Ginger Tuna With A Wasabi Drizzle And Kumara Ginger Fritters Food

GINGER TUNA WITH A WASABI DRIZZLE AND KUMARA GINGER FRITTERS

Steps:

• In a large bowl combine oil, ginger, chilie and lemongrass, add tuna. Cover and refrigerate at least 30 Min's or until required.
• Drain tuna over a small bowl, reserve marinade.
• Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 minutes a side.
• Wasabi Drizzle.
• Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.
• Kumara Ginger Fritters.
• Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.
• Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl.
• Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.
• Chili Coriander Yogurt.
• Combine all the ingredients in a bowl, mix well.
• To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.

GINGER TUNA ON RICE CRACKERS WITH WASABI AIOLI

Steps:

• Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl. Puree the ginger with the sliced garlic in the bowl of a food processor. Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running. Drizzle this mixture over the fish and gently toss to cool. Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator. Preheat the oven to 400 degrees. In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise. Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi. Place the wasabi mayonnaise in a squeeze bottle if available. Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink. Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes. Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli. Sprinkle with black sesame seeds and diced red pepper.
• In a large skillet, melt 2 tablespoons of butter and saute the mushrooms for 15 to 20 minutes until all the moisture is gone. Add the shallots and garlic and saute 2 minutes longer. Remove the skillet from the heat and add in the Boursin, Asiago, salt and pepper. Mix thoroughly and allow it to cool in an uncovered bowl. While the mushroom mixture is cooling prepare the Phyllo. Layer 3 sheets of Phyllo pastry, lightly brushing each layer with melted butter using a pastry brush. Cut the layered Phyllo into 4-inch squares using a pastry wheel or sharp knife. Keep pastry covered with a lightly damp towel until ready to fill. Using a spoon, place a small amount of the mushroom duxelle into the center of each Phyllo square and draw the corners of the squares up to the center and twist. Lightly brush with melted butter and place in a lined baking sheet. Bake for 7 to 10 minutes at 350 degrees.

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.

GINGER MARINATED TUNA WITH WASABI BUTTER

Steps:

• For the butter, mix all ingredients together in a small bowl; cover and refrigerate until ready to serve.
• For the marinade, place all ingredients in blender jar and blend until ingredients are coarsely chopped and blended.
• Wash the tuna steaks under water, pat dry and place in shallow container.
• Pour prepared marinade over tuna and allow to marinate for 30 minutes.
• Preheat grill to medium-high.
• Remove the tuna from marinade, spray lightly with non-stick cooking spray to prevent from sticking to grill.
• Place the steaks on preheated grill and grill until your desired degree of doneness, turning once.
• Top each cooked steak with 1/2 to 1 teaspoon wasabi butter and serve with additional butter on the side.
• Please note that the cook time reflects the 30 minute marinade time.

SEARED TUNA STEAKS WITH GINGER

Steps:

• Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.
• Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices and drizzle with ginger soy sauce.

WASABI-GINGER GLAZED TUNA STEAKS (SOUTH BEACH DIET FRIENDLY, LOW

Steps:

• Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes.
• Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side.
• Spoon marmalade mixture over tuna.
• Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum).
• Remove tuna from pan.
• Sprinkle with cilantro.