracha, Sesame Oil!

Get your ingredients together and start with the VEGGIES…CHOP THAT ISH!

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Yellow onions, garlic, jalapenos, green onions, Sesame seeds, and Korean pepper flake (gochugaru)…I forgot the ginger…as usual I always miss something!  😦

CUT YO FISH!

In case you get some Tuna with skin on, I’m going to show you how to take it off.  It’s ridiculously easy. See that little edge part that lifted up?  Just take that and peel it.  Peel the skin off delicately but with a bit of anger since it’s separating you away from the delicious ruby cubes of awesomeness.

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While peeling, hold the meat of the fish down and pull the other way.  Kind of like waxing your legs in a slow painful way…

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Then start cutting them into ½ inch strips so you can dice them into ½ inch squares.

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WAHLAH!  Pink beautiful cubes of just pure deliciousness. YUM.

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Then throw it all together and create MAH-JEEK!

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And the SAUCING begins…*add all sauce here*

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MIX it. 😉

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MAH GAWWW THAT LOOKS SO GEWDD.  Sneak a taste test and add salt or soy if needed.  If you like it a bit more acidic, add more Ponzu, if you like a bit more spice, add more Siracha, etc etc..you know what i mean.  Make sure you let this refrigerate for at least 2 hours to let the flavors dance together and be merry!!

For serving, I highly recommend COOLED or LUKEWARM white Korean/Japanese rice. Trust me, its better eating with the raw fish!


 

KAI’S SPICY AHI POKE

A little taste of Hawaii at home! I promise you’ll love this recipe and it’s so easy!

Difficulty Level: Easy

Serving: Two lbs of Poke

Prep time: 30 Minutes

Cook time: none!


 

Ingredients:

2 lbs of Sashimi Grade tuna (be SURE it’s sashimi grade!)

1 Cup of Diced Yellow Onions (or 1 medium onion)

2 Green Onion Stalks, diced

½ Teaspoon of grated Ginger

1 Teaspoon of Sesame Seeds

1 Teaspoon of minced Garlic

1 Teaspoon of Korean Pepper Flakes (gochugaru); this can be substituted with red pepper flakes

1 whole chopped Jalapenos (I do WITH the seeds, feel free to de-seed if needed)

3 Tablespoons of Light Soysauce

2 ½ Tablespoons of Ponzu (Citrus Soysauce)

1 Tablespoon of Siracha

Salt to taste!

Prepare your onions, green onions, jalapenos, ginger, and garlic; set aside.  Cut your fish and place in a mixing bowl. Mix all above ingrediants.

Refrigerate for at least 2 hours before enjoying and eat within 48 hrs of marinade.

Guess what?! THIS IS PRETTY HEALTHY FOR YOU…except for the sodium part. 😉

Last Tidbid: If you ever catch your own fish or someone gives you wild caught TUNA…just know, it does NOT keep well.  It is best eaten­ within a couple days or it will go mushy and disgusting or start to rot. ew.