Ahi Tuna Tartare Recipes

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.

Steps:

• In a medium bowl, whisk together the olive oil, soy sauce and lime juice.
• Add the diced tuna, cucumber, capers, sesame seeds, olives and cilantro. Carefully toss to combine.
• Divide the tartare between 4 chilled serving bowls and serve with tostadas.

Steps:

• Place the tuna in a small bowl. Pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. Stir well, cover, and refrigerate until serving.
• To serve, press half of the mixture into a 1/2 cup container and unmold onto a bed of greens. Repeat for second portion.

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl.
• In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
• Pour over the tuna, add the scallions and jalapeno, and mix well.
• Cut the avocados in half, remove the seed, and peel.
• Cut the avocados into 1/4-inch dice.
• Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
• Add the toasted sesame seeds, if using, and season to taste.
• Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
• Serve on crackers.

Steps:

• Combine tuna, peanut oil, furikake, and wasabi powder in a bowl. Cover and refrigerate for at least 3 hours.
• Mix water and 1/2 teaspoon wasabi powder together in a medium bowl. Stir in mayonnaise, chives, and lime juice. Cover and refrigerate for at least 3 hours.
• Top tortilla chips with tuna tartare, avocado, and red onion. Drizzle wasabi aioli lightly over the top.

Steps:

• Lightly toast the nori sheets over a gas flame or under the broiler for a few seconds. Lay 1 sheet on a work surface. Spread evenly with half of the rice. Spread half of the wasabi down the center of the rice. Tightly roll up the nori and cut across into 1/2-inch thick rounds. Set aside.
• Mix together all of the tuna ingredients and mound on top of the nori rounds. Serve immediately.

Steps:

• Marinade Ahi Tuna for at least one hour.
• Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered.
• Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness.
• Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer.
• Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece.
• Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.

Steps:

• In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
• Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.

Steps:

• Mix all ingredients except potato chips together in a bowl. Serve immediately over potato chips.

Steps:

• In a mixing bowl, add the tuna, shallot, ginger, lemon zest, lemon juice, olive oil, sesame oil, salt, and pepper, and toss gently. Add the diced Granny smith apples and toss to coat.
• In a small saute pan over high heat, melt the butter and cook it until it turns a deep rich brown. As soon as the butter turns brown, stir in the parsley, tarragon, and chives and remove from the heat. Spoon the butter over the tuna mixture and serve immediately with 1 apple slice on the side.

Steps:

• Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.
• Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.
• Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.

Steps:

• 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.

Steps:

• 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.

Steps:

• Sesame Wonton Crisps: Preheat oven to 350°F Line a baking sheet with parchment paper. Cut the wonton squares on an angle to make two triangles. Arrange the wonton triangles on the baking sheet. Spray with olive oil on one side (or brush lightly). Sprinkle lightly with sesame seeds. Bake until golden, about 6 minutes. (Can burn easily so watch carefully). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.
• Tuna Tartar: Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.
• Assembly: Right before ready to serve, add the avocado and lime juice. (Do not mix in advance.) Place a heaping teaspoon of the tuna mixture on each wonton triangle. Garnish with a sprig of cilantro. Serve immediately. It is important that the tuna is not left at room temperature for more than 1 hour.