Hawaiian Tuna Tartare With Fresh Seaweed Recipes

HAWAIIAN TUNA TARTARE WITH FRESH SEAWEED

Steps:

• Chop the fresh seaweed. If using dried seaweed, soak in warm water for 15 minutes, drain and then simmer in water to cover for 15 minutes. Drain, chop and place in a bowl.
• Add all remaining ingredients except lime juice and lettuce, and let the mixture marinate for 30 minutes.
• Toss the mixture with the lime juice. Place a lettuce leaf on each of 6 plates, and top with a loose mound of the tuna. Serve.

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.

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD

Steps:

• Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
• In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
• Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
• To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
• Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
• In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
• Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

SEARED AHI TUNA AND AVOCADO TARTARE

Steps:

• Heat heavy small skillet over high heat 2 minutes. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and pepper. Place in skillet and sear until brown outside and almost opaque in center, about 3 minutes per side. Cool tuna; dice finely. Combine tuna, remaining 3 tablespoons oil, and all remaining ingredients in medium bowl. Using fork, mix just to blend. Season tartare to taste with salt and pepper and chill.

HAWAIIAN TUNA SANDWICH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Toast hamburger buns, and spread cut sides with butter.
• Drain half of the oil from the tuna. Combine the tuna and remaining oil, lemon juice, salt, pepper, and chili powder in a small bowl. Mix well. Fill each toasted bun with tuna salad, shredded lettuce, mozzarella cheese, and one pineapple ring.
• Place sandwiches on a baking sheet, and heat until the cheese melts, approximately 10 to 12 minutes.

HAWAIIAN RED TUNA POKE

Steps:

• Cube your tuna and dry it with a clean towel or paper towel. You don't want lots of water on your fish when you're about to make poke because you don't want the water to dilute the flavor of your seasonings and sauces. Once it's drained, put it in a mixing bowl and prepare your other ingredients.
• Finely chop your green onions. You don't want huge pieces of green onions because it's inconvenient to eat and gets in the way of the smooth and cool consistency of this dish. Next, cut your onions so that they're long, and not diced. You can dice them, but I think it adds more to the dish to chop the onions in a different shape than your green onions and tuna. Think about it, the tuna is cubed, the green onions are sorta cubed shaped, so why do you have to also put onions in that are cubed? Make this dish interesting visually and tastefully with julienned onions.
• Combine your soy sauce, sesame oil and chili flakes into the bowl. Fold until well mixed. Since you're already adding soy sauce, you don't need to add a lot of Hawaiian Salt. Then garnish with whatever else you have (sesame seeds, seaweed, kukui nuts, etc.).

SUPER EASY SEARED AHI TUNA

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.