Exotic Ultimate Surf N' Turf

Ahi Tuna and Steak Tartare, Grilled Salmon and Venison Recipes

© Lauren Wise

Aug 13, 2009

Surf n' turf is enjoyed from coast to coast by meat and seafood lovers alike, but these dishes offer even more challenges for those who like to cook, or for those who want to try different meats and flavor combinations.

For those who prefer more mild surf n' turf recipes, check out the first installation to this article, The Ultimate Surf N' Turf. These recipes are made to serve two, so alter the measurements to make more if necessary.

Ahi Tuna and Steak Tartare

Ingredients:

• Six ounce Ahi tuna steak, finely chopped and raw
• Half pound steak, finely chopped and raw
• 1 small serrano chile
• Olive oil, salt and pepper
• 1 avocado
• 1/3 cup chopped cilantro
• 2 teaspoons chopped oregano
• 1 red onion
• Worcestershire sauce
• 1 lime
• Capers
• 2 cloves garlic
• 1 shallot
• 2 tablespoons chopped parsley
• Toast points

Directions:

1. The key to this dish is to mix the Ahi ingredients and the steak ingredients separately, then combine it right before eating in layers. Start with the steak mixture, so the flavors have time to soak into the meat. In a bowl, combine the two tablespoons olive oil, salt and pepper, a teaspoon of capers and the garlic. Crush to create a paste. Whisk in the mustard and Worcestershire sauce. In a separate bowl, combine one cup of the chopped raw steak and a finely diced shallot. Pour the other bowl's contents over it and use a fork to blend. Place in refrigerator.
2. In another bowl, create the Ahi mixture. Place one cup of the diced Ahi, the chopped chile, a half tablespoon of olive oil, salt and pepper, a tablespoon of chopped red onion, three tablespoons of chopped avocado and the juice of one lime. Use a fork to quickly blend.
3. Scoop up one cup of the steak mixture and place it in the center of a plate. Use your fingers to shape it so it is an inch thick, and three and a half inches across. It needs to be in a circular shape with even edges. Layer the top of it with the chopped parsley. Next, take a one cup scoop of the Ahi mixture. Place it on top of the steak to create a layer. Shape it just as you did with the steak. Sprinkle cilantro and oregano on top ot it.

Serve with toast points for dipping.

Grilled Salmon and Venison

Ingredients:

• 1 whole wild salmon, 1.5 to 2 pounds
• 2 venison filets
• 1 lemon
• Olive oil, salt and pepper
• Fresh thyme and dill
• Red wine
• white onion
• 2 mangos, skinned and diced
• 1 small jalepeno pepper
• Parsley, chopped
• Butter
• Pine nuts
• Dark chocolate, chopped
• Blackberries

Directions:

1. This dish may take more time, and has more experimental flavors but they still combine well together. Start with the salmon. After cleaning it, stuff the salmon with lots of dill, thyme, and lemon slices, then season the fish with generous amounts of salt, pepper and lemon juice. Let sit for about an hour. Here are ideas of what to do with those leftover herbs and spices here.
2. Place the venison meat in a ziploc bag with enough wine to cover the meat, and half of a diced white onion. Let marinate for at least two hours.
3. Grill the salmon for five to six minutes on each side after brushing with olive oil. Wrapping it in foil is a good way to keep the fish intact while grilling. Place on platter, and top with a mixture of the chopped mango, jalepeno and parsley.
4. Make sure your grill is very hot in order to cook the venison. Place the meat on the grill for two minutes per side for medium rare. Remove from grill and serve on platter next to salmon.
5. If desired, prepare this unique sauce to go with the venison to enhance the flavor. It is made with blackberries and chocolate, which will help bring out the richness in the venison meat. Start by adding one ounce of butter, two tablespoons of olive oil, 1/4 cup of diced onion and three tablespoons of whole pine nuts into a medium hot pan for two minutes to make onions tender.
6. Reduce the heat and add half a cup of red wine. Let it simmer for two to three and a half minutes, then add one cup of blackberries, and one cup of dark chocolate. Drizzle this sauce over the venison meat if desired.

These recipes are sure to be a hit at any dinner, and are healthy and delicious.

Tartare

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