By SIMON WEBSTER
Before I moved to the United States I had cooked all over the world. Now that I have moved to Palestine and opened Sabor a Pasion, it seems like the world has been coming to me.
I’ve had groups from Australia, England, Germany, India, Japan, Fiji, Mexico, France, Costa Rica, Canada, of course, New Zealand, and now Russia.
Last week I made some new friends. We had guests in the bed & breakfast all the way from Russia. They had come to Palestine to do some fishing for alligator gar on the Trinity River. It’s a fish that grows to over seven feet long and is a great fight to catch. They call it a river monster and it’s not the best of eating. From what I have been told, they have too many bones.
The Russians started their trip in Alaska to catch salmon and then to Miami for tuna and swordfish. Their final stop on the great fishing tour – Palestine, Texas!
So where’s the food in this story? Don’t worry this is not a recipe for alligator gar. My new comrades brought me some fresh tuna straight from their fishing excursion in Miami. It is one of my favorite fish to eat and prepare. Just season on all sides, sear in a hot pan and chill. Happy eating, or as they say in Russia -- Prijatnovo Appetita!
SEARED FRESH TUNA STEAKS
2 eight ounce tuna steaks
1 teaspoon fresh ground black pepper
1 teaspoon lemon salt flakes
1 teaspoon ground garlic
1 teaspoon sesame seeds
1/2 teaspoon ground chili flaked
Mix together all of the seasonings. This mixture can be stored in an airtight container. Season the fish on all sides with the seasoning mix. Heat skillet with two tablespoons of oil Sear each side of tuna for 30 seconds. Place on chilled plate and cool in fridge for 2 hours. Serve thinly sliced on a bed of sauerkraut
Serve with soy dipping sauce.
Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.