Little pieces of ahi tuna, dressed with some of its best partners--cilantro, ginger, lime, sesame oil and chili pepper, then nestled into little cups of baby romaine. Jamie Oliver's Tuna Ceviche in Baby Romaine is the perfect recipe for when it is hot and/or humid, you are tired, grumpy and not wanting to make much of an effort but want something that tastes good. A little washing, chopping and mixing up dressing and you have a healthy pupu or light starter. I ate it as an easy dinner along with some edamame and a glass of crisp white wine, and a long day got a whole lot better.
Jamie says, "Once you mix the tuna with the lime juices in the dressing it slightly cooks it and gives it quite a different flavor and texture."
Tuna Ceviche in Little Gems
Jamie Oliver
(Makes 2 Servings)
12 oz (340 grams) sushi-grade fresh blue-fin tuna
bunch fresh coriander, finely chopped
1 little gem lettuce (romaine lettuce hearts)
2 fresh red chiles, seeded and finely diced
Dressing:
2 limes, zested and juiced
double the amount of olive oil to lime juice
1 1/2-inch piece fresh ginger, grated
1 teaspoon sesame oil
2 tablespoons soy sauce
Chop the tuna finely and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna. Wash the lettuce leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles.
Notes/Results: Simple to make and a nice combination of flavors with a good kick from the red chilies. I was able to use mostly local ingredients--the ahi, ginger, lime, cilantro and lettuce, which is always a treat. (The black lava salt that I sprinkled on top is locally produced too.) It would also be great with some julienned veggies like carrot, daikon, or cucumber and some avocado but I was too tired and lazy to do more chopping for this go-round. ;-) Easy enough for a weeknight but special enough for entertaining, I would make this again.
It's Potluck week at I Heart Cooking Clubs so you can check out what Jamie Oliver dishes everyone made by going to the post here and following the links.
Happy Weekend!
Given that I CONSTANTLY have CSA lettuce on hand, I really should make lettuce cups more. (Or ever.) This tuna ceviche looks absolutely delicious and the perfect place to start! I love that mix that the tuna is marinated in.
ReplyDeleteAbsolutely wonderful! Love the delicate cups of savoury goodness. Delicious!
ReplyDeleteThese look wonderful...and yes, I think cucumber and avocado would be awesome in there, too. Great choice...wish i had one :D
ReplyDeleteI do love a bit of ceviche - serving it in a lettuce cup is genius!
ReplyDeleteOh Deb! I have been in the same kind of mood lately. Summer has been way too busy this year and I just haven't found the time to do all the things I want, which in turn makes me cranky. I'd be much happier if I could have one or two of these beauties ;-)
ReplyDeleteLove ceviche and tuna is my favorite! These look so good in those lettuce cups.
ReplyDeletesounds and looks wonderful!
ReplyDeleteI love that you used quite a few local ingredients and in your neck of the woods you have lots to choose from. I might be jealous,but ! a plate of these romaine cups and a glass of wine would make it all better.Your dish looks heavenly.
ReplyDeleteThis is gorgeous and summery. I haven't plucked up enough courage to make a ceviche yet but one day...
ReplyDeleteJoanne--they are one of my favorite quick hot weather meals--you can put anything in them. ;-)
ReplyDeleteNatashya--thanks! ;-)
girlichef--thank you! ;-)
Foodycat--so nice on a hot night. ;-)
Kim--Yep, I am definitely on an "faster and easier the better" recipe kick lately. ;-)
Lori--thanks! ;-)
Kat--mahalo! ;-)
Meredith--I do feel lucky to have such great ingredients available.
;-)
Corina--do try it sometime--so easy and so good! ;-)
Looks terrific, I like the sound of your whole meal, I'd love to try it and it's nice because it's easy enough that I can make it just for me.
ReplyDeleteOh Deb, this dish is my kind of heaven. I would happily eat this for a meal any night of the week - even mid-winter I could tuck into that :-)
ReplyDeleteSue xo
Ah nuts, I was hoping this was going to be a vegan recipe... but if you're going to stop being vegan, it may as well be due to raw fish in a dish like this! :)
ReplyDeleteCarol--thanks! That is a bonus for sure for me too! ;-)
ReplyDeleteSue--Thank you! Me too! ;-)
Janet--Sorry to disappoint. ;-) The strict vegan thing was something I was trying for a couple of months. Although I eat and enjoy a plant-strong diet most of the time (and you'll still see plenty of vegan and vegetarian recipes on the blog), I will also continue to include occasional fish, yogurt and cheese and a little butter from good sources into my diet.
So many wonderful ideas in this post! My mouth is watering now! My husband, 4 kids and I all LOVE tuna, so these recipes will keep us happy and healthy for months! Thank you!!
ReplyDeleteWhat a unique blend of flavors -- I'm definitely adding this to my list of recipes to try, thank you!
ReplyDelete