Tostones With Tuna Tartare Food

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TOKYO TUNA TARTARE



Tokyo Tuna Tartare image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3/4 pound #1 grade Ahi, cleaned and diced finely
10 scallions, white and light green parts, finely minced
1 cup peeled, finely diced European or Japanese cucumber
Sea salt and freshly ground black pepper
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon finely grated ginger
1 clove very fresh garlic, minced
3 tablespoons Ginger Oil (see Note)
1 package toasted nori
1/2 cup toasted sesame seeds

Steps:

  • Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.
  • Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

TUNA TARTARE



Tuna Tartare image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h20m

Yield 24 hors d'oeuvres size servings

Number Of Ingredients 7

6 ounces sushi tuna
1 teaspoon chopped chives
1/2 teaspoon chopped capers
1 teaspoon chopped shallots
1 lemon, juiced
1 ounce extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. Fill demitasse spoons with mixture and serve.

SPICY TUNA TARTARE



Spicy Tuna Tartare image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon mayonnaise, such as Kewpie
1 tablespoon reduced-sodium soy sauce
1 1/4 teaspoons sriracha
1/2 teaspoon grated garlic
1/2 teaspoon grated fresh ginger
12 ounces sashimi-grade tuna, cut into 1/4-inch dice, chilled
2 Belgian endive, leaves separated
2 tablespoons drained, julienned Pickled Radishes, recipe follows
2 tablespoons finely chopped chives
1 cup hot water
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon honey
Cracked black pepper
10 radishes, thinly sliced

Steps:

  • In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
  • To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
  • In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.

NAPOLEON OF TUNA TARTARE



Napoleon of Tuna Tartare image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 21

8 ounces Grade A yellowfin tuna
4 baby gherkins
1 teaspoon capers
1 shallot
1 tablespoon extra-virgin olive oil
1/2 teaspoon lemon juice
Salt and freshly ground black pepper
2 pappadams
1 beetroot
1 tablespoon rice vinegar
1 tablespoon sugar
1 cup water
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
3 black peppercorns
Pinch salt
1 teaspoon mustard (recommended: Pommery de Meaux)
1/4 teaspoon truffle oil
4 sprigs fresh dill
4 caperberries

Steps:

  • For the tartare:
  • Dice the tuna into small pieces. Finely chop the gherkins, capers and shallot and add to the tuna. Mix in the olive oil, lemon juice, salt and pepper. Form into quenelles and store in the refrigerator. Cut the pappadams into 4 and deep-fry until golden.
  • For the beet pickle:
  • Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard. Cook on low heat until the beets are semisoft. Remove from the heat and allow the beets to cool in the liquid. Mix in the mustard.
  • To plate:
  • Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side. Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna.

TUNA TARTARE (IN HOMAGE TO MORTON'S STEAKHOUSE!



Tuna Tartare (In Homage to Morton's Steakhouse! image

I decided on making Tuna Tartare for lunch today! My homage to the Morton's presentation. Added cilantro bed, and Sriracha. I like a little heat! Sashimi-Grade Yellowfin Tuna, Avocado, Roma tomato, Tellicherry black peppercorns, cilantro, sea salt, red pepper flakes, Sriracha.

Provided by Marcinho Savant

Categories     Fruit

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 ounce) sashimi-grade yellowfin tuna fillets
2 large roma tomatoes
ground tellicherry black peppercorns (to taste)
2 1/2 cups chopped cilantro
sea salt, to taste
red pepper flakes, to taste
sriracha sauce, on the side, as condiment
1 large avocado
1 dash champagne vinegar or 1 dash your choice vinegar, a light sprinkle
2 teaspoons lemon juice or 2 teaspoons lime juice, Divided one spoon per portion
light sour cream

Steps:

  • Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl.
  • Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. You will season each component (bowl) individually, so BE VERY CAREFUL NOT TO OVER SALT/Season.
  • Dice the tomatoes into a similar sized cut, place into another bowl, DRAIN OFF the excess juice. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
  • Score the Avocado in half (the long way). Spin the two halves to gently separate them. Remove the pit. Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically) into cubes--- approximating the sizes of the tuna, and the tomatoes.
  • Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
  • Remove the bowls from the fridge.
  • Gently toss the fish with the lime juice, and/or vinegar.
  • On your surface, place some wax paper, or butcher paper beneath your vertical food mold.
  • Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item. Gently press down between layers. Then avocado, THEN TOP with the tuna.
  • NOTE: If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped).
  • Put your, CHILLED, plates onto your work surface, OPTIONAL: You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce), and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear.
  • GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed.
  • Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold.
  • Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place.
  • Grind some more black pepper, and sprinkle it lightly onto the top of the timbale.
  • OPTIONAL: You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale. You may also sprinkle some around the edge/border of the plates.
  • It would be excellent to offer wedges of lemon, and/or, lime for squeezes.
  • OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate.
  • SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewürztraminer.

Nutrition Facts : Calories 397.5, Fat 18.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 98, Carbohydrate 14.3, Fiber 9.6, Sugar 3, Protein 45

BOBBY FLAY'S TOSTONES WITH SALMON TARTAR AND AVOCADO-CHIPOTLE RELISH



Bobby Flay's Tostones with Salmon Tartar and Avocado-Chipotle Relish image

Provided by Bobby Flay

Categories     appetizer

Time 2h

Yield 4 servings as and appetizer

Number Of Ingredients 17

3 green plantains, quartered crosswise and peeled
3 cups peanut or canola oil
Kosher salt
Cilantro leaves
1 lb salmon, cut into 1/4" thick dice
2 tablespoons Dijon mustard
1 tablespoon pureed canned chipotles
1/4 cup capers, drained
1/4 cup finely chopped scallions
3 tablespoons olive oil
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
2 Haas avocados, peeled and pitted
1 tablespoon pureed canned chipotles
2 tablespoons fresh lime juice
3 tablespoons creme fraiche
Salt and pepper to taste

Steps:

  • Heat oil in a heavy frying pan to 325 degrees F. Add the plantain quarters in 3 batches and fry until soft, about 2 minutes per side, turning once. Transfer to a paper towel-line plate with a slotted spoon to drain. Repeat with the remaining plantains.
  • Heat the oil to 375 degrees F. Using a tostone maker, tortilla press, meat pounder or other heavy object, flatten each plantain slice until 1/8 inch thick. Fry the tostones until crisp and golden brown, about 1 minute per side. Drain on paper towels. Sprinkle immediately with salt.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
  • Place avocados, chipotle and lime juice in a medium bowl and mash with a fork until almost smooth, but some texture remains. Add the creme fraiche and fold until almost combined (should have a marbled appearance) and season with salt and pepper to taste
  • Assemble:
  • Place a heaping tablespoon of salmon tartar in the center of each tostones and top with a teaspoon of avocado-chipotle relish. Garnish with cilantro leaf. Serve immediately.

TOSTONES WITH TUNA TARTARE



Tostones with Tuna Tartare image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Canola oil, for frying
2 plantains, peeled and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup fresh cilantro leaves, chopped
1/4 cup sliced green onions, whites and greens separated
1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon grated fresh ginger
1 lime, halved
Kosher salt and freshly ground black pepper
12 ounces yellowfin tuna, cut into 1/4-inch dice

Steps:

  • For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside.
  • Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board.
  • Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper.
  • For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings.
  • Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.

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