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Marinated Tuna and Alaskan Spider Crab
Posted By Stephen
Tonight we had marinated tuna; it’s ages since I remember cooking tuna. We marinated two tuna steaks in some oil, soy sauce and lime juice with some chopped garlic, chilli and lemongrass. We’d planned to marinate it for one hour but due to some changes of plan it ended up being in it for three hours. I was worried that it might have been too long, but the result was really good: deep flavours and a slight caramelised sweetness on the outside of the tuna. Served with some jasmine rice and steamed leaves (I failed to find pak choi, so just used some lettuce which was okay but not brilliant).
As a quick starter we’d had two legs of Alaskan spider crab. The legs were huge and contained enough meat to cover two whole slices of toast. We dressed it lightly in olive oil, salt and pepper and a light squeeze of lemon, then ate it with triangles of the aforementioned toast. Yummy.
Jul 22nd, 2007
I like crab but I’m always put off by the price because I always have to buy loads of meat to feed the two of us. Using it as a starter is a really good idea- you get your fix for less money and another course to boot. I think I might do that today.
You’re right, it would be expensive to buy enough for two main courses. I’ve cooked crab spaghetti in the past using tinned crab meat and it actually works quite well, there is chilli in there too so you wouldn’t really want to use the finest quality fish I don’t think. It’s a great store-cupboard standby that dish actually.