Tuna Crepe Stack Food

AHI TUNA SUSHI STACK (CACTUS CLUB COPYCAT)

Steps:

• Preheat the oven to 400 F. Add wonton wrappers to a parchment-lined baking sheet, spray with cooking spray, season with salt and bake for 2 minutes. Flip then bake another 2 minutes, watching closely so they don't burn.
• Meanwhile, dice tuna steaks into 1/4-inch pieces. I find it easiest to freeze tuna for about 1 hour to get it to harden up so it's easier to cut. Add tuna and chopped up orange segments to a large bowl, tossing with tamari, sesame oil, lime juice, chili garlic sauce, green onions, nori strips and sesame seeds.
• Try your best to divide all ingredients in four. Add a bit of the tuna mixture to a 1 cup measuring cup, then top with avocado. Press everything down hard in the measuring cup (this is key to getting that stack shape).
• Drizzle a bit of hoisin sauce on a plate, then flip measuring cup upside down so it comes out in a stack-like form. Top with panko breadcrumbs and microgreens, then serve alongside wonton chips and enjoy!

SPICY TUNA 'SUSHI' STACK

Steps:

• Cook rice as directed on package, omitting salt. Remove from heat. Add onions, vinegar and sugar; mix lightly. Spread onto baking sheet; cool completely.
• Combine tuna, mayo, Sriracha sauce and soy sauce.
• Place 1 (3-inch) biscuit cutter in each of 2 individual to-go containers. Spoon half the rice mixture into each biscuit cutter; press to form even layer. Top with layers of cucumbers and tuna mixture. Sprinkle with sesame seed. Carefully remove biscuit cutters.
• Serve sushi stacks with edamame and crackers.

TUNA CREPE STACK

Steps:

• FOR CREPES: Sift flour into med bowl & make a well in the center. Add eggs, oil + 1/4 cup milk & beat till smooth. Beat in remaining milk & refrigerate batter for 30 minutes.
• Heat crepe pan & grease lightly (or spray w/PAM). Ladle 2-3 tbsp of batter into pan, swirling batter evenly around pan to coat the base.
• Cook over med-heat till crepe is lightly browned. Then turn the crepe to lightly brown the other side & turn out on a plate.
• Repeat process using remaining batter to make about 12 crepes & set aside with 1/2 cup grated cheddar cheese.
• FOR TUNA SAUCE FILLING: Heat butter in med saucepan. Add onion & stir constantly till onion is soft.
• Stir in flour & cook for 2 min, continuing to stir.
• Gradually add milk, stirring constantly over mod high-heat till mixture boils & thickens.
• Add flaked tuna, peas, parsley + cheese & stir till mixture is well-combined.
• TO ASSEMBLE & COOK STACK: Preheat oven to 350°F
• Place a crepe in a rd baking dish (or springform pan) & spread with 1/4 cup of the tuna sauce. Repeat layering w/remaining crepes & sauce.
• Sprinkle top of stack w/the reserved 1/2 cup grated cheddar cheese & bake for 10 minutes. Remove from oven & allow to rest for 2-3 minutes.
• TO SERVE: Use a sharp knife to cut stack into 8 wedges for a brunch or luncheon entree -- or 6 wedges for a dinner entree. As a starter course, I think it best to roll the crepes individually, place them in a casserole dish for baking topped w/the cheese & then serve 1 per person (halved on a sml plate).

CREPES SUZETTE

Steps:

• To make crepes,combine flour, sugar and salt in a food processor and process briefly. With motor running, add milk, water, eggs and butter through feed tube. Process until smooth. Let stand 30 minutes before using.
• Make crepes as directed:.
• IF your pan is not nonstick, film it with a light coat of butter or oil. Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.
• Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan. Keep swirling until the batter stops moving.
• Set the pan on the burner and cook about 15 seconds, until the top is dry. Using a thin spatula, lift one edge. Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.
• Cook until the crepe moves when you jerk the pan. Slip out onto waxed paper.
• Orange Butter Sauce:.
• In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.
• Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes. Stir in 2 T Grand Marnier and cognac. Return to boil for 30 seconds. Remove from heat.
• One by one, place a crepe in the sauce and turn it over to coat. Fold crepe in half, then in quarters. Place on warmed plate with point toward the middle.
• continue with each crepe, overlapping each one slightly.
• Spoon extra sauce over the crepes.
• Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner. Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.
• Serve immediately when flames die.

SPINACH & TUNA PANCAKES

Steps:

• Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
• Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.

ROASTED VEGGIE STACK

Steps:

• Preheat oven to 375 degrees F.
• Thinly slice the potatoes, keeping the skin on.
• Thinly slice the butternut squash as well, stopping when hitting the seeded base (the base will not be used).
• In a large pot, simmer the potatoes and squash slices for 10 minutes.
• Strain the slices and set aside.
• Thinly slice the tomato and the mozzarella.
• Prepare a baking pan by covering it with tin foil and greasing the bottom.
• For the layering of the stacks, it is imperative to put the butternut squash on the bottom. Also, I like to sprinkle some herbs between 2-3 layers. This is how I layer the stacks: squash, potato, squash, mozzarella, squash, potato, squash, tomato, mozzarella, potato, squash, tomato. You can layer it however best it works for you.
• Secure the stacks with toothpicks so they will not slip when in the oven.
• Drizzle in olive oil and balsalmic vinegar, and sprinkle with spices.
• Bake for at least 30 minutes or until stacks have melded together and the butternut squash is slightly soft to the touch.

TUNA TORTILLA STACK

Steps:

• Heat the oil in a heavy based pan. Cook the onion until soft. Stir in the chili powder and chili and cook for one minute.
• Add the tomatoes and bring to the boil, reduce the heat and simmer for 5 minutes until thickened.
• Stir in the tuna and kidney beans and season to taste. Cook for 1-2 minutes.
• Place a tortilla on a heatproof plate. Spread over a little sauce, sprinkle with cheese and continue layering the tortillas, sauce and cheese. Finish with a tortilla sprinkled with cheese.
• Place the plate on a baking sheet and broil until the cheese is golden brown and bubbling.

TUNA CREPES

Steps:

• Crêpes: Prepare pancake mix according to package directions, adding a small amount of extra milk to give a thinner batter.
• Heat non-stick frypan, coated with cooking spray, over medium heat.
• Spoon 1/4 cup (60 mL) batter into pan; allow to spread to about 6 in.
• (15 cm) diameter and cook batter on both sides until light golden.
• Remove from pan& set aside, keeping warm.
• Repeat step 3 to make 8 crêpes.
• Combine soup with tuna, green onion, celery, and milk.
• Bring to boil, stirring occasionally.
• Reduce heat and simmer 5 minutes.
• Spoon 1/4 cup (60 mL) filling along the middle of each crêpe.
• Roll crêpes to cover filling.
• Sprinkle Parmesan cheese and paprika on top.