Wheat Germ And Ginger Wasabi Cream And Tuna Creme Fraiche Cupcakes Recipes

WASABI GRILLED TUNA

Steps:

• -----------Sauce-------------.
• In a bowl mix wasabi and water to make a paste.
• Let stand 10 minutes.
• Stir in vinegar, mayonnaise and garlic.
• Set aside.
• ---------Tuna-----------.
• Prepare grill with medium-hot coals.
• In a cup, mix the soy sauce, oil, and wasabi powder.
• Brush on tuna.
• Grill for 3-4 minutes on each side for rare tuna.
• Thinly slice the tuna and serve with the Wasabi sauce.

HARD TIMES CREAMED TUNA

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

WORKING BLUE CUPCAKES: GINGER CUPCAKES WITH PEACH FILLING AND BLUEBERRY FROSTING

Steps:

• For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners.
• Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. Add the ginger juice and mix until combined. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fold in the minced ginger by hand into the batter.
• Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
• For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar. Heat on medium-high heat until the mixture begins to bubble around the edges. In a small bowl, mix the water or brandy and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip.
• For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the blueberry puree and vanilla and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the blueberry juice and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of blueberry frosting onto each cupcake. Garnish with a few fresh blueberries, if using.

TUNA PASTA BAKE

Steps:

• cook pasta at a low tempoture with or without vegtable stock cube and wait for about 5 miniutes and test to see if the pasta has a slight chew to it.
• add tuna,creme fraiche and a pinch of salt and mix thoraly
• when you have mixed it well add sweet corn and mix again.
• drain the pasta and add to mixture and mix till the pasta is covered.
• adda quarter of your grated cheese and mix with pasta and sause add add to a heatproof dish and add bread crumbs and make sure pasta is covered,then sprinkle the rest of your cheese.

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 WITH WASABI SAUCE

Steps:

• In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce.

WASABI-GINGER GLAZED TUNA STEAKS (SOUTH BEACH DIET FRIENDLY, LOW

Steps:

• Spoon 1 tablespoon soy sauce over fish and let stand 5 minutes.
• Combine the remaining 1 tablespoon soy sauce, ginger, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side.
• Spoon marmalade mixture over tuna.
• Cook 1 minute or to desired wellness (recommend rare as best, medium-rare at maximum).
• Remove tuna from pan.
• Sprinkle with cilantro.

SEARED TUNA WITH GREEN ONION-WASABI SAUCE

Steps:

• Whisk 1/2 cup water and wasabi powder in medium bowl to form smooth paste. Whisk in soy sauce, 2 tablespoons peanut oil, Sherry, sesame oil and ginger. Stir in green onions. Set aside.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon peanut oil in heavy large skillet over high heat. Add tuna and sear until opaque in center, about 3 minutes per side.
• Spoon cucumber onto center of plates. Top with tuna. Spoon sauce around. Garnish with radish sprouts.