TUNA TARTARE
Steps:
- Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the scallions and jalapeno, and mix well. Cut the avocados in half, remove the seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if using, and season to taste. Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend. Serve on crackers.
TUNA AND SALMON TARTARE WITH ENDIVE LEAF
Steps:
- In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper.
- In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste.
- Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled.
PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE
This buttery textured parfait of tuna and salmon makes a refreshing starter for any special meal. The savory pearls of caviar topped with a sliver of creme fraiche combine elegantly with the piquant flavoured fish. It goes together very easily and the end result is very impressive and tasty! If you can't get mustard oil in your area, a good substitute is 2 TBS olive oil mixed with 1/2 TBS dry mustard powder. Cook time is chill time.
Provided by MarieRynr
Categories Tuna
Time 38m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
- In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
- Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
- In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
- Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
- Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
- Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
- If available, press down with the bottom of a Worcestershire or Tabasco bottle.
- Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
- Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
- Whip the creme fraiche until thick, stiff peaks are formed.
- Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
- Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
- To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
- Garnish each parfait with one long chive spear placed at an angle over the parfait.
RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE
Light up the barbecue and put our rum-glazed grilled pineapple on the menu. Served with a lime crème fraîche, it's a grown-up dessert that's sure to impress
Provided by Melissa Thompson - Journalist and food writer
Categories Barbecue, Dessert
Time 25m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
- Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
- Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.
Nutrition Facts : Calories 252 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
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
TORTUGA TUNA CROQUETTES WITH GINGER LIME CREME FRAICHE
Make and share this Tortuga Tuna Croquettes With Ginger Lime Creme Fraiche recipe from Food.com.
Provided by Miss Fannie
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest.
- In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.
TUNA TARTARE WITH LIME CRèME FRAîCHE
Steps:
- Cut the tuna into neat, small dice. Place in a bowl set over ice. Stir in the olive oil, jalapeño, onion, sesame seeds, lime zest, soy sauce, and fleur de sel. In a deep bowl, whisk the crème fraîche, lime juice, and a pinch of kosher salt to soft peaks.
- Spoon the tartare onto the fried wontons, dividing it evenly. Top each serving with a small dollop of the whipped crème fraîche and garnish with a sprinkle of scallions. Serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.
More about "tuna tartare with lime crème fraîche recipes"
TUNA AND LIME TARTARE - COOKING MY DREAMS
From cookingmydreams.com
5/5 (1)Total Time 1 hr 10 minsCategory AppetizerCalories 78 per serving
TUNA TARTARE WITH LYCHEES - RECIPETIN EATS
From recipetineats.com
SALMON TARTARE CANAPéS WITH CRèME FRAîCHE TOPPING
From capreo.com
TUNA TARTARE RECIPE WITH LIME & SHALLOTS | TASTING TABLE
From tastingtable.com
Servings 6Calories 158 per servingTotal Time 20 mins
TUNA TARTARE WITH MANGO & LIME - NAUTILUS PLUS
From nautilusplus.com
SYDNEY SEAFOOD SCHOOL :: TUNA TARTARE
From sydneyfishmarket.com.au
WHITE TUNA TARTARE WITH CRèME FRAîCHE AND CAPERS RECIPE | EAT YOUR …
From eatyourbooks.com
TUNA TARTARE – A COUPLE COOKS
From acouplecooks.com
AHI TARTARE-TINIS WITH WASABI-LIME CREME FRAICHE
From exceedingthespeedlimit.typepad.com
TUNA TARTARE WITH LIME CRèME FRAîCHE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
TUNA CAPER TARTARE WITH WASABI CREAM - CHATELAINE
From chatelaine.com
BEET TARTARE WITH CRèME FRAICHE - MEALTHY.COM
From mealthy.com
TUNA CARPACCIO WITH LIME - IN SEARCH OF YUMMY-NESS
From insearchofyummyness.com
TUNA TARTARE LIME AND RASPBERRIES - MYKITCHENMOOD
From mykitchenmood.com
MARINATED TUNA TARTARE WITH CHILLIES, LIME AND CRèME …
From thetimes.co.uk
TUNA TARTARE WITH LIME AND SAGE | CHEF READER
From chefreader.com
A PHOTO POST ADDED BY HENDRIC WEISSWANGE
From thestaffcanteen.com
TUNA TARTARE RECIPE | TASTING TABLE
From tastingtable.com
TUNA TARTARE WITH AVOCADO AND WASABI MOUSSELINE - RICARDO
From ricardocuisine.com
TUNA TARTARE - CHEF MICHAEL FERRARO
From chefmichaelnyc.com
TUNA TARTARE RECIPE - RECIPES.NET
From recipes.net
10 BEST TUNA TARTARE RECIPES | YUMMLY
From yummly.com
HOW TO MAKE TUNA TARTARE CEVICHE SEAFOOD RECIPE - COOKING …
From cookingitalianwithjoe.com
POTATO WAFFLE, TUNA TARTARE, CRèME FRAICHE, AND CAVIAR
From cdn.idahopotato.com
PARFAIT OF SALMON AND TUNA TARTARES WITH CRèME FRAîCHE
From thedailymeal.com
FRENCH-STYLE TUNA TARTARE - THE CHEF'S WIFE
From thechefswife.co
TUNA TARTARE RECIPE WITH LIME & SHALLOTS
From pinterest.co.uk
10 BEST TUNA TARTARE WITH CAPERS RECIPES | YUMMLY
From yummly.com
TUNA TARTARE CANAPÉ ︎ FERMENTED APRICOT ︎ LIME CRèME …
From thestaffcanteen.com
TUNA TARTARE WITH MANGO AND LIME | RECIPE - KOSHER.COM
From kosher.com
PARIS KNOCK-OFF FRESH TUNA TARTARE WITH TOMATO AND BASIL
From frenchrevolutionfood.com
TUNA TARTARE BLINI RECIPE | MYRECIPES
From myrecipes.com
PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE
From plain.recipes
TUNA TARTARE | CLASSIC BAKES
From classicbakes.com
TARTARE OF MULLOWAY WITH LRANIAN OSIETRA CAVIAR AND CHIVE CRèME …
From cooked.com.au
TUNA TARTARE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
PARFAIT OF SALMON AND TUNA TARTARES WITH CRèME FRAîCHE | RECIPE ...
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love