Best Curried Tuna Tartare On Pappadam Recipes

CITRUS MARINATED ASPARAGUS SALAD WITH TUNA TARTARE ON PAPPADOUMS

Steps:

• In a medium sauce pan heat oil to approximately 350 degrees F or until 1 to 2 drops of water react. Add pappadoums and cook until golden. Remove, place on a towel to dry.
• In a medium bowl, whisk orange juice, lemon juice, garlic, balsamic vinegar, grapeseed oil, chives and mint and season to taste.
• Chop or mince tuna with a spoon and place in small bowl. Add truffle oil, scallions and a touch of chili oil and season to taste. In salted, boiling water, cook asparagus for 15 seconds, then remove and shock in cold, salted water. Remove when cool.
• Plate asparagus and drizzle with vinaigrette. Arrange pappadoums at bottom of plate and top with tartare. Garnish with fresh cracked white pepper or black. If you want use tobiko or flying fish roe for color and garnish.

TUNA TARTARE ON FRIED POTATO GAUFRETTES

Steps:

• Preheat a deep pot of oil or a deep fryer to 325 degrees F.
• In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended. Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
• Deep-fry the potato gaufrettes until crisp and golden. Drain onto a paper towel lined plate and season with salt.
• Place a spoonful of the tuna tartare on one end of each potato gaufrette. Repeat process until you have enough to arrange on a serving platter. Serve immediately.

SIMPLE TUNA CURRY WITH RICE

Steps:

• Start the rice cooking.
• Over low to moderate heat, saute onion, garlic, and your vegetable of choice in butter. (If you use tuna packed in oil, you can drain the oil and use that to saute the onions.)
• Season with salt and curry powder and continue to saute until veggies are tender.
• Stir flour into vegetables until it coats them and combines with the butter/oil.
• Over moderate heat, add enough of the milk to cover the vegetables, and stir to create a smooth sauce. As the milk begins to heat, the butter/flour mixture that was coating the vegetables will begin to blend with and thicken the milk. Once it becomes thick, add half of the remaining milk, and continue stirring until it again heats to the thickening point. Then add the rest of the milk, stir again, and allow to come to the thickening point for the last time. (This process is a bit difficult to describe, but not hard to do. Adding the milk at little at a time and stirring to keep it smooth as you go keeps the sauce from forming lumps and prevents scorching. You can also do this step over low heat, in which case you don't have to stand right over the pot stirring constantly, but it's still good to add the milk in stages, and stir regularly.).
• Once the sauce is heated, add the tuna, and bring back to simmering. If the tuna is packed in oil, drain the oil (which you may have used in step one). If it's packed in water, you can just dump the whole can into the sauce, water and all.
• Serve tuna curry over rice. A green veggies side is nice (steamed asparagus or broccoli, cucumbers in vinaigrette, green salad, or peas).

TUNA CURRY IN A HURRY

Steps:

• Over medium-low heat melt butter in a large saucepan. Add garlic, onions and green pepper. Cook slowly, stirring occasionally, until onions are soft.
• Stir in tuna, sour cream, curry powder, salt and pepper. Heat until warm and serve.

NAPOLEON OF TUNA TARTARE

Steps:

• For the tartare:
• Dice the tuna into small pieces. Finely chop the gherkins, capers and shallot and add to the tuna. Mix in the olive oil, lemon juice, salt and pepper. Form into quenelles and store in the refrigerator. Cut the pappadams into 4 and deep-fry until golden.
• For the beet pickle:
• Cut the beet into small dice and add to a saucepan with the rest of the ingredients except for the mustard. Cook on low heat until the beets are semisoft. Remove from the heat and allow the beets to cool in the liquid. Mix in the mustard.
• To plate:
• Stack the tuna quenelles in layers on top of the pappadams and arrange the beets around the side. Finish with a drizzle of truffle oil, a sprig of dill and a capperberry on top of the tuna.