PEPPERED TUNA SKEWERS WITH WASABI MAYONNAISE
Categories Appetizer Marinate Quick & Easy Mayonnaise Wasabi Tuna Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 28
Number Of Ingredients 10
Steps:
- Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (Can be made 1 day ahead. Keep refrigerated.)
- Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
- Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.
- Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
- *Available at Japanese markets and specialty foods stores and in the Asian foods section of some supermarkets.
SUNNY'S FRIED TUNA STICKS WITH WASABI MAYO SAUCE
Provided by Sunny Anderson
Categories main-dish
Time 50m
Yield 8 to 10 fish sticks
Number Of Ingredients 13
Steps:
- For the sauce: In a medium bowl, mix together the mayonnaise, honey, soy sauce, lemon zest and juice and wasabi. Taste--it should be salty, sweet and a bit tangy. Balance the seasoning if needed. Refrigerate.
- For the tuna: In a large bowl, mix together the tempura batter, cold seltzer and soy sauce. You want the batter to have a pancake-like consistency; you may not need all the seltzer. Set aside in the refrigerator.
- Slice the tuna against the grain into 3/4- to 1-inch-thick sticks. You should be able to make 4 to 5 sticks from each tuna steak. If using skewers (not needed), push one down the center of each. Dust each tuna stick all over with salt and pepper, then some flour. Transfer to a baking sheet lined with parchment paper and freeze for 30 minutes.
- Meanwhile, add enough oil to a pot to deep-fry the fish sticks and heat to 375 degrees F.
- When ready to fry, remove the batter from the refrigerator and the floured tuna from the freezer. Check all sides to make sure the flour is still dusty and not soaked in; sprinkle with flour again if needed, then dip into the batter and fry until golden, about 2 1/2 minutes. Remove and season immediately with everything bagel seasoning or a pinch of salt. Serve with the dipping sauce.
TUNA BURGERS WITH WASABI MAYONNAISE
This simple-to-make meal is a healthy and delicious variation on the traditional burger recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 6 burgers
Number Of Ingredients 12
Steps:
- Place vinegar and sugar in small bowl. Slowly whisk in 2 tablespoons olive oil to form an emulsion; season with salt and pepper; set aside.
- Place tuna, scallions, soy, 2 tablespoons olive oil, sesame oil, and lemon zest in a large bowl; season with salt and pepper. Mix well, using your hands, to combine. Divide tuna mixture into six equal portions and form each portion into a 1/2-inch thick patty.
- Place a large nonstick skillet over medium heat and add enough canola oil to coat bottom of skillet. Add patties, and cook until medium-rare, 2 to 3 minutes per side.
- Place arugula in a large bowl, drizzle with reserved dressing, and toss to combine. Divide arugula evenly between 6 plates. Place one patty on each bed of arugula; serve immediately with wasabi mayonnaise.
GINGER-TUNA KABOBS
I find myself making this recipe again and again. It's a hit at parties and potlucks. -Mary Beth Harris-Murphree, Tyler, Texas
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 kabobs.
Number Of Ingredients 9
Steps:
- Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.
Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 186mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
SALT AND SICHUAN (SZECHUAN) PEPPER TUNA WITH WASABI MAYONNAISE
This is a wonderful recipe that is so quick and easy to prepare and is great either on the grill, if it is BBQ weather or just done in the frying pan as I cooked it the other night. Depending on how you like your tuna cooked it is on the table in about 15-20 Min's. I like my tuna pink in the middle as tuna should be undercooked, otherwise it gets quite tough.
Provided by The Flying Chef
Categories Tuna
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using mortar and pestle or pepper grinder, grind salt and pepper until fine.
- Combine pepper mixture with oil and fish in a large bowl cover stand 5 Min's.
- Meanwhile combine mayonnaise, wasabi, coriander and juice in a bowl.
- Heat a large frying pan, add fish, cook about 2-3 Min's aside, for pink centre, or until cooked as desired, or BBQ steaks.
- Serve tuna with wasabi mayonnaise. I served mine atop Japanese style vegetables.
Nutrition Facts : Calories 229.5, Fat 22.8, SaturatedFat 3.2, Cholesterol 7.6, Sodium 1372, Carbohydrate 7.1, Sugar 1.9, Protein 0.3
TUNA SATES WITH WASABI MAYONNAISE
Categories Quick & Easy Backyard BBQ Mayonnaise Wasabi Tuna Summer Grill Grill/Barbecue Soy Sauce Gourmet
Yield Makes 10 satés
Number Of Ingredients 7
Steps:
- In a bowl stir together mayonnaise, soy sauce, sugar, and lemon juice. Transfer 2/3 cup soy mayonnaise to a small bowl and stir in wasabi paste. Stir tuna into remaining 1/3 cup soy mayonnaise. Chill wasabi mayonnaise, covered, at least 1 hour and up to 24. Marinate tuna, covered and chilled, at least 1 hour and up to 24.
- Prepare grill.
- Thread 2 tuna cubes onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, 2 to 3 minutes on each side. Serve tuna satés with chilled wasabi mayonnaise.
GRILLED TUNA BURGERS WITH WASABI MAYONNAISE
Make and share this Grilled Tuna Burgers With Wasabi Mayonnaise recipe from Food.com.
Provided by Galley Wench
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wasabi Mayonnaise:.
- Mix all ingredients together in small bowl.
- Cover with plastic wrap and chill until flavors blend, at least 10 minutes.
- Tuna Burgers:.
- With your knife, using a rocking motion, chop tuna until it is coarsely ground into pieces about 1/8 inch each.
- In medium size bowl mix tuna with garlic, ginger, salt, and pepper (to taste). Divide mixture into 4 portions approximately 5 ounces each. Using your hands press into patties about 1 inch thick.
- Chill patties in refrigerate for at least 15 minutes.
- Preheat grill until very hot (about 15 minutes). Leave all burners on high.
- Oil grate (with a small wad of paper towels soaked in vegetable oil).
- Grill burgers, covered, until browned on one side, about 3 minutes. Flip burgers with greased metal spatula.
- Continue grilling, covered, to desired doneness, about 3 minutes for medium-rare or 4 minutes for medium, 5 minutes for medium-well (do not overcook).
- Serve immediately with wasabi mayonnaise.
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PEPPERED TUNA SKEWERS WITH WASABI MAYONNAISE RECIPE
From bonappetit.com
Servings 28
- Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. DO AHEAD Can be made 1 day ahead. Keep refrigerated.
- Combine tuna and soy sauce in medium bowl; toss to coat. Marinate tuna 30 minutes at room temperature, stirring occasionally.
- Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on platter and serve.
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