GINGER TUNA WITH A WASABI DRIZZLE AND KUMARA GINGER FRITTERS
This dish came together by accident and it was absolutely delicious, I have been experimenting again lately combining new ingredients and flavours. Tuna is always yummy and it is such a healthy meal. The Kumara (sweet potato) fritters were oh so yummy, the recipe below makes between 16 and 20 fritters depending on how big you dollop the mixture into the pan. It is the right amount if your making this for 6 but I was only making this for 4 so I had fritters left over, instead of throwing them out, I saved them and they were still great the next day. As they were already cooked I just heated a pan first, then added them and just cooked for a few minutes to re-warm it made for a great lunch.
Provided by The Flying Chef
Categories Tuna
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- In a large bowl combine oil, ginger, chilie and lemongrass, add tuna. Cover and refrigerate at least 30 Min's or until required.
- Drain tuna over a small bowl, reserve marinade.
- Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 minutes a side.
- Wasabi Drizzle.
- Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.
- Kumara Ginger Fritters.
- Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.
- Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl.
- Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.
- Chili Coriander Yogurt.
- Combine all the ingredients in a bowl, mix well.
- To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.
Nutrition Facts : Calories 576.7, Fat 36.5, SaturatedFat 10.7, Cholesterol 131.1, Sodium 173.6, Carbohydrate 43.4, Fiber 4.2, Sugar 19.1, Protein 10.2
TUNA BURGERS WITH CARROT-GINGER SAUCE
Steps:
- Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside.
- Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil.
- Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness.
- Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts.
Nutrition Facts : Calories 435, Fat 22 grams, SaturatedFat 3.8 grams, Cholesterol 43 milligrams, Sodium 662 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 32 grams
GINGER MARINATED TUNA WITH WASABI BUTTER
If you are expecting the sinus-clearing heat of the wasabi you will be disappointed. The orange mellows out the flavor and leaves a sweet heat. This recipe is from Cuisine at Home.
Provided by PaulaG
Categories Tuna
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the butter, mix all ingredients together in a small bowl; cover and refrigerate until ready to serve.
- For the marinade, place all ingredients in blender jar and blend until ingredients are coarsely chopped and blended.
- Wash the tuna steaks under water, pat dry and place in shallow container.
- Pour prepared marinade over tuna and allow to marinate for 30 minutes.
- Preheat grill to medium-high.
- Remove the tuna from marinade, spray lightly with non-stick cooking spray to prevent from sticking to grill.
- Place the steaks on preheated grill and grill until your desired degree of doneness, turning once.
- Top each cooked steak with 1/2 to 1 teaspoon wasabi butter and serve with additional butter on the side.
- Please note that the cook time reflects the 30 minute marinade time.
SEARED TUNA WITH WASABI-BUTTER SAUCE
I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
Provided by DARLA
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
- Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
- Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g
WHANONA'S TUNA FRITTERS
This is my Great Grandma Whanona's recipe (Whanona Parrett). Except I added the corn. She made this for breakfast for us, me and my cousin's loved this when visiting grandma. However we make them for any meal also. Now my 3 boys love them too! You can have fun and put in other items, ( once I used salmon and added Pre-steamed chopped broccoli, which was very good too)
Provided by Carianne -
Categories Breakfast
Time 25m
Yield 20 fritters, 5 serving(s)
Number Of Ingredients 6
Steps:
- 1) Prepare your Instant Rice as directed on it's package.
- 2) When the rice is done mix all ingredients in a Large bowl. Drain the tuna and corn first of course :-).
- 3) Heat your frying pan or Griddle up to Medium temperature. Grease pan with butter or spray. Your choice but butter is tastier.
- 4) Use a 1/4 cup measure to size them. This makes each fritter 11.25 Carbs. Place each cup full on to the pan and pat into shape with your spatula.
- 5) Cook till lightly golden and crisp, (about 3-4 min) then flip and cook for another 3 to 4 minutes.
- 6) Serve with butter and salt on top.
Nutrition Facts : Calories 360.2, Fat 8.1, SaturatedFat 2.2, Cholesterol 224.4, Sodium 101.8, Carbohydrate 53.4, Fiber 3.1, Sugar 3.1, Protein 20.1
WASABI-GINGER GLAZED TUNA STEAKS (SOUTH BEACH DIET FRIENDLY, LOW
Quick and healthy recipe for tuna. Add more wasabi and/or ginger to make it spicier. We like it a lot hotter, but this version is more universal. If you're not dieting, serve on a bed of jasmine rice. If you are, serve with some mixed vegetables topped with salt and a splash of soy sauce.
Provided by GoldsmithLissa
Categories Tuna
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes.
- Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
- Heat a grill pan over medium-high heat.
- Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side.
- Spoon marmalade mixture over tuna.
- Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum).
- Remove tuna from pan.
- Sprinkle with cilantro.
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