For this week's I Heart Cooking Clubs' theme of pickled foods, I made a recipe I've had bookmarked since I received my copy of Nigel Slater's Kitchen Diaries 2 almost two years ago, Tuna, Pickled Ginger and Cucumber Salad.
recipe calls for making tuna ceviche, allowing lime juice to "cook" the
cubed, raw fish. I didn't think this would go over too well with family - which is why I've put off making this for so long - so decided to really cook the tuna,
a first for me since I prefer
to leave that to people who actually know what they're doing.
The searing of my sesame seed crusted steaks didn't go too badly with the fish
just slightly more done than I had intended, but in my haste to slice it right out of the pan, I think I chose the worst possible knife in
kitchen for the job, so please excuse the mess I made of that beautiful
Fortunately, the flavour wasn't affected. The dish was like deconstructed sushi (without the rice) with thinly sliced cucumbers, carrots and pickled ginger dressed with rice vinegar, a little sugar and the flavourful ginger pickling liquid. Since I didn't use the lime juice earlier, I included some in the dressing. Topped with the tuna slices, this was as light, fresh and bright tasting as Nigel promised in the headnotes to the recipe. And now that family has eaten - and enjoyed - medium-rare tuna, I think they're ready for ceviche!
Visit here to see what everyone else made with pickles at IHCC.