Is it wrong to have Jalepenos with tuna fish?!


Question: Haha. I asked that same question when I started eating jalapenos with cottage cheese...sounds disgusting to some, including me at the time, but I got hooked.
I also eat jalapenos with my tuna and crackers all the time. (pickled jalapenos because fresh are too hot for me.)
If you like jalapenos, you should try the green tabasco sauce. It is jalapeno flavored and not as hot as the regular tabasco.


Answers: Haha. I asked that same question when I started eating jalapenos with cottage cheese...sounds disgusting to some, including me at the time, but I got hooked.
I also eat jalapenos with my tuna and crackers all the time. (pickled jalapenos because fresh are too hot for me.)
If you like jalapenos, you should try the green tabasco sauce. It is jalapeno flavored and not as hot as the regular tabasco.

Yes. It's very wrong.

Not if you like it.

no way japs are good all alone

if that is what you like, go for it!

you can google "recipe jalepenos tuna" and find tons of serving suggestions and recipes that other people have liked!!

I never thought of combining the two but believe I will....I like jalepenos on lots of stuff....why not in tuna fish??? Sounds like my next thing to eat......thanks!

Wrong! Why would it be wrong? Is it one of the 10 Commandments? If you like it who cares? Drink a chilled red wine with it as well. I've eaten fish with chocolate sauce before - I hate people who dictate what you can and can't eat in combination. By the way, I have trained as a chef!

As long as you like what your eating then have any combo you want.

never thought to try it, but it sounds really good to me..... like in tuna salad would be good, or with a nicely grilled tuna steak. yeah !

no it is a good combo

actually here are some of my favorite tuna and jalapenos recipes:

Grilled Tuna with Black Bean Chili, Avocado Puree and Fried Tortillas

2 tablespoons olive oil
1 cup chopped yellow onions
Salt
Freshly ground black pepper
1 jalapeno, stemmed, seeded and chopped
1 tablespoon chopped garlic
1 cup dried black beans
8 cups chicken stock
1 lime, juiced
Essence, recipe follows
2 teaspoons chili powder
2 teaspoons ground cumin
1/4 cup chopped fresh cilantro leaves
1 tablespoon butter
4 (6-ounce) fresh tuna steaks
6 (8-inch) corn tortillas, cut into 1/8-inch strips
1 recipe Avocado Puree, recipe follows


Preheat the grill. Preheat the fryer.
In a saucepan, over medium heat, add 1 tablespoon of the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute the onions until soft, about 2 minutes. Add the jalapenos, garlic and beans. Continue to saute for 1 minute. Season with Essence. Stir in the stock and lime juice. Season with Essence, chili powder and cumin. Bring to a boil, lower the heat and simmer for about 1 hour or until the beans are tender. Re-season the beans with salt and pepper. Stir in the cilantro and butter. Remove from the heat. Season the tuna with olive oil and Essence.

Place the tuna on the grill and cook for 2 minutes on each side for rare. Remove from the grill. Place the tortilla strips in the hot oil and fry until crispy, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season the tortillas with Essence. To assemble, spoon the Black Bean Chili in the center of each plate. Place the tuna on top of the chili. Drizzle the tuna with the Avocado Puree. Garnish with the fried tortillas.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.
Yield: 2/3 cup

Avocado Puree:
1 avocado, peeled, pitted and chopped
1/2 lemon, juiced
Salt
Freshly ground black pepper
1 teaspoon chopped garlic
1/2 cup heavy cream


Combine all the ingredients in a food processor, fitted with a metal blade. Puree until smooth. Season with salt and pepper. Serve immediately.
Yield: about 1 cup

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Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.


---------------------------------
Tuna with Tomato Escabeche

1 (2-inch) tuna steak
Essence, recipe follows
2 teaspoons olive oil
1 tomato, finely chopped
1/2 cup finely chopped onion
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1/2 cup finely chopped red peppers
1/4 cup finely chopped jalapenos
Salt and pepper
Homemade croutons- 1 French baguette, sliced 1/2-inch thick and lightly toasted in the oven.

Heat skillet until hot. Season tuna with Essence. Place tuna in skillet and drizzle top with olive oil. Sear the tuna for 1 minute on each side. Remove from skillet and place on a cutting board. For the escabeche, in a bowl mix together the tomato and onion. Then add the lemon and lime juice. Mix well, and add jalapeno and salt and pepper to taste. Slice 3 pieces of tuna and place on a serving plate and top with croutons. Chop the remaining tuna into 1/2-inch pieces and add to the escabeche. Mound remaining escabeche on to the serving plate. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly.
Yield: 2/3 cup


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Spicy Seared Tuna with Red Bean Sauce and Fried Herb Salad

11/4 cup small onion, finely chopped
1/2 cup green onion, finely chopped
2 teaspoons chopped fresh thyme
1 teaspoon allspice
4 to 6 jalapenos, finely chopped
1 tablespoon Essence, recipe follows
4 (6-ounce) tuna steaks
4 tablespoons olive oil
1 tablespoon minced garlic
1 cup dried red kidney beans, soaked overnight and drained
1/4 cup fresh cilantro
4 cups chicken stock
1 cup fresh herb salad (chervil sprigs, basil leaves, tarragon leaves, parsley)
2 (2-ounce ) fried rice cakes
Long chives
2 tablespoons chopped chives
1 tablespoon brunoise yellow peppers

Preheat the fryer. In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Essence to make a paste. Season with salt and black pepper. Brush each steak with 1 tablespoon olive oil. Rub the paste completely over each steak. In a sauce pot, heat 1 tablespoon olive oil, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for 2 hours or until the beans are fork tender. Using a hand-held blender, puree the sauce until smooth. Season with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare. Fry the herbs for 30 seconds and remove from the fryer. Place on a paper-lined plate and season with salt and pepper. Spoon the sauce in the center of the plate. Place the rice cakes against each other in the center of the sauce. Lay the steak against the rice cakes. Garnish with fried herb salad, long chives, chopped chives, yellow peppers, and Essence.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

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Not wrong at all!

No! It is not wrong because you can eat whatever you like to eat it's your choice. There is a whole wide world out there and you probably may not know it, but other people could eat something weirder and still like it.

Why would it be wrong? Do you mean from a culinary point of view or a moral point?

What kind of tuna? Tuna salad? Seared tuna? Tuna tartar?

Anyway, any kind of hot peppers are yummy.

actually... sounds pretty tasty

Only if you don't like jalepenos with tuna.

There are few combinations in cooking that are truly "wrong" and I don't think this would be considered wrong.

It's all a matter of taste... I can see some people liking this combination.

They sell sardines with Jalapnos in a can. I don't see why tuna & jalapenos would be much different. Sounds yummy.

No more than Thai Chilies with tuna. I think its a great idea. I like it spicy and it detracts from the bland flavor of the Tuna.

EDIT: Mad Greek. GREAT RECIPES!!! I am definitely going to give them a try!





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