" Bikini Linguini with Hang Tenderloins"
The following recipe was featured during the presentation of Point Break during TBS’s Dinner & a Movie.
1 tbsp minced, fresh ginger
2 scallions, minced
1/3 cup soy sauce
3 tbsp. white miso paste
3 tbsp. olive oil
1/4 tsp. red pepper flakes
zest of 1 lemon
2-7 oz loin cut, ahi tuna filets
1/2 lb. dried linguine
1 large, hothouse cucumber
3 tbsp. butter
1/4 cup sliced, pickled ginger
2 tsp. sesame oil
1 bar “Sex Wax” *tube of zinc oxide
1.In a large mixing bowl, combine the fresh ginger, scallions, soy sauce,
half of the miso, olive oil, lemon zest and red pepper flakes.
2.Add the tuna filets and turn a couple of times to coat well with the
marinade; set aside.
3.In a large pot, bring 5-6 quarts of lightly salted water to a boil.
4.Meanwhile, slice the cucumbers in half and out into matchstick-sized
5.In a large sauté pan, over medium heat, combine the remaining miso,
butter, cucumbers and pickled ginger. Sauté about 3 minutes, until the
cucumbers are just getting tender. Remove from the heat and cover to keep
6.Add the pasta all at once to the boiling water and stir immediately to
avoid sticking. Cover the pot just until the water returns to a boil, then
uncover and cook until not quite al dente, stirring often. Drain the pasta
and toss with the sesame oil.
7.Remove the tuna filets from the marinade, drain off any excess and broil
for no more than 3 minutes on each side. Don’t overcook.
8.Add the linguine and 1/4 cup of the pasta water to the cucumber sauce and
toss a few times over low heat to coat the pasta.
9.Slice tuna into 1/2" slices and serve over the linguine.
10.Tubular tip: Put on your wetsuit, wax your dinner table and tell any
bogus barneys or bettys this dish is for locals only. Cowabunga!