I’m a little ashamed to say that I’ve never actually had XIX Nineteen’s famous Ahi Tuna Twists before. It’s one of Edmonton’s best dishes that I never hear the end of, so it made sense that I needed to make the recipe from Edmonton Cooks as soon as possible.
- Red and Green Cabbage
- Brown Sugar
- Apple Cider Vinegar
- Soy Sauce
- Lime Juice
- Sambal Oelek
- Lemon Juice
- Ahi Tuna
- Chinese Egg Noodles
Fresh ahi tuna from Fins Select Meats and Seafood from Sherwood park. Fresh Chinese egg noodles from Lucky 97.
Although this recipe yields four delicious forkful portions, it’s almost near impossible to purchase just two ounces of ahi tuna. Making extra noodles and searing the extra pieces of tuna guarantees a complete dinner for two. Chef Andrew Fung also gave me a tip about the Mongolian Dressing – use ABC brand Sweet Soy (as photographed) and mixed 50/50 with fresh lime juice will simplify the dressing even further (replaces regular soy sauce and dark brown sugar). The recipe also recommends “Wing’s brand” for the cooked Chinese egg noodles, which can be purchased in bulk at The Grocery People on Yellowhead Trail and 145 Street. I absolutely did not have the room for such a large quantity of noodles in my freezer (nor am I feeding 20 people!) I bought fresh Chinese egg noodles (local brand Delta) from Lucky 97 instead.
To make Asian Slaw: Mix shredded carrots, red cabbage, and green cabbage together and set aside.
Heat brown sugar, vinegar, water, ginger, and salt until boiling. Pour hot dressing onto the cabbage mixture and toss. Cover and chill.
To make Mongolian Dressing: Mix all ingredients and chill until ready to use.
To make Cilantro Aioli: In a food processor, mix garlic, egg, lemon juice, cilantro, said and pepper and purée. Add a slow steady stream of olive oil and continue to process until aioli formed. Season with salt and pepper and lemon juice to taste. Cover and chill.
To make Tuna: Season tuna with salt and pepper. Sear on all sides very quickly. Remove tuna from heat and allow to rest.
To assemble: Sauté egg noodles with Mongolian dressing until coated. Slice tuna into four pieces. Lay asian slaw on bottom of plate. Use four forks to twist hot noodles into bite sized portions. Lay forks on top of slaw. Place one piece of unto on top of the noodles on each fork. Dab with cilantro aioli and garnish with cilantro.
SO SO SO good. The recipe makes a lot more slaw and cilantro aioli than required. I ended up eating all four forks (okay, Joe had one to taste) before searing the rest of the tuna up and serving it on top of more noodles and the remainder of the slaw. Aside from being presented as an appetizer on forks, I think the overall recipe makes for a great dinner dish as well! Something to note: cut your tuna pieces to make sure that your future cuts will fit on your forks. As you can see, my forks are too small. Wink wink.
The slaw is colourful, bright and fresh with ginger and provided the acidity the dish needs. It shouldn’t be left out! The Mongolian dressing is sweet and sautéing the noodles caramelizes the sauce. The dressing is so quick to whip up that it’s going to be my go-to now for stir fry noodles! As for the cilantro aioli, I still have to use up it up. I’m thinking a nice French baguette and buying some Vietnamese deli meats to make my own banh mi. Delicious.
XIX Nineteen has two locations now, one in Edmonton and one in St. Albert, and somehow their Ahi Tuna Twists have escaped me. I’ll be sure to order it on my next visit to the restaurant but until then, at least I can say I’ve tried their recipe and can make it any time I want! Definitely going to be making this one again.