TUNA GRILLED KOREAN-STYLE
This aromatic marinade is used to flavor and tenderize beef in Korean cuisine. Do not marinate this longer than two hours, as the enzymes in ginger can over-tenderize the fish.
Provided by Food Network
Categories main-dish
Time 6m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a plastic bag combine all ingredients except the tuna. Mix the marinade in the bag until combined and add the tuna, coating it completely. Seal the bag, refrigerate, and let the tuna marinate for 1 to 2 hours, turning it occasionally.
- Preheat a grill, or broiler with rack in the top position.
- Brush the grill with vegetable oil. Discard the marinade and grill the tuna (or broil it on a rack set in a baking pan) for 3 minutes on each side until medium rare.
- Serve immediately.
KOREAN-STYLE TUNA TARTARE
**Editor's note:** _The recipe and introductory text below are excerpted from chef Neil Perry's book_ Rockpool. _Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures - with as much accuracy as possible - from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too._ To read more about Neil and Australian cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/australian/profile.html). This dish is a take on a Korean salad of raw beef with a sesame-oil dressing, raw egg yolk, Chinese cabbage and a combination of sesame seeds and pine nuts. The beef is almost frozen, and the crisp texture is offset by the silkiness of the egg yolk and the creaminess of the pine nuts. This dish is so good that in the old days Greg Frazer, Barry McDonald and I have been known to start with one and have another for dessert at the end of a meal. I decided to do a tuna dish inspired by this, and since it was raw and used an egg yolk, I called it Korean Tuna Tartare. The times I have taken it off the menu have been met with firm resistance from regular customers.
Provided by Neil Perry
Yield Serves four as a starter
Number Of Ingredients 10
Steps:
- Cut the carrot and spring onions into a fine julienne and soak in ice water for half an hour.
- Place the tuna on a chopping board, and remove the skin. Cut it into rounds of 0.5 cm (1/4-inch) thickness, then cut it lengthwise into strips of about 0.5 cm (1/4-inch) square.
- Place the tuna, carrots, spring onions, cabbage, coriander, pine nuts and dressing in a bowl. Toss to dress and divide between 4 plates. Make a little well in the centre of each, and place an egg yolk on top. Sprinkle with sesame seeds and grind over some pepper. Serve immediately.
KOREAN-STYLE SEARED TUNA
I pulled this off the web and it has become one my absolute favourite recipes. We have it at least once a month, sometimes more. Guests never fail to ask for the recipe. Note that prep time and cook time are approximations. It's a very quick and easy recipe.
Provided by SolightlyUK
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.
- In a small sauce pan, heat sesame oil.
- Stir in the green onion and garlic and cook, stirring, for about 1 minute.
- Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.
- Meanwhile, sprinkle the fish with the salt and black pepper.
- Heat the cooking oil in a large frying pan over moderately high heat.
- Add the tuna and cook until brown, about 3 minutes.
- Turn and cook the fish until done to your taste.
- (This is best with the tuna still very pink in the center.) When done, cut the tuna into slices and serve with the sauce.
TUNA TARTARE
This takes only 10 minutes and tastes like it came from a 5 star restaurant! This tuna tar tar is just amazingly simple and outstanding!
Provided by JOELLEFLYNN
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a bowl, stir together olive oil, wasabi powder, sesame seeds, and cracked black pepper. Toss tuna into mixture until evenly coated. Adjust seasoning as desired with additional wasabi powder or black pepper. Serve on sliced French bread.
Nutrition Facts : Calories 366.1 calories, Carbohydrate 42.6 g, Cholesterol 34 mg, Fat 9.6 g, Fiber 2 g, Protein 26.7 g, SaturatedFat 1.6 g, Sodium 513.8 mg, Sugar 1.9 g
SPICY TUNA TARTARE
This is a very quick and easy recipe for a tuna tartare that will make your friends think you are a real gourmet! Try it by itself, with tortilla chips, or as a salad with sliced avocado. It goes nicely with pico de gallo, too. Use sashimi-grade tuna. If you're unsure if it is sashimi-grade, be sure to ask someone (a butcher or seafood specialist) before using it for this recipe.
Provided by Kat
Time 10m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 117 calories, Carbohydrate 1 g, Cholesterol 16.1 mg, Fat 9.5 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 311.9 mg, Sugar 0.2 g
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