TUNA TARTARE
Steps:
- Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
SPICY TUNA "TARTS" WITH STUFFED TOMATOES
Steps:
- In small bowl, whisk together wasabi paste and 3 tablespoons olive oil. Rub wasabi marinade into tuna steaks, then cover with plastic (or place in resealable plastic bag) and refrigerate 30 minutes or up to 2 hours.
- Preheat oven to 350°F.
- Cut thin slice from stem end of each tomato and set tops aside.
- Bring large saucepan water to boil. Add tomato bottoms and boil, uncovered, until warm and starting to soften, about 1 minute. Drain.
- Using small spoon, scoop out and discard seeds and pulp from tomatoes. Sprinkle tomato cavities with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Slice each pita bread crosswise into 2 round halves and transfer to baking sheet. Bake until crisp and starting to brown, about 10 minutes. Set aside.
- In large skillet or wok over moderate heat, heat sesame oil until hot but not smoking. Add ginger, bok choy, carrots, and celery, and sauté, stirring frequently, until vegetables just begin to wilt, about 3 minutes. Stir 1/2 teaspoon salt and 1/4 teaspoon pepper. Stuff hollowed tomatoes with sautéed vegetables and top with reserved tops.
- In large skillet over moderate heat, heat 1 tablespoon olive oil until hot but not smoking. Sprinkle tuna steaks on both sides with ½ teaspoon salt and 1/4 teaspoon pepper and sear until crusty and slightly browned but still pink in center, 1 to 2 minutes per side. Transfer to cutting board and slice, against grain, into 1/4-inch-thick slices.
- In large bowl, toss arugula with remaining 1 tablespoon olive oil, ½ teaspoon salt, and 1/4 teaspoon pepper.
- Divide pita halves among 4 plates and top with arugula. Fan tuna slices atop arugula and place stuffed tomato alongside each "tart." Serve immediately.
TUNA TARTS
This is a FUN recipe to make and it is a relatively inexpensive but elegant-looking appetizer to serve. From Mr. Food's Southern Cookbook. Can also be made with canned chunk chicken and other types of nuts.
Provided by Zanna_409104061
Categories Tuna
Time 35m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Combine tuna, mayonnaise, peanuts, cream cheese, mustard and garlic powder until well blended.
- Flour a work surface and a rolling pin.
- Roll out each biscuit to a 5-inch circle.
- Line 10 muffin cups into flattened, mini-crusts.
- Fill the crusts with tuna mixture.
- Bake for 12 to 15 minutes at 400 or until crusts are golden, and serve warm.
Nutrition Facts : Calories 249.8, Fat 15.2, SaturatedFat 4.1, Cholesterol 23.8, Sodium 343.7, Carbohydrate 16, Fiber 1.4, Sugar 2.6, Protein 13.2
MEDITERRANEAN TUNA, PEPPER & COURGETTE TART
Use up storecupboard fish, capers and olives in this super-simple puff pastry tart with cream cheese topping
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.
- Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.
- Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.
Nutrition Facts : Calories 546 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.4 milligram of sodium
MINI TUNA TARTS
Make and share this Mini Tuna Tarts recipe from Food.com.
Provided by mailbelle
Categories Lunch/Snacks
Time 30m
Yield 20 mini tarts
Number Of Ingredients 7
Steps:
- In small bowl, combine tuna, mayonnaise, pickle relish, onion and cheese; mix well. Add salt and pepper to taste.
- Separate each biscuit into 2 halves. Press each half in bottom of lightly greased mufin pan to form a cup. Spoon scant tablespoon tuna mixture into each muffin cup.
- Bake in 400 degree oven 8-10 minutes or until golden. Serve hot or cold.
Nutrition Facts : Calories 36, Fat 2.2, SaturatedFat 1, Cholesterol 7.4, Sodium 48.8, Carbohydrate 1, Sugar 0.4, Protein 3
CREAMY TUNA TART
As my DS does not like Tuna, I take any chance to try something different when he is not home and usually want something that is quick and so easy. Ahh well, when the kids are away....lol ;-) Found this recipe from Kraft, and it works quite well with salad & I think would work really well in winter with vegetables...... although I think a nice salsa or sauce would go really well with it also. Which I will add next time.
Provided by Tisme
Categories Tuna
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat youtr oven to 200ºC. Combine the tuna, cream cheese, corn, tasty cheese, spring onions, parsley and pepper. Mix until well combined.
- Lay one puff pastry sheet on benchtop. Spread tuna mixture over one half of the pastry, leaving a 2cm border from the edge. Using a sharp knife, cut 6 x 4cm slits in the other side of pastry. Fold over filling and seal at edges. Repeat with remaining pastry and filling for another slice.
- Brush pastry with milk and bake for 20 minutes, or until golden.
- Cut into slices to serve with green salad and or vegatables.
Nutrition Facts : Calories 835.9, Fat 53.5, SaturatedFat 19.3, Cholesterol 84.4, Sodium 439.9, Carbohydrate 61.3, Fiber 4.1, Sugar 2.3, Protein 31.1
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