prep time: tbd
servings: 4
ingredients:
1/2 pound sushi grade tuna
1 tablespoons mayonnaise
1/2 tablespoon sriracha
1 tablespoon rice vinegar
1/2 tablespoon soy sauce
1/2 tablespoon sesame oil
1 1/2 cups cooked sushi rice
2 tablespoons furikake japanese seasoning (or mix black and white sesame seeds)
vegetable oil
scallion - sliced to garnish
steps:
1. slice tuna against the grain, then chop into small cubes. place in a bowl.
2. add the mayonnaise, sriracha, rice vinegar, soy sauce and sesame oil. mix to combine and place in fridge until ready to use.
3. using your hands, form rice into small rectangles, about 2 inches long and 1 inch thick. rice should be packed as tightly as possible so that it doesn't fall apart when frying. roll formed rice pieces in sesame mix to coat.
4. coat the bottom of a non-stick frying pan with vegetable oil and place over high heat. when oil is hot enough to sizzle, fry each piece for about a minute on each side, or until golden brown. remove to a paper-towel lined plate.
5. when cool enough to handle, arrange rice pieces on a serving platter. place spicy tuna mixture onto top to cover. garnish with sliced scallion and serve.
- goop, october 2012
Showing posts with label tuna. Show all posts
Showing posts with label tuna. Show all posts
12.31.2012
9.03.2012
farro salad with preserved tuna
prep time: tbd
cook time: tbd
servings: 4
preserved tuna ingredients (makes 4 jars):
1 pound salt
1 pound sugar
1 tablespoon pimenton
1 pound yellowfin or bonito tuna
4 cups olive oil
4 cloves garlic
pickled mushrooms ingredients (makes 2 jars):
2 tablespoons unsalted butter
2 cloves garlic - sliced
1/2 pound mixed wild mushrooms - chanterelles, morels, hen-of-the-woods, oyster
salt
pepper
1 cup vegetable pickling liquid
2 cups olive oil
quick-cured lemons ingredients (makes 2 jars):
4 sprigs fresh thyme
1 pound kosher salt
2 cloves garlic - crushed
10 lemons - blanched briefly in boiling water to remove wax
2 bay leaves
1 guindilla pepper or piece of ancho chile
2 cups olive oil
vinaigrette steps:
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 clove garlic - thinly sliced
1 sprig thyme
salt
pepper
2 cups olive oil
salad ingredients:
2 cups farro
1 carrot - peeled and cut into large pieces
1 onion - peeled and quartered
4 cloves garlic - peeled
2 guindilla peppers or 2 pices ancho chile
1 bay leaf
salt
2 large eggs
1/2 cup preserved tuna or good quality canned tuna in olive oil
1/4 cup pickled mushrooms
2 tablespoons finely minced quick-cured lemons
handful arugula
healthy splash of vinaigrette
salt
pepper
tuna steps:
1. combine all ingredients. distribute evenly among 4 canning jars.
mushroom steps:
1. heat the butter in a medium-sized skillet over medium-high heat. once the butter begins to foam, add the garlic and mushrooms and season with salt and pepper. saute vigorously for 5 minutes, until the mushrooms start to wilt.
2. add the pickling liquid, increase the heat, and cook until the liquid simmers. remove the pan from the heat and let stand for 10 minutes.
3. drain the mushrooms and distribute evenly among 2 canning jars. pour in olive oil to cover and close the lids. refrigerate.
lemon steps:
1. remove the leaves from 2 of the thyme sprigs. mix the thyme leaves, salt, sugar, and garlic in a large bowl. pour a thin layer of the mixture onto a platter or deep roasting pan. slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture. continue layering until all of the lemons are covered. cover and refrigerate for 3 days.
2. rinse the lemon slices thoroughly and pat dry with paper towels. in a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves and guindilla pepper. pour in olive oil to cover the lemons completely.
vinaigrette steps:
1. combine the vinegar, honey, mustard, garlic, thyme, salt and pepper in a small mixing bowl and whisk together thoroughly. drizzle in the olive oil slowly while whisking.
salad steps:
1. thoroughly rinse the farro in a large colander under running water. transfer to a large heavy-bottomed pot and add the carrots, onion, garlic, peppers, bay leaf and 4 cups water. add enough salt so the water tastes like sea water. cover and bring to a boil over high heat. reduce the heat and simmer for 20 - 25 minutes, until the grain is soft and cooked through. drain the farro, discarding the aromatics, and set aside to cool.
2. soft-boil the eggs in a small saucepan - bring 3 - 4 cups water to a boil and add the eggs. reduce the heat and simmer for 5 - 6 minutes. run the eggs under cold water, then peel and quarter them.
3. combine the preserved tuna, mushrooms, lemons, and arugula in a large serving bowl, then add the cooled farro and dress with the vinaigrette.
4. season with salt and pepper and garnish with the soft-cooked egg.
- goop, may 2012
cook time: tbd
servings: 4
preserved tuna ingredients (makes 4 jars):
1 pound salt
1 pound sugar
1 tablespoon pimenton
1 pound yellowfin or bonito tuna
4 cups olive oil
4 cloves garlic
pickled mushrooms ingredients (makes 2 jars):
2 tablespoons unsalted butter
2 cloves garlic - sliced
1/2 pound mixed wild mushrooms - chanterelles, morels, hen-of-the-woods, oyster
salt
pepper
1 cup vegetable pickling liquid
2 cups olive oil
quick-cured lemons ingredients (makes 2 jars):
4 sprigs fresh thyme
1 pound kosher salt
2 cloves garlic - crushed
10 lemons - blanched briefly in boiling water to remove wax
2 bay leaves
1 guindilla pepper or piece of ancho chile
2 cups olive oil
vinaigrette steps:
1/4 cup white wine vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1 clove garlic - thinly sliced
1 sprig thyme
salt
pepper
2 cups olive oil
salad ingredients:
2 cups farro
1 carrot - peeled and cut into large pieces
1 onion - peeled and quartered
4 cloves garlic - peeled
2 guindilla peppers or 2 pices ancho chile
1 bay leaf
salt
2 large eggs
1/2 cup preserved tuna or good quality canned tuna in olive oil
1/4 cup pickled mushrooms
2 tablespoons finely minced quick-cured lemons
handful arugula
healthy splash of vinaigrette
salt
pepper
tuna steps:
1. combine all ingredients. distribute evenly among 4 canning jars.
mushroom steps:
1. heat the butter in a medium-sized skillet over medium-high heat. once the butter begins to foam, add the garlic and mushrooms and season with salt and pepper. saute vigorously for 5 minutes, until the mushrooms start to wilt.
2. add the pickling liquid, increase the heat, and cook until the liquid simmers. remove the pan from the heat and let stand for 10 minutes.
3. drain the mushrooms and distribute evenly among 2 canning jars. pour in olive oil to cover and close the lids. refrigerate.
lemon steps:
1. remove the leaves from 2 of the thyme sprigs. mix the thyme leaves, salt, sugar, and garlic in a large bowl. pour a thin layer of the mixture onto a platter or deep roasting pan. slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture. continue layering until all of the lemons are covered. cover and refrigerate for 3 days.
2. rinse the lemon slices thoroughly and pat dry with paper towels. in a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves and guindilla pepper. pour in olive oil to cover the lemons completely.
vinaigrette steps:
1. combine the vinegar, honey, mustard, garlic, thyme, salt and pepper in a small mixing bowl and whisk together thoroughly. drizzle in the olive oil slowly while whisking.
salad steps:
1. thoroughly rinse the farro in a large colander under running water. transfer to a large heavy-bottomed pot and add the carrots, onion, garlic, peppers, bay leaf and 4 cups water. add enough salt so the water tastes like sea water. cover and bring to a boil over high heat. reduce the heat and simmer for 20 - 25 minutes, until the grain is soft and cooked through. drain the farro, discarding the aromatics, and set aside to cool.
2. soft-boil the eggs in a small saucepan - bring 3 - 4 cups water to a boil and add the eggs. reduce the heat and simmer for 5 - 6 minutes. run the eggs under cold water, then peel and quarter them.
3. combine the preserved tuna, mushrooms, lemons, and arugula in a large serving bowl, then add the cooled farro and dress with the vinaigrette.
4. season with salt and pepper and garnish with the soft-cooked egg.
- goop, may 2012
8.10.2011
bacon-wrapped tuna steaks with frisee and avocdo salad
prep time/cook time: 30 minutes
servings: 4
ingredients:
4 slices smoked bacon
1 1-pound tuna steak - 1-inch thick cut into 4 pieces
salt
pepper
3 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisee - torn into bite-size pieces
2 hass avocados - thinly sliced
steps;
1. lay the bacon strips on the cutting board and place a piece of tuna in the center of each; season with salt and pepper to taste. fold the bacon around the tuna and secure with toothpicks.
2. in a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside; about 6 minutes.
3. meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. toss in the frisee and avocados and transfer to plates.
4. remove the toothpicks from the tuna and cut each piece in half. arrange the tuna over the frisee and serve right away, drizzling any remaining dressing left in the bowl over the fish.
- unknown
servings: 4
ingredients:
4 slices smoked bacon
1 1-pound tuna steak - 1-inch thick cut into 4 pieces
salt
pepper
3 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
1 head frisee - torn into bite-size pieces
2 hass avocados - thinly sliced
steps;
1. lay the bacon strips on the cutting board and place a piece of tuna in the center of each; season with salt and pepper to taste. fold the bacon around the tuna and secure with toothpicks.
2. in a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. add the tuna and cook over moderately high heat, turning once, until the bacon is crisp and the tuna is still pink inside; about 6 minutes.
3. meanwhile, in a medium bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar; season with salt and pepper. toss in the frisee and avocados and transfer to plates.
4. remove the toothpicks from the tuna and cut each piece in half. arrange the tuna over the frisee and serve right away, drizzling any remaining dressing left in the bowl over the fish.
- unknown
3.07.2011
perfect tuna bake
prep time: tbd
cook time: 30 - 40 minutes
servings: 4 - 6
ingredients:
2 cups fresh or frozen broccoli florets (thawed)
2 5-ounce cans tuna in water - drained
2 cups shredded cheddar cheese - divided
3/4 cup perfect parmesan biscuit mix
3/4 cup sour cream
3/4 cup milk
3 eggs
steps:
1. sprinkle broccoli, tuna and 1 1/2 cups cheese in a greased 8 x 8 - inch baking dish.
2. in a large bowl, combine perfect parmesan biscuit mix, sour cream, milk and eggs; stir to blend. pour egg mixture into baking dish. bake, uncovered, at 350 degrees for 30 - 40 minutes or until knife inserted in center comes our clean. sprinkle with remaining 1/2 cup of cheese. let stand for 5 minutes before serving.
- tastefully simple
cook time: 30 - 40 minutes
servings: 4 - 6
ingredients:
2 cups fresh or frozen broccoli florets (thawed)
2 5-ounce cans tuna in water - drained
2 cups shredded cheddar cheese - divided
3/4 cup perfect parmesan biscuit mix
3/4 cup sour cream
3/4 cup milk
3 eggs
steps:
1. sprinkle broccoli, tuna and 1 1/2 cups cheese in a greased 8 x 8 - inch baking dish.
2. in a large bowl, combine perfect parmesan biscuit mix, sour cream, milk and eggs; stir to blend. pour egg mixture into baking dish. bake, uncovered, at 350 degrees for 30 - 40 minutes or until knife inserted in center comes our clean. sprinkle with remaining 1/2 cup of cheese. let stand for 5 minutes before serving.
- tastefully simple
1.30.2011
tuna bisque with cheese
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 12-ounce can tuna - drained
1 tablespoon butter
1/2 cup minced onion
1/4 cup minced red bell pepper
3 tablespoons flour
1/2 teaspoon salt
3 cups milk
1 cup grated cheddar cheese
cayenne pepper
2 teaspoons diced roasted red pepper
1 - 2 tablespoons sherry (optional)
steps:
1. melt butter in a medium saucepan. add onion and red pepper, saute until tender but not browned.
2. blend in flour and salt. gradually stir in milk. add cheese and a dash of cayenne pepper. cook, stirring until the mixture is thickened and cheese is melted.
3. stir in tuna, roasted red pepper and sherry.
- unknown
cook time: tbd
servings: 6
ingredients:
1 12-ounce can tuna - drained
1 tablespoon butter
1/2 cup minced onion
1/4 cup minced red bell pepper
3 tablespoons flour
1/2 teaspoon salt
3 cups milk
1 cup grated cheddar cheese
cayenne pepper
2 teaspoons diced roasted red pepper
1 - 2 tablespoons sherry (optional)
steps:
1. melt butter in a medium saucepan. add onion and red pepper, saute until tender but not browned.
2. blend in flour and salt. gradually stir in milk. add cheese and a dash of cayenne pepper. cook, stirring until the mixture is thickened and cheese is melted.
3. stir in tuna, roasted red pepper and sherry.
- unknown
11.05.2010
tuna artichoke melts
prep time/cook time: 15 minutes
servings: 2
ingredients:
1 can light water-packed tuna - drained and flaked
1/3 cup water-packed artichoke hearts - coarsely chopped
2 tablespoons mayonnaise
1/2 cup shredded mexican cheese blend - divided
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon dried oregano
2 english muffins - split and toasted
steps:
1. in a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper and oregano. spread over english muffin halves.
2. place on a baking sheet. broil 4-6 inches from the heat for 3-5 minutes or until heated through. sprinkle with remaining cheese, broil 1-2 minutes longer or until cheese is melted.
servings: 2
ingredients:
1 can light water-packed tuna - drained and flaked
1/3 cup water-packed artichoke hearts - coarsely chopped
2 tablespoons mayonnaise
1/2 cup shredded mexican cheese blend - divided
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon dried oregano
2 english muffins - split and toasted
steps:
1. in a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper and oregano. spread over english muffin halves.
2. place on a baking sheet. broil 4-6 inches from the heat for 3-5 minutes or until heated through. sprinkle with remaining cheese, broil 1-2 minutes longer or until cheese is melted.
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