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lemongrass

Tuna Skewered with Lemongrass

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This low FODMAP Tuna Skewered with Lemongrass is adapted from the cookbook Jean-Georges: Cooking at Home with a Four-Star Chef. Born in Alsace, France, Jean-Georges Vongerichten trained under chef Chef Paul Haeberlin and Paul Bocuse and Master Chef Louis Outhier in Southern France.

During his travels, Jean-Georges fell in love with the exotic flavors of Asia, and many of his iconic dishes marry his Western background with Eastern accents. He is often credited for revolutionizing the way  restaurants serve French foods, by using methods that bring out the natural essence of the foods, instead of heavy creams and sauces. He has operated successful restaurants all across the globe including Jean-Georges, Vong, Spice Market, Mercer Kitchen and JoJo.

Cooking Low FODMAP Tuna Skewered with Lemongrass

Lemongrass is often used in East-Asian cuisines to add a fragrant, citrusy accent to meat, fish and vegetable dishes. In this recipe, the lemongrass adds a distinct touch, serving both as a flavoring agent and attractive skewer.

Lemongrass stalks are hard and woody on the outside. Once you peel away the layers, the center meat is more tender and edible. Pounding, cutting, scraping and bruising the lemongrass brings out the flavors.

When shopping for lemongrass stalks, make sure they are firm and not rubbery, as that means they have passed their prime. The lower stalks should be pale yellow and the upper part green. If you are unable to find fresh lemongrass at an Asian store, they might available in the frozen section. If you can only buy chopped up frozen lemongrass, then use them for flavoring and grill the tuna with regular wooden skewers.

Tuna Skewered

with Lemongrass

Created by on March 27, 2016

    Ingredients

    • 5 stalks lemongrass
    • 1 pound yellowfin or bigeye tuna, cut into 12 cubes
    • freshly ground black pepper
    • 2 tablespoons canola oil
    • 1 small fresh chile (minced) or 1/3 teaspoon red pepper flakes (plain)
    • 1 tablespoon lime juice
    • 1 teaspoon Asian fish sauce
    • pinch of sugar
    • sea salt to taste

    Instructions

    1. Peel off the outer skin from 4 of the lemongrass stalks. Save the sheath and trimmings. Slice off the tops to make them about 10 inches in length. Set aside.
    2. Take the 5th lemongrass, remove the skin as well and save with the other trimmings. Keep removing the outer leaves until you get to the tender center, and mince finely. Set aside.
    3. Skewer 3 cubes of tuna on each of the lemongrass stalks. Leave some gaps in between. Place the tuna on a sheet or tray.
    4. Pat the minced lemongrass on the tuna, along with the pepper and 4 teaspoons oil. Cover and chill for 12 to 24 hours.
    5. Remove the tuna from the fridge one hour before cooking.
    6. Chop the lemongrass trimming and boil in saucepan with about 1/4-1/2 cup of water, barely enough to cover the solids. Simmer until reduced to 1/8 cup of liquid. Strain, discard the lemongrass trimmings and further reduce liquid to half; about 1 tablespoon. Add chile or pepper flakes, lime juice, fish sauce, sugar and the remaining 2 teaspoons of oil. Set aside.
    7. Preheat a grill, skillet or grill pan to very hot. Grill tuna 1-2 minute on each side, until seared rare. Place skewered tuna on a tray or platter. Spoon each with a bit of sauce, sprinkle salt and serve.