Grilled Ahi Tuna Steaks on Jalapeño Corn Griddle Cakes/Southern Tier 3 Citrus Peel Out/Son of the Morning “Son of the Morning”
Tuna is a perfect example of one of those foods that we almost always eat out. Spicy tuna rolls, ahi sashimi, rare tuna steaks; all delicious but all things we prefer to have others cook for us. This evening we strolled through the butcher’s case at the store with an open mind as to what that night’s dinner would be, the only prerequisite was that it had to be grill-able. The first thing to catch our eye were some beautifully reddish purple ahi tuna steaks. It’s been years since tuna has graced our grill, but the allure was too strong to pass them up. The mind quickly raced for what we would do with them once the butcher-wrapped package was in our cart. Southwest flavors came to mind, definitely jalapeños and corn. We created these awesome stacks of smashed avocado, a jalapeño corn griddle cake and a grilled tuna steak. We also picked up a couple of bombers of Southern Tier’s 3 Citrus Peel Out to pair up with dinner. On the stereo was the new EP for Iowa doomsters “Son of the Morning”.
Grilled Ahi Tuna Steaks on Jalapeño Corn Griddle Cakes – Since the tuna only takes a minute, the only part of this dinner that takes any time at all are the griddle cakes. In a large bowl we start by combining 1 cup of grilled corn with a diced jalapeño, a small handful of chopped cilantro and a few shakes of La Curandera.
To the bowl we add a cup of crushed tortilla chips, 1/2 of a wheel of crumbled queso fresco, 1/4 cup of crema and a teaspoon of honey.
Mix well and place in 1/3 cup increments on a hot griddle.
Brown the cakes on both sides until golden brown and remove from heat to keep warm.
Now we can turn our attention to the tuna. We start by rubbing a little grapeseed oil on them then liberally dusting them with more La Curandera.
We get our grill going as hot as we can get it then place the tuna steaks down. These only need a minute or so per side to develop a deep exterior crust while staying medium rare on the inside.
The final step is to build these tasty stacks. First we take half of an avocado and smash it down in the center of our plate. The jalapeño corn griddle cake goes right on top.
The tuna steak gets place on top and garnished with more crumbled queso fresco and a slice of fresh jalapeño. It was the perfect combo of flavors especially when the fork picks up every layer of goodness.
Southern Tier 3 Citrus Peel Out – Three to four years ago, Southern Tier offerings graced our fledgling pages quite often but we haven’t featured one since, until tonight that is. 3 Citrus Peel Out pours yellow/orange and shiny with a very minimal head. The aroma is super citrusy, almost perfume-like. The flavor is unique to say the least, like a sleeve of Sprees that have been disintegrated in a bottle of Absolut. It actually tastes pretty good in small doses, but becomes sickly sweet and extremely potent pretty quickly. It wasn’t a great match for the fish or the southwest flavors for that matter, the beer is actually made to be more of a sipping beer.
Son of the Morning “Son of the Morning” – We’ve featured every release from Iowa rockers Superchief on these pages so when half the band starts a side project with a female lead singer, our interest was more than piqued. Son of the Morning’s self-titled EP is a straight up airy, eerie doom record along the lines of Old Blood. The new EP actually starts off with a bit of a hip shaker in “Left Hand Path”, a groove dominated tune that recalls Electric Citizen a little. “Release” fuzzes out with a huge riff at its core before giving way to some psychedelic sludge. It’s a short EP and the album closes with “House of Our Enemy”, a slow melodic trip into some dark territory. The project is night and day different from the high energy party stoner rock and roll Superchief is known for, but it’s a cool doom effort in its own right.