HERB ENCRUSTED CARPACCIO OF TUNA
Make and share this Herb Encrusted Carpaccio of Tuna recipe from Food.com.
Provided by Mr Dan1960
Categories Tuna
Time 25m
Yield 6 Fillets, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Pound the coriander seeds in a pestle and mortar, then mix in the chopped rosemary, salt, pepper and oregano.
- Sprinkle the mixture on a board or work surface.
- Roll and press the tuna fillets over this, making sure the meat is completely covered with the coating.
- In a very hot, ridged pan, sear off the meat for around 3-5 minutes until lite brown and ever so slightly crisp on all sides.
- Remove fillets from the pan.
- Allow them to rest for 5 minutes before slicing as thinly as possible.
- lay the sliced tuna on a large plate.
- Gather the ginger slices and slice finely across into little delicate matchsticks.
- Scatter these over the tuna with the chilies, radishes and coriander.
- Drizzle a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice over the fillets.
Nutrition Facts : Calories 377.7, Fat 14, SaturatedFat 2.2, Cholesterol 102.1, Sodium 787.2, Carbohydrate 6.7, Fiber 1.7, Sugar 1.8, Protein 55
HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE, GINGER CONFIT ON ENDIVE
Steps:
- Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
- For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
- Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
- On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.
HERB CRUSTED SEARED TUNA WITH WASABI MAYONNAISE AND GINGER CONFIT ON ENDIVE
Steps:
- Have tuna sliced as thick as possible cutting against the grain into 1 1/2-inch rectangular pieces. Rub the fish with olive oil and roll in thyme, peppercorns, salt, and pepper. On a very hot grill sear the fish on each side for 30 seconds to 1 minute depending upon the desired doneness. Set aside and slice into 1-inch thick pieces.
- For wasabi mayonnaise, start with 1 tablespoon of wasabi powder mixed with mayonnaise and add more, if desired, to taste.
- Slice ginger into very thin sticks about 1-inch long. Place ginger, sugar, water and lemon juice into heavy saucepan and reduce to thick syrup. Be careful not to boil past medium ball state.
- On individual washed white endive leaves place fish. Garnish with wasabi mayonnaise that has been put in a squeeze bottle and finish with a few pieces of ginger confit.
TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE
Steps:
- Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
- Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
- Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g
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