cooling rack.
Tuna Tartar: Mix tuna, green onions, sesame seeds
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.
Combine all ingredients for the dressing in a mixing large bowl.
Cut the tuna fillet into 1/2 inch cubes and toss into the dressing. Refrigerate covered.
Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
ne hour.
Slice Ahi Tuna steak into small chunks and
Cube the well-chilled Tuna into 1/2 inch cubes.
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
Mix the tuna, mayo, oregano, onion powder and vinegar together.
Slice the avocado in half length-wise (hot dog bun style). Remove the seed.
Scoop out the pulp, mixing half of it into the tuna mixture.
Stuff the tuna mixture into the avocado \"shells\".
ay through). Spoon the marinated tuna into the cucumber \"cups\". Garnish
Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.
Drizzle the tuna with 2 tbsp olive oil, the soy sauce and 1 tbsp lime juice and set aside to marinate briefly.
Meanwhile, to make the salsa, mix the avocado, onion, diced chili pepper, chopped cilantro and pineapple together in a bowl.
Season the tuna with salt and pepper. Heat 2 tbsp olive oil in a pan and cook over high heat for 2-3 mins on each side. Serve with the salsa. Garnish with the whole chili pepper, lime slices and cilantro leaves.
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.
Peel eggs and mash really well with a fork (more or less mince them).
Peel, pit, and cube the ripe avocado, then place in bowl.
Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork.
Mix the egg mixture together with the avocado mixture and stir well.
Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
Serve over lettuce.
nd looks dry.
Mix tuna, mayonnaise, chile oil, sesame oil
he sweated shallots, all the tuna, half of the mustard oil
Mash eggs with regular fork.
Cut avocado in half, remove seed, and scoop out pulp.
Place pulp in bowl and squeeze juice from 1/2 lemon to prevent discoloring.
Mash pulp with fork.
Mix eggs and pulp well.
In separate bowl mix tuna, onions, and mayonnaise.
Add tuna mixture to eggs and avocado,.
Serve over lettuce with two tomato wedges on opposite sides of the plate.
Scoop out some of the avocado from the pitted area to widen the \"bowl\" area. Place the scooped avocado into a medium-size mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. Season with salt and pepper.
Whisk to gether the yolk, dijon and oil until well blended.
Add the onion, dill, lemon juice, A1, salt and pepper. Mix well.
Fold in tuna to coat.
Cover. Chill 1 hour.
Mound on a platter, surround with rest.
On 6 cold plates chilled in your refrigerator, arrange the sliced Ontario greenhouse cucumbers in a circle.
In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper.
To serve, spoon tuna mixture on top of the cucumbers.
Quick tip.
Ahi or Yellowfin tuna is widely used in raw dishes, especially in sashimi.This fish is also great for grilling.
Marinade -- Marinate the tuna steaks. Add the tuna in a large baggie with