We've gathered some of our favorite seafood recipes for you to enjoy with your Wild Goose catch of the day


Serves 4

Peel and finely grate 1 tbsp. of fresh ginger. Thinly slice 1 Red Thai chili — or another fresh chili if Thai is unavailable. Whisk these ingredients in a small bowl with:

  • ¼ cup orange juice

  • 3 tbsp. lemon juice

  • 2 tbsp. soy sauce

  • ¾ tsp. sherry vinegar

  • 1 tbsp. + 2 tsp. of a neutral oil — sunflower, safflower, or grapeseed

Set aside.

With a razor sharp knife and long strokes, thinly slice ½ lb. of sushi grade tuna. It will be bright red and not have any bad aromas — any great fishmonger should have this. Cut it on a bias, forming parallelograms approximately ½ inch wide and 4 inches long. The raw fish should be as cold as possible, stored on ice or in the refrigerator.

Pour dressing into 4 medium-sized bowls. Arrange tuna on top. Garnish with torn mint leaves and chopped chives. Season lightly with coarse sea salt and black pepper.

Serve immediately with cold sake.


1. Charred Corn and Jalapeño Salsa: Heat a grill to high and rub ears of corn and jalapeños with olive oil.

2. Grill, rotating, until charred, about 10 mins. let cool and cut kernels from the cob and mince the jalapeños.

3. Combine corn kernels, minced jalapeños, diced tomato, lime juice, lime zest, cilantro, chives, olive oil, salt and pepper in a bowl.

4. Quick Pickled Onions: Place the onions in a medium non-reactive bowl.

5. Combine vinegar, sugar, water and salt in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Pour over onions.

6. Cover onions and refrigerate until ready to use. Leftover onions will keep in the pickling solution for at least a week in the refrigerator.

7. Grilled Fish: Whisk together lime juice, zest, olive oil, salt and pepper in small bowl and drizzle over fish.

8. Turn a grill to high and oil the grates. Grill, on one side only, until cooked though, about 10 mins.

9. Lime Crema: Whisk together sour cream, lime juice, zest and salt.

10. To Serve: Warm the tortillas and serve with grilled fish, corn salsa, pickled onions and lime crema. Garnish with lime wedges and chopped cilantro.

Thank you to What Should I Make For... for this recipe

1 pound fresh, sushi-grade tuna steak

1 scallion, finely chopped

2 tablespoons cilantro, minced

2 teaspoons ginger, minced

1 Thai bird chile, minced

1/2 avocado, mashed

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 sesame seed buns

1 1/2 tablespoons wasabi paste

1/2 cup mayonnaise

3 limes, juiced (about 6 tablespoons)

1 tablespoon fish sauce

1 tablespoon orange juice

2 teaspoons rice vinegar

1 clove garlic, minced

1 1/4 cups romaine lettuce, shredded

1. Dice the tuna into 1/4-inch chunks and put in a large bowl. Add the scallion, cilantro, 1 teaspoon ginger, chile, avocado, salt, and pepper. Gently work the mixture with your hands to incorporate all of the ingredients. Divide the contents of the bowl into 4 equal portions and shape them into 1-inch thick patties. Cover and refrigerate for 20 minutes, and up to 2 hours.

2. In the meantime, make the wasabi mayonnaise. In a small bowl, add the wasabi paste, mayonnaise, the juice of one lime, and 1 teaspoon of ginger. Stir well to combine. Cover and refrigerate until ready to use.

3.  Just before you’re ready to cook the tuna burgers, make the dressing. In a medium-sized      bowl, add the juice of two limes, fish sauce, orange juice, rice vinegar, and garlic. Stir well, then add in the shredded lettuce and toss to coat. Set aside until ready to use.

4. Heat the oil in a large skillet over medium-high heat. Cook the tuna burgers for 2 to 3 minutes per side -- don’t overcook or they will be dry. Transfer to a clean plate to rest.

5. With the remaining oil in the pan, toast the hamburger buns for 1 minute,adding more oil if needed.

6. To assemble, place the burgers on the bun bottoms. Top each with wasabi mayo and dressed lettuce. Cover each burger with the bun tops and serve immediately.

Thank you to Food52 for this recipe


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