Spicy Tuna Pita With Cilantro Food

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

SPICY TUNA TOSTADA

Steps:

• For the tostadas: Preheat the vegetable oil in a deep-fryer to 350 degrees F. Line a plate with paper towels.
• Fry the tortillas flat until completely crisp, about 1 minute. Drain on the paper towels.
• Cut the tuna into 1/4-inch cubes, discarding large pieces of sinew, and place in a small bowl. Dress the tuna with 2 tablespoons olive oil and some salt and pepper and mix well. Add the shallot. Drain the juice from the lime supremes and add to the radishes in a small bowl. Add the supremes to the tuna mixture and mix well. Chop half the cilantro and add to tuna mixture. Add the remaining tablespoon olive oil to the radishes and season with salt and pepper.
• For the chipotle aioli: Place the chipotles, mayo and lime juice in a mortar and pestle and blend until smooth. Slowly add the oil and season with salt. Spoon into a bowl.
• To compose, spread about 1 1/2 tablespoons chipotle aioli on each of the tostada rounds. Place the tuna mixture on top of the chipotle aioli. Top the tuna with the radish mixture and the remaining cilantro leaves.

"PITA THE GREAT" - TUNA SALAD

Steps:

• Combine tuna, red pepper, green onion and cilantro in a bowl.
• Whisk together the honey, lime juice, mayo, black pepper, hot pepper sauce, cumin and salt.
• Pour over the tuna mixture and toss to combine.
• Open pita pockets and line each with 1/4 of the cucumber slices and 1/4 of the alfalfa sprouts.
• Divide the tuna mixture evenly among the pita pockets.

SPICY TUNA SALAD PITAS WITH CILANTRO

Steps:

• In a medium bowl, combine the tuna, mayonnaise, cilantro,cumin, cayenne, and lime juice; season with salt and pepper.
• Cover and chill at least 2 hours, to let the flavors blend.
• Fill the pita halves with lettuce leaves, then the tuna salad.

PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE

Steps:

• Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
• Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
• Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.

SPICY TUNA "TARTS" WITH STUFFED TOMATOES

Steps:

• In small bowl, whisk together wasabi paste and 3 tablespoons olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours.
• Preheat oven to 350°F.
• Cut thin slice from stem end of each tomato and set tops aside.
• Bring large saucepan water to boil. Add tomato bottoms and boil, uncovered, until warm and starting to soften, about 1 minute. Drain.
• Using small spoon, scoop out and discard seeds and pulp from tomatoes. Sprinkle tomato cavities with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Slice each pita bread crosswise into 2 round halves and transfer to baking sheet. Bake until crisp and starting to brown, about 10 minutes. Set aside.
• In large skillet or wok over moderate heat, heat sesame oil until hot but not smoking. Add ginger, bok choy, carrots, and celery, and sauté, stirring frequently, until vegetables just begin to wilt, about 3 minutes. Stir 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff hollowed tomatoes with sautéed vegetables and top with reserved tops.
• In large skillet over moderate heat, heat 1 tablespoon olive oil until hot but not smoking. Sprinkle tuna steaks on both sides with ½ teaspoon salt and 1/4 teaspoon pepper and sear until crusty and slightly browned but still pink in center, 1 to 2 minutes per side. Transfer to cutting board and slice, against grain, into 1/4-inch-thick slices.
• In large bowl, toss arugula with remaining 1 tablespoon olive oil, ½ teaspoon salt, and 1/4 teaspoon pepper.
• Divide pita halves among 4 plates and top with arugula. Fan tuna slices atop arugula and place stuffed tomato alongside each "tart." Serve immediately.