Tunaorfishorchickenwithgingershiitakecreamsauce Recipes

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

TUNA (OR FISH OR CHICKEN) WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Heat oven to 200 degrees.
• Heat a skillet on your stove to medium high.
• Grind a generous amount of pepper onto one side of tuna steaks (skip this if using chicken and see intro for instructions).
• Add oil to the pan. When it's very hot, add the tuna steaks, pepper side down. Cook for 1-2 minutes per side, until seared but still rare in the center. Remove from the pan and keep warm on a plate, tented with foil, in a 200 degree oven.
• In the medium-high pan where you seared the tuna (or chicken), add butter, onion, ginger and garlic. Sautee for a minute, just until the garlic becomes translucent (don't let it brown).
• Add shiitakes and cook, without stirring, until they brown slightly. Add the soy sauce and cream. Let it cook until it thickens enough to coat the back of a spoon. Add the lime juice and cilantro.
• Serve tuna, fish or chicken hot atop a bed of greens. Add wasabi mashed potatoes alongside. Top all with the sauce, and garnish with cilantro or chive sprigs.

ISLAND FRY CHICKEN WITH GINGER GRAVY

Steps:

• For the all-purpose seasoning blend: Stir together the cayenne, garlic powder, onion powder, salt, pepper, rosemary and thyme in a bowl.
• For the chicken: Season chicken with 2 tablespoons all-purpose seasoning and allow to marinate, refrigerated, for 24 hours.
• For the dredge: Bring oil to 350 degrees F in a deep-fryer.
• Stir together the flour, salt and pepper in a bowl and dip the chicken in the mixture to coat. Fry until golden brown, about 20 minutes. Set aside and keep warm.
• For the gravy: Blend the ginger in a blender with 1/2 cup water. Set aside.
• Add olive oil, garlic and onions to a saucepan on medium heat and saute until translucent and soft. Add stewed tomatoes and continue to cook for 5 minutes. Add chicken stock, 1 1/2 tablespoons all-purpose seasoning blend, thyme, bay leaf, Scotch bonnet pepper and 1 cup blended ginger (save the remainder for another use) and simmer for 30 minutes.
• Blend the flour with 1/4 cup water in a small bowl. Strain the gravy, then add flour mixture to thicken. Finish gravy with butter over low heat. Plate chicken with rice and peas, then spoon gravy over chicken and rice. Enjoy!

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Steps:

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

FRESH TUNA STEAKS WITH HOISIN GINGER MARINADE

Steps:

• Combine sesame oil, soy sauce, sherry, hoisin sauce, salt, pepper, garlic and ginger in a flat dish.
• Add fresh sushi grade tuna and marinate for up to 1 hour, turning occasionally.
• Grill until cooked to desired preference.

TUNA CASSEROLE WITH SHIRATAKI NOODLES

Steps:

• Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
• Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
• While mushrooms are cooking, drain and rinse noodles; set aside.
• Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
• Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

TUNA WITH GINGER-MUSHROOM CREAM SAUCE

Steps:

• Heat two tablespoons vegetable oil in a non-stick skillet over high heat.
• Pepper one side of the tuna steaks, place pepper side down and sear for two minutes.
• Turn tuna over and continue cooking, about two minutes for rare, four for medium.
• Transfer tuna to plate and keep warm.
• Add olive oil, green onions, cilantro, ginger and garlic to same skillet and saute about 30 seconds.
• Mix in mushrooms and soy sauce and simmer 30 seconds for shiitake, 1 minute for morels.
• Add half and half and simmer until thickened, about 3-4 minutes.
• Stir in lime juice.
• Spoon sauce onto plates and place tuna steak on top.
• Garnish with cilantro and a slice of pickled ginger.

STEAMED FISH WITH GINGER

Steps:

• Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
• Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
• Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
• Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD

Steps:

• Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
• Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
• Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

GINGER-MARINATED TUNA STEAKS

Steps:

• In a small bowl, combine all ingredients except tuna.
• Place tuna steaks in a plastic ziploc type bag. Add Marinade to bag and seal. Set bag in a shallow pan.
• Refrigerate for 30 minutes, turning bag occasionally to coat.
• Lightly coat the grill rack with nonstick cooking spray.
• Drain tuna and discard marinade.
• Grill fish for 10 ro 12 minutes or until fish flakes with a fork (about 145 degrees F), turning once.

CITRUS-GINGER TUNA STEAKS

Steps:

• In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade.

SESAME CHICKEN WITH GINGER SHIITAKE CREAM SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds., In a large skillet, cook chicken in oil over medium heat for 6-8 minutes on each side or until a thermometer reads 170°. Remove and keep warm., In the same skillet, cook and stir the mushrooms, ginger and garlic in soy sauce and butter for 3 minutes. Add cream and mustard; cook and stir for 6-8 minutes or until thickened. Serve sauce with chicken and rice.

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.