Asian Tuna Tartare On Taro Chips With Miso Glaze Recipes

TUNA TARTARE IN MISO CONES

Steps:

• In a medium bowl, mix together the dicd tuna, green onions, ginger, wasabe, sesame oil, soy sauce and lime juice until tuna is well coated.
• Cover with plastic wrap and store in fridge while you make the cones.
• Prepare the miso cones by preheating the oven to 350ºF.
• In a mixmaster, combine the sesame seeds, sugar, butter, corn syrup and flour until the butter is well incorporated.
• Line a baking sheet with parchment paper and scoop small spoonfuls of the dough onto the baking sheet. Space them far apart as they will spread during baking.
• Bake for 4 to 6 minutes until golden brown.
• Remove from oven and roll into cone shapes.
• Spoon the chilled tuna tartare into each cone and serve immediately.
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ASIAN INSPIRED TUNA TARTARE

Steps:

• Mix together sesame oil, ginger, garlic, ponzu, soy, apple cider vinegar and lime juice and set aside.
• Dice tuna into 1/8 inch cubes.
• Dice cucumber and avocado into 1/8 inch cubes and mix together with the chopped cilantro.
• Add tuna and the marinade to the cucumber avocado mixture and gently mix.
• Chill for about 20 minutes and serve garnished with sesame and cilantro on a nice, salty, crunchy kettle chip.

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.

ASIAN TUNA TARTARE ON TARO CHIPS WITH MISO GLAZE

Steps:

• Combine all Tartare ingredients in large bowl and season with salt and pepper. Cover and regrigerate for at least one hour Taro Chips: Heat peanut oil in large saucepan to 325 degrees. FRy taro slices in several batches, stirring frequently with a slotted spoon until chips are lightly golden. Drain on paper towels. MISO Glaze: Mix ingredients in a small bowl until smooth Brush each taro chip with the miso glaze. Spoon a tablespoon of tartare onto each chip, arrange on a platter and drizzle with more glaze.

PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE

Steps:

• Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
• Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
• Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.