Tortuga Tuna Croquettes With Ginger Lime Creme Fraiche Food

TUNA CROQUETTES

Steps:

• In a large bowl, combine all the ingredients; nix well.
• Shape the mixture into 4 equal size patties.
• Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
• Drain on paper towels to absorb excess oil.

TUNA CROQUETTES

Steps:

• In a medium-sized bowl. mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form in to small patties or croquettes.
• Heat canola oil in a large skillet. When the oil is hot, place the croquettes in the pain in a single layer, working in batches if necessary, and fry for 3-4 minutes each side until golden-brown.

TORTUGA TUNA CROQUETTES WITH GINGER LIME CREME FRAICHE

Steps:

• Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest.
• In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.

TUNA CROQUETTE

Steps:

• Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
• Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

GRILLED GINGER-LIME TUNA STEAKS

Steps:

• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

TUNA CROQUETTES

Steps:

• In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving., In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.

TUNA & OLIVE CROQUETTES

Steps:

• Melt the butter in a small saucepan over medium heat. Add the onion and cook until soft. Stir in the flour and cook for 1 minute.
• Drain the tuna and measure the liquid. Add enough milk to equal 1/4 cup liquid. Whisk into flour mixture, cooking until thickened.
• Season with salt and pepper and stir in tuna and olives. Refrigerate the mixture until cold.
• Shape 1/4 cup of the mixture into a patty. Coat with flour, then egg, then bread crumbs.
• Fry in a little hot oil in a skillet, turning once or twice, until crisp and golden outside, a total of about 6 minutes per side.

CRISPY TUNA CROQUETTES

Steps:

• Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
• Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
• Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
• Whisk 2 eggs in a small bowl.
• Pour panko bread crumbs into a shallow dish.
• Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.

OLD FASHIONED TUNA CROQUETTES

Steps:

• Combine tuna mixture and form into croquettes.
• Chill a few hours before frying.
• Brown both sides in butter. Cover and cook on low 10 minutes.
• Combine sauce ingredients and heat on stove or in microwave.
• Serve sauce over croquettes.

TUNA TARTARE WITH LIME CRèME FRAîCHE

Steps:

• Cut the tuna into neat, small dice. Place in a bowl set over ice. Stir in the olive oil, jalapeño, onion, sesame seeds, lime zest, soy sauce, and fleur de sel. In a deep bowl, whisk the crème fraîche, lime juice, and a pinch of kosher salt to soft peaks.
• Spoon the tartare onto the fried wontons, dividing it evenly. Top each serving with a small dollop of the whipped crème fraîche and garnish with a sprinkle of scallions. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.