SALMON TUNA PATTIES
Tuna patties with a twist. Salmon flavor with tuna is milder. Kids and adults love the crispy outside and meaty patty.
Provided by Wendy Freed Meyer
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix salmon, tuna, crushed saltines, and egg together with your hands in a large bowl; shape into 6 patties. Dust the patties with flour.
- Heat oil in a large skillet over medium heat. Gently lie patties into the hot oil, cover the skillet, and fry until crispy, 10 to 15 minutes per side.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 37.1 g, Cholesterol 73.9 mg, Fat 16.1 g, Fiber 1.5 g, Protein 32.7 g, SaturatedFat 2.8 g, Sodium 780.8 mg, Sugar 0.3 g
TUNA MOUSSE: SPUMA DI TONNO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Put the tuna in a food processor and pulse to break up the fish. With the machine running, add the butter, cream, balsamic vinegar, and soy sauce and blend until smooth. Then stop the machine and scrape down the sides of the processor bowl. Add the lemon juice and pulse again. Season, to taste, with salt and pepper and blend again. Check the seasoning.
- Serve at room temperature, or cover and refrigerate for up to 4 days. If refrigerated, return the spuma to room temperature before serving.
TUNA MOUSSE
I begged this recipe from a former co-worker who got it from her mother who lives in San Diego. Lovely taste. Nice presentation, the tomato soup makes you believe it's Salmon.
Provided by mandabears
Categories Spreads
Time 40m
Yield 1 mold, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan heat gelatin in water over low heat, stir until thickened.
- In a separate large saucepan heat tomato soup, undiluted, and cream cheese, stir constantly until cream cheese melts and mixture is blended.
- Add gelatin mixture, then set aside to cool.
- In a large bowl, flake tuna.
- Fold in mayonnaise, horseradish, celery, onion, gelatin mixture and seasonings.
- Mix well until smooth.
- Pour into a fish mold that has been well sprayed with cooking spray.
- Refrigerate until set, at least 2 hours.
- Unmold onto serving platter.
- Serve with crackers.
Nutrition Facts : Calories 257.9, Fat 17.7, SaturatedFat 6.7, Cholesterol 44, Sodium 506.3, Carbohydrate 13.8, Fiber 0.9, Sugar 6, Protein 11.9
TUNA AND SALMON PATCHWORK WITH A GAZPACHO MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 30m
Yield Four servings
Number Of Ingredients 16
Steps:
- Combine the oil and chilies and let stand at least 24 hours.
- When ready to prepare this dish, place four round cookie-cutter molds, each about one-and-one-half inches in diameter and one-and-one-half inches in height, on a flat surface with the sharp edges up.
- Cut enough of the salmon into small cubes to make four tablespoons. Cut enough of the tuna into small cubes to make four tablespoons. Place the cubes in a small bowl and add the lime juice, sour cream and salt and pepper to taste. Blend well and set aside.
- Cut the remaining salmon on the bias into very thin slices. Arrange one slice at a time over the upper edges of one mold covering the inside bottom of the mold and slightly overlapping at the top. Let the slices hang over the edges. Use only enough slices to line the mold. Line the other three.
- Spoon one-quarter teaspoon of the caviar inside each of the salmon-lined molds. Spoon equal portions of the cubed fish mixture on top of the caviar. Fold over the overhanging bits of the salmon slices to enclose the filling and cover the top of each mold neatly. Unmold each serving on large, white dinner plates.
- Cut the remaining salmon and tuna into very thin slices. Arrange equal portions of the tuna and salmon slices, edges slightly overlapping, in a neat pattern in the center of the plate.
- Unmold one portion of gazpacho mousse onto each plate, opposite the filled salmon molds.
- Put the mustard and vinegar in a small mixing bowl and start beating with a wire whisk. Remove the hot chilies from the oil and beat the oil into the sauce. Add salt, pepper, cucumber, sweet red pepper and scallion. Blend well. Spoon equal portions of the sauce over the salmon and tuna slices. Garnish each serving with salad leaves.
Nutrition Facts : @context http, Calories 393, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 23 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 1280 milligrams, Sugar 5 grams, TransFat 0 grams
CHILL OUT, SPANISH STYLE: YELLOW TOMATO GAZPACHO, TOASTED ALMOND BREADCRUMBS, TUNA SALAD STUFFED PIQUILLOS OR PLUM TOMATOES
Make this meal when the weather forecast is HOT, because the meal is not.
Provided by Rachael Ray : Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes. Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator. For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form. For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste. Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs. Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.
TUNA MOUSSE WITH CRACKERS
Lovey, creamy, tomatoey, mousse with a perfect salmon-pink appearance. Looks really fancy for guests if set in a fish-shaped mould and once unmoulded, garnished with a few prawns and lemon slices. Keeps for at least 3 days in the refrigerator. Preparation time does not include chilling/setting time.
Provided by Shazzie
Categories Cheese
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Combine gelatine and 100 ml water in a bowl placed over a container of boiling water and mix until dissolved.
- In a separate pan bring the soup to a boil and stir until thickened.
- Add gelatine to soup and allow to cool.
- Add all other ingredients and pour into an oiled (preferably fish-shaped) mould.
- Allow to set completely in the fridge.
- Turn out on a platter and garnish with prawns and lemon slices.
- Serve with crusty bread or melba toast.
Nutrition Facts : Calories 88.9, Fat 5.3, SaturatedFat 1.2, Cholesterol 31.8, Sodium 178.4, Carbohydrate 4, Fiber 0.2, Sugar 1.2, Protein 6.3
GAZPACHO MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 25m
Yield Four servings
Number Of Ingredients 13
Steps:
- Put the bread crumbs, garlic and oil into the container of a food processor or electric blender. Blend thoroughly.
- Add one-half cup of diced tomatoes, one-half cup diced cucumber, the vinegar, chopped scallion, diced red pepper, the tomato juice, sugar and half the basil and blend as smoothly as possible. Scrape the liquid into a mixing bowl and add the remaining tomatoes, cucumber, onion, red pepper and basil. Blend well.
- Pour about one-fourth cup of the sauce into a saucepan and add the gelatin. Cook, stirring, over very low heat until the gelatin dissolves. Combine the gazpacho with the gelatin mixture and blend well.
- Let cool but do not allow the mixture to set.
- Beat the egg whites until they stand in soft peaks. Scrape them into the gazpacho mixture and blend well with a whisk.
- Lightly oil the inside of four individual half-cup souffle dishes, ramekins or other molds. Spoon or ladle equal portions of the gazpacho mixture into each mold. Cover with plastic wrap and refrigerate overnight. To serve, run a knife around the inside of each mold. Sit the molds briefly in a basin of warm water. Wipe off the bottom of the molds, and invert each on a plate.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 192 milligrams, Sugar 5 grams
SPICED SEARED TUNA GAZPACHO RECIPE - (4.5/5)
Provided by emp1438
Number Of Ingredients 21
Steps:
- For the tuna: 1. Toast seeds and peppercorns in a dry skillet and blend in spice grinder. 2. Sprinkle salt and ground spices on tuna. Drizzle with oil and grill tuna on all sides to your liking. Set aside and let cool. For the gazpacho: 1. Mix ingredients together in a bowl and keep refrigerated. To assemble: Slice tuna and place in the bowl. Pour gazpacho in the bowl. Enjoy!
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