Best Big Eye Tuna On Wonton Crisps With Papaya Daikon Relish Recipes

Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

1 teaspoon tuna caviar
1/2 cup extra virgin olive oil
1 lemon, juiced
1 lime, juiced
2 tablespoons pumpkin seed oil
1/2 cup toasted, ground pumpkin seeds
1 tablespoon garlic chives, chopped
1 pound Big Eye Tuna, diced
Salt and pepper, to taste
1 pound Calabaza squash, 1-inch dice
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces peppercress
1 tablespoon pumpkin seed oil
1 tablespoon extra virgin olive oil
1 lemon, juiced
1 lime, juiced
Salt and pepper, to taste

Steps:

Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender. Fold into that mixture the pumpkin seeds, garlic chives, tuna and salt and pepper. Reserve 4 tablespoons of dressing. Refrigerate until ready to assemble dish.
For the Calabaza: Toss all the ingredients and bake in a preheated 400-degree oven until tender, about 5 to 8 minutes. Once cooked, chill.
For the salad: Mix all ingredients together.
Assembly: In a 3-inch round mold, first layer the Calabaza squash. Then layer the tuna. Remove the mold and top with peppercress salad. Drizzle the remaining 4 tablespoons of caviar dressing on the plate.

Marinated Raw Tuna with Edamame Puree and Wonton Crisps image

Provided by Tyler Florence

Categories appetizer

Time 1h

Yield 40 pieces

Number Of Ingredients 14

1/2 cup sesame oil
40 wonton skins
1 pound package frozen soy beans
1 tablespoon wasabi powder or paste
1 teaspoon sea salt
1 lemon, juiced
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 pound sushi-quality tuna, such as ahi, yellowfin or bluefin, cut in 1/4-inch strips
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 sliced tuna 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.

Wonton Crisp with Cucumber Tobiko Caviar image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 45m

Yield 24 appetizers

Number Of Ingredients 8

3 to 4 liters canola, as needed for deep-frying
12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles
1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 tablespoons tobiko (green and orange caviar)
24 very small parsley sprigs

Steps:

Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels.
Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.