Ahi Tuna Martinis Recipes

Steps:

• In a bowl, stir together the thyme, garlic powder, 4 tablespoons of the cayenne, 3 tablespoons of the seafood seasoning and 2 tablespoons salt. Slice the tuna and coat on both sides with the spice mixture. Set aside to let the spices soak in.
• Place the egg whites in a blender and add the cream of tartar, vinegar, mustard, lemon juice, 3 tablespoons of the brown sugar and the remaining 2 tablespoons seafood seasoning. Blend at high speed while slowly pouring in the oil. Once thickened, add the pickles and the remaining 4 tablespoons cayenne and blend. Place in a bowl, cover and chill.
• Add the butter to a large skillet and melt over medium heat. Add the onions, Worcestershire and the remaining 2 tablespoons brown sugar and cook, stirring occasionally, until the onions are slightly wilted down.
• Prepare a grill or grill pan for cooking over medium-high heat and preheat the oven to 400 degrees F.
• Spread the Creole mayo remoulade on the bread slices.
• Lightly oil the grill grates. Grill the tuna for 1 minute per side, then remove to a baking sheet. Layer the Jack cheese and Swiss cheese on 4 of the bread slices, over the remoulade, and top with the cooked onions. Arrange the tuna on top of the onions, then close the bread to make sandwiches. Bake the sandwiches to melt the cheese, 8 minutes. Serve immediately.

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

Steps:

• Combine tuna with sesame oil and kosher salt, to taste. Set aside. Mix creme fraiche with Sri Racha and kosher salt, to taste. Place creme fraiche mixture in the bottom of a 6-ounce martini glass. Put seasoned tuna on top of creme fraiche. Drizzle soy sauce on top of the tuna. Sprinkle scallions and sesame seeds on top of the tuna. Gently place the fried gyoza or wonton skin on top of tuna. On either side of the skin, place julienned ginger and wasabi infused fish roe.

Steps:

• In a large salad bowl, whisk together lime juice, fish sauce, sugar, and sesame oil. Taste and adjust seasonings with salt and pepper. Cut cabbage in 1/2 lengthwise and slice into thin ribbons. Place cabbage, carrots, basil, mint, and cilantro in the bowl with the dressing. Toss to combine. Set aside.
• Pour the sesame seeds out onto a plate. Press the tuna into the seeds on both sides, pressing gently so the sesame seeds stick.
• Heat the olive oil in a 12-inch non-stick pan over medium high heat. Add fish to pan and cook until rare, about 2 minutes per side. Alternatively, cook until done to your likeness. Slice thin and distribute among 4 serving plates. Serve with a generous portion of Napa cabbage slaw.

Steps:

• Preheat grill.
• Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.
• Place directly on hot grill for 1 minute or until desired doneness.

Steps:

• To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside.
• To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside.
• To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.

Steps:

• Crush blackberries in a bowl until smooth. Add passion fruit juice, soy sauce, lemon juice, honey, parsley, sea salt, and pepper and stir until marinade is thoroughly mixed.
• Place tuna in a glass dish and pour marinade over top; flip several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours.
• Remove tuna from the marinade and shake off excess. Discard the remaining marinade.
• Heat a nonstick skillet over medium-high to high heat. Sear tuna in the hot skillet for 1 to 1 1/2 minutes per side.
• Remove from the skillet and slice into 1/4-inch thick slices.