Tuna Fishing in the Gulf of Mexico off the Louisiana Coast

By Matthew Guedry, August 20, 2014

When Ed (second from the right) texted me asking if I wanted some fresh tuna, I was really thrilled. He and Leroy ( second from the left) had gone out on a fishing charter the day before and both scored big time! It’s great to have two guys who worked in your kitchen, who after the fact, still consider you a friend and are thoughtful enough to provide you with fresh tuna filets!

With all the beautiful fresh Tuna in the fridge, there were 3 dinners to plan!

Seared Tuna “Nicoise”, Tomato Tapenade, Fingerling Potatoes, Haricots Verts, & Basil Oil

Tomato Tapenade serves 4 persons

1 lb of ripe tomatoes, peeled, seeded and ¼” diced

3 ounces pitted Kalamata olives, rough minced

½ teaspoon Dijon mustard

½ teaspoon anchovy paste

1 tablespoon capers, minced

½ teaspoon garlic paste

¼ cup extra virgin olive oil

1 tablespoon, parsley, minced

1 tablespoons, chives, 1/8” chop

sea salt & freshly ground pepper

In a mixing bowl, combine the olives, mustard, anchovy paste, capers, garlic paste, olive oil, parsley and chives. Fold and stir to mix well. Season to taste with salt and pepper. Refrigerate. Serve at room temperature.

Blanched Fingerling Potatoes serves 4 persons

1 lb. fingerling potatoes, cut in half lengthwise

1 tablespoon salt

Place the cut potatoes in a saucepan with enough water to just cover the top of the potatoes; add salt. Bring water to a quick boil, lower the heat to a strong simmer and cook for 8-9 minutes, until just tender. Drain and refresh in iced water to stop cooking. Drain. Refrigerate. Serve at room temperature.

To finish:

Toss well with extra virgin olive oil and season well with sea salt.

Blanched Green Beans serves 4 persons

¾ lbs green beans

2 quarts water

2 tablespoons salt

Trim the stem tip and the opposite curly tip off of each green bean.

Combine water and salt in a saucepan and bring to a quick boil. Add the green beans, lower heat to simmer and cook about 3 minutes; just until beans are tender but still firm. Drain and refresh in iced water to stop the cooking. Drain. Refrigerate. Serve at room temperature.

To finish:

Toss well with extra virgin olive oil and season well with sea salt.

Boiled Quail Eggs serves 4 persons

4 quail eggs

Place quail eggs in a saucepan with enough water to just cover. Bring to a quick boil; remove pan from the heat, cover and let steep for 20 minutes. Peel eggs, refrigerate.

To finish:

Cut eggs in half. Sprinkle with sea salt.

Basil Oil

½ cup tightly packed basil leaves

2 teaspoons salt

2 cups water

*1 cup Canola oil

Combine water and salt in a saucepan and bring to a rolling boil. Add the basil and blanch for 30 seconds. Drain and refresh in ice water. Drain and squeeze well to remove excess water. Place blanched basil leaves in the bowl of a food processor and with motor on, add the canola oil and process for 15- 20 seconds. Remove to a container and let rest, preferably overnight. Strain oil through cheesecloth. Oil should be green and have a strong basil flavor.

* Canola oil is neutral in flavor and best when making flavor infused oils.