YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD
Provided by Food Network
Categories appetizer
Time 1h52m
Yield 6 appetizer servings
Number Of Ingredients 26
Steps:
- Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
- In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
- Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
- To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
- Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
- In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
- Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.
HAWAIIAN TUNA TARTARE WITH FRESH SEAWEED
Ahi Poke, they call it in Hawaii, a healthy raw dish that comes together fast. Start with the best tuna that you can find and a packet of the Japanese dried seaweed that you can find now in many supermarkets and health food stores. The seaweed, ginger and sesame oil will give the dish some Asian spice, while the mint and lime juice will cool it off. Plus: Peanuts!
Provided by Elka Gilmore
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.
- Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.
- Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams
SEAWEED TARTARE
I have found this recipe on a french vegetarian forum (http://vegeweb.org) and i fell in love with it. It's amazing on rye bread, crackers, melba toast or on top of breaded tofu.
Provided by Mad Maryno
Categories Spreads
Time 2h5m
Yield 6-12 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a medium bowl.
- Let sit in the fridge for at least a couple of hours.
- Serve room temperature to avoid solidification of the olive oil.
Nutrition Facts : Calories 107.2, Fat 11.3, SaturatedFat 1.6, Sodium 355.6, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 0.3
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