Caramelized Albacore Tuna over Slivered Snap Peas

Tags: Chicken, Fish, Porcini BBQ Genie

Raw. Cooked. Whole. Slivered. Pureed. Or just eat their shoots! Snap peas are one delicious peak to summer.

This marinade turned out superb, you can bet we’ll be recycling the recipe for an easy weeknight chicken or tofu, BBQ’d or oven braised. Or just stock pile on this amazing albacore tuna from Afishionado!

Porcini BBQ Genie’ loves the soy sauce, add a little maple syrup and you’ve got a great “sticky” marinade. Dalhousie Maple Products has got you covered, they’ve produced a perfect maple syrup to aid in this dish and to earn a spot in your kitchen! (pst..they deliver right now!)

Snap peas are popping out galore, so shouldn’t be hard to land yourself some from a local farmer in your area. Thank you Streamside Farms for growing these ones. If you’re in Pictou County and looking for pea shoots, look no further than our friends at Bramble Hill Farms – microgreens are her jam!

If you’re not used to having fish on the rarer side – I would like to take a second to highly pressure you to try it.



¼ cup soy sauce
⅓ cup maple syrup
1½ tbsp Big Cove Foods ‘Porcini BBQ Genie’ spice blend
1 sprig thyme

1 lb albacore tuna
olive oil
½ lb snap peas, sliced thin
1 cup Pea Shoots (roughly large handful)
1 tbsp butter
1 lime, juiced

Combine the marinade ingredients in a bowl and mix well. In either a shallow bowl or a large ziplock bag, combine the marinade and the tuna together, ensure a good marinade coverage over the fish. Allow to marinade in the fridge for 1-2 hours.

Meanwhile, tear off the stems for the snap peas and slice them thin length wise. Set aside until ready to use.

In a large pan, heat a splash of olive oil over medium high heat. Take the fish out of the marinade and reserve the marinade for later. Blot off any excess liquid on the fish and lay it flat down in the preheated pan. Cook for about 1-2 minutes per side, depending on how rare you like it. It’s extra tasty when you leave the centre a bit raw :). Gently remove from heat and lay on a cutting board.

Turn the heat to medium and wipe out pan. Add the marinade to the pan along with the slivered peas; cook for about 2-3 minutes. Remove from heat and add the butter and lime juice. Stir in the pea shoots.

Slice the tuna into portions and serve over top the snap peas.

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