PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
TUNA TARTARE
Steps:
- Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
SEARED AHI TUNA AND AVOCADO TARTARE
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti-before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.
Provided by Michael Shrader
Categories Appetizer Tuna Avocado Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 1/3 cups
Number Of Ingredients 8
Steps:
- Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.
SEARED AHI TUNA TARTARE WITH AVOCADO
From epicurious.com. I have to say, I had to muster up all of my willpower not to eat this all in one sitting. This is a lot like ceviche, without the long wait for the lime juice to "cook" the fish. If you're preparing this far ahead of time, you may want to add the avocado at the last minute (it will discolor if it sits for too long). I hope you like it!
Provided by Aunt Cookie
Categories Tuna
Time 25m
Yield 2 1/3 cups
Number Of Ingredients 8
Steps:
- Brush the tuna with 1/2 tb. of the oil and sprinkle it with salt and pepper.
- Put a heavy skillet on high heat for a few minutes, then sear the tuna for about 3 minutes on each side. The tuna should be brown on the outside and nearly opaque on the inside.
- Let the tuna cool, then chop it into small pieces.
- Combine all the ingredients, stirring just to blend.
- Salt and pepper to taste, and chill.
- Serve with tortilla chips or baguette slices.
Nutrition Facts : Calories 467.3, Fat 39, SaturatedFat 5.9, Cholesterol 27.7, Sodium 38.7, Carbohydrate 13.6, Fiber 7.7, Sugar 2.4, Protein 19.5
TUNA AND AVOCADO TARTARE TOSTADA
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield about 32 hors d'ouevres
Number Of Ingredients 16
Steps:
- For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
- For the avocado butter: Combine all ingredients in a blender and blend until smooth.
- For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
- Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.
SEARED TUNA & AVOCADO ROLLS
Steps:
- Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
- In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
- Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
- Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
- Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.
PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS
Categories Citrus Herb Onion Appetizer Bake Tuna Avocado Cucumber Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crisps:
- Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
- For tartare:
- Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.
TUNA CEVICHE OR TARTARE WITH AVOCADO
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Prepare the tuna and refrigerate while you prepare the remaining ingredients.
- Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
- In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
- Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
- Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams
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