While in Maine, I sampled some amazing food! From the lobster to the oysters, I was very impressed with the fresh cuisine. I’ve been a seafood skeptic for a while now. I don’t like anything too fishy. I pressed my boundaries in Greece splitting a whole grilled red snapper with friends. I pushed myself a littler further in the Keys and tried hog fish, grouper and even alligator.
I was nervous about Maine because I knew I couldn’t go to Maine without trying the lobster. Lobster and I have a torrid past stemming from my mom forcing me to eat rotten lobster as a kid. It wasn’t her fault because who would have guessed out of 5 lobster tails one was bad! Trust me I was well compensated with ice cream for the incident, but lobster has remained on my no-go list ever since. Maine lobster moved lobster right off my no-go list! I had the most amazing lobster roll at Eventide in Portland, Maine. I cannot recommend this place enough. The roll was simply amazing, but I was blown away with their wide selection of fresh caught Maine oysters. Oysters are another thing on my if-y list, but these were so good! You also choose different sauces to pair with your oysters. Get the horseradish ice!
Out of all the food, my appetizer really stuck out to me. I had the yellowfin tuna crudo in a ginger scallion sauce. I wanted to recreate this delicious dish with a fresh summer spin! Definitely buy high quality ahi tuna for this recipe because it is raw. If you can’t find tuna, cooked chicken is actually a pretty good substitute! I love the combination of tuna and cantaloupe for a fresh summer ahi tuna salad or appetizer.
- 1/4 cup sweet sake or white wine
- 1/4 cup coconut aminos
- 1 tsp coconut sugar
- 1 garlic clove, minced
- 1 inch ginger, peeled and chopped
- 1/4 tsp pepper
- 8 oz ahi tuna, large diced
- 1 cup cantaloupe, large diced
- 1/2 english cucumber, large diced
- 1 tbls sesame seeds
- 1 scallion, sliced
- In a sauce pot, combine first 6 ingredients. Bring to a boil then lower to a simmer for 10 minutes.
- Let cool.
- Once the mixture is at room temperature, strain over diced tuna and let marinate in the fridge for one hour.
- When ready to serve, combine tuna, cantaloupe and cucumber and sprinkle with sesame seeds and scallion.