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.
You can find this recipe at Food Network here.
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
(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
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.