Sunday, November 3, 2013

Blogathon Episode V: The Tuna Strikes Back

I may be going a little crazy. Non-stop thinking about fantastic food will do that, no matter how many Vietnamese sandwiches or bowls of pesto pasta I try and distract myself with. Even a tofu banh mi from the local vegan deli is no match for Chef Ramsay and his arsenal of flavours.



I know, I know. Canned tuna? Doesn't seem to fit with our ethical positions. But hey, it's MSC certified! Doesn't get any better for seafood. Well, other than catching it yourself, but we're not quite there yet. (Side note: just watched Battle Canned Tuna on Iron Chef this afternoon, and they used the same brand! We're in good company.)



What use could Gordon find for canned tuna? Fishcakes! Which, to be fair, is a great way of hiding not-great fish. And that works for me, since I mostly hate canned tuna.



Q: What's the best kind of fishcake? A: Spicy Asian fishcake! Lots of ginger and red pepper will make even tuna delicious.



They may not be pretty, but at least they're not completely disintegrating.



What's that? A plate of fishcakes needs to be eaten? I think I'm your guy. I also think I need to take a break. Only four and a half months behind schedule now!

No comments:

Post a Comment