Asian Tuna With Poached Egg Recipes

ASIAN TUNA WITH POACHED EGG

Steps:

• Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.
• In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha®. Pour over the tuna mixture and toss gently, trying not to break up the tuna.
• Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.
• To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.

ASIAN-INSPIRED TUNA CAKES

Steps:

• Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
• Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
• In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
• Place dipping sauce in a sandwich size Ziplock baggie.
• Heat oil in large pan.
• Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
• When browned on each side, remove and place on a paper towel to drain off excess oil.
• Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

ASIAN TUNA WITH POACHED EGG

Steps:

• Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.
• In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha®. Pour over the tuna mixture and toss gently, trying not to break up the tuna.
• Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.
• To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.

ASIAN TUNA WITH POACHED EGG

Steps:

• Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.
• In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha®. Pour over the tuna mixture and toss gently, trying not to break up the tuna.
• Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.
• To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.

ASIAN TUNA WITH POACHED EGG

Steps:

• Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.
• In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha®. Pour over the tuna mixture and toss gently, trying not to break up the tuna.
• Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.
• To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.

ASIAN TUNA PATTIES

Steps:

• In large bowl mix tuna, egg, bread crumbs, green onions and garlic.
• blend soya sauce, teriyaka sauce, ketchup. sesame oil and pepper into mixture.
• make 6 one inch patties.
• lightly sprinkle all sides of patties with corn meal.
• heat in medium skillet.
• fry each patty for about 5 minutes, until golden brown.

ASIAN SESAME SEARED OR GRILLED TUNA (GLUTEN FREE)

Steps:

• Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
• Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
• Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.