4 posts tagged “tuna”

Ok, so that’s fun to say, isn’t it? lol Fun to say, and fun to eat! Looking for something simple and packed with flavor? This is just the ticket. Active work time is only about 15 minutes, the rest is just bake time. Empanadas are great for lunch, or for a snack, and are great the next day…perfect to take with you wherever you need to go. They’re even good cold, so are perfect picnic fare! When we had the sailboat, I’d make these all the time to take with for a day out on the water. You can make them up ahead of time, and they keep really well. Empanadas can be made into a pie, like I’ve done here, or if you’re feeling feisty, go ahead and make them into individually sized empanadas, for a quick bite, or a great party appetizer.

For recipe, please go here:  http://canarygirl.com/?p=180 

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Deliciously fresh and light, yet still packed with all kinds of good stuff.  I came up with this salad to accompany our steaks for lunch today…I think this one is going to be making a regular appearance around here…It would be good on its own, even, as a light lunch or dinner.

For the recipe, please visit: http://canarygirl.com/?p=81

tuna, tomato and chevre salad

2 comments

Croquettes are a favorite at our house...the kids and Alvaro just go nuts over them.  They are a great way to use up leftovers too, and can be made with fish, meat or vegetables.  I usually make them with tuna or spinach, those seem to be the favorites around here.  This recipe originally came from my mother in law, who is a master at making croquettes.  For me, one of the key ingredients in the recipe is freshly grated nutmeg...it just gives the croquettes a wonderful flavor that really defines the difference between good and great.

tuna croquettes

tuna croquettes2

Ingredients:

2 cups flaked tuna in extra virgin olive oil(or whatever main ingredient you're using), mostly drained-a little of the olive oil won't hurt, it'll actually act as a flavoring for the croquettes

1  medium onion, grated  

1/4  cup flour (about) 

1 1/2  cups milk  (about)

freshly grated nutmeg (I use about a 1/2 teaspoon, but use the amount to taste)

1 Knorr double boullion cube (or 2 regular sized)

garlic powder to taste 

2  eggs, beaten 

1 1/2  cups seasoned bread crumbs (about) 

2  tablespoons butter 

sunflower oil (for frying) 

Preparation:

In a large frypan, heat butter over medium high heat, and sautee onion until tender.

Add tuna, and heat through.

Add flour and stir well.

Add milk and season with freshly grated nutmeg, then drop in boullion cube and season with a bit of garlic powder. 

Stir the mixture constantly until it thickens and forms a ball.  If you have trouble getting the mixture to form a ball, gradually add a little more flour, sprinkling and stirring quickly to avoid lumps.

Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).

Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.

Deep fry in hot oil, and drain on paper towels.

Don't you just LOVE sushi? Me too!  I cannot think of a more fabulous foodstuff right off the top of my head, and I have been having mad cravings for it lately.  Tuna is still in season here, and the fishmonger has his stand just loaded with marvelously fresh sushi grade tuna almost daily.  Lucky me!  Craving satisfied.  I find that the most difficult part of making sushi is getting the rice right.  More important than the rice, however, is making sure that you get only ultra fresh "sushi grade" fish.  The first time I made sushi, it was difficult to intuit the amount of rice to put on the nori...I ended up putting way too much and had super fat maki rolls that barely sealed. hahaha  So, with that in mind, let's get started.

Tuna Sushi

First, you'll need to make The Rice:

Ingredients:

1 cup sushi rice

1 1/4 cup water

salt

5 tablespoons rice vinegar

3 tablespoons sugar

1 teaspoon salt

Preparation:

Rinse rice with cool water several times, until the water runs clear.

Drain, and place in a bowl.

Cover rice with fresh water and allow to rest 30 minutes.

Drain.

Place rice in a saucepan (one that has a lid) with the water and a bit of salt and bring to a boil.

Cover, reduce heat to low and simmer 20 minutes, or until all water is absorbed.

Meanwhile, in another small saucepan, heat vinegar, sugar and salt until dissolved.

Set aside and allow to cool.

Using a large plate or sushi rice bowl and a wooden paddle, fan rice, adding the vinegar mixture and folding through, until shiny and well combined.

Your rice is now ready for making sushi.

Making Tuna Sushi (or other fish) is fairly simple.

Ingredients:

1/2 pound sushi grade tuna

pickled ginger

wasabi paste

soy sauce

Preparation:

Thinly slice tuna and place on paper towels to absorb excess moisture.

Form ovular balls with rice, and put a little dab of wasabi paste on it.

Top with a slice of tuna (or other fish).

Serve with pickled ginger and soy sauce for dipping.

***a variation I like is cooked prawns: Shell and devein prawns, and insert a toothpick before cooking to keep them straight.  Boil prawns 2-3 minutes until just done, then remove toothpick and slice open.

To make California Rolls is a little trickier, but way worth the effort.

Sushi Maki

Ingredients:

3 sheets of nori

sushi rice

cucumber, cut into larger sized matchsticks

avocado, cut into slices

crab legs (or faux crab legs)

Preparation:

Place 1 sheet of nori on a bamboo sushi mat.

Spread thinly with rice leaving about 1/2-1 inch border at the top to allow for sealing.

Place cucumber, avocado and crab at lower edge of the nori.

Using the bamboo mat as your aid, roll up the sushi maki, pressing to make a tight roll.

Seal edge with a bit of water.

Slice roll into 6 pieces.

Repeat with remaining nori.

Serve with soy sauce.

Making "Inside Out" Maki is little tedius, but the end result is so pretty. (please forgive the picture...it's an old one, and it's not very good....but at least you get the idea. ;) )

Inside Out Sushi Maki, Prawn Sushi

The Ingredients are the same as for california rolls, but with the addition of sesame seeds.

The Preparation is a little bit more involved, though:

Place a sheet of plastic wrap over the bamboo sushi mat.

Sprinkle with sesame seeds and then with rice.

Top with a sheet of nori.

Proceed as with the california rolls, sealing the edge with the rice, and slicing into 6 pieces.