Marinated Raw Tuna With Edamame Puree And Wonton Crisps Recipes

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MARINATED RAW TUNA WITH EDAMAME PUREE AND WONTON CRISPS



Marinated Raw Tuna With Edamame Puree and Wonton Crisps image

Make and share this Marinated Raw Tuna With Edamame Puree and Wonton Crisps recipe from Food.com.

Provided by spatchcock

Categories     Tuna

Time 40m

Yield 40 pieces

Number Of Ingredients 14

1/2 cup sesame oil
40 wonton skins
1 lb frozen soybeans
1 tablespoon wasabi powder or 1 tablespoon wasabi paste
1 teaspoon sea salt
1 lemon, juice of
6 tablespoons water
2 tablespoons canola oil
1/2 cup low sodium soy sauce
2 tablespoons sake
2 tablespoons light brown sugar
1 teaspoon red chili paste, such as sambal
1 lb sushi-quality tuna (such as ahi, yellowfin or bluefin)
2 tablespoons sesame seeds, toasted, for garnish

Steps:

  • Preheat the oven 350 degrees F.
  • Brush a couple of cookie sheets with sesame oil. Lay the wonton skins side by side in a single layer. Brush the surface of the wontons with sesame oil. Bake for 15 minutes until the wontons crisp up and the edges get golden. Using a spatula, remove the wonton crisps to a platter to let them cool.
  • Blanch the soy beans in boiling salted water for 5 minutes. Drain, then pinch the beans out of their pods and put them in a food processor. Add the wasabi, salt, lemon juice, and water. Puree to break up the soy beans. Pour in the canola oil and puree until smooth. Refrigerate.
  • Whisk together the soy sauce, sake, brown sugar and chili paste until the sugar dissolves. Arrange the tuna, sliced into 1/4 inch strips, in a single layer in a shallow dish. Pour the marinade over the tuna, cover and refrigerate for 20 minutes. Don't marinate the tuna any longer because it will start to "cook" and the texture will be mushy.
  • To put these little gems together, dollop a spoonful of the edamame puree on the wonton crisp then lay a slice of tuna on the top. Garnish with a sprinkle of toasted sesame seeds.

SLICED RAW TUNA WITH WASABI-YUZU



Sliced Raw Tuna with Wasabi-Yuzu image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/2 cup assorted radish slices 1/16-inch thick (Use American red, diakon, watermelon radish, etc.)
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
2 tablespoons fresh radish sprouts
1 1/2 tablespoons yuzu juice
1 1/2 tablespoons mirin
1/4 cup Wasabi-Yuzu, recipe follows
16 slices raw tuna, approximately 1-ounce each
Coarse sea salt to garnish
1 tablespoon rice vinegar
1 tablespoon yuzu juice
4 tablespoons mirin
1 tablespoon wasabi powder
2 tablespoons wasabi mustard
2 tablespoons soft tofu

Steps:

  • Place the assorted sliced radishes in a medium mixing bowl with the mint, cilantro and radish sprouts. Add the yuzu juice and mirin and toss until well combined. Divide the salad equally to the center of 4 chilled plates. Shingle 4 slices of tuna over each mound of salad. Drizzle some Wasabi-Yuzu around the radish salad on each plate. Finish by sprinkling a light amount of sea salt over the tuna slices.
  • Combine all the ingredients in the cup of a hand-held blender. Blend until smooth.
  • 1/2 cup (leftover sauce can be reserved for another use)

BIG EYE TUNA ON WONTON CRISPS WITH PAPAYA DAIKON RELISH



Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 32 pieces

Number Of Ingredients 15

Vegetable oil
8 wonton wrappers
1 cup soy sauce
1 teaspoon ground ginger
1 tablespoon chopped cilantro leaves
1 tablespoon chopped green onion
1 pound ahi tuna
Papaya Daikon Relish, recipe follows
1/4 cup papaya, minced
1/4 cup daikon, minced
2 tsp scallion, thinly sliced on the bias
1/2 teaspoon lime juice
1/2 teaspoon freshly grated ginger
2 dashes fish sauce
Pinch salt

Steps:

  • Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat. Let the oil heat for about 3 minutes. As the oil heats, cut each wonton wrapper into 4 equally square pieces. Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time. The wontons will bubble up and turn golden brown very quickly. Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried.
  • The wontons may be fried 1 day in advance and stored in an airtight container.
  • Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion. Next, cut the tuna into 1-inch square strips and place them in the marinade. Set aside for 15 minutes.
  • Place a large heavy bottomed skillet over high heat for 3 minutes. Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only. Remove from the pan and set aside.
  • To assemble, place a small amount of the relish on a wonton crisp. Carefully slice the tuna strips into 1/4-inch pieces. Place 1 piece of tuna atop the relish and serve.
  • *Wonton crisps can be made several days in advance and kept in an airtight container.
  • Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate.

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