HELL'S KITCHEN AHI TUNA WITH GINGER RICE CAKE, ASPARAGUS AND SHIITAKE SALAD, AND SPICY CHILI AIOLI
Steps:
- Rice Cake: Bring sugar and vinegar to a boil in a small pan. Remove and let cool. Wash rice in running water for 5 minutes. Transfer to a pot with 1 cup water, salt, and ginger. Bring rice to a boil then turn down to the lowest flame and cover. Cook rice until tender but a slight bite is left. Transfer rice to a wooden bowl and mix with sugar/vinegar mixture. Let cool slightly and press the rice into four small cakes either with a mold or by hand. Sauté rice cakes in 1 Tbs. peanut oil over high heat until crispy. Transfer cakes to 350-degree oven to heat through. Salad: Peel and blanch asparagus in boiling salted water for 2 minutes, then quickly plunge them into ice water to stop the cooking. Quickly sauté mushrooms in hot pan with butter and set aside to cool. Trim asparagus to make all equal size and cut in half. Mix asparagus with shallots, chives, sliced green onions, and tomatoes. Season mixture with lime juice, olive oil, salt, and black pepper. Chili Aioli: Combine all ingredients in blender except oil. Blend until smooth and strain through chinois. Discard solids. Add back into blender and drizzle oil in slowly. Tuna: Cut seaweed paper to fit the exact size of tuna steak and wrap it around the fish. Tempura Batter: Whisk together flour, soda water, baking soda, sea salt, and sesame seeds. Heat oil in a small deep fryer to 350 degrees. Dip nori-wrapped tuna in soy sauce, then dredge in flour mixture. Fry for 2 minutes. Drain on paper towels and season with fine salt. To Finish: Arrange salad on side of plate. Slice tuna thinly and place next to salad. Drizzle some of the chili sauce around and serve.
ASPARAGUS & TUNA SALAD
Give the bistro classic, niçoise salad, a seasonal twist by swapping green beans for tender asparagus
Provided by Sarah Cook
Categories Lunch, Main course
Time 32m
Number Of Ingredients 12
Steps:
- Boil the potatoes for 8-12 mins until tender. Drain, cool a little under cold running water, then drain again well and set aside to finish cooling.
- Put the eggs in a pan of cold water and bring to the boil. As soon as the water is boiling, add the asparagus for 2 mins. Drain well and rinse everything under cold water to cool. Again drain asparagus well.
- Once cool enough to handle, peel the eggs and halve or quarter. Whisk the dressing ingredients with 1 tbsp water and some seasoning.
- Tip the potatoes, asparagus, tuna, olives and lettuce into a bowl. Drizzle over the dressing and toss well to coat, then add the eggs and serve with crusty bread.
Nutrition Facts : Calories 490 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 36 grams protein, Sodium 0.8 milligram of sodium
SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD
This Thai influenced tuna steak with a light and aromatic salad is ideal for summer.
Provided by Alex Bluett
Categories Tuna Salad
Time 1h35m
Yield 2
Number Of Ingredients 14
Steps:
- Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
- Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
- Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 17 g, Cholesterol 102.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 58.4 g, SaturatedFat 4.4 g, Sodium 889.5 mg, Sugar 6.7 g
PAN SEARED AHI TUNA, BABY BEETS AND WATERCRESS SALAD WITH GINGER VINAIGRETTE
This entree salad can be made 2 days ahead and chilled. Please remove from refrigerator 1 hour before serving so that the oils can temper and the flavors enhance.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Salad: Preheat oven to 375 degrees F
- Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.
- While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.
- Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.
- Ginger Vinaigrette: In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 27.6 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 4.4 g, Sodium 543.7 mg, Sugar 7.1 g
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