Tuna Cubes Food

TERIYAKI GINGER TUNA SKEWERS

Teriyaki Ginger Tuna Skewers image

Provided by Food Network

Time 54m

Yield 4 servings

Number Of Ingredients 8

Ingredients

15 ounces teriyaki sauce (average 2 grams sugar per serving)
3 ounces sesame oil
1 tablespoon fresh ginger, minced
1 teaspoon fresh garlic, minced
1 lemon, juiced
1 tablespoon sugar substitute (recommended: Splenda)
2 pounds fresh tuna steak, cut into 1-inch cubes
1 tablespoon sesame seeds, toasted

Steps:

Soak bamboo skewers in water for 30 minutes to 1 hour. (This will keep them from burning later). Mix all marinade ingredients together in a bowl. Submerge tuna cubes in marinade, cover, and refrigerate for at least 30 minutes.
Preheat a grill or grill pan to high.
Remove tuna from marinade and skewers from water, and thread tuna onto skewers. Place skewers on the edges of the grill with the longest part of the stick hanging off the edge away from the fire. Stay close by and turn the sticks by hand to keep from burning. Brochettes are done in just 3 to 4 minutes.
Sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 336 calorie, Fat 9 grams, SaturatedFat 1 grams, Carbohydrate 4 grams

TUNA CUBES

Tuna Cubes image

Provided by Food Network

Time 1h55m

Number Of Ingredients 26

Ingredients

1 pound tuna, cut into 3/4-inch by 3/4-inch cubes
1/2 pound hamachi, cut into cubes
2 tablespoons soy sauce
1/2 tablespoon lemon juice
1/2 tablespoon sesame seeds
1 piece ginger
1 clove garlic
1 tablespoon extra virgin olive oil
1 pinch dried mixed seaweed
1-ounce fresh seaweed from Brittany (rinsed)
1 bunch green onions, sliced for garnish
Bamboo skewers
1 sea urchin roe
1 tablespoon mussel liquid
1/2 tablespoon lemon juice
1 tablespoon lobster oil
1 pinch ginger, chopped
Bodies of 2 lobsters
1 carrot
1 piece of celery
1/2 onion
Olive oil
1 bunch of tarragon
1 teaspoon coriander seed
1-ounce tomato paste
Grapeseed oil

Steps:

Combine cubes of tuna and hamachi. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic and oil in a small bowl.;
VINAIGRETTE: To prepare mussel liquid, steam mussels in water with sliced ginger.
Puree all ingredients in a blender until emulsified.
LOBSTER OIL: Brown lobsters, carrot, celery and onion in olive oil. Add tarragon, coriander seed and tomato paste. Add grapeseed oil until lobsters are covered. Cook for 1 hour then strain.
To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through the cubes. Drizzle with sea urchin vinaigrette.

AHI POKE BASIC

Ahi Poke Basic image

This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.

Provided by Josh Chan

Categories Appetizers and Snacks Seafood

Time 2h15m

Yield 4

Number Of Ingredients 7

Ingredients

2 pounds fresh tuna steaks, cubed
1 cup soy sauce
¾ cup chopped green onions
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon crushed red pepper
2 tablespoons finely chopped macadamia nuts

Steps:

In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 8.6 g, Cholesterol 102.2 mg, Fat 13.7 g, Fiber 2.2 g, Protein 58.4 g, SaturatedFat 2.2 g, Sodium 3695.8 mg, Sugar 2 g

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