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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.

    Grilled Tuna with Yellow Pepper Sauce

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    Low FODMAP Grilled Tuna with Yellow Pepper Sauce is the perfect summer night main course to serve along with grilled vegetables…and a glass of wine!

    Cooking Low FODMAP Grilled Tuna with Yellow Pepper Sauce

    It goes without saying that you should start with buying the freshest tuna steaks possible. If none are available, some frozen versions are well suitable. The freezing technology has improved vastly and the techniques used are able to capture and retain the flavors and freshness of the fish quite well.

    Make sure to grill the fish at over high and direct heat. It generally takes about 2-3 minutes on each side to achieve a medium-rare tuna steak with a pink or red center. Tuna dries out quickly so overcooking it will leave it less desirable. If cutting the steak, slice across the grain of the fish.

    Don’t skip the Yellow Pepper Sauce! It is really delicious and comes out a beautiful yellow color with a polenta-like consistency. It’s add additional flavor, juiciness and texture to your dish.

    My top choice for garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle) and asfatetida is Rani Asafetida (Hing) Ground 3.75 oz.

    Grilled Tuna

    with Yellow Pepper Sauce

    Created by on March 27, 2016

      Ingredients

      • salt and ground pepper to taste
      • 4 tablespoons scallions, green part only
      • 2 yellow bell peppers, seeded, coarsely chopped
      • 1 medium Youkon Gold potato
      • 1 teaspoon asafetida
      • 1 cup water
      • 1 tablespoon juice from lemon
      • 8 tuna steaks (6 oz.), 1 inch thick
      • 2 tablespoons garlic infused olive oil (additional for brushing)
      • sage leaves to garnish

      Instructions

      1. Preheat broiler or heat grill to medium high.
      2. Peel and cut potatoes into halves, then slice lengthwise.
      3. In a saucepan, heat the olive oil. Add scallions and cook over low heat until translucent.
      4. Add yellow peppers, potatoes water, asafetida and a pinch of salt.
      5. Cover and cook for about 20 minutes over medium heat.
      6. Transfer everything, including the water into a blender or food processor and puree. Pour back into bowl, add lemon juice and season with salt and pepper.
      7. Brush tuna steaks with oil and season with salt and pepper on both sides. Grill or broil on each side for two minutes.
      8. On a serving plate, spoon some pepper sauce and lay the tuna steak on top. Garnish with sage leaves and serve.