AHI TUNA TOWER
I was craving this restaurant classic during the 2020 quarantine, I created this recipe to curb my craving while staying home!
Provided by Kendell
Categories Seafood
Time 40m
Number Of Ingredients 23
Steps:
- Gently warm the rice vinegar, salt, and sugar in the microwave or on the stove just to melt the sugar and salt.
- In a pressure cooker or rice cooker, cook the rice to package directions. When the rice is cooked, remove it from the pot and mix in the rice vinegar mixture. Spread the rice out in a shallow bowl or plate and allow it to cool completely before using it. This can be done up to a day ahead.
- In a bowl, mix the mayo and sriracha together, taste and adjust to your heat level if you like it more or less spicy. Reserve 2-3 tablespoons for the bottom of the plate.
- First, shred the crab sticks by pulling them apart like you would a cheese stick. This could also be done by shredding with two forks. Mix in the remaining spicy mayo. Just before using toss in the crispy onions and about 1 teaspoon of the caviar if you are using it. This can be made up to a day ahead, store in an airtight container and reserve the onions and caviar.
- In a bowl, combine the soy sauce, Mirin, chili flakes, sesame oil, and grated ginger. Stir to combine. Toss the diced tuna and cucumber in the marinade and let it meld in the refrigerator for about 2 hours, this will hold in the marinade for up to 24 hours. Fold in the chives just before building your tower.
- In an adjustable measuring cup, layer in about 1 inch of sushi rice and tamp it down. Next layer in the avocado, about 1/2 an avocado per tower, and tamp it down tight. Then layer the crab salad in on top of the avocado and the marinated tuna. Tamp them down until tight. This layer procedure is key, do it in the order to prevent your rice from getting soggy and tower from tumbling. Gently press the tower out of the mold. Top with more crab salad, caviar, and a dusting of crispy onions. Spread a line of the spicy mayo and eel sauce on the side of the plate, use a chopstick to make swirls through the sauces to decorate the plate. Serve immediately and enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 51 milligrams cholesterol, Fat 24 grams fat, Fiber 4 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 1048 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
AHI TUNA TOWER
Tuna towers are a popular appetizer item on fancy seafood restaurant menus these days. They are actually really easy to make at home. You absolutely must use fresh sushi grade tuna. Some grocery stores carry it but your best bet is a seafood market or good Asian market. Deep fry some wonton wrappers to use as scoops for the tuna if desired.
Time 20m
Yield 4
Number Of Ingredients 17
Steps:
- Combine the diced tuna, sesame oil, hot sauce, soy sauce, ginger, green onion, and rice vinegar in a bowl. Adjust the sriracha and soy sauce to taste. Place in the refrigerator to marinate while you prepare the vegetables. Meanwhile, peel the cucumbers and daikon and cut into small dice. Place in a bowl. Cut the avocado into small dice and add to the bowl. Stir in the cilantro, sesame seeds, and vinegar and coat the vegetables well. To assemble, use a 2-inch tall by 2-inch diameter cylinder (a small tomato sauce can with both ends removed works well). Place the cylinder on a small appetizer plate. Fill the can halfway with the vegetable mixture then top with the tuna mixture. Press the tuna firmly to pack the ingredients. Lift the cylinder slowly while pressing down on the tuna with the back of the spoon to slide the tower out on to the plate. Repeat with remaining ingredients. Garnish the tuna towers with pickled ginger and wasabi paste and a drizzle of sriracha if desired.
Nutrition Facts :
TUNA TIMBALE TOWER
Elevate expectations with a spectacular presentation. Unusual layered textures, colors and height will have your guests wondering who the personal chef is hiding in your kitchen.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Drain tuna and reserve oil. Break tuna into small pieces and set aside. Place half of the reserved oil in a medium bowl. Add lemon juice, red pepper flakes, salt and pepper, whisking to combine. Using a 3-inch round cookie cutter, place cutter on center of plate. Layer a quarter of the avocado inside cutter. Top with almost a quarter of the tuna, a quarter of the mango, and a quarter of the cucumber. Lightly press on top of cucumber while removing cutter. Repeat with remaining ingredients. Garnish tops with remaining tuna and a bit of mint. Drizzle dressing over the top. Serve immediately.
TUNA TOWER
Steps:
- Fruit layer Drain fruit if overly juicy; combine with mint and Siracha and chill. Tuna layer Combine tuna and ginger with enough soy sauce to cover. Splash with sesame oil and stir to combine. Chill. Avocado layer Coarsely mash avocado with lime, cilantro and salt to taste. Chill. Assembly Rub the inside of 2 1 cup ramekins with sesame oil. Place 2 mint leaves, face down on bottom of each ramekin. Fill to about 1/3 with fruit mixture, pressing down. Top with tuna and then with avocado mixture, filling ramekin to the top. Top with plastic wrap and place in freezer for 30 - 45 minutes to set the fruit and mold. Mixture should not freeze through. Unmold by running a knife around the edges of the ramekin and inverting onto cold plate. Serve with rice or wonton chips.
COUSCOUS TUNA TOWER
These attractive tuna towers will impress your dinner guests. Plus, the cost of ingredients is easy on the wallet.-Jennifer Honeycutt, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, saute onion in oil until tender. Add couscous; saute 1-2 minutes longer or until couscous is lightly browned. Add water; bring to a boil. Reduce heat; cover and simmer for 8 minutes. Cool slightly., In a large bowl, combine the couscous mixture, tuna, parsley, capers, olives, lemon zest, lemon juice, salt and pepper; set aside., Pour vinaigrette over endive; toss to coat. On each of eight serving plates, layer a red tomato slice, a yellow tomato slice, 1/2 cup couscous mixture and 1/4 cup endive leaves.
Nutrition Facts : Calories 150 calories, Fat 3g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 294mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
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