Tunaandmangostuffedavocados Recipes
TUNA AND MANGO STUFFED AVOCADOS
This is great as a light lunch during the summer time. Preparation time does not include cooling time in refrigerator.
Provided by TasteTester
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together mangoes, onion, cilantro, oil, cumin, salt and cayenne. Add tuna; stir gently to break up slightly. Cover and refrigerate up to 4 hours, if desired.
- Right before serving, spoon about 1/2 cup tuna mixture into the center of each avocado half; garnish with a lemon wedge.
SEARED TUNA WITH MANGO: SALSA-CA TU CHIEN
Provided by Food Network
Time 19m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a shallow dish combine the oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander (cilantro), Vietnamese mint, Asian basil and the pounded ginger, garlic, and onion. Mix well, and then roll the tuna steak in the mixture, turning to coat it well. Place a nonstick pan over medium-high heat, and add the vegetable oil. Sear the tuna for 45 to 60 seconds on all sides, or until browned. Remove the tuna and slice into 3/4-inch thick slices and serve on a bed of the mango salsa. Finish with a squeeze of lime and sprinkle with a pinch or black sesame seeds.
SALMON POKE-STUFFED AVOCADOS
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 stuffed avocados
Number Of Ingredients 13
Steps:
- Toast the white sesame seeds in a dry skillet over medium heat, stirring, until lightly golden, about 5 minutes. Remove, then toast the black sesame seeds in the skillet; remove and set aside.
- Toss the salmon, onion, soy sauce, chili-garlic sauce, white sesame seeds, sesame oil and ginger in a medium bowl. Cover and refrigerate until cold, about 30 minutes.
- Halve and pit the avocados, then carefully remove the peel with your fingers. Cut shallow cross-hatch marks into the center of each avocado half (this will make it easier to eat). Squeeze the lemon over the avocados and season with salt. Sprinkle the cut sides of the avocados with the black sesame seeds, gently pressing to adhere. Fill the centers of the avocados with the salmon poke and top with sliced radishes and scallions. Serve immediately.
MEXICAN SEAFOOD SAUTé WITH AVOCADO-MANGO SALSA
Provided by Jill Silverman Hough
Categories Tequila Sauté High Fiber Cinco de Mayo Dinner Mango Avocado Summer Party Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- For salsa:
- Mix all ingredients in medium bowl. Season to taste with salt. Cover and chill. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
- For seafood:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in 1/3 cup olive oil. Season marinade to taste with salt and pepper.
- Place shrimp in large resealable plastic bag. Place scallops in another large resealable plastic bag. Pour marinade into bags, dividing equally (about 1/2 cup each). Seal bags; turn to coat. Chill at least 30 minutes and up to 1 hour.
- Drain shrimp and scallops; pour marinade into small saucepan. Bring marinade to boil; set aside.
- Pat scallops dry. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add scallops to skillet and sauté until beginning to brown, about 11/2 minutes per side. Transfer to large bowl. Add remaining 2 tablespoons oil to skillet. Add shrimp and green onions; sauté until shrimp are almost opaque in center, stirring often, about 3 minutes. Return scallops with any accumulated juices to skillet. Add boiled marinade. Simmer until seafood is just opaque in center and mixture is heated through, 1 to 2 minutes. Transfer to large shallow bowl. Garnish with lime slices. Serve with salsa.
- What to drink:
- Mexican beer is a natural match for this menu. We like Bohemia ($8 per six-pack) because it's refreshing, crisp, and slightly spicy.
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