SPICY TUNA TARTARE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
- To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
- In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.
TUNA IN PANKO SPICY COAT WITH CUCUMBER CONFIT
Steps:
- Mix the dry ingredients of the coat in the flat glass dish. Reserve In another bowl mix the liquid ingredients. Beat a little with the foët and reserve. Take the tuna out of the fridge. Working one piece at a time. Sprinkle with a little salt and pepper and dip the tuna pieces in the mixture of egg white, then coat with the panko mixture, pressing to adhere, dip once again in egg white and then back to the panko, pressing do adhere. Arrange the pieces in a baking dish cover with film and put in the fridge, until time to serve. The cucumbers Peel the cucumbers, cut in lengthwise and remove the seeds, and cut in slices of 1/2 inch thick. Put the butter in a frying pan over low heat, when the butter melts add the the cucumber slices, and gently let them confit for half an hour. Sprinkle with salt. And keep warm. The sauce In a small sauce pan mix all the ingredients and boil for 8 minutes in low heat. Frying the tuna Heat 2 cups of canola oil in a deep frying pan to 170º C (attencion 338º F). Working one at a time fry the pieces for 2 minutos to have them raw in the inside. Drawn in paper towel. This dish well-done is inconceivable. The coat should be nice golden brown and crunchy. Keep in a warm place. Assemble the plates. In a work surface cut each of the tuna pieces in 3 neat medalions. Divide the cucumber confit between the plates forming a bed where you will put the tuna medalions cut side up. Drizzles with the sauce around, don´t let the coat be wet or will be soggy. Garnish with ciboulette. For a stunning presentation take out the sauce an serve with a salmon roe chantilly.
TUNA PATTY
Joann Brasington of Sumter, South Carolina reports that this tasty change-of-pace sandwich is as quick to prepare as your favorite hamburger. "My husband likes his topped with melted Swiss cheese and Dijon mustard. Salmon can be substituted for a more 'elegant' burger," she adds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the tuna, egg, bread crumbs, onion, celery, red pepper, mayonnaise, chili sauce and seasonings; mix well. Shape into four patties (mixture will be soft). , Coat a nonstick skillet with cooking spray; fry patties for 3-4 minutes on each side or until cooked through. Serve on buns with tomato and lettuce if desired.
Nutrition Facts : Calories 363 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 962mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
SPINACH AND TUNA SOUP RECIPE
Provided by CarrieG
Number Of Ingredients 9
Steps:
- Cook spinach in the broth. Saute onions in butter in saucepan Stir in flour,seasonings and spinach mixture. Cook,stirring,util thickened. Stir in cream and tuna. Heat through. Makes about 6 servings.
TUNA IN PANKA SPICY COAT RECIPE
Provided by danyell923
Number Of Ingredients 24
Steps:
- Mix the dry ingredients of the coat in the flat glass dish. Reserve In another bowl mix the liquid ingredients. Beat a little with the foët and reserve. Take the tuna out of the fridge. Working one piece at a time. Sprinkle with a little salt and pepper and dip the tuna pieces in the mixture of egg white, then coat with the panko mixture, pressing to adhere, dip once again in egg white and then back to the panko, pressing do adhere. Arrange the pieces in a baking dish cover with film and put in the fridge, until time to serve. The cucumbers Peel the cucumbers, cut in lengthwise and remove the seeds, and cut in slices of 1/2 inch thick. Put the butter in a frying pan over low heat, when the butter melts add the the cucumber slices, and gently let them confit for half an hour. Sprinkle with salt. And keep warm. The sauce In a small sauce pan mix all the ingredients and boil for 8 minutes in low heat. Frying the tuna Heat 2 cups of canola oil in a deep frying pan to 170º C (attencion 338º F). Working one at a time fry the pieces for 2 minutos to have them raw in the inside. Drawn in paper towel. This dish well-done is inconceivable. The coat should be nice golden brown and crunchy. Keep in a warm place. Assemble the plates. In a work surface cut each of the tuna pieces in 3 neat medalions. Divide the cucumber confit between the plates forming a bed where you will put the tuna medalions cut side up. Drizzles with the sauce around, don´t let the coat be wet or will be soggy. Garnish with ciboulette. For a stunning presentation take out the sauce an serve with a salmon roe chantilly. Read More http://www.epicurious.com/recipes/member/views/TUNA-IN-PANKO-SPICY-COAT-WITH-CUCUMBER-CONFIT-1273113#ixzz1iLk7Y4As
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