Asian Inspired Tuna Cakes Recipes

THAI FISH CAKES

Steps:

• Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
• Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
• Measure 1/4 cup of mixture (I use an ice cream scoop - Note 5), form 1cm / 2/5" thick patties.
• Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
• Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate.
• Repeat with remaining mixture, adding more oil into the skillet if required.
• Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

ASIAN SESAME SEARED OR GRILLED TUNA (GLUTEN FREE)

Steps:

• Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
• Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
• Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

ASIAN SEARED TUNA

Steps:

• Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they're nicely coated.
• Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don't drain away the oil!).
• Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you've seared only four sides of each chunk. Transfer to a plate.
• Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
• Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.

GRILLED TUNA STEAKS WITH ASIAN SESAME CRUST

Steps:

• Gather the ingredients.
• In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
• Add the tuna steaks, turning to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set to "sear" or the highest temperature setting.
• Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
• Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
• If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side. Remove the steaks from the grill and keep warm.
• While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the cornstarch with the water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
• To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.

EASY TUNA CAKES

Steps:

• In a large bowl, combine the tuna, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.
• Divide mixture into eight portions; shape into 2-inch balls.
• Roll balls in remaining bread crumbs.
• Flatten to 1/2 inch thickness.
• In a large nonstick skillet, cook tuna cakes in butter for 3-4 minutes on each side or until golden brown.

EASY SESAME-CRUSTED PAN-SEARED AHI TUNA

Steps:

• Grate the ginger and mince the garlic. Combine with all marinade ingredients in a large bowl and whisk until mixed. Pour into a tupperware and place in tuna. Turn the tuna a few times to make sure it's fully coated. Place in the fridge. Turn tuna once during the wait!
• Pour toasted sesame seeds onto a plate. (If you need to toast them yourself, place them in a 350 oven for 5 minutes.) Remove the tuna from the marinade and let the excess marinade drip off. Place the tuna into the toasted sesame seeds. Coat on both sides.
• Heat a skillet and sesame oil over medium-high heat until the oil is shiny but not fully smoking. Place your tuna steak into the skillet and allow to cook for 3-4 minutes. Turn the fish over and cook for an additional 2 minutes. Remove fish from the pan and let rest while you cook the second steak.
• Serve immediately with your choice of garnish and side!

ASIAN-INSPIRED TUNA CAKES

Steps:

• Beat eggs and then combine with tuna, soy sauce, pepper, onion, panko and melted butter.
• Form into patties (make small ones, so everyone gets 2 for a meal) and chill in refrigerator for 20 minues.
• In the meanwhile, make your dipping sauce. Mix the mayo, garlic powder, lemon juice, lemon pepper and Tabasco sauce (feel free to add more as you like).
• Place dipping sauce in a sandwich size Ziplock baggie.
• Heat oil in large pan.
• Cook tuna cakes for approx 4 minutes per side, or until golden brown, turning cakes only once to get good color.
• When browned on each side, remove and place on a paper towel to drain off excess oil.
• Take baggie with the dipping sauce and barely snip off one of the corners of the baggie. Drizzle the sauce over the top of each cake.

ASIAN-INSPIRED TACOS WITH BLACK AND BLUE TUNA

Steps:

• Marinate tuna slices in soy sauce in a bowl, 10 to 15 minutes.
• Remove fish from soy sauce to a plate and season with black pepper; set aside.
• Whisk sour cream and wasabi paste together in a small bowl; cover and refrigerate until ready to use.
• Heat peanut oil in a heavy skillet over high heat. Sear tuna slices in hot oil until lightly browned, 15 to 20 seconds per side. Transfer rare tuna to a cutting board and cut into smaller pieces.
• Heat tortillas in a clean skillet over medium heat until warmed through, about 1 minute each.
• Serve tuna in warm tortillas topped with cabbage, green onion, and wasabi sour cream.

ASIAN STYLE TUNA TACOS

Steps:

• Mix tuna with 1/2 of dressing. Cover, refrigerate and set aside
• In another bowl, mix slaw ingredients with 1/4 dressing. Set aside
• In a small container mix the rest of the dressing with the avocado cubes
• For spicy mayo mix the mayonnaise and TABASCO® Sauce together. Place in a squeeze bottle (optional)