Napoleon Of Tuna Tartare Recipes

TUNA TARTARE

Tuna Tartare image

Provided by Ina Garten

Time 1h30m

Yield 50 servings

Number Of Ingredients 13

Ingredients

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.

TUNA TARTARE

Tuna Tartare image

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

Ingredients

1 pound sushi grade tuna, finely diced
3 tablespoons olive oil
¼ teaspoon wasabi powder
1 tablespoon sesame seeds
⅛ teaspoon cracked black pepper
sliced French bread

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

NAPOLEON OF TUNA WITH A MOSAIC SALAD

Napoleon Of Tuna With A Mosaic Salad image

Provided by Molly O'Neill

Categories lunch, main course

Time 30m

Yield Four servings

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 artichoke hearts, cooked, cleaned and cut into 1/8-inch cubes
1 large, ripe tomato, peeled, seeded and cut into 1/8-inch cubes
4 large white mushrooms, cleaned, stemmed and cut into 1/8-inch cubes
1 small ripe avocado, peeled and cut into 1/8-inch cubes
1/4 cup nicoise olives, pitted and coarsely chopped
2 1/2 tablespoons chopped chives
1 10-ounce piece of fresh tuna, about 1 inch thick
1 tablespoon olive oil
6 slices good quality white sandwich bread, crusts removed, toasted and halved
1 clove garlic, peeled
4 tufts mache lettuce, rinsed and dried

Steps:

In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Put the artichoke hearts, tomato, mushrooms, avocado, olives and chives in a large glass or ceramic bowl, toss with half the dressing and set aside.
Preheat the broiler. Brush the tuna with the olive oil. Place under the broiler, 4 inches from the heat and broil until rare at center, about 3 to 4 minutes per side. Brush both sides of the tuna steak with the remaining dressing. Refrigerate until cold.
To assemble the napoleon, rub the toast with the garlic clove and discard the clove. With a sharp knife cut the tuna steak on an angle into 12 thin slices. Cover each piece of toast with one layer of sliced tuna; trim the edges. Stack three slices of toast to make each napoleon.
Put each napoleon in the center of a serving plate. Spread a layer of the salad on top of each napoleon. Garnish with a tuft of mache.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 20 grams, Carbohydrate 31 grams, Fat 25 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 4 grams, Sodium 626 milligrams, Sugar 5 grams, TransFat 0 grams

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