Best Tuna Tartare In Cucumber Cups Recipes

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ALFRED PORTALE'S TUNA TARTARE WITH HERB SALAD, CUCUMBER, LIME, SCALLION AND GINGER



Alfred Portale's Tuna Tartare with Herb Salad, Cucumber, Lime, Scallion and Ginger image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 23

1 Japanese or cello cucumber, fluted and thinly sliced in 1/8-inch rounds
1 pound sushi grade yellowfin tuna, blue fin or big eye tuna, cut into 1/4-inch dice
Vinaigrette, recipe follows
1/3 cup thinly sliced scallions, white part only
3 Shiso leaves, cut into chiffonade
Coarse salt
Freshly ground white pepper
Herb Salad, recipe follows
Croutons, recipe follows
1/4 cup plus 1 tablespoon grape seed oil or canola oil
3 tablespoons ginger juice (grate 4 ounces ginger and squeeze out the juice)
1 clove garlic, finely minced
5 tablespoons lime juice
1 shallot, finely minced
1/4 teaspoon ground cayenne pepper
1 bunch chervil
1/2 bunch flat-leaf parsley
1/2 bunch cilantro
1 bunch chives
1 small head baby frisee lettuce
1/2 cup micro greens, optional
1 thin baguette
Extra-virgin olive oil

Steps:

  • Place ring mold in the center of a chilled 12-inch dinner plate. Make a circle of overlapping cucumbers around each mold.
  • Put tuna in a mixing bowl and add 8 tablespoons of vinaigrette, scallions, and Shiso. Mix to combine. Season with salt and freshly ground white pepper, to taste. Spoon tartare into mold, pressing lightly. Stand 3 croutons into tuna and top with a little herb salad. Carefully lift ring mold up and off the plate. Serve with extra croutons on the side.
  • Put all ingredients in a medium bowl and whisk to combine. Taste to check acidity, and balance with more oil or lemon juice, as needed. Set aside until ready to use.
  • Wash and dry all of the greens and herbs. Pick the leaves off the chervil, parsley and cilantro and put in a large bowl. Cut chives into 1-inch batons and add to bowl. Pick through frisee and add to bowl with micro greens. Toss gently. Refrigerate until ready to serve, and then toss with 3 tablespoons vinaigrette.
  • Yield: 2 cups herb salad
  • Preheat oven to 300 degrees F.
  • Cut baguette on severe bias to create 1/4-inch elliptical slices. Put bread slices on a baking sheet and lightly toast. Remove from heat and then drizzle with olive oil. Set aside until ready to assemble.
  • Yield: 18 croutons

TUNA TARTARE IN A CUCUMBER BOAT TOPPED WITH CAVIAR



Tuna Tartare in a Cucumber Boat topped with Caviar image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h20m

Yield 6 servings

Number Of Ingredients 11

6 ounces sushi tuna
1 teaspoon chopped chives
1/2 teaspoon chopped capers
1 teaspoon chopped shallots
1 lemon, juiced
1-ounce extra-virgin olive oil
Salt
Freshly ground black pepper
3 to 6 cucumbers (to make 6 cucumber "boats")
1-ounce American farmed black caviar
6 parsley sprigs

Steps:

  • With a heavy sharp knife, chop tuna into very small slices. In a mixing bowl, combine tuna, chives, capers, shallots, lemon juice, oil, salt and freshly ground pepper and chill for 1 hour. While tuna is chilling, prepare cucumber boats. Peel cucumber and cut into 2-inch long cylinders. With a teaspoon, scoop out the seeds from inside the cucumber disk without touching the very bottom of the cucumber. (In other words, leave a "bottom" in the hollowed-out center of the cucumber.) Season cucumber with salt and pepper. Fill with 1-ounce of tuna tartare. Top with 1/8 teaspoon of caviar. Finish with a sprig of parsley.

ORIENTAL TUNA TARTARE CUPS



Oriental Tuna Tartare Cups image

A sweet, light and refreshing recipe, that's not only packed with nutrition but it will also help with your hydration levels at the same time. This is not replacing your water intake, but a tasty addition to it.

Provided by hello

Categories     Free Of...

Time 10m

Yield 10 cups

Number Of Ingredients 14

250 g tuna fillets, fresh
150 g cucumbers, for the cups (can be served in ramekins instead)
1 tablespoon bean sprouts, garnish
30 ml light soy sauce (gluten-free if required)
10 g sesame seeds
30 ml sesame oil
30 ml honey
30 ml lemon juice
25 g shallots, chopped
10 g cilantro or 10 g coriander, chopped
10 g leeks, chopped
1 lemon zest
1 teaspoon chili powder
2 chili peppers (optional)

Steps:

  • Combine all ingredients for the dressing in a mixing large bowl.
  • Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered.
  • Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
  • Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.

Nutrition Facts : Calories 73.9, Fat 3.3, SaturatedFat 0.5, Cholesterol 9.8, Sodium 222.4, Carbohydrate 4.4, Fiber 0.4, Sugar 2.9, Protein 7

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