{"id":8404,"date":"2015-09-08T11:55:18","date_gmt":"2015-09-08T17:55:18","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=8404"},"modified":"2015-09-08T11:55:18","modified_gmt":"2015-09-08T17:55:18","slug":"jcs-baja-seared-skipjack-tuna","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2015\/09\/jcs-baja-seared-skipjack-tuna\/","title":{"rendered":"JC,s Baja Seared Skipjack Tuna!!"},"content":{"rendered":"

From The Admirals Kitchen!<\/strong>
\nJC,s Baja Seared Skipjack Tuna!!<\/strong><\/p>\n

You Can’t Stop Eating This! Seared Skipjack Tuna
\nI copied the seared skipjack tuna recipe they made on a TV cooking show and it was delicous without any special ingredients. So I thought I could use the combination of ingredients\u00a0 with fresh skipjack tuna.
\nFry the garlic slices until they’re golden brown and crispy, but not burned! Don’t throw out the leftover garlic flavored oil – add salt and use it to stir fry greens and bean sprouts. Recipe by mangoari<\/p>\n

Ingredients<\/strong>
\n1 block Seared skipjack tuna (katsuo)
\n3 clove Garlic
\n5 stalks Green onion or scallion
\n10 cm Daikon radish
\n3 Myoga ginger
\n5 leaves Shiso leaves
\n1 generous amount Ponzu<\/p>\n

Method<\/strong>
\n1. Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick. Lay on a large flat plate so that the slices don’t overlap.
\n2. Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat. When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown. Drain the garlic on paper towels.
\n3. Slice the green onion thinly. Grate the daikon radish and drain. Cut the myoga ginger in half, then slice thinly. Finely julienne the shiso leaves.
\n4. Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order. Pour over a generous amount of ponzu sauce and it’s done.
\n5. If you have time before you serve this, cover with plastic wrap and chill in the refrigerator.<\/p>\n

\n

JC,s Baja Tuna Fish Salad, Wild Skipjack!!<\/strong><\/p>\n

Lo Mercury Light wild skipjack Tuna, olive oil mayonnaise, low sugar salad
\nMinutes to Prepare: 5
\nMinutes to Cook: 15
\nNumber of Servings: 2<\/p>\n

\nIngredients<\/strong>
\n1 can Wild Skipjack Light Tuna (Whole Foods is where I found)
\n1 cooked, peeled and chopped egg
\n3 Tblsp Pickle relish
\n3 Tblsp Mayonnaise
\n1\/4 C chopped celery
\noptional curry powder as spice if you like it more flavorful. As a side to salad or if you do not have gluten intolerance, then you can make into a sandwich.<\/p>\n

\nDirections<\/strong>
\nCook on medium stove in a small pan a free range large egg until it’s hard boiled, usually 10-15 min. Run under water and removed the shell from the egg and chop. Set aside to cool. In a bowl mix a can of tuna with pickles and mayonnaise and stir until tuna is evenly coated. Add chopped celery and eggs.
\nServing Size: 2 good sized servings
\nOptional: Add 1 tsp of curry for a bit of zing
\nNumber of Servings: 2<\/p>\n

\n

JC,s Baja Mojito Del Sol!!<\/strong><\/p>\n

“The perfect Spring or Summer drink. Tried and tested for over 12 years now. and always a crowd favorite! This recipe yields one gallon!! Use a 1 gallon sun tea jar.<\/p>\n

\nIngredients<\/strong>
\n\u2022 2 ounces aged rum
\n\u2022 3\/4 ounce freshly squeezed lime juice, juiced lime half reserved
\n\u2022 1\/2 ounce orange cura\u00e7ao
\n\u2022 1\/4 ounce Rich Simple Syrup (see Game Plan note), also known as rock candy syrup
\n\u2022 1\/4 ounce orgeat
\n\u2022 1 cup crushed ice
\n\u2022 1 mint sprig, for garnish<\/p>\n

\nInstructions<\/strong>
\n1. Combine all ingredients except the mint sprig in a cocktail shaker, shake vigorously, and pour the entire contents into a double Old Fashioned glass.
\n2. 2.Garnish with the juiced lime half and a mint sprig.<\/p>\n

\n

\nBEWARE:<\/strong> Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report.<\/p>\n

\n

 <\/p>\n

\"jcs-sportfishing-cabo-logo2\"<\/a>Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail: caboluxuryhomes@gmail.com
\nWebsite: http:\/\/www.vacationrentalsloscabos.com<\/a>
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Locally 145 8631
\nHome Locally 105 1458<\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen! JC,s Baja Seared Skipjack Tuna!! You Can’t Stop Eating This! Seared Skipjack Tuna I copied the seared skipjack tuna recipe they made on a TV cooking show and it was delicous without any special ingredients. So I thought I could use the combination of ingredients\u00a0 with fresh skipjack tuna. Fry the […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/8404"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=8404"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/8404\/revisions"}],"predecessor-version":[{"id":8405,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/8404\/revisions\/8405"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=8404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=8404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=8404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}