Tuna In Panka Spicy Coat Recipes
TUNA CROQUETTE
Provided by Alton Brown
Categories appetizer
Time 31m
Yield 8 appetizer size croquettes
Number Of Ingredients 9
Steps:
- Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides.
- Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.
PANKO AND SESAME SEED CRUSTED AHI TUNA
Crunchy panko and sesame seed crusted Ahi Tuna cooked to medium-rare perfection!
Provided by Melissa Slyh
Categories Main
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Create a dredging station: The ¼ cup of chili sauce goes into a bowl. In a separate bowl, mix the panko and sesame seeds together.
- Dip each tuna steak into the chili sauce.
- Next, coat the tuna steaks with the panko and sesame seed mixture on all four sides.
- Heat the canola oil on medium-high heat. Test the oil to see if it is hot enough for cooking by dropping in a few of the panko breadcrumbs; if they sizzle, the oil is ready.
- Sauté the tuna steaks for about 3 minutes per side for medium-rare (your cooking time may vary). Remove the tuna steaks from the pan and allow them to rest for about 3-5 minutes.
- Slice the each tuna steak into ½ inch slices. Serve over cooked wild rice and Bacon and Garlic Spinach Sauté.
SPICY TUNA CAKES
Make and share this Spicy Tuna Cakes recipe from Food.com.
Provided by Donna Luckadoo
Categories Tuna
Time 30m
Yield 15 large patties
Number Of Ingredients 18
Steps:
- Mix all ingredients like you would if you were making a meatloaf.
- Shape into patties.
- Dredge patties in the cornmeal mixture and fry until crunchy.
- Serve with a Sauce of your choice or eat them like a sandwich on a toasted Bun.
SPICY TUNA & COTTAGE CHEESE JACKET
For a low-fat energy lunch try a carbohydrate-heavy baked potato with a light and nutritious filling
Provided by Good Food team
Categories Lunch, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potato several times with a fork and put it straight onto a shelf in the hottest part of the oven. Bake for approximately 1 hour, or until it is soft inside.
- Mix tuna with chilli, spring onion, cherry tomatoes and coriander. Split jacket potato and fill with the tuna mix and cottage cheese.
Nutrition Facts : Calories 439 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 64 grams protein, Sodium 1.7 milligram of sodium
SPICY TUNA TARTARE
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
- To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
- In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.
TUNA IN PANKO SPICY COAT WITH CUCUMBER CONFIT
Steps:
- Mix the dry ingredients of the coat in the flat glass dish. Reserve In another bowl mix the liquid ingredients. Beat a little with the foët and reserve. Take the tuna out of the fridge. Working one piece at a time. Sprinkle with a little salt and pepper and dip the tuna pieces in the mixture of egg white, then coat with the panko mixture, pressing to adhere, dip once again in egg white and then back to the panko, pressing do adhere. Arrange the pieces in a baking dish cover with film and put in the fridge, until time to serve. The cucumbers Peel the cucumbers, cut in lengthwise and remove the seeds, and cut in slices of 1/2 inch thick. Put the butter in a frying pan over low heat, when the butter melts add the the cucumber slices, and gently let them confit for half an hour. Sprinkle with salt. And keep warm. The sauce In a small sauce pan mix all the ingredients and boil for 8 minutes in low heat. Frying the tuna Heat 2 cups of canola oil in a deep frying pan to 170º C (attencion 338º F). Working one at a time fry the pieces for 2 minutos to have them raw in the inside. Drawn in paper towel. This dish well-done is inconceivable. The coat should be nice golden brown and crunchy. Keep in a warm place. Assemble the plates. In a work surface cut each of the tuna pieces in 3 neat medalions. Divide the cucumber confit between the plates forming a bed where you will put the tuna medalions cut side up. Drizzles with the sauce around, don´t let the coat be wet or will be soggy. Garnish with ciboulette. For a stunning presentation take out the sauce an serve with a salmon roe chantilly.
SPICY TUNA PUTTANESCA
Tuna puttanesca is a forgiving and flexible meal. Don't have the exact ingredients? Make substitutions, just try to stick as close to the ingredients as possible. While most use spaghetti noodles, any pasta shape can be used.
Provided by thedailygourmet
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 1/4 cup pasta water.
- While pasta cooks, heat olive oil in a saute pan over medium heat. Once oil is shimmering, add onion, Kalamata olives, capers, anchovies, and garlic. Cook and stir until onions are soft, about 5 minutes. Add crushed tomatoes, white wine, and red pepper flakes. Stir to incorporate.
- Nestle the tuna steaks into the sauce, cover, and cook until the tuna flakes easily, about 10 minutes. If sauce is too thick, add in the reserved pasta water, 1 tablespoon at a time. Add in the Italian seasoning.
- Serve tuna and sauce on top of cooked pasta. Garnish with basil if desired.
Nutrition Facts : Calories 472.8 calories, Carbohydrate 69.6 g, Cholesterol 27.6 mg, Fat 8.4 g, Fiber 5.5 g, Protein 26.4 g, SaturatedFat 1.3 g, Sodium 516.7 mg, Sugar 2.9 g
TUNA IN PANKA SPICY COAT RECIPE
Provided by danyell923
Number Of Ingredients 24
Steps:
- Mix the dry ingredients of the coat in the flat glass dish. Reserve In another bowl mix the liquid ingredients. Beat a little with the foët and reserve. Take the tuna out of the fridge. Working one piece at a time. Sprinkle with a little salt and pepper and dip the tuna pieces in the mixture of egg white, then coat with the panko mixture, pressing to adhere, dip once again in egg white and then back to the panko, pressing do adhere. Arrange the pieces in a baking dish cover with film and put in the fridge, until time to serve. The cucumbers Peel the cucumbers, cut in lengthwise and remove the seeds, and cut in slices of 1/2 inch thick. Put the butter in a frying pan over low heat, when the butter melts add the the cucumber slices, and gently let them confit for half an hour. Sprinkle with salt. And keep warm. The sauce In a small sauce pan mix all the ingredients and boil for 8 minutes in low heat. Frying the tuna Heat 2 cups of canola oil in a deep frying pan to 170º C (attencion 338º F). Working one at a time fry the pieces for 2 minutos to have them raw in the inside. Drawn in paper towel. This dish well-done is inconceivable. The coat should be nice golden brown and crunchy. Keep in a warm place. Assemble the plates. In a work surface cut each of the tuna pieces in 3 neat medalions. Divide the cucumber confit between the plates forming a bed where you will put the tuna medalions cut side up. Drizzles with the sauce around, don´t let the coat be wet or will be soggy. Garnish with ciboulette. For a stunning presentation take out the sauce an serve with a salmon roe chantilly. Read More http://www.epicurious.com/recipes/member/views/TUNA-IN-PANKO-SPICY-COAT-WITH-CUCUMBER-CONFIT-1273113#ixzz1iLk7Y4As
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