AHI TUNA TOWER
I was craving this restaurant classic during the 2020 quarantine, I created this recipe to curb my craving while staying home!
Provided by Kendell
Categories Seafood
Time 40m
Number Of Ingredients 23
Steps:
- Gently warm the rice vinegar, salt, and sugar in the microwave or on the stove just to melt the sugar and salt.
- In a pressure cooker or rice cooker, cook the rice to package directions. When the rice is cooked, remove it from the pot and mix in the rice vinegar mixture. Spread the rice out in a shallow bowl or plate and allow it to cool completely before using it. This can be done up to a day ahead.
- In a bowl, mix the mayo and sriracha together, taste and adjust to your heat level if you like it more or less spicy. Reserve 2-3 tablespoons for the bottom of the plate.
- First, shred the crab sticks by pulling them apart like you would a cheese stick. This could also be done by shredding with two forks. Mix in the remaining spicy mayo. Just before using toss in the crispy onions and about 1 teaspoon of the caviar if you are using it. This can be made up to a day ahead, store in an airtight container and reserve the onions and caviar.
- In a bowl, combine the soy sauce, Mirin, chili flakes, sesame oil, and grated ginger. Stir to combine. Toss the diced tuna and cucumber in the marinade and let it meld in the refrigerator for about 2 hours, this will hold in the marinade for up to 24 hours. Fold in the chives just before building your tower.
- In an adjustable measuring cup, layer in about 1 inch of sushi rice and tamp it down. Next layer in the avocado, about 1/2 an avocado per tower, and tamp it down tight. Then layer the crab salad in on top of the avocado and the marinated tuna. Tamp them down until tight. This layer procedure is key, do it in the order to prevent your rice from getting soggy and tower from tumbling. Gently press the tower out of the mold. Top with more crab salad, caviar, and a dusting of crispy onions. Spread a line of the spicy mayo and eel sauce on the side of the plate, use a chopstick to make swirls through the sauces to decorate the plate. Serve immediately and enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 1048 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
TUNA AND AVOCADO TARTARE TOSTADA
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield about 32 hors d'ouevres
Number Of Ingredients 16
Steps:
- For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
- For the avocado butter: Combine all ingredients in a blender and blend until smooth.
- For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
- Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.
AHI TUNA PARFAIT WITH TWO CAVIARS
Every cook should have a repertoire of showoff dishes as easy to make as this one. It consists of molded layers of silken ahi tuna and two caviars, the pungent wasabi-spiked tobiko, which is flavored flying fish roe, and osetra, the deliciously briny eggs of the like-named sturgeon. I don't advocate using deluxe ingredients just because they're deluxe, but this dish gives them a perfect showcase.
Provided by Ming Tsai
Categories appetizer
Yield Serves 4
Number Of Ingredients 12
Steps:
- To make the vinaigrette, combine the mustard, vinegar, oil, and tobiko in a small bowl. Season with the salt and pepper and whisk lightly.
- In a small chilled bowl, whip the cream until stiff peaks form. Reserve.
- Fill a large bowl with ice. Place a medium bowl in the ice and add the tuna, Tabasco sauce, chopped chives, and olive oil. Season with salt and pepper to taste and mix lightly.
- Spray the insides of four 1- to 1 1/2-inch ring molds, or tuna cans with tops and bottoms removed, with nonstick cooking spray. Layer the tuna mixture and caviars in the molds as follows: one-eighth of the tuna, one-fourth of the tobiko, one-eighth of the tuna, one-fourth of the osetra. Press down lightly on the parfaits after each layer with the bottom of a Tabasco bottle (it's the perfect size) or the butt end of a whisk. Top the layers with a thin layer of the cream, smooth to cover, and unmold cream side up onto white serving plates. Or use the Tabasco bottle to push the parfaits from the bottom, then carefully lift them onto a plate. Garnish each portion with 2 chives. Drizzle the vinaigrette around and serve with demitasse spoons.
TUNA TARTARE (IN HOMAGE TO MORTON'S STEAKHOUSE!
I decided on making Tuna Tartare for lunch today! My homage to the Morton's presentation. Added cilantro bed, and Sriracha. I like a little heat! Sashimi-Grade Yellowfin Tuna, Avocado, Roma tomato, Tellicherry black peppercorns, cilantro, sea salt, red pepper flakes, Sriracha.
Provided by Marcinho Savant
Categories Fruit
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cube the well-chilled Tuna into 1/2 inch cubes. Place into a clean bowl.
- Drizzle lightly with olive oil, red pepper flakes, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate. You will season each component (bowl) individually, so BE VERY CAREFUL NOT TO OVER SALT/Season.
- Dice the tomatoes into a similar sized cut, place into another bowl, DRAIN OFF the excess juice. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
- Score the Avocado in half (the long way). Spin the two halves to gently separate them. Remove the pit. Cube the Avocado, in the skin, by gently, carefully, scoring (horizontally, and vertically) into cubes--- approximating the sizes of the tuna, and the tomatoes.
- Using a spoon, gently scoop the cubed avocado from the skin, and place into another bowl. Drizzle lightly with olive oil, salt and pepper to taste, gently stir well, coating all the cubes with the oil, and refrigerate.
- Remove the bowls from the fridge.
- Gently toss the fish with the lime juice, and/or vinegar.
- On your surface, place some wax paper, or butcher paper beneath your vertical food mold.
- Starting with the tomatoes, fill the mold with equal parts of each bowl's contents, one third of the way, with each item. Gently press down between layers. Then avocado, THEN TOP with the tuna.
- NOTE: If you do not have molds, use matching "Rocks" glasses, or similar, to shape the dish's presentation ("Timbale" shaped).
- Put your, CHILLED, plates onto your work surface, OPTIONAL: You can lightly drizzle, or swirl some sort of design onto the whole plate (using Sriracha sauce), and then lay a bed of COLD, chopped, cilantro in the center of each plate--- leaving about a one-inch border of the edge of the plate clear.
- GENTLY lift your mold, AND PAPER, and quickly center it onto the mound of Cilantro--- gently sliding the paper AS YOU PLATE the mold, so that the paper is removed.
- Gently tamp down the layers with the back of a wooden spoon, or with fingertips--- to, TENDERLY, firm the mold.
- Let it SIT for three to five minutes, and gently remove the mold from the dish, leaving the tuna, avocado, and tomato timbale standing firmly in place.
- Grind some more black pepper, and sprinkle it lightly onto the top of the timbale.
- OPTIONAL: You may ALSO add a few capers, or some chopped black olives as a garnish--- on the top of the timbale. You may also sprinkle some around the edge/border of the plates.
- It would be excellent to offer wedges of lemon, and/or, lime for squeezes.
- OPTIONAL: Dollop of LIGHT SOUR CREAM onto each plate.
- SERVE with Baguette slices, mini Croissants, or Water Crackers, and glasses of a well-chilled Sancerre, Chardonnay, Riesling, or Gewürztraminer.
Nutrition Facts : Calories 397.5, Fat 18.8, SaturatedFat 2.9, Cholesterol 66.3, Sodium 98, Carbohydrate 14.3, Fiber 9.6, Sugar 3, Protein 45
AUBERGINE TIMBALES WITH GOAT'S CHEESE
These vegetarian dishes, from Gordon Ramsay, are great for a party as they can be made ahead, and look stunning
Provided by Gordon Ramsay
Categories Dinner, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.
- For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.
- Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.
- To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.
- Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.
Nutrition Facts : Calories 466 calories, Fat 39 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.69 milligram of sodium
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