TUNA TARTARE
This came from the CDKitchen. It is excellent! Great as a meal, or as an appetizer. Lite, healthy and scrumptious!
Provided by ElvisPresley99
Categories < 30 Mins
Time 30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Sesame Wonton Crisps: Preheat oven to 350°F Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
- Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
- Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.
Nutrition Facts : Calories 59.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 3, Sodium 146.7, Carbohydrate 3.7, Fiber 0.9, Sugar 0.1, Protein 2.7
TUNA TARTARE (IN HOMAGE TO MORTON'S STEAKHOUSE!
I decided on making Tuna Tartare for lunch today! My homage to the Morton's presentation. Added cilantro bed, and Sriracha. I like a little heat! Sashimi-Grade Yellowfin Tuna, Avocado, Roma tomato, Tellicherry black peppercorns, cilantro, sea salt, red pepper flakes, Sriracha.
Provided by Marcinho Savant
Categories Fruit
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl.
- Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. You will season each component (bowl) individually, so BE VERY CAREFUL NOT TO OVER SALT/Season.
- Dice the tomatoes into a similar sized cut, place into another bowl, DRAIN OFF the excess juice. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
- Score the Avocado in half (the long way). Spin the two halves to gently separate them. Remove the pit. Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically) into cubes--- approximating the sizes of the tuna, and the tomatoes.
- Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
- Remove the bowls from the fridge.
- Gently toss the fish with the lime juice, and/or vinegar.
- On your surface, place some wax paper, or butcher paper beneath your vertical food mold.
- Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item. Gently press down between layers. Then avocado, THEN TOP with the tuna.
- NOTE: If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped).
- Put your, CHILLED, plates onto your work surface, OPTIONAL: You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce), and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear.
- GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed.
- Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold.
- Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place.
- Grind some more black pepper, and sprinkle it lightly onto the top of the timbale.
- OPTIONAL: You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale. You may also sprinkle some around the edge/border of the plates.
- It would be excellent to offer wedges of lemon, and/or, lime for squeezes.
- OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate.
- SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewürztraminer.
Nutrition Facts : Calories 397.5, Fat 18.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 98, Carbohydrate 14.3, Fiber 9.6, Sugar 3, Protein 45
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.
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 TARTARE
Make and share this Tuna Tartare recipe from Food.com.
Provided by Mary Jenny
Categories Very Low Carbs
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- On 6 cold plates chilled in your refrigerator, arrange the sliced Ontario greenhouse cucumbers in a circle.
- In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper.
- To serve, spoon tuna mixture on top of the cucumbers.
- Quick tip.
- Ahi or Yellowfin tuna is widely used in raw dishes, especially in sashimi.This fish is also great for grilling.
Nutrition Facts : Calories 210.2, Fat 13.4, SaturatedFat 2.3, Cholesterol 28.7, Sodium 158.2, Carbohydrate 4, Fiber 0.8, Sugar 1.6, Protein 18.4
TUNA TARTARE IN CUCUMBER CUPS
This recipe started from a recreational class at the Institute of Culinary Education in NYC, with some added ingredients inspired by the tuna tartare at Bobby Flay's restaurant. Cook time is refrigeration/marinating time.
Provided by Laurefin
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Gently comibine all ingredients, except for the cucumbers and chives, in a large bowl. Cover with plastic wrap and refrigerate for about 2 hours.
- To serve as hand-held hors d'oeuvres, cut the cucumber into 3/4" slices and use a melon baller to scoop out a hollow in the center of each slice (be careful not to scoop all the way through). Spoon the marinated tuna into the cucumber "cups". Garnish with chives.
- Alternately, cut the cucumber into 1/4" slices and serve as "chips" for the tartare.
- Makes enough to fill about 15 cucumber cups.
Nutrition Facts : Calories 98.5, Fat 4.6, SaturatedFat 0.9, Cholesterol 14.4, Sodium 456.1, Carbohydrate 4.7, Fiber 0.8, Sugar 2, Protein 10
TUNA TARTARE
Make and share this Tuna Tartare recipe from Food.com.
Provided by Lori 13
Categories Tuna
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Whisk to gether the yolk, dijon and oil until well blended.
- Add the onion, dill, lemon juice, A1, salt and pepper. Mix well.
- Fold in tuna to coat.
- Cover. Chill 1 hour.
- Mound on a platter, surround with rest.
Nutrition Facts : Calories 250.2, Fat 13.7, SaturatedFat 2.8, Cholesterol 84.6, Sodium 277.6, Carbohydrate 3.1, Fiber 0.6, Sugar 1.1, Protein 27.6
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