Fatima's Fabulous Kitchen

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Ahi Tuna Steak Tacos

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I wanted to branch out a bit with my blogging style and do a 60-second, vertical, Tasty-style video this week, so her you go! Enjoy!

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Ahi Tuna Tacos

Ahi tuna steaks marinated in soy sauce, sesame oil, and Indian spices along with a jicama-carrot slaw and a sweet and tangy apricot chutney

Ingredients

  • 8-10 tortillas

Ahi Tuna Steaks

  • 1.5 lb Ahi Tuna Steaks
  • 2 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1.5 tsp ginger-garlic paste
  • 1 Tbsp lahore fish fry spice mix I use the shaan brand

Jicama-Carrot Salad

  • 1/2 cup carrot (cut or peeled into matchsticks)
  • 1/2 cup jicama (cut or peeled into matchsticks)
  • 1/4 tsp salt (or to taste)
  • lime juice (to taste)

Apricot Chutney

  • 1/4 cup dried apricots
  • 1/2 tsp salt
  • 1/4 tsp amchur powder optional
  • 1/2 jalapeno
  • 2-3 tbsp orange juice
  • lime juice (to taste)

Instructions

Ahi Tuna Steaks

  1. Combine ginger-garlic paste, soy sauce, sesame oil, spices and rub all over the tuna steaks. Set aside for about 30 minutes. In the mean-time work on chutney and slaw.

  2. Set up a frying pan with a tablespoon or so on high heat. 

  3. Add in your tuna steaks. Cook top and bottom sides for one minute and the other smaller sides for about 15 seconds each. The steak will be rare to medium-rare and therefore should be pink when cut.

  4. Transfer to a plate. Cut on the diagonal into rectangles. 

Jicama-Carrot Salad

  1. Using a peeler or knife, cut carrot and jicama into either matchsticks or strips. Add lime juice and salt. Taste and adjust for seasoning.

Apricot Chutney

  1. Take your apricots and soak in about a 1/2 cup of water for at least 30 minutes to help soften. 

  2. Add your apricots and jalapeno along with another 1/2 cup of water to a small pot. Bring to a boil. 

  3. Add in your salt and amchur powder along with your lime juice and orange juice. Cook for about 15 minutes or so, or until apricots are completely soft. 

  4. Using an immersion-blender, whiz up until the consistency of a chutney. Taste and adjust for seasonings. You may need to add water or reduce the chutney down depending on how thick or thin you want it. 

Assembly

  1. Warm up some tortillas. First add your jicama-carrot salad, then your tuna pieces, and lastly spoon over your chutney. The tacos are ready to eat!

Achaari Udon Noodles

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If you’re anything like me, then you make some kind of stir-fry at least once a week. It’s ridiculously simple, versatile, and the perfect solution when you haven’t done any grocery shopping.

I admit that this recipe is nothing out of the ordinary – for seasoning, I use all the typical ingredients– soy sauce, oyster sauce, sesame oil. The only difference is that I added a bit of achaar – a fantastic spicy pickle often eaten alongside main dishes for people who want a little extra spice and acidity.

You can use any achaar – store-bought or homemade. Just make sure to taste adjust the seasonings of everything else accordingly since some achaars will be saltier or more sour than others.

Also feel free to use whatever veggies you have on hand – I used carrots, bell peppers, and shiitake mushrooms. Shiitakes are hands down the best mushrooms to use in a stir-fry like this; it’s got a deep woody-umami flavor that white baby bellas can’t match.

(side note – mushroom haters are complete losers with atrocious palates. Fight me.)

I love using udon here – these thick fatty noodles add a wonderful texture and an awesome bite.

Top this with some toasted sesame seeds and a poached egg – cut into that creamy runny yolk for immense satisfaction.  

And there you have it! A great go-to weeknight recipe to satisfy all your carb and spice cravings!

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Achaari Udon Noodles

Ingredients

  • 16 oz udon noodles
  • 1 cup shiitake mushrooms (julienned)
  • 1/4 cup bell pepper (julienned) may substitute with veggies of your choice such as broccoli or snap peas
  • 1/4 cup carrot (julienned)
  • 2 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 Tbsp oil

Sauce (use this as just a guide, you may have to adjust depending on how spicy, salty, and sour your achaar is)

  • 1 1/2 Tbsp achaar (or to taste)
  • 2 1/2 Tbsp soy sauce
  • 1 Tbsp water
  • 2 tsp sesame oil
  • 1 tsp oyster sauce
  • 1/2 tsp sugar
  • lime juice (to taste)

garnish

  • 1 poached egg
  • 1 tsp toasted sesame seeds

Instructions

  1. Cut your veggies into thin strips. Set aside.

  2. Combine all your sauce ingredients. Taste and adjust for seasonings. You may need more or less achaar depending on your spice level and how salty it is. Set aside.

  3. In a hot wok, add in your oil. 

  4. Add in your shiitake mushrooms first. Cook for one minute. Now add in the rest of your veggies, ginger-garlic paste, and turmeric. Cook down for another 2-3 minutes.

  5. Now add in your noodles and sauce. Mix well. Cook for 1-2 minutes. 

  6. Taste and adjust for seasonings. Garnish with green onion or cilantro and toasted sesame seeds. Top with poached egg.

Chicken Meatball Noodle Soup

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Chicken Noodle Soup is an American classic. It’s warm, comforting, and the perfect antidote for a cold dreary day. But let’s be honest, sometimes it can be a bit well…bland.

So this week, I wanted to kick up the volume a little bit; Instead of adding shredded chicken bits to stock, I decided to make meatballs consisting of Persian flavors.

Similar to my koubideh kabob recipe, I started off with ground chicken thighs (much more juicier than breast), parsley, onion, garlic, and green chilie).  For spices I used turmeric, black pepper, cardamom, and nutmeg.

To hold these together when frying, I did end up adding in some bread crumbs – well acutally I ran out of bread-crumbs and had some jalapeno kettle chips and crushed those up instead.

These meatballs are good enough to eat in a sandwich or just like that. I mean really, who doesn’t love a mouth-watering kabob? But here I decided put them in a soup, and it works!

In the same pot that I fry the meatballs in, I add in all my soup vegetables -carrots, leeks, and dill. The veggies soak up all that chicken flavor, making this extra flavorful and wholesome.

 I then add in some stock cubes, egg noodles, and season the soup with turmeric, garam masala, and a couple squeezes of lemon juice.

If you like regular chicken noodle soup but think it can be a bit on the bland side – then you’ll absolutely love this – it’s the perfect pick-me-up with just the right amount of spice to clear up your sinuses and keep you feeling warm and happy on the inside.

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Chicken Meatball Noodle Soup

A vibrant version of chicken noodle soup consisting of Iranian-style meatballs, leeks, carrots, dill, ginger, lemon, turmeric. 

Servings 4

Ingredients

Meatballs

  • 3/4 lb ground chicken
  • 1 small onion
  • 2 tbsp parsley or cilantro
  • 3 small garlic cloves
  • 1/2 green chilie
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/8 tsp black pepper
  • 4-5 strands saffron soaked in 1 tsp warm water
  • 1/2 cup finely crushed chips, crackers, or breadcrumbs
  • 1 tsp salt or to taste. will depend on salt content in bread crumbs

Soup

  • 3-4 Tbsp olive oil (for frying the meatballs)
  • 1 cup dill
  • 1 cup carrot
  • 1 cup leek
  • 2 tsp ginger-garlic paste
  • 1 bay leaf
  • 2 chicken bouillon cubes (may substitute with fresh chicken stock)
  • 6-8 cups water
  • 3/4 tsp turmeric
  • 1/2 cup egg noodles
  • 1 tsp garam masala
  • 2-3 squeezes lemon juice or to taste
  • salt to taste

Instructions

Chicken Meatballs

  1. In a food processor or chopper, finely chop the onion, serranos, cilantro/parsley, and garlic. Combine all ingredients including breadcrumbs and spices – cardamom, black pepper, turmeric, nutmeg, saffron. Incorporate into ground chicken and mix well. (If you plan on marinating this or keeping it in the fridge for a bit do not add salt until you are ready to shape and fry. The salt will draw out water and make the mixture too watery!) 

  2. Roll mixture into meatballs of your preferred size. 

  3. In a large pot on medium heat add olive oil.

  4. Now add your meatballs. After a minute or two, put the cover on the pot and let the meatballs cook. After the side has browned, turn to other side and cover.

  5. Once meatballs are cooked through, transfer to a paper towel-lined plate. 

  6. In the same pot, we're going to make the soup. If there is excess oil, feel free to remove some. Add in your leeks, carrots, dill, turmeric, and ginger-garlic paste. Cook for 5-6 minutes or until leeks start turning translucent. 

  7. Add in your water along with your chicken stock cubes. Bring to a boil. 

  8. Once the water starts boiling add in your egg noodles. Allow them to cook through. 

  9. Bring the soup to a simmer. Add in your garam masala, lemon juice, and salt. Taste and adjust for seasoning. Your soup is ready.