Sams Fried Poke With Tuna Recipes

Steps:

• For the tuna: Rinse and pat dry tuna loin, then trim off any connective tissue and cut loin into 1/4-inch cubes. Place in a bowl, cover and refrigerate.
• Add hoisin, ponzu, fish sauce and oyster sauce to a separate bowl and mix well, then add star anise. Add the cubed tuna to the sauce bowl and gently fold sauce and tuna together. Cover and refrigerate for at least 30 minutes and up to 3 hours.
• For the tacos: Put onion into a bowl with the beet and vinegar, then cover and refrigerate until ready to use. Slice avocado into 12 pieces and cover. Add mayo and chipotle to a food processor and blend for 3 minutes, then set aside.
• Add canola oil to a large deep pan over medium heat. Once hot, add a flour tortilla. Flip after 15 seconds and remove to a tray lined with paper towels to absorb excess oil. Repeat with remaining tortillas.
• Arrange 3 tortillas on a cutting board and add a slice of avocado to each. Follow with some cubed tuna, pickled onions and beets and chipotle aioli, then sprinkle with french-fried onions and black sesame seeds. Transfer to a plate and repeat with the remaining ingredients.

Steps:

• Dice the tuna into 1/2-inch cubes and add to a large bowl.
• In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, vinegar and scallions. Add the soy mixture to the tuna and stir to coat. Refrigerate for 2 hours.
• Scoop the chilled tuna into martini glasses or bowls, then sprinkle with sesame seeds and serve with fried plantain strips.

Steps:

• For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
• For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
• Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
• Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
• When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 21/2 cups water, the orzo, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.
• Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna, lemon juice and parsley. Season with salt and pepper. Top with the remaining scallions.

Steps:

• Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and 1/4 cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and 1/2 teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

Steps:

• In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Steps:

• Carefully cut the tuna, against the grain, into thick planks of 3/4 inch, and then into 3/4-inch cubes. Place cubes into a large bowl, and add to them the onion and scallions.
• Combine the soy sauce, sesame oil, mirin and chile-garlic sauce in a small bowl. Whisk together, and adjust seasonings to taste.
• Pour the sauce mixture over the fish, and toss gently to combine. Sprinkle the furikake or sesame seeds over the fish, toss again gently, then cover and place in the refrigerator for an hour or two to chill. Serve with the macadamia nuts, if using, scattered over the top.

Steps:

• Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha sauce in a medium bowl. Whisk well. Add tuna and avocado; stir gently to coat with marinade.