This weekend I ended up with a lot of leftover raw tuna. Let me step back a few...
A bunch of friends and co-workers threw a Thanksgiving party and I decided that my contribution would be an amuse bouche tray of artery clogging Bacon-Tuna Melts. From a guy with a genetic and medical predisposition toward, well, things that make eating a Bacon-Tuna Melt a bit irresponsible. I've been making these babies for awhile, but I decided to pull out the stops and kick the canned tuna to the curb. It was time to get raw.
I bought sashimi grade tuna, Cham-Chi they call it. It wasn't especially pricey and I figured out why when I got it home. It was boney. I'm no sushi chef, in fact I can barely cut onions. It was a pain in the ass to get pieces worth eating. The finished product turned out really well, though.
Bacon Tuna Melt:
Combine Raw Tuna, Bacon, and Bacon Fat in blender. Blend.
Mix the mix with Mayonnaise, White Pepper, and Lemon Juice.
Serve on Small Pieces of Toast with melted Sharp Aged Cheddar.
Garnish with Thinly Sliced Onion and Capers.
Woah, I'm going rosasia just thinking about it.
So here I am, left with a bunch of raw tuna, still on the bone, what a bitch. I decided to make a fish stock. I boiled the tuna down with lots of salt, pepper, onions, and bokchoy.
Now I've got this badass stock.
Tuna Noodle Soup:
Boil Vietnamese Pho Style Noodles.
Simmer Bokchoy and Green Onions in Badass Tuna Stock.
Drain Noodles and add to the soup.
Add a Can of Light Tuna.
Garnish with Bean Sprouts, Hot Sauce, and Lemon Juice.
Oh damn that's good. I like this soup, I hope you like it too. I'm eating some right now.
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