TUNA TARTARE (BAREFOOT CONTESSA) INA GARTEN
I just saw the Barefoot Contessa make this on her "Book Party" show, Barefoot Contessa Family Style, 2002. It reminded me of an affair I attended awhile back and they served Tuna Tartare -- I loved it! This runs the closest second to the one I had. I hope you will try it -- it is scrumptious! It requires at least 1 hour chilling time while the flavors marry.
Provided by Manami
Categories Tuna
Time 30m
Yield 50 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tuna into 1/4-inch dice and place it in a very large bowl.
- In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
- Pour over the tuna, add the scallions and jalapeno, and mix well.
- Cut the avocados in half, remove the seed, and peel.
- Cut the avocados into 1/4-inch dice.
- Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
- Add the toasted sesame seeds, if using, and season to taste.
- Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
- Serve on crackers.
Nutrition Facts : Calories 122.7, Fat 9.2, SaturatedFat 1.5, Cholesterol 12.9, Sodium 429, Carbohydrate 2, Fiber 1.1, Sugar 0.2, Protein 8.4
TUNA TARTARE
Steps:
- Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
SPICY ASIAN TUNA TARTARE
Beef Tartare, Tuna Tartare, you name it I love it. While going through recipes yesterday, I ran across a group member's recipe for Tuna Tartare. We must have been thinking the same thing. I had all the ingredients I needed. My recipe is a little different but we have the same main ingredients. I hope that you enjoy. Cooking...
Provided by Sherri Williams
Categories Seafood Appetizers
Time 15m
Number Of Ingredients 17
Steps:
- 1. in a mxing bowl combine all sauce ingredients. fold in diced tuna.
- 2. in a small mixing bowl combine avocado, cilantrao lime juice & salt. fold gently
- 3. in 3-4 in round dish, add avocdado mixture, tuna and top with mango. Pack down well. place 2 glass plates down on dishes. carefully flip over
- 4. place the dishes in fridge at least 45 or when ready to be served. carefully remove the round dishes. your tuna tartare is ready to be served! ENJOY!
SPICY TUNA TARTARE
This spicy tuna tartare is served on gaufrettes (waffle chips).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Whisk together mayonnaise, soy sauce, and Sriracha in a nonreactive bowl. Add tuna and chives, and gently combine with a fork. Top each gaufrette with 1 tablespoon tuna tartare, and garnish with chives.
AHI TUNA NAPOLEON
There is nothing more impressive than this fresh and vibrant Ahi Tuna Napoleon tower with bold flavors! It's incredibly easy to prepare, and you'll look like a gourmet chef!
Provided by Asian Caucasian
Categories Appetizer
Time 20m
Yield 6
Number Of Ingredients 18
Steps:
- In a large mixing bowl, whisk together soy sauce, vinegar, fish sauce, sesame oil, sambal oelek, ginger, shallot, and lime juice. Gently toss in ahi tuna and 2 tablespoons of cilantro.
- Mash the avocados in a bowl. Add tomatoes, jalapeño pepper, red onion, Tabasco sauce, two tablespoons of cilantro, and salt and pepper.
- Using a ring mold on a flat surface, place a quarter of the guacamole at the bottom of the mold, packing it down with the bottom of a spoon. Then scoop the tuna on top of the guacamole to the top of the ring mold. Garnish with sprinkles of sesame seeds and a slices of jalapeños. Gently remove the ring mold. Serve with my Skinny Baked Wonton Chips or sesame crackers if desired.
Nutrition Facts : Calories 256 calories, Sugar 2.5 g, Sodium 596.2 mg, Fat 16.7 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 12.6 g, Fiber 7.1 g, Protein 16.9 g, Cholesterol 22.2 mg
SPICY TUNA TARTARE
This is a very quick and easy recipe for a tuna tartare that will make your friends think you are a real gourmet! Try it by itself, with tortilla chips, or as a salad with sliced avocado. It goes nicely with pico de gallo, too. Use sashimi-grade tuna. If you're unsure if it is sashimi-grade, be sure to ask someone (a butcher or seafood specialist) before using it for this recipe.
Provided by Kat
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix Japanese mayonnaise with sesame chili oil, sesame oil, and lemongrass paste in a mixing bowl.
- With freshly washed hands, dice tuna into small bits on a clean cutting board.
- Season diced tuna with garlic salt, and put into the bowl with the mayo mixture. Mix until tuna is evenly coated. Squeeze in lime juice, then mix in most of the chopped cilantro and scallion, reserving some for garnish.
- Garnish with remaining cilantro and scallion and serve.
Nutrition Facts : Calories 117 calories, Carbohydrate 1 g, Cholesterol 16.1 mg, Fat 9.5 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 311.9 mg, Sugar 0.2 g
TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS
Categories Citrus Herb Onion Appetizer Bake Tuna Avocado Cucumber Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For crisps:
- Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
- For tartare:
- Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.
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- 2. In a medium bowl, gently toss tuna, cucumber, spring onions, shallots, coriander and season with salt to taste.
- 3. Place lettuce on 4 plates and divide the tuna mix among them, making a mound on each bed of lettuce. (Alternatively, allow everyone to make their own parcels, san choi bao style.) Sprinkle with the sesame seeds.
- Note: Serve with pork belly and kimchi stir fry, steamed rice and steamed Asian greens drizzled with oyster sauce.
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- In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil.
- With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.
- Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.
- Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately.
TUNA TARTARE RECIPE - FOOD.COM
From food.com
Servings 50-60Total Time 55 minsCategory AsianCalories 90 per serving
- 1. Crisps: preheat oven to 350 F Spray cookie sheet with cooking spray or olive oil. Arrange cut wrappers on sheet and bake for about 5 to 6 minutes Cool.
- 3. Combine Soy sauce, sesame oil, wasabi,ginger and hot sauce. Pour over tuna mixture and combine. Do Not add avacado untill just before serving. Then just add avacado and lime juice and fold into tuna.
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SOTOHIRO KOSUGI'S SPICY TUNA TARTARE RECIPE - FOOD AND …
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- In a small nonreactive saucepan, bring the soy sauce, mirin and sake to a boil over moderately high heat. Cook until reduced to 1/3 cup, about 4 minutes. Transfer to a bowl and let cool completely, then add the sesame oil, 1 tablespoon of the olive oil, the ginger, garlic, cayenne and black pepper. Let the sauce stand at room temperature for at least 2 hours or refrigerate overnight.
- Using a very sharp knife, slice the tuna 1/3 inch thick. Cut each slice into 1/3-inch-thick matchsticks and then finely chop the tuna; work quickly so that the tuna stays cold. Transfer the chopped tuna to a bowl and refrigerate until chilled again.
- Meanwhile, heat the remaining 1 teaspoon of olive oil in a small skillet. Add the pine nuts and stir over moderately high heat until lightly toasted, 4 to 5 minutes. Transfer to a paper towel-lined plate and rub to remove the oil. Coarsely chop the pine nuts and put them in a small bowl. Add the sesame seeds to the skillet and toast over moderately high heat, stirring constantly, until golden, 2 to 3 minutes. Add to the pine nuts.
- Peel and finely dice the apple. In a bowl, combine the tuna, pine nuts, sesame seeds, apple, cucumber and scallions. Stir the sauce and add 1/2 cup to the tuna. Toss quickly and thoroughly. Spoon the tartare onto 8 chilled plates and sprinkle with the avocado and nori. Set a quail egg yolk in the center of each serving and drizzle a little of the sauce around the plates. Serve immediately.
TUNA TARTARE WITH GINGER SOY DRESSING - DEL'S COOKING TWIST
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Reviews 2Category SavoryServings 4Estimated Reading Time 4 mins
- In a medium mixing bowl, toss together fresh diced tuna, minced chili pepper and onions. Add fresh cilantro if desired.
- Once chilled, use a stainless round form to plate your tuna, starting with a layer of diced avocado. Add the chilled tuna on top and press gently to flatten the surface. It’s ready!
SPICY TUNA TARTARE + AVOCADO STACKS - A FLAVOR JOURNAL.
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4.4/5 (30)Total Time 15 minsCategory AppetizerCalories 207 per serving
- Cut the tuna into a fine dice, about 1/4"-1/2" cubes. Place tuna cube into a large bowl, and combine with shallots and soy sauce. Stir to mix.
- Mix in the lime juice, sriracha, sesame oil, and ground ginger. Add a pinch of salt to taste, and add additional salt to fit your taste preferences if necessary. Set bowl aside.
- In a medium bowl, add the peeled avocado, lime juice, and garlic powder. Mash with a fork until relatively smooth and spreadable. Add a pinch of salt, stir to combine, and taste. Add more of anything if you prefer.
- In a smaller bowl, whisk the mayonnaise, sriracha, and the juice from a lime wedge together. Taste, and add a pinch of salt, or more of the other ingredients if you prefer.
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