n remaining milk & refrigerate batter for 30 minutes.
Heat crepe
Wash and pat dry the tuna steaks, sprinkle with a little
5 minutes. Let stand, covered, for about 10 minutes to absorb
For tuna ceviche, mix tuna, celery, 3 tbsp oil and
now peas in boiling water for 1 minute, drain, immerse in
For sauce: combine egg yolks, honey
ith pepper and let stand for 1 hour at room temperature
For the sushi pieces (nigiri), bring coconut milk
For the filling: Place the tuna on a cutting board. Remove
1. Crisps: preheat oven to 350 F Spray cookie sheet with cooking spray or olive oil. Arrange cut wrappers on sheet and bake for about 5 to 6 minutes Cool.
2. Tuna Tartare : Mix tuna, onion greens, sesame seeds, garlic cilantro, jalepeno and salt.
3. Combine Soy sauce, sesame oil, wasabi,ginger and hot sauce. Pour over tuna mixture and combine. Do Not add avacado untill just before serving. Then just add avacado and lime juice and fold into tuna.
For the sushi rice, combine rice, 2 cups
o low; cover and simmer for about 12 mins or until
Drizzle the avocado halves with a little lime juice. In a bowl, mix the tuna, scallions and 1 tsp lime juice. Season with salt and black pepper. Spoon into the avocado halves and serve.
Mix all ingredients.
Allow to refrigerate, if time allows, so flavors will marry.
Bring to room temperature for serving, if time allows.
Pre-heat saute pan or griddle to very hot.
Sear tuna for 20-30 seconds on all sides.
br>If you have a sushi rolling mat lay it on
Slice the French bread 1/4 inch thick, and set aside.
Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.
Serve slices of tuna on sliced French bread.
arge enought to place a tuna steak on, leave out so
For the sushi rice:
Combine the rice
Melt butter; stir in flour, salt, pepper and dry mustard. Slowly add milk and cook, stirring until thick.
Add tuna, onion, celery, parsley and lemon juice.
Mix well; chill until very cold. Shape into cone shape croquettes; roll in crumbs, then egg which has been mixed with water, then roll in crumbs again.
Fry in deep fat which has been heated, until golden brown.
Serve with Creamy Cheese Sauce.
(See recipe for Creamy Cheese Sauce.)
he tomato sauce, then the tuna rice mix.
Tomato sauce