SPICY SEARED TUNA WITH SESAME VINAIGRETTE
Steps:
- Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
- In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
- Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
- Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
- Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
- In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.
THAI SPICY TUNA LETTUCE WRAPS
Canned tuna, chilies, green onion, sesame oil and a spicy mayo on top of lettuce leaves turns this into a great appetizer or even a light meal. My family said, 'It's so good you can't tell it's canned tuna.'
Provided by Bumble Bee
Categories Trusted Brands: Recipes and Tips Bumble Bee Seafoods
Time 20m
Yield 4
Number Of Ingredients 21
Steps:
- Make the spicy mayo by mixing the sriracha, mayo and Asian red chili paste together; refrigerate to chill.
- Empty drained tuna into a large bowl. Break up tuna into large chunks.
- Add 2/3 of the green onions to the tuna; reserve the rest for garnish.
- Add the jalapeno, red bell pepper, red onion, shredded carrot, Thai basil and cilantro to the tuna and gently mix together, being careful not to break the tuna apart too much.
- In a small bowl whisk together lime juice, sesame oil, Asian chili paste, sesame seeds, sugar, garlic, salt, and pepper. Pour dressing over tuna and mix carefully.
- Spoon tuna mixture onto lettuce leaves and top with Spicy Mayo and reserved green onions.
- Garnish with cilantro or Thai basil if you like.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 14.6 g, Cholesterol 48.3 mg, Fat 7.7 g, Fiber 3.5 g, Protein 26.8 g, SaturatedFat 1.1 g, Sodium 1250 mg, Sugar 5.9 g
MY LIGHT AND SPICY TUNA SALAD
Spicy Tuna salad You're only using 1 tablespoon on mayo for the WHOLE thing! The rest of this salad is packed with veggie and spicy stuff that will improve your circulation (good for you) Don't eat that deli crap any more! Make your own and go very, very easy on the mayo - remember whatever you put in your mouth will end up sticking to the inside of your arteries!
Provided by SugarHATER
Categories Vegetable
Time 2m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything but the bread together.
- Spread on Eziekel sprouted bread and eat.
- or add this on top of a baby spinach salad.
Nutrition Facts : Calories 76, Fat 1.4, SaturatedFat 0.3, Cholesterol 14.8, Sodium 396.9, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 12.7
SPICY LIME TUNA SALAD
Welp, the name pretty much says it all. Tuna salad is very quick and easy to make, as well as being very versitile from light and sweet to heavier and spicey.
Provided by Schmevz
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Open the 2 cans of tuna and use the lid to squeeze out as much water as you can over a sink.Take off the lids and set aside.
- Take 1 cap full of lime juice in each can and just let it sit until tuna is used again.
- Get about 4 paper towels and stack them. manuever the bacon on the paper towels. Place in the microwave for about 3 minutes. (The benefit to microwaving bacon is only for the crispness.)
- While that's goin, spice up the dill relish. Add the cayenne, pepper, and garlic with the relish and mix thoroughly.
- Take the two cans of tuna and drain out all the extra lime juice. Now mix in the tuna. (make sure you do not "blend" you want the tuna to be decently chunky.
- Put in the mayo and parm, and mix.
- Set out about 20-24 tortilla chips on a couple of plates. Rip up the cheese and place evenly on each tortilla. Take out the bacon and place in the tortillas for probably 20 seconds or until the cheese looks "sweaty". Take out and spoon out 1 teaspoon or more of the tuna salad on each of the tortilla chips.
- Dab the bacon to get off extra grease. Break up the bacon into about dime size pieces and place evenly ontop of the whole tortilla/tuna salad spread.
- You can always add and/or take away ingredients in tuna salad. Enjoy.
Nutrition Facts : Calories 699.4, Fat 42.1, SaturatedFat 15, Cholesterol 136.1, Sodium 3594.2, Carbohydrate 20.2, Fiber 2.1, Sugar 2.9, Protein 59.3
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