Curried Tuna In Endive Sheaves Food

SIMPLE TUNA CURRY WITH RICE

Steps:

• Start the rice cooking.
• Over low to moderate heat, saute onion, garlic, and your vegetable of choice in butter. (If you use tuna packed in oil, you can drain the oil and use that to saute the onions.)
• Season with salt and curry powder and continue to saute until veggies are tender.
• Stir flour into vegetables until it coats them and combines with the butter/oil.
• Over moderate heat, add enough of the milk to cover the vegetables, and stir to create a smooth sauce. As the milk begins to heat, the butter/flour mixture that was coating the vegetables will begin to blend with and thicken the milk. Once it becomes thick, add half of the remaining milk, and continue stirring until it again heats to the thickening point. Then add the rest of the milk, stir again, and allow to come to the thickening point for the last time. (This process is a bit difficult to describe, but not hard to do. Adding the milk at little at a time and stirring to keep it smooth as you go keeps the sauce from forming lumps and prevents scorching. You can also do this step over low heat, in which case you don't have to stand right over the pot stirring constantly, but it's still good to add the milk in stages, and stir regularly.).
• Once the sauce is heated, add the tuna, and bring back to simmering. If the tuna is packed in oil, drain the oil (which you may have used in step one). If it's packed in water, you can just dump the whole can into the sauce, water and all.
• Serve tuna curry over rice. A green veggies side is nice (steamed asparagus or broccoli, cucumbers in vinaigrette, green salad, or peas).

CURRIED TUNA SALAD

Steps:

• In a mixing bowl break the tuna up with a fork. Toss with the onion, fresh coriander, and raisins.
• In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.
• Add the curry oil to the mayonnaise, season with salt, and pepper to taste and add the lime juice. Gently mix the tuna with the seasoned mayonnaise. Serve on a bed of lettuce or in a sandwich.
• Yield: 3 to 4 servings

HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE

Steps:

• Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
• For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
• Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
• On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.

CURRIED TUNA IN ENDIVE SHEAVES

Steps:

• Combine all ingredients except tuna, mayonnaise and endive in a mixing bowl.
• Place the tuna in a sieve and press it lightly to remove as much water as possible, taking care not to mash the tuna.
• Add tuna with desired amount of curried mayonnaise to the mixture. Stir well and chill.
• Remove the larger outer leaves of the endive. Wash the leaves in ice water and drain.
• Immediately before serving, spoon about a tablespoon of the curried tuna mixture into the hollow of the sheaths.

CURRIED CRAB IN ENDIVE SPEARS

Steps:

• Combine first 4 ingredients in small bowl.
• Mix in crab meat. Season
• to taste with pepper.
• (Can be prepared 8 hours ahead.
• Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
• Sprinkle with cilantro.
• Arrange on platter in spoke pattern and serve.

CURRIED TUNA SLICE

Steps:

• For the base: Sift flour into a bowl, rub in butter, add egg yolk and enough water to mix to a stiff dough; refridgerate 30 minutes.
• Roll pastry to fit base of a rectangle tin (16 x 26cm).
• For the filling: Spread well drained tuna over the pastry.
• Saute chopped onion& chopped celery in 15g butter, until onion is transparent; spread over tuna.
• Melt remaining butter, add flour and 2 tsps of curry powder, stir until smooth.
• Add milk gradually, stir until sauce boils& thickens, reduce heat, add 30g grated cheese, stir until melted; add salt& pepper.
• Add lightly beaten eggs, mix well.
• Spread the cheese sauce evenly over the onion& celery.
• Combine remaining grated cheese, remaining curry powder and paprika, sprinkle on top of slice.
• Bake in a moderate- hot oven for 10 minutes, reduce heat to moderate, bake further 25- 30 minutes or until golden.

CURRY TUNA FISH SANDWICHES

Steps:

• Toast the bread.
• Mix the first seven ingredients.
• Lay lettuce leaves down on each slice of bread.
• Spoon the tuna mixture and top with the tomato and top bread slice.
• Serves 2 generous sandwiches.
• Also, the tuna can be mixed the night before for cool, refreshing sandwiches.

CURRIED TUNA AND GRAPE SALAD

Steps:

• drain tuna and place in a bowl.
• add celery, grapes, onion, toss.
• toast the curry powder in a small skillet for 2-3 minutes until fragrant.
• remove with a spatula to a small bowl, cool combine celery seed, garlic, cottage cgeese, skim milk, lemon juice, and curry powder in a blender until liquified season with salt& pepper.
• pour dressing over tuna, toss.
• sprinkle with toasted walnuts, serve.

TUNA SALAD IN ENDIVE LEAVES

Steps:

• Combine the fist 10 ingredients to make tuna salad. Refrigerate for a couple of hours or longer.
• Scoop the tuna salad into endive leaves.
• Garnish with cherry tomatoes and pea sprouts.
• Infuse love and serve.