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Grilled Tuna Salad Nicoise

CALABASH COVE Grilled Tuna Salad “Niçoise”

A great choice for a special lunch when you have visitors or just to make a weekend lunch with the family this summer that little bit more than soup and sandwiches. Don’t use tinned tuna. The fresh variety is easily obtained and it will make this dish memorable rather then just good.

 Ingredients  For 4 persons

For dressing

1/4 cup-wine vinegar

2 1/2 tablespoons minced onions

2 teaspoons Dijon mustard

1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt

1 cup extra-virgin olive oil

1 1/2 teaspoons minced fresh thyme

1 1/2 tablespoons finely chopped fresh basil

For salad

3/4 lb green beans (preferably haricots verts), trimmed

1 1/2 lb potatoes

1 1/2 lb tuna steaks

1 pt cherry or grape tomatoes

2/3 cup Niçoise or other small brine-cured black olives

4 hard-boiled large eggs, quartered

3 tablespoons finely chopped fresh parsley and/or basil

1lbs Organic lettuce

 

New Recipe-Calabash Cove Lobster Dumplings- Yum

Calabash Cove lobster fried steamed dumplings

Yet another innovative and tasty use of the mighty crustacean is our Lobster Dumplings. The local Spiny Lobster found on our reefs around the island are succulent and tasty.

Ingredients:

1 oz Sesame Oil
1 oz Clarified Butter
1 1⁄2 oz
Ginger (Peeled & Minced)
1 1⁄2 lb Lobster Tail (Diced)
2 oz Sake Wine
1 t tabasco Sauce
1 t Teriyaki Glaze (See Attached Recipe)
1 pk Wonton Skins

Dipping sauce

1 large Garlic (Finely Minced)
1 Shallot(s) (Finely Minced)
8 Kaffir Lime Leaves
6 oz soy sauce
1 oz brown sugar
1 oz lemon juice

Method:
Heat sesame oil and clarified butter in large sauté pan.
Add in garlic, shallots, ginger and sauté for about 2 minutes, or until their aroma is released.
Add in kaffir lime leafs, lobster tail, and sauté for another 2 minutes over high heat.
Season with salt and pepper and deglaze with sake
Add in tabasco and teriyaki glaze and reduce au sec (almost dry).

Spread lobster mix onto a half sheet pan or a plate and refrigerate until cool to the touch (at least 2 hours).
Using a ring mold, punch out circles or your square wonton wrappers
Brush wonton rounds with egg wash and place a small pile of lobster mix right in the center.
Bring the edges of the wonton wrappers together, squeezing out any air pockets, and forming a half moon. Seal edges using the back of a fork.
Finally, fry with sesame oil wontons on one side then the other once crispy add sake and water and steam until dry.

Serves 4 starters or 2 nice main courses