My mother-in-law Pat was an accomplished chef and she taught me quite a few little tricks of the trade.
One of her favorite ingredients to sneak into a high-end meal was potato flakes!
Wouldnt this be great on fresh tuna as well, since we sear it quickly?
It worked beautifully, and I thank Pat for yet another great idea.
Tuna has been overfished around the globe with fully half of the worlds stock endangered.
Always look for the Marine Stewardship Council blue label for certified sustainable seafood, whatever the fish you buy.
This brand does not have palm oil and other chemicals, its just dried potatoes.
Ive used Pats trick to swap the flakes for the small amount of flour in potato latkes.
It enhances the potato flavor, and the gluten-free people are grateful.
The chewy, nutty texture assures its place on the platter.
A delightful feast for four with less than a pound of tuna!
Heat a cast-iron, grill pan, or other heavy skilletover high, and add the olive oil.
Sear the tuna on both sides for about 90 seconds each.
Remove to a plate and cover.
Add the lemon and mushrooms to the pan and char.
This is delicious servedover vegetable ribbons or noodles, and some nutty Forbidden Black Rice.
Garnish with the lemon and scallion slices.
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