Tuna Ceviche In Radicchio Cups Food

ASIAN-STYLE TUNA CEVICHE

Steps:

• Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
• In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance.
• Pour the dressing over your tuna and gently mix together - as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
• Click off the stronger outer leaves of your little gem lettuces - you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.
• Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.

FRESH TUNA CEVICHE

Steps:

• Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

TUNA CEVICHE OR TARTARE WITH AVOCADO

Steps:

• Prepare the tuna and refrigerate while you prepare the remaining ingredients.
• Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
• In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
• Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
• Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

WHITE BEAN AND TUNA SALAD WITH RADICCHIO

Steps:

• Place radicchio in a large bowl; drizzle with 3 tablespoons Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 tablespoons Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over.

TUNA CEVICHE

Steps:

• In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
• Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

TUNA CEVICHE

Steps:

• Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

BAY SCALLOP, SHRIMP, AND AHI TUNA CEVICHE IN TORTILLA CUPS

Steps:

• In a large, heavy saucepan, heat 5 to 6 inches of oil to 375 degrees F. Fry the tortillas, 1 by 1, in the hot oil until they are soft, about 10 seconds and drain on paper towels. Reserve, covered, in a warm spot. Heat wire "potato nest" baskets in the hot oil for several seconds, or until they are very hot. Fit a soft tortilla into the bottom basket and place the smaller basket on top of the tortilla. Immerse the baskets in the hot oil and cook until the tortilla is crispy and golden brown. Remove the tortilla cup from the basket and invert on paper towels to drain. Repeat the procedure with the other tortillas. (If you don't have a potato nest basket, you can also lay the tortillas 1 by 1 on the surface of the hot oil, then immediately push the center to the bottom with a small, empty tin can, thus creating a free form cup. Be sure to use tongs and heat resistant gloves to protect yourself.)
• Cut the shrimp into piece the same size as the bay scallops. Refrigerate the shrimp, ahi, and scallops separately.
• In a bowl, mix together the olive oil, lime juice, cilantro, red onion, and tomato and add salt and pepper, to taste. Add the seafood to this mixture and marinate, in the refrigerator, for 15 minutes to 45 minutes.
• Place the tortilla cups on plates. Divide the ceviche among the cups and garnish with sprigs of cilantro.

TUNA CEVICHE IN RADICCHIO CUPS

Steps:

• In a medium bowl, combine all the ingredients except the avocado, radicchio, salt and black pepper. Add 1/4 teaspoon sea salt. Toss together, cover and refrigerate for 20 minutes, stirring the ceviche every 5 minutes.
• Place the radicchio cups on a service platter, divide the ceviche with its the juices evenly among the cups. Top each with the avocado and season with sea salt and black pepper.

TUNA CEVICHE CONES

Steps:

• Preheat the oven to 350 degrees F.
• Cut wonton skins on a diagonal. Spray skins and metal horns with nonstick spray. Roll skins round horn and bake for 5 minutes. Dredge the diced shallots in flour and deep-fry in canola oil until crispy. Remove the shallots from the pan and put them on a paper towel to remove excess oil. Mix tuna with Thai marinade, water chestnuts, basil leaves and crispy fried shallots. Using a tablespoon, scoop tuna mixture into wonton cones. Dip cones into wasabi topika. Serve immediately.

CEVICHE WITH AHI TUNA

Steps:

• some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
• Chop tuna into 1/4 inch cubes.
• Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
• Let sit to marinate as desired in refrigeration.
• Before serving, chop mango and avocado and separate.
• Toss separately in the rest of the juices.
• On a large serving plate, place a small ring mold in the center of the plate.
• Spoon an equal portion of mango into bottom of a small ring mold.
• Add an equal portion of avocado and top with equal portion of Ahi mixture.
• Press down and remove mold.
• Refrigerate in pantry right away.
• Note these should be made not only daily but as close to serving as possible.
• Repeat for additional portions.
• Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
• Decorate plate and mold with chopped cilantro.
• (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).

TUNA CUPS

Steps:

• Preheat oven to 375 degrees.
• In a bowl mix everything except the crescent rolls.
• Separate triangles and mold into ungreased muffin cups.
• Make sure the dough is up the sides.
• Put tuna mixture inside the cups.
• Bake for 10-15 minutes.