Turluck's Ocean's Finest Seafood & Crab is a special occasion, upscale restaurant located at Hughes Landing on the shore of Lake Woodlands. Set amid tall pines and upscale shops, Truluck’s is committed to serving the freshest seafood available, and creating memorable moments nightly for their guests.
Roasted Carrot and Ginger Sauce: Makes 3 cups
Golden Mountain soy sauce – 1 cup
Seasoned rice vinegar – 1 cup
Carrots, peeled, roasted in olive oil and salt and pepper, cooled - .75 lbs
Roasted garlic – 2 cloves
Ginger, peeled and grated - .25 cup
Canola oil - .25 cup
Filtered water - .5 cup
Lime, juiced – 1 each
Place all ingredients in a high-powered blender and blend until completely smooth. Any leftover sauce and be frozen for later use.
Bigeye Tuna: Serves 4
Bigeye tuna steak, belly removed – 4, 8 oz steaks
Silk Road Moroccan harissa - .5 tbsp
Salt and pepper - .5 tbsp
Olive oil - .25 cup
Roasted carrot and ginger sauce – 1 cup
Jicama, peeled, julienned – 1.5 cups
Avocado, split into 4ths, sliced – 1 each
Orange segments, no peel – 32 each (about 2 oranges)
Lime, cut in half – 2
Chives, sliced – 1 tsp
Pat the tuna dry and season with the harissa, salt and pepper on all sides. Heat the olive oil and sear the top and bottom sides of the tuna. Remove from the heat. Place the sauce in the middle of the plates and place the jicama slightly off center on top of the sauce. Place the avocado fan against the jicama so that it stands up. Slice each tuna steak into 5 thick slices and fan them tightly around the avocado and jicama. Scatter the orange segments, garnish with sliced chives and a lime half. Serve immediately.
Recipe and photos courtesy of Truluck's, 1900 Hughes Landing Blvd, Suite 600, The Woodlands, TX 77380