Spicy Tuna Bocadillo Food

SPEEDY SPICY TUNA BOWLS

Steps:

• For the rice: Place the rice in a strainer and rinse under cold running water for about a minute, or until the water runs clear. Transfer the rice to a bowl and cover with cold water. If you have time, allow it to soak for 30 minutes. Soaking the rice ensures an even cook. If you do not have time to soak, the rice will still turn out, it will just be a little extra sticky.
• Drain the rice and transfer to a medium saucepan. Cover with the 1 3/4 cups water and stir in the salt. Bring the rice to a boil over medium-high heat. Cover and reduce the heat to low. Cook for 12 to 15 minutes, or until all of the water has been absorbed. Meanwhile, in a small bowl, whisk together the rice wine vinegar and sugar and set aside.
• Remove the pot from the heat and allow it to sit, covered, for 5 minutes before stirring in the vinegar mixture until fully absorbed. Divide the rice into 4 bowls and set aside to cool slightly while you prep the rest of the ingredients.
• For the tuna: Dice the tuna into 1-centimeter (1/2-inch) cubes and add to a bowl along with the sriracha, mayonnaise and sesame oil; toss to combine. Place the tuna in the fridge to stay cold until you are ready to assemble the bowls.
• For the toppings: Mix the mayonnaise, wasabi, vinegar and ginger together in a small bowl and set aside. Arrange the sliced cucumber, carrots and edamame on the rice. Top with the tuna and scatter with the green onions, sesame seeds, wasabi mayo and pickled ginger. Serve with soy on the side.

TUNA BOCADILLOS

Steps:

• In a skillet, heat the 2 Tablespoons of oil.
• Add the onion, leeks, thyme and marjoram.
• Season with salt and pepper and cook over moderately low heat, stirring, until softened, about 10 minutes.
• Add the sugar, vinegar and carrot and cook until the liquid has evaporated, about 5 minutes.
• Transfer to a bowl and refrigerate until cool.
• Add the tuna and it's oil to the vegetables, breaking the tuna into large flakes.
• Preheat the broiler and brush the cut side of the baguettes with oil and toast slightly.
• Rub the cut sides of the tomato over the baguettes, leaving lots of pulp.
• Spoon the tuna onto the baguettes, top with the piquillos; and serve.

SPICY TUNA ROLLS

Steps:

• Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
• Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

SPICY GRILLED CARIBBEAN TUNA

Steps:

• Preheat the grill to hot.
• Line the grill pan with aluminium foil if desired.
• Place the cumin, coriander, cayenne, oil, lime, ginger and salt in a shallow dish and mix well.
• Add the fish and turn to coat on all sides. Grill for 3-5 minutes on each side or to your liking.
• Serve immediately.

SPICY TUNA CASSEROLE

Steps:

• Cook pasta in salted water and preheat oven to 350°F.
• Mix mayonnaise and milk together in a 2 quart casserole dish.
• To this base, add cooked pasta, cheese, tuna, curry powder, and peas and mix well. Sprinkle almonds over the top.
• Bake for 30-35 minutes.

THE BEST SPICY TUNA MELT

Steps:

• Preheat oven to 350.
• Mix tuna, miracle whip, mustard, green onion, celery and spices.
• Let stand 5 minutes.
• Spread tuna mixture on 2 slices of bread, top with 1/4 cup of cheese each.
• Bake for 5 minutes, turn oven to broil and melt the cheese.

SPICY TUNA STEAKS

Steps:

• In medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper.
• Rinse fish under cold water and pat dry.
• Place fish in a shallow bowl and cover with marinade; refrigerate for 1 hour.
• Place tuna on non-stick grilling rack and grill 5-7 minutes on each side or until opaque; apply marinade while cooking to keep moist.
• Serve with lemon wedges.

SPICY TUNA BOCADILLO

Steps:

• Finely chop garlic.
• In a shallow dish, combine 1 tablespoon olive oil, half the chopped garlic, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, the oregano, thyme, paprika, cumin, cardamom, cayenne, salt, and pepper to taste; whisk to combine.
• Add the tuna, turn to coat, and let stand for about 15 minutes at room temperature to allow the flavors to blend (or cover and refrigerate for up to 1 hour; return to room temperature before grilling).
• In a small bowl, stir together the mayonnaise, 1 tablespoon olive oil, the remaining garlic, and the remaining 1 tablespoon lemon juice and 1/2 teaspoon lemon zest.
• Cover and refrigerate for up to 4 hours; return to room temperature before assembling the panini.
• Preheat the sandwich grill.
• Arrange the tuna steaks in the grill, close the top plate, and cook, turning once, until seared on the outside and pin on the inside, 3-4 minutes.
• Transfer to a cutting board, let cool slightly, then thinly slice.
• Leave the grill on and wipe clean the grill plates.
• Brush the crust sides of the rolls with the remaining 1 tablespoon olive oil and spread the cut side with the mayonnaise mixture (aioli).
• On the bottom half of each, arrange a layer each of the tuna, pepper, onion, eggs, and arugula, dividing evenly.
• Cover with the top halves of the rolls cut sides down, and press to pack gently.
• Place on the panini grill, close the top plate, and cook until the bread is golden and toasted and the filling is warmed, 3-5 minutes.
• Cut in half and serve right away.