SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES
Provided by Bobby Flay
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
- Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
- Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
- Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
- Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.
TUNA PATTIES WITH THREE DIPPING SAUCES
I was never much a fan of tuna patties, but I was tired of the same old same old tuna, and wanted the convenience they offer, I kept experimenting until I came up with these. I think they are very good, and are even better with one of the three dipping sauces I like to make with them (the mustard dill sauce is adapted from the Joy of Cooking). Made smaller into bite-sized pieces they also make great appetizers when served with the sauces. They are great cold as well, and even will tend to keep a bit of the crispness. Prepare the dipping sauce first so they can sit a bit in the fridge to let the flavors blend. If you can make the sauces the day before or early in the day, even better. Any creamy dill sauce is also good with these, or feel free to use your own favorite. They are even good plain without any sauce. As far as the crackers go, Ithe recipe calls for Ritz crackers, but I have also used Club, and even plain saltines or soda crackers in a pinch, although a bit of the richness of flavor is lost. I've also combined crackers when I've had some of each left over. Although you can make them into crumbs in a blender, I like to use my tabletop electric mini-chopper because it gives a better, coarser texture. The blender crumbs are very fine and will give excellent results as well, I think the slightly coarser crumbs are a bit better.
Provided by Charmed
Categories Tuna
Time 30m
Yield 10 patties
Number Of Ingredients 27
Steps:
- In a food chopper, processor or blender, process the crackers into crumbs and set aside.
- In a bowl, combine the flaked tuna, onion, bell pepper, cheese, mayonnaise, egg, salt, pepper, giner and dill. Add 6 tablespoons of the cracker crumbs and mix very well with a fork, making as smooth as possible. The texture should be soft, but firm enough to be able to form into patties. If needed, add a bit more of the cracker crumbs.
- Put the remainder of the cracker crumbs in a shallow dish. Scoop out a scant 1/4 cup of the tuna mixture, roll into a ball, put into the crumbs, press down to flatten the pattie to about 1/2 to 3/4 inch thick, then turn and dredge the other side with the crumbs. Put on a plate and continue until all the tuna mixture is used up.
- If you can, let the tuna patties sit in the fridge for about 1/2 hour to set a bit.
- In a large skillet (I like to use my electric set at 375) add enough oil to coat the entire bottom with a thin layer. When heated, add the patties and cook until well-browned and crispy on one side, then turn to brown and crisp the other side. Add more oil if needed as you go along. Remove to a plate lined with a paper towel and top with a 2nd paper towel to help drain some of the oil, then serve with your favorite dipping sauce, or even plain. They are also good served cold.
- Mustard Dill Sauce: In a bowl, combine the mustard, lemon juice, dill, sugar, salt and pepper and whisk until smooth. Add the oil gradually while whisking until all the oil is incorporated and the sauce is thickened. Let this chill in the fridge to blend flavors.
- Honey Mustard: Combine all the ingredients in a bowl and whisk until smooth and well blended. Let chill in the fridge to blend flavors.
- Curried Mayonnaise: Combine all the ingredients in a bowl and whisk until smooth and well-blended. Let chill in the fridge to blend flavors.
TUNA PATTY
Joann Brasington of Sumter, South Carolina reports that this tasty change-of-pace sandwich is as quick to prepare as your favorite hamburger. "My husband likes his topped with melted Swiss cheese and Dijon mustard. Salmon can be substituted for a more 'elegant' burger," she adds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the tuna, egg, bread crumbs, onion, celery, red pepper, mayonnaise, chili sauce and seasonings; mix well. Shape into four patties (mixture will be soft). , Coat a nonstick skillet with cooking spray; fry patties for 3-4 minutes on each side or until cooked through. Serve on buns with tomato and lettuce if desired.
Nutrition Facts : Calories 363 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 962mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
EASY TUNA PATTIES
These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sandwich.
Provided by Phyllis Spencer Brixey
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onion until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.
- Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 13.9 g, Cholesterol 124.6 mg, Fat 15.5 g, Fiber 0.8 g, Protein 31.3 g, SaturatedFat 3.2 g, Sodium 408.7 mg, Sugar 1.2 g
TUNA PATTIES WITH SOUR CREAM DILL SAUCE
Looking for a classic seafood recipe for dinner? Then check out these creamy tuna patties that are made easily on a stovetop in just 15 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Make Sour Cream Dill Sauce.
- Mix tuna, 1 cup of the cornflake crumbs, mayonnaise, onions, mustard and egg. Shape mixture into four 4-inch patties. Coat patties with remaining 1/2 cup cornflake crumbs, pressing lightly to coat both sides.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook patties in oil 2 to 3 minutes, turning once, until light golden brown. Serve with sauce.
Nutrition Facts : Calories 395, Carbohydrate 11 g, Cholesterol 105 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 590 mg
DIPPING SAUCE FOR AHI TUNA
I was looking for a copy of the dip at Outback®. I modified one and got it right (or at least right enough for me).
Provided by jsk181
Categories Sauces
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix mayonnaise, sugar, vinegar, soy sauce, garlic, ginger, sesame oil, pepper, and cayenne together in a small bowl.
- Let sit for 5 minutes before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 8.1 g, Cholesterol 5.2 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 248.8 mg, Sugar 7.3 g
TUNA PATTIES WITH DILL SAUCE
These tender golden tuna patties, draped with a creamy dill sauce, have a wonderful blend of flavors. Parsnips are the "secret ingredient". They replace part of the traditional bread crumbs...and add moisture, fiber and extra nutrition.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well. , Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft). , In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.
Nutrition Facts : Calories 211 calories, Fat 3g fat (0 saturated fat), Cholesterol 55mg cholesterol, Sodium 635mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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