CUCUMBER-PAPAYA SALAD
Provided by Emeril Lagasse
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle the cucumber with salt and let drain in a colander for 20 minutes. Rinse and pat dry.
- In a bowl, whisk together the vinegar, sugar, oil, chiles, and ginger. Add the cucumber, papaya, and cilantro and toss. Line a serving platter or 4 individual plates with lettuce leaves, and top each with about 1/2 cup of salad.
- Serve.
CHEESE-SWIRLED TUNA CASSEROLE WITH GREEN PEAS AND MINT
Steps:
- Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside.
- Tuna Mixture:
- Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm.
- Cheese Swirl Biscuits:
- Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint.
SHRIMP SALAD WITH CUCUMBER AND MINT
Steps:
- Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator.
- Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped.
- In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine.
- This will keep in the refrigerator in an airtight container for up to 2 days.
GRILLED TUNA WITH CARAMELIZED ONIONS, CINNAMON AND MINT
Steps:
- Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving.
- Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side.
- Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.
GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
- Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.
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