TUNA TATAKI
Steps:
- On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
- Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
- Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
- In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
- In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.
TUNA SUSHI BURRITO
This easy mash-up combines the best of both worlds: the satisfying heft of a big burrito and all the flavors of your favorite hand roll. Also nice, the recipe uses canned tuna so you don't have to make a special trip to fish counter.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice according to the package directions.
- Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.
- Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered.
- In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.
- Put a 20-by-15-inch piece of parchment on a clean work surface. Place 4 sheets of the nori shiny-side down on the parchment to create a 15-inch square, overlapping them by about 1/4 inch. Lightly brush the overlapping edges of the nori with water and press them together to help seal them.
- Dampen your hands with a bit of cold water and spread half of the rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay half of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon half the tuna on top of the vegetables.
- Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Wrap the burrito up tightly in a large piece of parchment or wax paper. Repeat this process to make a second burrito with the remaining ingredients. Cut the burritos in half on the bias and serve.
LINDA'S TUNA BURRITOS
Make and share this Linda's Tuna Burritos recipe from Food.com.
Provided by lindaWWJD
Categories Lunch/Snacks
Time 21m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together tuna, olives, onions, cheddar cheese, and salad dressing.
- Soften tortillas in microwave oven on medium for 30 seconds.
- Place 1/2 cup tuna mixture on each burrito.
- Serve seam side down with shredded lettuce and chopped tomato.
Nutrition Facts : Calories 471.6, Fat 18.2, SaturatedFat 8.1, Cholesterol 29.7, Sodium 900.6, Carbohydrate 59.4, Fiber 3.6, Sugar 2.5, Protein 16.5
HOOKED ON TUNA BURRITO
Steps:
- In a small bowl, mix all of the Baja Sauce ingredients together thoroughly and refrigerate. Pre-heat oven to 375F. In another bowl, combine the tuna with the Baja sauce, tomatoes, avocado, salsa and cilantro. Mix together until combined. Place the mixture on the flour tortilla and roll tightly. Place the wrapped tuna onto a baking sheet and bake for approximately 5 minutes or until golden brown. Remove from oven and serve with a splash of lime juice. Serve immediately. Tip: You could also serve with a dollop of low-fat sour cream. More recipes are available at www.cloverleaf.ca.
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