UBC Food Services Chef Steven Yzerman From UBC Food Trucks Recipe For Tuna Atop Slaw
Last week I ventured out to UBC to visit my husband Mich just to make sure he’s behaving at work. Okay, not really, it was actually to witness a food demo that UBC Food Services, the department he works for. I know he’s generally well behaved, and I don’t need to check up on him, but it was fun to see him at work again.
Chef Steven Yzerman is in charge of the menus for the food trucks out at UBC and they’re just switching up the menus for the summer and adding a few lighter things, such as this tuna atop coleslaw. It was super delish and a perfect starter for a nice summer meal on the patio. It will be on the School of Fish Food Truck starting next week, but I nabbed the recipe so you can make it at home too. I’m hoping Michael took some notes too and it appears on our dinner table soon! We’ve been buying our fish lately at F.R.E.S.H. on Broadway near MacDonald, or straight from the docks at Fishermen’s Wharf on Granville Island.
12 oz Albacore tuna belly removed
2 oz fresh cilantro – chopped
pinch of freshly ground coriander seeds
red chili & salt to taste
8 floz gluten free soy
4 oz brown sugar
4 oz fresh squeezed lime juice
4 oz mirin
8 oz cucumber
8 oz diakon
8 oz carrot
2 oz green onion
cilantro to garnish
1. Firmly roll Albacore tuna loin in coriander herb spice
2. Sear in skillet on high heat to desired degree – chill
3. Thinly slice tuna
4. Mix vegetables with lime
5. Plate slaw and top with tuna, garnish with remaining ponzu and cilantro
If you are out there I’d suggest hitting up the School of Fish Food Truck for their fish tacos as they’re full of flavour!