Best Tuna Kofte With Pomegranate Molasses Mint Glaze With Crushed Spicy Hummus Recipes

Spicy Mango Molasses Glazed Tuna Garnished with Citrus Braised Wild Fennel image

Provided by Food Network

Time 1h

Yield 8 servings

Number Of Ingredients 13

4 ounces julienned wild fennel,
1 cup orange juice, plus 1 cup
Salt
4 ounces mango, finely chopped
2 tablespoons sugar
2 tablespoons lime juice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon hot red pepper sauce
8 ounces tuna
Salt and pepper
Oil
8 (1/4-inch) slices baguette bread

Steps:

Submerge fennel in small pot with 1 cup orange juice. Season with salt. Cover pot and cook over medium high flame until tender, about 5 to 10 minutes.
In a small kettle mix chopped mango, sugar, remaining 1 cup orange juice, lime juice, cinnamon, nutmeg, salt and hot red pepper sauce. Heat rapidly, and then reduce to a simmer. Cook for about 20 to 30 minutes.
Season tuna, to taste, with salt and pepper. Add oil to skillet and preheat over medium flame. Sear both sides of tuna. Cook until tuna is about medium done. Remove from heat and slice into 8 slices.
Grill or toast baguette bread. Spread 1 side of each slice with spicy mango molasses.
Arrange seared tuna and braised wild fennel on top of the bread.
Glaze the top of the sandwich with mango molasses.

Tuna and Hummus Sandwiches image

Provided by Ina Garten

Time 3h25m

Yield 6 sandwiches

Number Of Ingredients 18

14 ounces jarred or canned Italian tuna in olive oil14 ounces jarred or canned Italian tuna in olive oil
1/4 cup minced celery
2 tablespoons minced yellow onion
2 tablespoons minced cornichons
2 tablespoons freshly squeezed lemon juice
2 tablespoons good mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sourdough bread, halved and sliced 1/2 inch thick
Hummus, store-bought or homemade (recipe follows)
Fresh radishes, sliced
2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)
1/3 cup tahini or sesame paste
4 teaspoons minced garlic (4 cloves)
6 tablespoons freshly squeezed lemon juice (3 lemons)
8 dashes hot sauce, such as Tabasco
2 teaspoons kosher salt

Steps:

Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
For the Hummus:
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.