Asian Tuna Tartare On Taro Chips With Miso Glaze Recipes

ASIAN INSPIRED TUNA TARTARE

Steps:

• Mix together sesame oil, ginger, garlic, ponzu, soy, apple cider vinegar and lime juice and set aside.
• Dice tuna into 1/8 inch cubes.
• Dice cucumber and avocado into 1/8 inch cubes and mix together with the chopped cilantro.
• Add tuna and the marinade to the cucumber avocado mixture and gently mix.
• Chill for about 20 minutes and serve garnished with sesame and cilantro on a nice, salty, crunchy kettle chip.

TUNA TARTARE IN MISO CONES

Steps:

• In a medium bowl, mix together the dicd tuna, green onions, ginger, wasabe, sesame oil, soy sauce and lime juice until tuna is well coated.
• Cover with plastic wrap and store in fridge while you make the cones.
• Prepare the miso cones by preheating the oven to 350ºF.
• In a mixmaster, combine the sesame seeds, sugar, butter, corn syrup and flour until the butter is well incorporated.
• Line a baking sheet with parchment paper and scoop small spoonfuls of the dough onto the baking sheet. Space them far apart as they will spread during baking.
• Bake for 4 to 6 minutes until golden brown.
• Remove from oven and roll into cone shapes.
• Spoon the chilled tuna tartare into each cone and serve immediately.
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TUNA TARTARE

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.

MISO-GLAZED TUNA KEBABS

Steps:

• Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.
• Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
• Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
• Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.

SPICY TUNA TARTARE

Steps:

• Mix Japanese mayonnaise with sesame chili oil, sesame oil, and lemongrass paste in a mixing bowl.
• With freshly washed hands, dice tuna into small bits on a clean cutting board.
• Season diced tuna with garlic salt, and put into the bowl with the mayo mixture. Mix until tuna is evenly coated. Squeeze in lime juice, then mix in most of the chopped cilantro and scallion, reserving some for garnish.
• Garnish with remaining cilantro and scallion and serve.

ASIAN TUNA TARTARE ON TARO CHIPS WITH MISO GLAZE

Steps:

• Combine all Tartare ingredients in large bowl and season with salt and pepper. Cover and regrigerate for at least one hour Taro Chips: Heat peanut oil in large saucepan to 325 degrees. FRy taro slices in several batches, stirring frequently with a slotted spoon until chips are lightly golden. Drain on paper towels. MISO Glaze: Mix ingredients in a small bowl until smooth Brush each taro chip with the miso glaze. Spoon a tablespoon of tartare onto each chip, arrange on a platter and drizzle with more glaze.