What to Do with 50 Pounds of Frozen Ahi Tuna?

You make Rice bowls!

Rice Bowl with Sriracha Tobiko Sauce

Tuna, teriyaki, pre-mixed Sriracha mayo,
Tuna brushed with teriyaki; Pre-mixed Sriracha mayo, “sweetfish” roe waiting to become sauce, next.
  • 1-2 pounds ahi tuna
  • 2 teaspoons peanut oil (or any other vegetable oil)
  • 2 tablespoons teriyaki sauce, or just salt and pepper 
  • 1/4 cup mayonnaise
  • 2-4 teaspoons Sriracha chili sauce
  • 1 tablespoon cream (half-n-half)
  • 1 tablespoon tobiko or masago or sweetfish roe
  • hot, cooked short grain rice
  • toasted sesame seeds, optional
Sweetfish roe, Sriracha Mayo, cream all mixed up
Sweetfish roe, Sriracha Mayo, cream all mixed up

-Preheat grill. Brush the fish with oil on the bottom (the side that will be down on the grill) and the teriyaki sauce on the top.

-Grill tuna on medium heat until just cooked through, about three to four minutes total (ours was less than one inch thick…), no need to flip over on the grill (there- you have just avoided the big mess that usually accompanies grilling fish… you’re welcome).

-Fish can also be seared and served very rare in the middle. “Cooked” ahi is a very subjective term.

-Mix mayonnaise, sriracha and tobiko/masago/sweetfish roe in a small bowl. You can also use pre-mixed Sriracha Mayonnaise… I cheated.

-Serve a portion of the fish over rice and drizzled with the sauce. We served our rice bowls with shu mai dumplings and edamame on the side.

This recipe was inspired by that fabulous food blog DamnDelicious.net, specifically her recipe “Teriyaki Salmon with Sriracha Cream Sauce.” You should visit that site just to ogle her photos and drool over the food ideas. Seriously, go!

Sweetfish Roe looks the same to me as Flying Fish Roe (tobiko).
Sweetfish Roe looks the same to me as Flying Fish Roe (tobiko). I think that they are all interchangeable.
Just mayo brand Sriracha Mayo and Earth and Vine Pineapple Sake Teriyaki Sauce
Just mayo brand Sriracha Mayo and Earth and Vine Pineapple Sake Teriyaki Sauce

While we liked this recipe overall, (International Boy approved but The Boy had to be made to choke it down), both The Husband and I think that we really would have liked this better with salmon.

But I don’t have 50 pounds of frozen salmon.

I have ahi.

So there.

Ahi Rice Bowls with Sriracha Tobiko Sauce
Ahi Rice Bowls with Sriracha Tobiko Sauce

The Upshot: Half the Family = Half the Bill

Plans for a nice family dinner at a favorite Japanese restaurant just didn’t materialize in the way I had hoped for.  I haven’t seen the teens much lately, which sometimes is NOT a bad thing- am I right, fellow moms of teens??? However, I do enjoy these people an overwhelming majority of the time. There are subjects to cover, jokes to hear, stories to catch up on that you can’t hear in the fifteen minutes you see them in the morning before they dash out the door, or pry out of them as they are poring over their studies.

We try really hard to sit down together at dinner every day of the week… by “we try,” it’s really “I try.” All this effort results in maybe three family dinners per week. With fencing, guitar, theater, church leadership, Academic Decathlon, and sneaky Netflix binging, (and this is just The Teens) I feel like I have to out-plan everyone in order to bring us together on a regular basis. That should be a college course for parents! “Family Togetherness 101: Stealthy and Inconspicuous Planning and Gathering- Techniques and Practices Explained.”

No le gusta el atún. Pobrecito.
No le gusta el atún. Pobrecito. Part of the the catch of the day last July. It was Poke City here. Click the pic for a recipe similar to ours
Further evidence of how deep his distaste for fish runs..
Further evidence of how deep his distaste for tuna runs…

It is probably a good thing that The Teens stayed home… one doesn’t like sushi or any fish for that matter, the other racks up quite a bill. We had half the usual bill by leaving half the family at home. Look at The Boy. He’s not kidding. This is the poster child for Mac N Cheese. And fillet mignon. His tastes run amok.

Hamachi (Yellowtail) Sashimi, caught that morning- click for a great poke recipe
Hamachi (Yellowtail) Sashimi, caught that morning

My favorite selections for sushi are always salmon and yellowtail nigiri. Tuna used to be a top choice, but we are extremely fortunate to catch our own on a friend’s boat or receive some of his haul and we have a freezer full of ahi. It. Is. HEAVEN!!

Tobiko and Scallop...
Tobiko and Scallop…

So, we lost the teens and instead were able to have a nice dinner date with just the two of us. Not a bad consolation prize, huh?! Where The Girl was going to have carte blanche with the sushi menu and do the choosing for me, in hindsight, maybe it is a good thing that she wasn’t there? Hmmm… hadn’t thought of that. Who knows what she would have tried to get me to eat? (*shudder*)

The Husband got to choose instead, and we ended up splitting orders of scallop nigiri and tobiko. Holy Yum. The scallops, especially, they were so sweet! I thought that shellfish would be on the tough side if prepared raw, since I’ve only had giant clam sushi… I don’t recommend it. Our favorite little neighborhood sushi joint prepares the scallops with a very light dressing, probably mayo based- I loved it, and so did the mayonnaise-hating husband. And I really did like the tobiko, too. Fresh and ocean-y tasting, lots of fun, salty popping going on, and very yummy.