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with Fresh Tuna Belly

Catch of the Day: fatty bluefin tuna. Yum. Having not yet grown tired of this recent exposure to fresh fish, I whipped up a quick salad for dinner last night. From start to finish (not including trolling, reeling, and filleting of course) this meal took me less than 15 minutes to make. Like pork belly, fish belly is the fatty, rich part of the meat offered at insane market prices. This particular bluefin was caught, filleted, and delivered to my cutting board for free just a couple of days ago, never frozen and with a beautiful red-pink hue. I was cooking for myself so I only used half of the belly loin, about 8 oz. The noodles, enriched egg noodles, are pre-packaged and can be found in the asian section of most grocery stores or asian markets. I’m just expanding my palate to accommodate lemon grass and haven’t really found it in any other form than powdered packets, which worked just fine. The oil can be switched out for nearly anything. I used canola oil, but peanut, dark sesame, vegetable, or chili oil are great substitutes depending on what you want to achieve. This is a very light and refreshing meal–go easy on the oil and it’s less than 300 calories per serving. I enjoyed it at room temperature, but it can be eaten cold or hot. P.S. Below measurements produce leftovers (about 3-4 servings total if you add another 8 oz. cut of fish). Bon appetit!

Ingredients: 8 oz. bluefin tuna belly

8 oz. enriched egg noodles (chopped, cooked aldente, drained)

1/4 c. soy sauce

1 tbsp oil

1/2 each julienne red, green bell pepper

1 chopped scallion

1/2 tsp minced garlic

1/4 tsp paprika

1 tbsp crushed red pepper

1/2 juiced lime

1/2 tsp lemon grass (if powdered)

1/4 tsp dried cilantro (freshly chopped is better)

1. Heat oil, garlic, and peppers on medium in a wok or similarly shaped pan until slightly cooked. Lightly salt both sides of tuna, cut into 1 inch cubes, and add to pan. Saute for just a few minutes, so that fish is still very pink.

2. Add cooked noodles, soy, scallion, and seasonings to pan. Reduce heat, cover for 5 minutes stirring occasionally. Let cool if desired. et Voila!