Coconut Tuna Tartare With Avocado Mousse Recipes
TUNA AND AVOCADO TARTARE TOSTADA
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield about 32 hors d'ouevres
Number Of Ingredients 16
Steps:
- For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt.
- For the avocado butter: Combine all ingredients in a blender and blend until smooth.
- For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste.
- Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients.
SEARED AHI TUNA AND AVOCADO TARTARE
Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti-before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.
Provided by Michael Shrader
Categories Appetizer Tuna Avocado Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 1/3 cups
Number Of Ingredients 8
Steps:
- Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.
SEARED AHI TUNA TARTARE WITH AVOCADO
From epicurious.com. I have to say, I had to muster up all of my willpower not to eat this all in one sitting. This is a lot like ceviche, without the long wait for the lime juice to "cook" the fish. If you're preparing this far ahead of time, you may want to add the avocado at the last minute (it will discolor if it sits for too long). I hope you like it!
Provided by Aunt Cookie
Categories Tuna
Time 25m
Yield 2 1/3 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 467.3, Fat 39, SaturatedFat 5.9, Cholesterol 27.7, Sodium 38.7, Carbohydrate 13.6, Fiber 7.7, Sugar 2.4, Protein 19.5
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