Cube the well-chilled Tuna into 1/2 inch cubes.
In a small bowl, combine crab meat, creme fraiche, shallot and lemon zest. Season.
In another bowl, combine avocado, lemon juice and chives. Season.
To serve, place a 2 1/2 inch cake ring on each serving plate. Distribute avocado mixture between cake rings then cover each with 2 salmon slices. Remove cake ring. Top with crab mixture. Chill until ready to serve. Garnish with micro herbs.
Gently mix tuna, celery, onion, dill, mayo, salt, mustard, lemon pepper and black pepper together in a small bowl until just combined.
Stuff the avocado halves with equal amounts of the tuna. Serve immediately with lemon wedges.
Combine tuna, avocado, green onion, and soy sauce in a bowl. Roll lime on a hard surface, cut into wedges, and squeeze juice over tuna mixture.
Combine mayonnaise and sriracha sauce in a small resealable plastic bag. Seal bag and massage sauce to mix.
Divide chips between 2 bowls. Pour 1/2 of the tuna mixture into each bowl. Cut a small corner off the bag containing the sauce and drizzle over tuna. Sprinkle with sesame seeds to garnish.
aste onto both sides of tuna steaks.
Heat 1 tbsp
Cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes.
Meanwhile, stir together tuna, Dijon mustard, horseradish, relish, and red onion. Season with paprika and pepper. Divide this mixture between the hoagie buns. On each sandwich, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon.
Bring onion, vinegar, 1/4 cup water, and sugar to a boil in a small saucepan over medium-high. Remove pan from heat; let stand 5 minutes. Drain.
Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with tuna, onions, parsley, almonds, and olives. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Calories 304 Fat 16g Satfat 2g Unsat 12g Protein 16g Carbohydrates 28g Fiber 8g.
Rub oil over each steak, then sprinkle with spices.
Heat a griddle pan until hot, then cook the steaks on one side for 2 minutes. Turn and cook for 1 to 2 minutes more. Cut into strips.
Heat the tortillas for 30 seconds in a microwave until soft.
Pile tuna, avocado and tomatoes on top of each, then squeeze over the line juice and scatter with cilantro.
Roll up and eat. If you like you can put a dollop of sour cream on the prior to rolling them up.
Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper); refrigerate until use.
The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish
Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes.
Serve topping with the avocado tzatziki.
Drain pineapple very well.
Save 1 teaspoon pineapple juice. Stir together salad dressing (or mayonnaise), mustard and pineapple juice.
Using small bowl, stir together drained pineapple, tuna and celery and dressing mixture.
Arrange toasted English muffins in 8 x 8 x 2-inch baking dish.
Top each muffin half with 1/4 of tuna mixture.
Top with 1/2 diagonally sliced cheese.
Cook in microwave on High 1
to 2 minutes or until cheese is melted.
Rotate dish 1/2 turn once while cooking. Serves 4.
br>#Instructions for my Tuna Macaroni Casserole recipe.
# Preheat oven to
Preheat oven to 375\u00b0.
Place tuna in a medium bowl.
Combine milk, water and soup in separate bowl.
Add to tuna and stir well. Add peas, water chestnuts, half of noodles, plus tomato, celery, green onions and soy sauce.
Toss lightly to mix.
Spray 1 1/2-quart casserole with cooking spray.
Pour/spoon mixture into casserole and then top with remaining noodles.
Bake for 25 to 30 minutes or microwave for 8 minutes or until thoroughly heated. Makes 8 servings.
Drain beans and rinse well.
In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
Add beans and red onion to bowl , toss to coat.
Break tuna up into medium-size chunks and toss lightly with beans.
Serve at room temperature - can be stored in fridge for up to a day.
NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.
In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 c. cheese. Mix well. Pour into a greased 2 quart microwave safe dish. Cover and refrigerate overnight. Microwave, covered on high for 14 to 16 minutes or until bubbly. Uncover, sprinkle with remaining cheese and let stand for 5 minutes or until melted.
Makes 4 servings.
ne hour.
Slice Ahi Tuna steak into small chunks and
cooling rack.
Tuna Tartar: Mix tuna, green onions, sesame seeds
Brush the tuna with 1/2 tb. of the oil and sprinkle it with salt and pepper.
Put a heavy skillet on high heat for a few minutes, then sear the tuna for about 3 minutes on each side. The tuna should be brown on the outside and nearly opaque on the inside.
Let the tuna cool, then chop it into small pieces.
Combine all the ingredients, stirring just to blend.
Salt and pepper to taste, and chill.
Serve with tortilla chips or baguette slices.
Cut the tuna into 1/4-inch dice
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.
Fish preparation:
Mince fish in a food processor (do not puree).
Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
Horseradish sauce:
Mix all the ingredients together.
Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
Have the mixture and the cuke cold.