Citrus Marinated Asparagus Salad With Tuna Tartare On Pappadoums Recipes

MARINATED ASPARAGUS SALAD

Steps:

• Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse in cold water; drain. Refrigerate for 2-3 hours., Arrange asparagus in a shallow dish. Combine remaining ingredients; pour over asparagus. Let stand at room temperature for 1-2 hours before serving.

CURRIED TUNA TARTARE ON PAPPADAM

Steps:

• Heat oil in small skillet over medium heat, add the onion, and cook for 1 to 2 minutes. Add the curry powder, apple, and banana, and cook for 4 to 5 minutes stirring continuously. Add 1 1/2 tablespoons water and cook for 4 minutes more, stirring. Remove from the heat and set aside until cool. (Make sure the curry sauce is cool before blending with the mayonnaise or it will separate. Add the curry mixture, mayonnaise, sour cream, salt, and pepper to the bowl of a food processor and blend until smooth. Add a little more water if the curry sauce is too thick. Set aside. Cut the tuna into 1/4-inch dice and place into a very cold bowl. Add the cucumber, 1 teaspoon of chives, 1/2 cup curry sauce, lemon juice, hot sauce and salt. Adjust the seasoning to taste. Cover and place into the refrigerator until ready to assemble. This can all be done up to 3 hours in advance. Heat 1/2-inch of oil in a small skillet over medium heat. When hot, add 2 or 3 pappadams at a time, turning them over when they start to curl. Cook until bubbles appear, or they start to turn golden brown, about 20 seconds. Do not allow them to get to dark or they will have a burnt flavor. Remove and drain on a paper towel. Keep them in a warm oven until ready to use up to 2 hours; this will dry them out and keep them crisp. Arrange 1 teaspoonful of the tuna tartare on each mini pappadam, and garnish with the remaining chopped chives.

TOKYO TUNA TARTARE

Steps:

• Keeping the tuna very cold, toss gently with the scallion, cucumber and a bit of sea salt and freshly ground black pepper. In another bowl whisk the soy sauce, rice wine vinegar, ginger, garlic and Ginger Oil until well blended. Add to the fish mixture and toss to dress well.
• Cut the nori into 1 1/2-inch rounds and mound the tartare mixture by the teaspoonful onto the nori rounds. Sprinkle with sesame seeds and serve immediately. Alternatively it can be served on an ice cold plate lined with lettuce leaves and garnished with marinated seaweed and sesame seeds, as an appetizer.

SPICY TUNA TARTARE

Steps:

• To make the tartare, whisk together the mustard, chipotle puree, oil, and shallot in a medium bowl. Fold in the tuna, green onions, capers, and parsley until combined. Season with salt and pepper. The tartare can be made only up to 10 minutes before serving.
• Set a 4-inch ring mold in the center of a large dinner plate and gently pack some of the tartare mixture into the mold, pressing down on the top to make an even layer. Remove the mold and repeat to make 3 more servings. Scatter some of the garnishes over and around each plate. Serve each with 3 slices of toast.

ASPARAGUS-TOMATO SALAD WITH DRESSING

Steps:

• In a medium bowl, whisk together dressing ingredients; set aside. Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and cool. , Combine asparagus, tomatoes and onion in a bowl. Pour dressing over salad; toss to coat. Serve immediately or refrigerate.

TUNA TARTARE (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Cut the tuna into 1/4-inch dice and place it in a very large bowl.
• In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt, and pepper.
• Pour over the tuna, add the scallions and jalapeno, and mix well.
• Cut the avocados in half, remove the seed, and peel.
• Cut the avocados into 1/4-inch dice.
• Carefully mix the avocado into the tuna mixture; so that the lime juice covers thewm. (To prevent discoloration).
• Add the toasted sesame seeds, if using, and season to taste.
• Allow the mixture to sit in the refrigerator for at least 1 hour for the flavors to blend.
• Serve on crackers.

CITRUS TUNA SALAD

Steps:

• Mix all the ingredients in a bowl, adjust the seasoning, and serve.