emilycat
03-23-2001, 05:26 PM
Gail,
Your recipe is outstanding! (Well, the restaurant's recipe, rather... http://www.cookinglight.com/bbs/smile.gif )
I did half the amount of oil, and I used about 3 times the amount of veggies (and I made brown basmati because I don't like mashed potatoes) .... but I loved it! The sauce is delicious, the combination of vegetables is delicious, and the tuna, well, I bought the prime cut at the farmer's market (I decided to splurge on myself tonight http://www.cookinglight.com/bbs/biggrin.gif )
For those of you who didn't run off a copy when she posted it the first time, here's it is:
Me again.
This is the recipe (or one of them) which inspired this whole thread. I've spoken of this before, but not The Whole Story.
On the Big Island of Hawaii, in the Mauna Lani Hotel, is a WONDERFUL restaurant. CanoeHouse is basically everything you expect of a restaurant when you go to Hawaii-- a gorgeous, romantic oceanside setting offering alfresco dining lit by tiki torches, music playing gently in the background, the waves practically lapping at your feet... anyway, there is a dish on their menu: Grilled ono with stir-fried vegetables and wasabi smashed potatoes. If I were sentenced to the electric chair tomorrow, ostensibly for the crime of too many bad puns, this would certainly be my last meal.
Last summer, upon my return from vacation, I immediately wrote to the hotel, pleading for the recipe. At first I was dejected by the lack of response, until the September issue of Bon Appétit came out. And there it was-- well, almost. In his endeavor to tailor the recipe to a more "available" fish, he switched from ono to ahi, also modifying what was originally macadamia nut sauce to the one I'm presenting below. And although I was at first a bit disappointed, I realized the real wisdom in changing the sauce after I tasted the dish. It works. Splendidly. And the taste is so close to what they serve at the restaurant, I wanted to cry.
So here you go-- whether you asked for it or not. My prize catch (although there have been others.) BTW, I added Bon Appétit's recipe for wasabi potatoes since CanoeHouse didn't provide their own. When summer comes, I urge you to try this:
AHI TUNA WITH VEGETABLE STIR-FRY (CANOEHOUSE)
6 servings
5 1/2 tablespoons oriental sesame oil [excuse me-- but is there some OTHER kind of sesame oil?]
4 cups very thinly sliced green cabbage (about 8 ounces) [funny he specifies the oriental oil but not
the variety of cabbage]
3 ounces fresh shiitake mushroooms, stemmed, caps sliced
1 small baby bok choy (about 3 ounces), very thinly sliced
1 large carrot (about 3 ounces), cut in matchstick-size strips
4 green onions, thinly sliced
6 tablespoons oyster sauce
3 1/2 tablespoons reduced-sodium soy sauce
3/4 cup chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter
3 tablespoons rice vinegar
6 6-ounce ahi tuna steaks (each about 3/4 inch thick)
Black sesame seeds and white sesame seeds (optional)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add the cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes. Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors. Season to taste with salt and pepper. Transfer vegetable mixture to medium bowl. To same skillet (do not clean) add 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, stock butter and vinegar. Boil until sauce thickens, whisking occasionally, about 3 minutes. Season with salt and pepper. Keep warm.
Sprinkle tuna with salt and pepper. Heat remaining 3 tablespoons oil in another large skillet over high heat. Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to small baking sheet. Repeat with remaining tuna.
Divide vegetables among 6 plates. Top with tuna. Ladle sauce around tuna. Sprinkle with sesame seeds, if desired.
Serve with Wasabi Mashed Potatoes
WASABI MASHED POTATOES
3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon wasabi powder
1/4 cup (1/2 stick) butter
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
Serves 6 as a side-dish.
Bon Appétit
March 1999
R.S.V.P.
Buddakan, Philadelphia PA
Your recipe is outstanding! (Well, the restaurant's recipe, rather... http://www.cookinglight.com/bbs/smile.gif )
I did half the amount of oil, and I used about 3 times the amount of veggies (and I made brown basmati because I don't like mashed potatoes) .... but I loved it! The sauce is delicious, the combination of vegetables is delicious, and the tuna, well, I bought the prime cut at the farmer's market (I decided to splurge on myself tonight http://www.cookinglight.com/bbs/biggrin.gif )
For those of you who didn't run off a copy when she posted it the first time, here's it is:
Me again.
This is the recipe (or one of them) which inspired this whole thread. I've spoken of this before, but not The Whole Story.
On the Big Island of Hawaii, in the Mauna Lani Hotel, is a WONDERFUL restaurant. CanoeHouse is basically everything you expect of a restaurant when you go to Hawaii-- a gorgeous, romantic oceanside setting offering alfresco dining lit by tiki torches, music playing gently in the background, the waves practically lapping at your feet... anyway, there is a dish on their menu: Grilled ono with stir-fried vegetables and wasabi smashed potatoes. If I were sentenced to the electric chair tomorrow, ostensibly for the crime of too many bad puns, this would certainly be my last meal.
Last summer, upon my return from vacation, I immediately wrote to the hotel, pleading for the recipe. At first I was dejected by the lack of response, until the September issue of Bon Appétit came out. And there it was-- well, almost. In his endeavor to tailor the recipe to a more "available" fish, he switched from ono to ahi, also modifying what was originally macadamia nut sauce to the one I'm presenting below. And although I was at first a bit disappointed, I realized the real wisdom in changing the sauce after I tasted the dish. It works. Splendidly. And the taste is so close to what they serve at the restaurant, I wanted to cry.
So here you go-- whether you asked for it or not. My prize catch (although there have been others.) BTW, I added Bon Appétit's recipe for wasabi potatoes since CanoeHouse didn't provide their own. When summer comes, I urge you to try this:
AHI TUNA WITH VEGETABLE STIR-FRY (CANOEHOUSE)
6 servings
5 1/2 tablespoons oriental sesame oil [excuse me-- but is there some OTHER kind of sesame oil?]
4 cups very thinly sliced green cabbage (about 8 ounces) [funny he specifies the oriental oil but not
the variety of cabbage]
3 ounces fresh shiitake mushroooms, stemmed, caps sliced
1 small baby bok choy (about 3 ounces), very thinly sliced
1 large carrot (about 3 ounces), cut in matchstick-size strips
4 green onions, thinly sliced
6 tablespoons oyster sauce
3 1/2 tablespoons reduced-sodium soy sauce
3/4 cup chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter
3 tablespoons rice vinegar
6 6-ounce ahi tuna steaks (each about 3/4 inch thick)
Black sesame seeds and white sesame seeds (optional)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add the cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes. Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors. Season to taste with salt and pepper. Transfer vegetable mixture to medium bowl. To same skillet (do not clean) add 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, stock butter and vinegar. Boil until sauce thickens, whisking occasionally, about 3 minutes. Season with salt and pepper. Keep warm.
Sprinkle tuna with salt and pepper. Heat remaining 3 tablespoons oil in another large skillet over high heat. Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to small baking sheet. Repeat with remaining tuna.
Divide vegetables among 6 plates. Top with tuna. Ladle sauce around tuna. Sprinkle with sesame seeds, if desired.
Serve with Wasabi Mashed Potatoes
WASABI MASHED POTATOES
3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup whole milk
1 tablespoon wasabi powder
1/4 cup (1/2 stick) butter
Place potatoes in large pot of cold salted water. Boil until tender, about 20 minutes. Drain. Return to pot; mash.
Combine 3/4 cup milk and 1 tablespoon wasabi powder in small bowl. Stir to dissolve powder. Add milk mixture and butter to potatoes. Using electric mixer, beat potatoes until fluffy and smooth. Season potatoes to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and keep at room temperature. Rewarm mashed potatoes over low heat, stirring frequently.)
Serves 6 as a side-dish.
Bon Appétit
March 1999
R.S.V.P.
Buddakan, Philadelphia PA