{"id":3218,"date":"2013-05-31T03:18:58","date_gmt":"2013-05-31T03:18:58","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3218"},"modified":"2017-12-02T22:46:34","modified_gmt":"2017-12-03T05:46:34","slug":"blackend-tuna","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/blackend-tuna\/","title":{"rendered":"Blackend Tuna"},"content":{"rendered":"<p>1 filet sushi-grade ahi tuna<br \/>\n&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;<br \/>\n2 TBL ginger &#8211; chopped<br \/>\n2 TBL green onions &#8211; chopped<br \/>\n1 TBL mint<br \/>\n4 cloves garlic<br \/>\n3 TBL lemon juice<br \/>\n1 TBL anchovy paste (or fish sauce)<br \/>\n1\/4 CU rice wine vinegar<br \/>\n1\/2 CU tamari soy<br \/>\n1\/2 CU oil<\/p>\n<p>Instructions<br \/>\n1. Whisk all ingredients together<br \/>\n2. Marinate tuna filet for about three hours in fridger<br \/>\n3. Roll filet in Curry Blackening Spice (see recipe) completely encrusting it<br \/>\n4. Put in very hot pan with a little bit of vegetable oil to sear (about 30 seconds all 6 sides) or 1 minute two sides<br \/>\n5. Pour a bit of olive oil on top as it is cooking<br \/>\n6. Slice in generous slabs, fan on plate and top with Lemon Grass &#8211; Yellow Bell Pepper Sauce (see recipe)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 filet sushi-grade ahi tuna &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212; 2 TBL ginger &#8211; chopped 2 TBL green onions &#8211; chopped 1 TBL mint 4 cloves garlic 3 TBL lemon juice 1 TBL anchovy paste (or fish sauce) 1\/4 CU rice wine vinegar 1\/2 CU tamari soy 1\/2 CU oil Instructions 1. Whisk all ingredients together 2. Marinate tuna &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/blackend-tuna\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Blackend Tuna&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,189],"tags":[],"class_list":["post-3218","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-book-meat-to-eat-seafood"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3218","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=3218"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3218\/revisions"}],"predecessor-version":[{"id":12010,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3218\/revisions\/12010"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3218"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}