Mindylynns Kitchen

It’s not secret that I love tuna, I love it raw and cooked every which way.  But growing up tuna was not something we EVER (and I do mean ever) cooked.  In my family tuna came in a can.  It’s rather sad but I never thought past that.  When I first saw tuna raw and in the flesh I was flabbergasted…I mean it was purple!!!  I was perplexed in my experience tuna was white and so dry that it had to be mixed in equal part with mayonnaise.  Well I’ve learned that tuna is a delicious fish, and properly cooked it in no way resembles the dry white flakes in the can.  The most important thing to realize when cooking tuna is that it should be seared and preferably rare on the inside (make sure you have a good quality fish so there’s no fear of…)  This is a recipe that was inspired in part by a delicious meal I had at a restaurant and in part by the finale of a season of Hell’s Kitchen. (more…)

This is a left over recipe. When I made my fish balls half the mixture was leftover so I made one LARGE patty, dipped it in the tempura and fried it. Then I refidgerated it. The next day I heated a teaspoon of oil in a frying pan and crisped up the outside. I toasted an english muffin and slathered on some skipper’s tarter sauce and finished it off with thinly sliced carrot, some baby spinach leaves and white onion. It was so good.

My husband LOVES fish tacos whenever we go out to Mexican food restaurants it’s what he orders. His favorite to date come from a chain restaurant (HORRORS!) called Acapulcos. This was my attempt at copying them. (more…)