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.
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
SZECHUAN SALT-PEPPER
Steps:
- Combine salt and peppercorns in heavy small skillet over low heat. Cook until aromatic and salt begins to color, stirring occasionally, about 10 minutes. Grind in mortar with pestle or in spice grinder. (Can be prepared 1 week ahead. Store in airtight container.)
SZECHUAN PEPPERED CALAMARI (SALT AND PEPPER SQUID)
This recipe - which works as either a main dish or appetizer - is a result of combining some different "Salt and Pepper Squid" recipes that I hadn't made before. I was aiming for the taste I'd had in a Seattle sushi place, but didn't quite achieve it. On the other hand, my husband and I loved these anyhow, so I decided to write up the recipe so that I - and others - can duplicate it in the future. These are as good as any calamari I've gotten in restaurants! The first time we made them we gobbled them down so fast that I forgot to take a photo... :)
Provided by Julesong
Categories Squid
Time 15m
Yield 1 as main dish, 2 serving(s)
Number Of Ingredients 9
Steps:
- If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone (quill, aka cuttlebone) from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane/skin from body.
- (How you cut up the squid at this point is a matter of preference, but here's how I like it.).
- Cut the larger tentacles away from the smaller ones, so that you get some single tentacles in the mix.
- Pull or cut the wings away from the body.
- Cut the body down the center so that you can open the two sides up flat, then make strips that are between 1/8 to 1/4 inch wide and about 1 to 1 1/2 inch long; you can also cut the body into 1/4-inch wide tubes, if you like.
- Rinse all the cut pieces, tentacles, and wings well in a sieve, and let drain.
- In a dry skillet, roast the peppercorns over medium high heat until they begin to smoke; remove from heat, let cool, then use a mortar and pestle or other grinder (I use a coffee grinder) to make into a fine powder.
- In a bowl, mix together the flour, salt, cayenne, garlic powder, and powdered peppercorns.
- Add the drained squid pieces, and toss or stir well with your hand to coat them well, shaking off excess.
- Heat oil in a hot wok or deep heavy pan until very hot (the surface should seem to simmer slightly - you can test it with a single piece to see if it's not enough), then deep fry the squid in batches for 1 to 2 minutes until tender and beginning to turn golden. Do not overcook or your cooked squid will turn rubbery -- blech.
- Remove with a slotted spoon and let drain on paper towels.
- Serve immediately with dipping sauce - we like garlic chile sauce, but cocktail sauce or aioli is nice, too.
Nutrition Facts : Calories 2274.2, Fat 221.5, SaturatedFat 29.2, Cholesterol 264.2, Sodium 2398.1, Carbohydrate 60.1, Fiber 14.2, Sugar 0.5, Protein 26.4
ROASTED SICHUAN PEPPER-SALT
Provided by Susan Herrmann Loomis
Categories condiments
Time 10m
Yield About a half cup of pepper-salt
Number Of Ingredients 2
Steps:
- Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
- Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.
Nutrition Facts : @context http, Calories 35, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 0 grams
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