SPICED SEARED TUNA GAZPACHO RECIPE - (4.5/5)
Provided by emp1438
Number Of Ingredients 21
Steps:
- For the tuna: 1. Toast seeds and peppercorns in a dry skillet and blend in spice grinder. 2. Sprinkle salt and ground spices on tuna. Drizzle with oil and grill tuna on all sides to your liking. Set aside and let cool. For the gazpacho: 1. Mix ingredients together in a bowl and keep refrigerated. To assemble: Slice tuna and place in the bowl. Pour gazpacho in the bowl. Enjoy!
QUICK GAZPACHO
Packed with vitamin C, low fat and counts as two of your five a day - this should be on the menu every week!
Provided by Good Food team
Categories Dinner, Lunch, Snack, Soup, Starter, Supper
Time 10m
Number Of Ingredients 6
Steps:
- In a blender (or with a stick blender), whizz together the passata, red pepper, chilli, garlic, sherry vinegar and lime juice until smooth. Season to taste, then serve with ice cubes.
Nutrition Facts : Calories 126 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 5.3 grams protein, Sodium 1.26 milligram of sodium
TUNA AND SALMON PATCHWORK WITH A GAZPACHO MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 30m
Yield Four servings
Number Of Ingredients 16
Steps:
- Combine the oil and chilies and let stand at least 24 hours.
- When ready to prepare this dish, place four round cookie-cutter molds, each about one-and-one-half inches in diameter and one-and-one-half inches in height, on a flat surface with the sharp edges up.
- Cut enough of the salmon into small cubes to make four tablespoons. Cut enough of the tuna into small cubes to make four tablespoons. Place the cubes in a small bowl and add the lime juice, sour cream and salt and pepper to taste. Blend well and set aside.
- Cut the remaining salmon on the bias into very thin slices. Arrange one slice at a time over the upper edges of one mold covering the inside bottom of the mold and slightly overlapping at the top. Let the slices hang over the edges. Use only enough slices to line the mold. Line the other three.
- Spoon one-quarter teaspoon of the caviar inside each of the salmon-lined molds. Spoon equal portions of the cubed fish mixture on top of the caviar. Fold over the overhanging bits of the salmon slices to enclose the filling and cover the top of each mold neatly. Unmold each serving on large, white dinner plates.
- Cut the remaining salmon and tuna into very thin slices. Arrange equal portions of the tuna and salmon slices, edges slightly overlapping, in a neat pattern in the center of the plate.
- Unmold one portion of gazpacho mousse onto each plate, opposite the filled salmon molds.
- Put the mustard and vinegar in a small mixing bowl and start beating with a wire whisk. Remove the hot chilies from the oil and beat the oil into the sauce. Add salt, pepper, cucumber, sweet red pepper and scallion. Blend well. Spoon equal portions of the sauce over the salmon and tuna slices. Garnish each serving with salad leaves.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 1280 milligrams, Sugar 5 grams, TransFat 0 grams
QUICK GAZPACHO
Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine first seven ingredients. Cover and refrigerate overnight. , Stir well before serving; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions.
Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 811mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein.
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