Seared Tuna Yellowtail And Salmon With Three Dipping Sauces Food

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TUNA PATTIES WITH THREE DIPPING SAUCES



Tuna Patties With Three Dipping Sauces image

I was never much a fan of tuna patties, but I was tired of the same old same old tuna, and wanted the convenience they offer, I kept experimenting until I came up with these. I think they are very good, and are even better with one of the three dipping sauces I like to make with them (the mustard dill sauce is adapted from the Joy of Cooking). Made smaller into bite-sized pieces they also make great appetizers when served with the sauces. They are great cold as well, and even will tend to keep a bit of the crispness. Prepare the dipping sauce first so they can sit a bit in the fridge to let the flavors blend. If you can make the sauces the day before or early in the day, even better. Any creamy dill sauce is also good with these, or feel free to use your own favorite. They are even good plain without any sauce. As far as the crackers go, Ithe recipe calls for Ritz crackers, but I have also used Club, and even plain saltines or soda crackers in a pinch, although a bit of the richness of flavor is lost. I've also combined crackers when I've had some of each left over. Although you can make them into crumbs in a blender, I like to use my tabletop electric mini-chopper because it gives a better, coarser texture. The blender crumbs are very fine and will give excellent results as well, I think the slightly coarser crumbs are a bit better.

Provided by Charmed

Categories     Tuna

Time 30m

Yield 10 patties

Number Of Ingredients 27

20 buttery crackers (like ritz)
2 (7 ounce) cans canned tuna, drained and well-flaked
1/4 cup very finely minced onion
2 tablespoons very finely minced bell peppers
1 slice American cheese, finely minced or 2 tablespoons finely shredded cheddar cheese
1 tablespoon mayonnaise
1 egg
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon ground ginger
1/4 teaspoon dried dill
oil (for frying)
3 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons minced fresh dill or 2 teaspoons dried dill
1 -2 tablespoon sugar
salt and pepper
1/2 cup olive oil or 1/2 cup vegetable oil
3 tablespoons Dijon mustard or 3 tablespoons your favorite mustard
1/4 cup honey
1 -2 tablespoon mayonnaise, depending on how mild you like the sauce
2 teaspoons white wine (optional)
1/4 teaspoon dried mint
salt and pepper
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon sugar

Steps:

  • In a food chopper, processor or blender, process the crackers into crumbs and set aside.
  • In a bowl, combine the flaked tuna, onion, bell pepper, cheese, mayonnaise, egg, salt, pepper, giner and dill. Add 6 tablespoons of the cracker crumbs and mix very well with a fork, making as smooth as possible. The texture should be soft, but firm enough to be able to form into patties. If needed, add a bit more of the cracker crumbs.
  • Put the remainder of the cracker crumbs in a shallow dish. Scoop out a scant 1/4 cup of the tuna mixture, roll into a ball, put into the crumbs, press down to flatten the pattie to about 1/2 to 3/4 inch thick, then turn and dredge the other side with the crumbs. Put on a plate and continue until all the tuna mixture is used up.
  • If you can, let the tuna patties sit in the fridge for about 1/2 hour to set a bit.
  • In a large skillet (I like to use my electric set at 375) add enough oil to coat the entire bottom with a thin layer. When heated, add the patties and cook until well-browned and crispy on one side, then turn to brown and crisp the other side. Add more oil if needed as you go along. Remove to a plate lined with a paper towel and top with a 2nd paper towel to help drain some of the oil, then serve with your favorite dipping sauce, or even plain. They are also good served cold.
  • Mustard Dill Sauce: In a bowl, combine the mustard, lemon juice, dill, sugar, salt and pepper and whisk until smooth. Add the oil gradually while whisking until all the oil is incorporated and the sauce is thickened. Let this chill in the fridge to blend flavors.
  • Honey Mustard: Combine all the ingredients in a bowl and whisk until smooth and well blended. Let chill in the fridge to blend flavors.
  • Curried Mayonnaise: Combine all the ingredients in a bowl and whisk until smooth and well-blended. Let chill in the fridge to blend flavors.

SEARED YELLOWTAIL WITH HORSERADISH CREMA



Seared Yellowtail with Horseradish Crema image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons fennel seeds, ground
2 tablespoons coriander seeds, ground
2 tablespoons sesame seeds
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 pound yellowtail fillet, skin removed
3 tablespoons canola oil
1/2 cup creme fraiche or sour cream
1 tablespoon prepared horseradish
1 teaspoon lemon zest
One 3 1/2-ounce package rice crackers
2 sheets nori or dried seaweed snakes, for garnish

Steps:

  • In a medium bowl combine the fennel, coriander, sesame seeds, pepper and salt.
  • Slice the yellowtail into two pieces, each roughly 1 1/2-by-1 1/2-by-6-inches. Generously rub the seasoning on all sides.
  • Heat the canola oil in a large nonstick saute pan set over high heat. Once the oil starts to smoke a bit, carefully add the yellowtail. Sear each piece on all four sides until browned, 30 seconds to 1 minute per side. The center of the fish should still be rare. Place the cooked yellowtail on a plate to cool, then refrigerate until cold, about 1 hour. The fish will be easier to slice if it's cold.
  • In a medium bowl combine the creme fraiche, horseradish and lemon zest.
  • Using a sharp knife, gently slice the yellowtail in 1/2-inch-thick pieces. Spread a spoonful of the horseradish crema on top of the rice crackers. Place the sliced yellowtail on top of the crema. Break off small pieces of the nori and place on top of the yellowtail to garnish.

SEARED YELLOW FIN TUNA



Seared Yellow Fin Tuna image

Make and share this Seared Yellow Fin Tuna recipe from Food.com.

Provided by Arimaeis

Categories     Grains

Time 31m

Yield 16-24 pieces, 2-3 serving(s)

Number Of Ingredients 5

1 lb yellow fin tuna
6 tablespoons light soy sauce
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 tablespoons olive oil

Steps:

  • Cut tuna steak in half.
  • Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
  • Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
  • Put olive oil into pan and heat until it reaches smoking point.
  • Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
  • Pull tuna from pan and allow to rest for 10 minutes.
  • Slice thinly and serve.

Nutrition Facts : Calories 581.3, Fat 33.6, SaturatedFat 6, Cholesterol 86.1, Sodium 3107.1, Carbohydrate 7.2, Fiber 2.6, Sugar 1, Protein 61.8

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