Tuna Tartare In Cucumber Cups Recipes
TUNA TARTARE IN CUCUMBER CUPS
This recipe started from a recreational class at the Institute of Culinary Education in NYC, with some added ingredients inspired by the tuna tartare at Bobby Flay's restaurant. Cook time is refrigeration/marinating time.
Provided by Laurefin
Categories < 4 Hours
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Gently comibine all ingredients, except for the cucumbers and chives, in a large bowl. Cover with plastic wrap and refrigerate for about 2 hours.
- To serve as hand-held hors d'oeuvres, cut the cucumber into 3/4" slices and use a melon baller to scoop out a hollow in the center of each slice (be careful not to scoop all the way through). Spoon the marinated tuna into the cucumber "cups". Garnish with chives.
- Alternately, cut the cucumber into 1/4" slices and serve as "chips" for the tartare.
- Makes enough to fill about 15 cucumber cups.
Nutrition Facts : Calories 98.5, Fat 4.6, SaturatedFat 0.9, Cholesterol 14.4, Sodium 456.1, Carbohydrate 4.7, Fiber 0.8, Sugar 2, Protein 10
TUNA TARTARE IN A CUCUMBER BOAT TOPPED WITH CAVIAR
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.
TUNA TARTARE
Make and share this Tuna Tartare recipe from Food.com.
Provided by Mary Jenny
Categories Very Low Carbs
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- On 6 cold plates chilled in your refrigerator, arrange the sliced Ontario greenhouse cucumbers in a circle.
- In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper.
- To serve, spoon tuna mixture on top of the cucumbers.
- Quick tip.
- Ahi or Yellowfin tuna is widely used in raw dishes, especially in sashimi.This fish is also great for grilling.
Nutrition Facts : Calories 210.2, Fat 13.4, SaturatedFat 2.3, Cholesterol 28.7, Sodium 158.2, Carbohydrate 4, Fiber 0.8, Sugar 1.6, Protein 18.4
SPICY TUNA TARTARE
This is a very quick and easy recipe for a tuna tartare that will make your friends think you are a real gourmet! Try it by itself, with tortilla chips, or as a salad with sliced avocado. It goes nicely with pico de gallo, too. Use sashimi-grade tuna. If you're unsure if it is sashimi-grade, be sure to ask someone (a butcher or seafood specialist) before using it for this recipe.
Provided by Kat
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix Japanese mayonnaise with sesame chili oil, sesame oil, and lemongrass paste in a mixing bowl.
- With freshly washed hands, dice tuna into small bits on a clean cutting board.
- Season diced tuna with garlic salt, and put into the bowl with the mayo mixture. Mix until tuna is evenly coated. Squeeze in lime juice, then mix in most of the chopped cilantro and scallion, reserving some for garnish.
- Garnish with remaining cilantro and scallion and serve.
Nutrition Facts : Calories 117 calories, Carbohydrate 1 g, Cholesterol 16.1 mg, Fat 9.5 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 1.4 g, Sodium 311.9 mg, Sugar 0.2 g
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