Chilled Early Girl Tomato Soup With Ahi Tuna Tartare Food

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TOKYO TUNA TARTARE



Tokyo Tuna Tartare image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3/4 pound #1 grade Ahi, cleaned and diced finely
10 scallions, white and light green parts, finely minced
1 cup peeled, finely diced European or Japanese cucumber
Sea salt and freshly ground black pepper
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon finely grated ginger
1 clove very fresh garlic, minced
3 tablespoons Ginger Oil (see Note)
1 package toasted nori
1/2 cup toasted sesame seeds

Steps:

  • Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.
  • Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

TUNA TARTARE



Tuna Tartare image

Provided by Food Network

Number Of Ingredients 7

4 ounces sushi-quality tuna, chopped
1 tablespoon green onion, chopped
1 teaspoon toasted sesame seeds
1 teaspoon pickled ginger, chopped
2 tablespoons soy sauce
1 teaspoon wasabi paste
Juice from 1/2 of a lime

Steps:

  • Add all ingredients into bowl and mix thoroughly. Serve on brioche, crackers, potato chips, cucumbers or any other crusty bread.

AHI TARTARE



Ahi Tartare image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound Ahi tuna, diced
2 tablespoons sesame oil
1/2 cup small dice pineapple
3 jalapeno chiles, small dice
1/2 bunch green onion, sliced
1/4 medium red onion, cut into small dice
2 teaspoons minced ginger
1 lime, juiced
Salt
Salted potato chips

Steps:

  • Mix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.

TUNA TARTARE (IN HOMAGE TO MORTON'S STEAKHOUSE!



Tuna Tartare (In Homage to Morton's Steakhouse! image

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

2 (6 ounce) sashimi-grade yellowfin tuna fillets
2 large roma tomatoes
ground tellicherry black peppercorns (to taste)
2 1/2 cups chopped cilantro
sea salt, to taste
red pepper flakes, to taste
sriracha sauce, on the side, as condiment
1 large avocado
1 dash champagne vinegar or 1 dash your choice vinegar, a light sprinkle
2 teaspoons lemon juice or 2 teaspoons lime juice, Divided one spoon per portion
light sour cream

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 TARTARE



Tuna Tartare image

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

4 tablespoons extra virgin olive oil
1 lb sushi grade tuna, cut into 1/2 inch dice
1 beefsteak tomato, peeled, seeded and diced
1 small shallot, minced
1/4 cup kalamata olive, pitted
2 tablespoons capers
4 large fresh basil leaves, torn into small pieces
grated zest of half a lemon
3 tablespoons fresh lemon juice
1 cucumber, sliced thin
salt and pepper

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

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