Curried Tuna Tartare On Pappadam Recipes

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TUNA TARTARE



Tuna Tartare image

Provided by Ina Garten

Categories     appetizer

Time 1h30m

Yield 50 servings

Number Of Ingredients 13

3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

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.

TOSTONES WITH TUNA TARTARE



Tostones with Tuna Tartare image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Canola oil, for frying
2 plantains, peeled and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup fresh cilantro leaves, chopped
1/4 cup sliced green onions, whites and greens separated
1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon grated fresh ginger
1 lime, halved
Kosher salt and freshly ground black pepper
12 ounces yellowfin tuna, cut into 1/4-inch dice

Steps:

  • For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside.
  • Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board.
  • Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper.
  • For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings.
  • Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.

TOKYO TUNA TARTARE



Tokyo Tuna Tartare image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

3/4 pound #1 grade Ahi, cleaned and diced finely
10 scallions, white and light green parts, finely minced
1 cup peeled, finely diced European or Japanese cucumber
Sea salt and freshly ground black pepper
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon finely grated ginger
1 clove very fresh garlic, minced
3 tablespoons Ginger Oil (see Note)
1 package toasted nori
1/2 cup toasted sesame seeds

Steps:

  • Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.
  • Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

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