ASIAN-STYLE TUNA CEVICHE
This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties
Provided by Jamie Oliver
Categories Fish Recipes Alfresco Tuna
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 116 calories, Fat 8.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 8.5 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.7 g sugar, Sodium 0.5 g salt, Fiber 0.5 g fibre
FRESH TUNA CEVICHE
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.
Provided by POOPY SHOES
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g
TUNA CEVICHE CONE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Dice the tuna, against grain, into 1/4-inch cubes. In a bowl combine the lemon juice, lime juice and sugar. Stir in the vinegar and whisk until incorporated. Add the diced tuna, the ginger, red onion, green onion and herbs. Allow the tuna to marinate* for up to 1 hour.
- Drain the excess liquid from the tuna, scoop into cones and serve.
- *The marinating of the tuna with the fresh juices and sugar will be the cooking or curing process for the tuna
GRILLED MARINATED TUNA WITH RADICCHIO BALSAMIC AND MEYER LEMON
Steps:
- Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.
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.
TUNA CEVICHE IN RADICCHIO CUPS
I love ceviche of all kinds. It always reminds me of a most memorable trip to Peru, and Peruvians are the ceviche champions in my book. This dish has the perfect balance of tang, zing, texture, color and banging flavor. I like to drink the ceviche juice in the radicchio cup first and then bite into the radicchio with tuna, YUM.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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 OR TARTARE WITH AVOCADO
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves four to six
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams
TUNA CEVICHE
Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Provided by France C
Time 1h20m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g
WHITE BEAN AND TUNA SALAD WITH RADICCHIO
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Provided by Seamus Mullen
Categories Salad Bean Quick & Easy Low Cal High Fiber Dinner Lunch Tuna Healthy Low Cholesterol Radicchio Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
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.
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