Fishy Mystery

I have a three-volume set of Confucius teachings. Years ago, when we were all young and passionate, and tended to argue earth-shattering issues till wee hours of the morning, with guitars and Georgian wines (that’s a country, not a state), sometimes, when an argument hit a dead-end and voices got hoarse, one of us would pull a Confucius volume, open it at random, and pronounce, “Confucius say..”

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I have been immensely fortunate and highly privileged to “walk along”  many exceptional bloggers, and I am grateful for the opportunity to learn from them. Even though I have announced that this humble blog of mine is not accepting any more awards, I felt the need to thank  those great bloggers who have nominated me for various awards.

I have been repeatedly nominated for this one:

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I truly don’t understand what makes my blog lovely. I cook, I take amateur pictures, assisted by a helpful cat, and I write, and only the latter is professional, or, rather, had been long time ago.  Well, Confucius say…

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Therefore, I’ll just grab what has kindly been handed to me, and proceed.

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Thank you, dear friend! If anything, not I, but you, each and everyone of you, deserve recognition for your talents and hard work!

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Finally, I thank you, beautiful ladies and awesome bloggers, for this particular honor, especially because this is one award the rationale for which I can at least understand. What I am about to cook is a mystery to me!

yellow tuna steak

I had three beautiful Ahi tuna steaks. We were expecting only one guest for Friday night dinner. I can do math (sometimes!). I was planning to quickly sear them on the grill right before Shabbos, then wrap them in foil with a few drops of lemon juice, and stick them in the oven until it was time to serve the main course. I was also planning to serve my Barely Cooked Spinach (see recipe here).  But you know what happens to “the best plans of men and mice” – at the last moment, I got two more guests one of whom was a vegetarian. I had to do math again (not my thing, but I can do it, if I have to!), and figure how to make four tuna steaks out of three. Confucius say…

confucius-quotes12So I did. I decided to slice my beautiful steaks (what a pity!), marinate them in white wine and lemon juice, stick them in the oven right before Shabbos, and hope for the best. I also seasoned them with salt and pepper, and, on a whim, scattered a handful of sliced black olives on top. For our vegetarian friend, I made arroz con frijoles negros – Rice with Black Beans (see recipe here).

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Meanwhile, I was simply curious: what am I making here? Google to the rescue, and guess who comes up – Confucius! The Book of Rites, known as the core of Confucianism, mentions Kuai, “finely cut slices of raw fish or meat” marinated under various sauces. Kuai served without a sauce was considered inedible, and the one ingredient common to most sauces was mustard seed. Aha, Confucius say… I quickly added yellow mustard seed.  Then I tasted it in order to adjust acidity and seasoning, and – mystery of mysteries! – it was soooo good, that I decided on the spot to serve it as is, as my humble imitation of Kuai.

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This photo is taken before Shabbos, obviously, but this is exactly how I served it. Instead of Barely Cooked Spinach, I served my Fishy Mystery on a bed of fresh baby spinach and garnished it with a few crispy corn kernels. It was a smashing hit! I was asked where I got the recipe, and all I answered was, “Confucius say…”

Before getting to the actual recipe, I want to leave you, Beautiful People, with two pieces of advice to other bloggers:

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…and

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INGREDIENTS

  • 1 lb Ahi tuna sliced in thin strips
  • 1/2 cup dry white wine (preferably the one you plan to drink with it)
  • 1/4 cup lemon juice
  • 1/2 cup sliced black olives
  • 1 teaspoon yellow mustard seeds
  • Salt and pepper to taste

PROCEDURE

  • Pour wine and lemon juice over sliced fish, add olives and mustard seed, season with salt and pepper.
  • Cover and keep refrigerated for at least 30 minutes, possibly more.
  • Serve on a bed of fresh spinach or any baby greens, garnish with corn.

Enjoy!

45 Comments Add yours

  1. BERNADETTE says:

    Your post illustrates the proverb “Necessity is the mother of invention”.

    Liked by 2 people

    1. Thank you so much, dear Bernadette.

      Like

  2. Congratulations to all the awards. Very well deserved, Dolly!
    Btw: In future i will repost at https://books.eslarn-net.de. Its self hosted without the comfort of reblogging, but it also has not the WP.com cookies not allowed by the German GDPR. Our politicians have so far not been able to concretise the general GDPR, for the country. Therefore, if my WP.com blog were to be reopened, there would be the risk that I could be warned, by some lawyers with less income. ;-( Have a nice rest of the week! Michael xx

    Liked by 1 person

    1. Dear Michael, I have no idea what GDPR is, but I am familiar with unnecessary rules and regulations. Avoid hungry lawyers at all cost!
      Thank you so much for the compliment, dear Michael!

      Liked by 1 person

      1. Doug Thomas says:

        There is a Spanish curse that goes something like “May you be surrounded by 100 lawyers.” Ouch! Poke me in the eye!

        I have the same attitude toward blog awards, especially when they come with the “…then nominate ten others”, which turns it into a variation of a chain letter. The award I like most is the regular readers who add their comments to my posts. Before these regulars added their comments, blogging had a sterile feel of “who reads these and why do I continue to post?” nature.

        Liked by 2 people

      2. I agree, Doug. When I started blogging and got my first few awards, I was thrilled, but it wore off very quickly. I do appreciate the thought, but I respectfully decline to participate.

        Liked by 1 person

      3. Doug Thomas says:

        The idea of it, I thought initially, was for a jury of peers giving out something exclusive, but it soon became obvious that it is mathematically impossible to have exclusivity if you have one person nominating ten, ten nominating ten, etc. before everyone who ever was born will have been nominated. LOL!

        Liked by 2 people

      4. I think the idea of it was to give wider exposure to new and promising bloggers, as well as to encourage and support them. It is accomplishing that much, I suppose. Once we gain some experience and feel confident, it becomes a nuisance. After a while, we connect with those we do want to communicate and learn to ignore others who are less relevant to our interests.
        My technology is still problematic. I am using my son’s computer for work and barely managing everything else on my old laptop, waiting until such time as we purchase a new one for me.

        Liked by 2 people

  3. 15andmeowing says:

    Glad it was a hit. 🙂

    Liked by 1 person

    1. Thank you, darling! 😻

      Like

  4. Sometimes a deceptively simple solution turns out to be the best.

    Liked by 1 person

    1. Thank you so much for stopping by and commenting, dear Mimi.

      Like

  5. Such a beautiful piece of fish! 🙂

    Liked by 1 person

    1. Isn’t it! I felt bad that I had to slice it.
      Thank you so much for stopping by, dear Ronit.

      Liked by 1 person

  6. Your humanity; the breadth of your knowledge; your industry; your ability to forge so many historical, musical, and literary links; your language skills; your loyalty; oh, and your cooking. How’s that for some idea of the reasons for your popularity?

    Liked by 1 person

    1. I am blushing all over the internet, Derrick. I was not shopping for compliments but simply being sincere. I thank you from the bottom of my heart.

      Liked by 1 person

      1. Of course you were being sincere – as you know was I.

        Liked by 1 person

      2. I thank you again.

        Liked by 1 person

  7. Gail says:

    What a fabulous turnabout of events. You definitely created a delightful meal. Now that’s a sign of a seasoned chef. Cheers to you. 🍷🌿

    Liked by 1 person

    1. The fish was seasoned, not I!
      Thank you so much, dear Gail!

      Liked by 1 person

  8. -Eugenia says:

    What a lovely post and the recognition by your fellow bloggers is well deserved. The recipe looks divine and I love Ahi tuna.

    Liked by 1 person

    1. Thank you so much, dear Eugenia (blushing all over the internet).

      Like

  9. The dish looks like it was always meant to be that way! Love this post! Sometimes I do the Confucius thing with a little book off Buddha sayings, most of which probably he never said, but they seem to always fit. I guess you can do the same with the Magic Eight Ball…

    Liked by 1 person

    1. LOL Thank you so much, dear Dorothy! I am sure you can do the same with many sources.

      Liked by 1 person

  10. I love your ingenuity! This sounds tasty and I like the white wine and lemon and mustard seed flavors (I would leave off the olives for me because I don’t like olives). So you just serve them after marinating, no cooking? That sounds easy! Almost too good to be true!

    Liked by 1 person

    1. That’s right – I marinated them right before Shabbat and served as a main course. Easy and delicious!
      Thank you for stopping by and commenting, darling; I am so glad you like it.

      Liked by 1 person

      1. That sounds very easy and delicious!

        Liked by 1 person

      2. Try it – I hope you like it!

        Like

  11. Balvinder says:

    Congratulations for the well deserved awards. You do have a lovely blog. even though we don’t interact on each other”s blog but I know we have a connection. That looks like a lovely salad. I don’t know why I thought you were vegan.

    Liked by 1 person

    1. I don’t know why we are not interacting, dear Bal. Your blog does not come up in my reader, but I miss you, my friend!
      I am not vegan, even though most of the time I serve vegetarian dishes. Yet we do eat fish and poultry occasionally.
      I served this as a main course, rather than a salad, actually.
      Thank you so much for stopping by and commenting!

      Like

  12. purpleslob says:

    You ate it raw?? You well deserve every award there is, dear Dolly!! ❤

    Liked by 2 people

    1. We love ceviche and we are used to sashimi, darling. Of course we ate it raw!
      Thank you for a vote of confidence, dear purple person!

      Liked by 1 person

      1. purpleslob says:

        ❤ My pleasure!!

        Liked by 1 person

  13. Lulu: “Congratulations on your awards! They are well-deserved!”
    Charlee: “Let’s all have some fish to celebrate!”

    Liked by 2 people

    1. Mama says you are welcome in her kitchen any time, friend Charlee. We will share with you.
      She thanks dear Lulu girl for the compliment (Pyshka: what’s a compliment? Is it edible?)
      Meows and Purrs from The Cat Gang.

      Like

  14. You most certainly deserve this award, Dolly. ❤

    Liked by 1 person

    1. Thank you so much, dear Anna.

      Liked by 1 person

  15. lghiggins says:

    What a great tale of “making do” with what you have.

    Liked by 1 person

    1. Thank you so much, dear Linda.

      Like

  16. What a sweet post! Big hugs to you and thank you for the enlightening, proverbial shares! XOXO

    Liked by 1 person

    1. Thank you so much for a lovely comment, darling!

      Liked by 1 person

      1. You are very welcome!♥️

        Liked by 1 person

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