Easy Sides to Accompany FishPeople Coconut Yellow Curry Tuna

These sides are a great way to dress up a prepared entree. In Portland we are lucky to have FishPeople seafood entrees-ready to go, all you need to do is to heat them up! Look for high quality, locally made "shortcuts" wherever you are. FishPeople entrees are great on the road, when you're camping and especially on those occasional nights when you want a delicious restaurant type meal, but want to eat in the comfort of your own home (and for a lot less money)!

Coconut Rice

1 cup long grain rice (jasmine rice is my favorite for this dish)
1 14 ounce can coconut milk
1/2 cup water
slice of ginger or piece of lemongrass (optional)

Combine rice, coconut milk and water in a 2 quart pan. Add ginger or lemongrass (if using) and place on high heat. Bring to a boil, reduce heat to low (simmer), place lid on pan and cook for 20 minutes. Remove lid, turn off heat and fluff rice. Serve as a bed for curry dishes.

Asian Style Slaw

Slaw
1/2 head cabbage, thinly sliced
1 carrot, peeled and grated
10 mint leaves, sliced or chopped
1/4 cup chopped cilantro
1 nectarine or peach diced or 1/2 mango, peeled and diced
1/4 cup chopped basil (optional)
2 green onions, sliced (optional)

Place all ingredients in a medium bowl and mix to combine. Add dressing and serve.

Dressing
1-2 small limes, juiced
1 Tbls. fish sauce
1-2 Tbls. brown sugar

Add all ingredients to a small jar or bowl and combine. Taste and adjust seasoning. It should be a little intense as the cabbage will soak up the flavors. Pour on the slaw, toss, taste and adjust. Serve with additional cilantro or mint for garnish.

Seared Albacore Tuna in Charmoula

When you start with fresh ingredients it doesn’t take a big kitchen to create something fabulous.

Fish is often "misunderstood". This very easy recipe will give you immense flavor and is almost fail proof.

Seared Albacore Tuna in Charmoula (Morrocan marinade and sauce)

1 lb. Albacore tuna loin

Charmoula

1 cup cilantro leaves, chopped

¾cup parsley leaves, chopped

1-2 small garlic cloves, minced

1 tsp. Kosher salt

1 tsp. ground cumin

½ tsp. smoked paprika

¼ tsp. ground coriander

pinch of cayenne pepper

½ cup extra virgin olive oil

2 Tbls. fresh lemon juice

1 red bell pepper, roasted, peeled, seeded and diced (or if using jarred, about ½ cup)

Prepare Charmoula sauce. In a medium bowl, combine all ingredients. Stir to combine and adjust seasonings to taste with salt, lemon juice and cayenne.

Place tuna loin on a plate and rub with a few tablespoons of Charmoula. Set aside to marinate no longer than 30 minutes as the acid in the lemon juice will begin to "cook" the tuna.

Heat a cast iron pan on medium high heat. The pan should just begin to smoke. Add a film of olive oil and then carefully add the tuna. Cook on each side about 1-2 minutes or until you have just cooked the outside edges and it is still nice and pink on the interior. When  you have seared all sides, remove from the pan and set on a cutting board. Let rest about 10 minutes. Slice in ¼ inch slices and fan out onto a serving platter. Add the roasted peppers to the remaining Charmoula and pour on top of the tuna to serve. This is delicious with a side of couscous, steamed rice or roasted potatoes. Sliced avocado would be a lovely addition as well. Seared tuna also make a perfect hot weather meal atop a simple green salad.

Encores: Sauté tuna in a little olive oil and toss with pasta or white beans, roasted peppers, additional cilantro and sliced green onions. Ripe, in-season tomatoes would also pair well. Tuna can also be cooked, cooled, flaked and used in tuna salad. Just substitute Charmoula instead of the traditional mayonnaise dressing, add some sliced olives and diced cucumber or whatever your prefer and you will be delighted with this new twist on an old favorite.