Every summer, Shaun and some of the other “guys” in the family get together for a deep sea fishing trip in Ocean City, MD. They meet down at the dock around 3:00am and then take a three hour boat ride out into the Atlantic Ocean. This is a “guys only” adventure, so I’ve only heard second-hand tales about the giant fish that got away and the waves as big as the boat. (Secretly, I think they all take naps until it’s time to reel in the fish!)
This summer marked the fourth year that they have ventured out into the big blue ocean, hoping to snag the day’s trophy fish. They’ve been known to catch bluefin tuna, white marlin, and wahoo, but it’s the yellowfin tuna that get’s the foodie in me excited! I anxiously await the phone call from Shaun after the day’s fishing trip to tell me what they caught that day.
In the past, I’ve stayed home with the kids or kept my rear end parked on the sandy beach all day. This year, my mother in law and I headed down to the marina before the guys returned. We found a great little dock bar right on the inlet where we could watch the charter boats return from their day out on the ocean. Orange crushes in hand, we soaked up the late day sunshine and excitedly awaited the guy’s return. Before we could order another round, we saw them entering the inlet (that pink camo boat is unmistakable)!
I grabbed my camera and ran over to the dock, hoping to snap a few pictures of the guys and their prize-winning fish. As soon as I saw their faces, I feared that things may not have gone as planned! My heart sank, worried that they spent the day on the rough ocean with nothing to show for it. Luckily, I saw the dock hand pull out two fish (yellowfin tuna, yay)! The fish were not as big as those of year’s past, but considering that other charter boats came home empty handed, we were thrilled!
Once home and unpacked from our Ocean City adventure, I was eager to get to work in the kitchen making these Yellowfin Tuna Tacos with Pickled Jalapeno Salsa. We’ve made tuna tacos many times in the past, and they’re always a hit with everyone in the family. I really like tuna tacos as opposed to traditional fish tacos because they have so much flavor, but aren’t too heavy. Lightly seared tuna pairs brilliantly with fresh salsa and a drizzle of sour cream. Coastal flavors come together with homegrown garden goodness to create one amazing bite!
This time, Shaun and I sprinkled some homemade pickled jalapenos into the salsa for an added punch of tangy flavor. I was hesitant at first, but wow, the pickled jalapenos really take these tacos to a new level! We pickled them ourselves (recipe post coming soon), but you can find them in any grocery store if making them isn’t an option. Either way, you’re going to love the added flavor that they bring!
The guys are already planning next year’s deep sea fishing trip… and I’m already dreaming of ways to cook their fresh catch!
Have you ever been deep sea fishing? What did you catch (or did you come home empty handed)? I’d love to hear about your fishing adventures! Tell me about them in the comments below!
Yellowfin Tuna Tacos with Pickled Jalapeno Salsa
For the Salsa:
3 fresh jalapenos, diced
2 small (or 1 medium) tomato, diced (I used a Roma tomato because that’s what was ripe in the garden on that day)
2 cloves of garlic, minced
1/2 large sweet onion, minced
1/2 lime, juiced
Handful of fresh cilantro, roughly chopped
Handful of pickled jalapenos, as many or as few as you like, depending on your preference
Salt & pepper, to taste
1. Combine all ingredients in a small bowl. Set aside or refrigerate until you are ready to serve the tacos.
For the Yellowfin Tuna Tacos:
1 fresh yellowfin tuna filet, cut into bite-sized pieces
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp butter
1. In a small bowl, combine the spices.
2. Lightly coat the tuna pieces in the spice mixture.
3. In a saute pan over medium heat, melt the butter.
4. Then, add the tuna pieces, and cook for about 2 minutes. Then carefully flip the pieces over in the pan to evenly cook the tuna.
For the Cilantro Lime Rice:
Mix 2 cups of cooked white rice with the following ingredients:
1 handful of fresh cilantro, roughly chopped
3 Tbs butter (organic & salted)
1 tsp honey
1 lime, juiced
Salt & pepper, to taste
To Assemble the Yellowfin Tuna Tacos with Pickled Jalapeno Salsa:
1. On top of a tortilla (we use a gluten free variety), place a few spoon fulls of the rice mixture.
2. Then, add a few pieces of the cooked tuna.
3. Top with the pickled jalapeno salsa.
4. Drizzle with a little sour cream (optional), and additional fresh cilantro.
#EatLean2015 Day 7: Roasted Lemon and Garlic Hummus with Cilantro
Chocolate Covered Strawberry Martini
The Grapefruit Crush