Best Tortuga Tuna Croquettes With Ginger Lime Creme Fraiche Recipes

OLD FASHIONED TUNA CROQUETTES

Steps:

• Combine tuna mixture and form into croquettes.
• Chill a few hours before frying.
• Brown both sides in butter. Cover and cook on low 10 minutes.
• Combine sauce ingredients and heat on stove or in microwave.
• Serve sauce over croquettes.

CINNAMON CREME FRAICHE

Steps:

• Combine well; cover and chill.

V'S LASAGNA W/CREME FRAICHE

Steps:

• NIGHT BEFORE:.
• Measure 2 cups heavy cream and place in medium bowl. To this add 4 tablespoons buttermilk or sour cream and stir to combine. Cover with plastic wrap and leave on your kitchen counter over night and don't bother with it. TRUST ME.
• NEXT DAY.
• Place your oven rack in center and line with aluminum foil, turning up the sides (this will catch any juices that spill over and will not cause the fire department to come to your house) Unless you're single and they're good looking then go for it!) BUT SAVE THE LASAGNA FIRST!
• This is the order you need to prep and you should have this done within 45 minutes to 1 hour. This doesn't include baking just prep and assembly. Now if you're good you have your water boiling, your sauce warming and your meat and veggies all going at the same time and your cheese already mixed. Now your not running around in circles in the kitchen trying to find ingredients. So while this is going you could clean up abit. :).
• NOODLES.
• Add a little oil and about 1 teaspoon salt to pot of water on stove and bring to boil. Once boiled add your noodles and boil just til aldente (not mush - it will finish baking in oven. Noodles should have just enough of a bite when tested) Transfer noodles to strainer and run some cold water over it. If they stick together slightly during assembly run alittle water and give the strainer a shake.
• While waiting for water to boil do the following:.
• SAUCE.
• Place your tomatoe sauce in a sauce pan and place on stove top on low (just enough) to warm and stir occasionally. (I stir it whenever I stir my other two pans.)
• VEGETABLES.
• Add 2 tablspoons oil to saute pan and heat. Chop your onion, peppers, garlic and add to pan (careful oil will be hot) then turn down to medium. Saute vegetable until slightly soft but not mushy and add your crushed tomatoes and turn burner down to medium low and allow to cook down some of the liquid (should be slightly thick not soupy). When done add salt to taste. (just don't salt too much - remember your seasoning all the ingredients individually) Set aside.
• MEAT.
• In a large bowl thoroughly combine your ground meats. Place a large enough saute pan to fit your meat on stove top and warm it up. Saute your meat until brown. When done season with garlic powder, pepper and little salt. Set aside.
• Cheese.
• In large bowl add ricotta stir to cream and then add eggs and mix well to combine. Add basil, oregano, parsley and 2 tablespoons of the parmesan cheese. Mix well to combine. Add salt to taste. Set aside.
• ASSEMBLY.
• Bring your ingredients in one place where you will assemble your meal. Everything sould be within your reach.
• Place a ladle of sauce on bottom of pan and swirl to coat. Make one layer of noodles slightly overlapping, scoop 3-4 large spoons (the one's you keep in the same drawer as your ladles NOT your soup spoons) onto the noodles add some sauce and spread (doesn't have to be perfect because it will spread and melt during baking. Next is some meat and then some vegetables tossed evenly (or there abouts). After this give a good 2 pinches of parmesan cheese and spread a thin layer of mozzarella. Place another layer of noodles and continue in this process until you've used all the meat and vegetalbes and ricotta.
• After each layer, with your hands, just press down slightly to flatten so that it all lays flat and uniform.
• You should have some sauce and mozarella and parmesan left. Your top layer should be noodles. Add just abit of sauce not too much just dot it.
• Now take your creme fraiche and spread it on top of your noodles and add some mozzarella and parmesan.
• Cover with aluminum foil and place on your rack covered in aluminum foil. Bake for 1 hour and then remove foil and brown top until just golden. Let sit for 15 minutes and then cut and enjoy.
• Have a gentle hand with the salt especially. Again, remember you're seasoning all your ingredients individually. I like doing this because I've found that seasoning like this gives every bite and fantastic flavor. But as always, SEASON TO YOUR TASTE NOT AN OTHERS.
• Hope you like it!

TUNA CROQUETTES

Steps:

• In a large bowl, combine all the ingredients; nix well.
• Shape the mixture into 4 equal size patties.
• Heat 1 to 2 tablespoons oil in heavy frying pan add the formed patties and fry on both sides until golden brown.
• Drain on paper towels to absorb excess oil.

TUNA TARTARE WITH LIME CRèME FRAîCHE

Steps:

• Cut the tuna into neat, small dice. Place in a bowl set over ice. Stir in the olive oil, jalapeño, onion, sesame seeds, lime zest, soy sauce, and fleur de sel. In a deep bowl, whisk the crème fraîche, lime juice, and a pinch of kosher salt to soft peaks.
• Spoon the tartare onto the fried wontons, dividing it evenly. Top each serving with a small dollop of the whipped crème fraîche and garnish with a sprinkle of scallions. Serve immediately.
• Enjoy with Cakebread Cellars Sauvignon Blanc or other crisp white wine.

TUNA CROQUETTES

Steps:

• In a medium-sized bowl. mix the tuna with the matzo meal, mayonnaise, eggs, garlic powder, onion powder, minced onion, and salt. Form in to small patties or croquettes.
• Heat canola oil in a large skillet. When the oil is hot, place the croquettes in the pain in a single layer, working in batches if necessary, and fry for 3-4 minutes each side until golden-brown.

GLAZED PINEAPPLE WITH CINNAMON CREME FRAICHE

Steps:

• Mix the lime juice and half the lime zest with 1 tablespoon honey, 1/8 teaspoon cinnamon and nutmeg. Set this sauce aside.
• Stir the powdered sugar and 1/8 teaspoon cinnamon into the creme fraiche.
• Heat the butter and remaining honey in a non-stick frying pan until melted. Add the pineapple and cook over a high heat for 8 minutes, turning regularly until caramelized.
• Pour in the spiced lime sauce and bubble for a few seconds, tossing the pineapple to glaze in the sauce.
• Place 2 wedges of pineapple on each plate, sprinkle with the remaining lime zest and accompanied by a dollop of the cinnamon creme fraiche. Serve immediately.

TORTUGA TUNA CROQUETTES WITH GINGER LIME CREME FRAICHE

Steps:

• Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest.
• In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.