Chick Peas and Tuna with Spicy Black Bean Sauce
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Submitted by Acinonyx
Uploaded by Toast
I have found this to be a hearty dish for a cold New England night. The tuna can be replaced with firm tofu or perhaps pork loin for those who do not like fish.
- 24 oz Chick Peas (hydrated)
- 6 oz Fermented black beans (regular black beans work, but not as well)
- 4 Dehydrated red chillies
- 1 tbsp grated ginger
- 2 tbsp sake (mirin could be used)
- 2 tbsp brown sugar
- 2 cloves of garlic
- 1 tbsp pure maple syrup (my gf insists that it MUST be from Vermont)
- 4 tbsp seasame oil
- 1 sweet potato
- 1 russet potato
- 8 oz yellowfin tuna steak
- 2 cups jasmine rice
- 1 lime
- 8 oz mung bean sprouts
- light olive oil (for roasting)
- Start the rice cooking, the rest of the recipe will take roughly the same amount of time to complete. Peel the potatoes and then chop them into chick pea sized pieces (~1/2 inch squares). Slice the tuna steak into half inch thick strips.
- I love my folded steel veggie cleaver!
- Sear the tuna with a dash of olive oil and then chop it up into pieces roughly the same size as the potatoes and set aside. Next, roast the potatoes and garlic in olive oil. When things start to brown, toss in the chick peas and continue cooking for several minutes. Stir in the tuna and then move the mixture off the heat.
- Now for the sauce! I take the seeds out of the chillies and chop them up finely because I am a sissy. Now seasame oil goes into a wok (or sauce pan). As this comes up to heat, add the sake, brown sugar, syrup, ginger, black beans, and chillies. It will look something like this:
- Warning: the sauce will not smell or look that great. When you taste test it, put a spoonfull over some of the roasted items to get a better sense of the flavor. Now you will have something like:
- While applying heat, fold in the roasted items and serve. Hopefully your rice is about done.
- Finish with a squeeze of lime and garnish with bean sprouts. I prefer to serve this in a bowl over rice:
- My assistant prefered hers plated thusly: