Best Zakarians Tuna With Celery And Walnuts Recipes

Tuna Steak Burgers image

Provided by Geoffrey Zakarian

Time 2h5m

Yield 4 burgers

Number Of Ingredients 22

1/2 cup mayonnaise
2 tablespoons adobo from a can of chipotle peppers
2 tablespoons minced fresh parsley
1 tablespoon minced capers
1 tablespoon minced shallots
2 teaspoons sherry or white wine vinegar
1 teaspoon grated ginger (grated on a rasp grater)
1 clove garlic, grated on a rasp grater
Kosher salt and freshly cracked black pepper
4 fresh or frozen tuna steaks, about 4 ounces each and 3/4 to 1 inch thick, at room temperature
Olive oil, for drizzling
Kosher salt and freshly cracked black pepper
4 brioche or potato rolls, split
Butter, for the rolls
1 clove garlic, peeled
Butter lettuce leaves, for topping
Pickled red onions, for topping
1/2 jalapeno, thinly sliced
Fried Shallots, recipe follows, for topping
6 to 8 medium shallots, very thinly sliced on a mandoline
Neutral oil, for frying
Kosher salt

Steps:

For the chipotle mayo: Whisk together the mayonnaise, adobo, parsley, capers, shallots, vinegar, ginger and garlic; season with salt and pepper. Set aside.
For the tuna: Preheat a large grill pan on high heat until very hot.
Drizzle both sides of each tuna steak with olive oil and season with salt and pepper. Sear the steaks on each side for about 2 minutes for medium.
Meanwhile, toast the rolls, spread with a little butter and rub with the garlic.
Spread both sides of each roll with the chipotle mayo. Then layer on lettuce leaves, a tuna steak and some pickled red onions, jalapenos and Fried Shallots.
In a medium, heavy-bottomed pot, add the shallots and enough oil to cover by at least 2 inches. Place the pot over medium-low heat and bring to a low simmer, stirring frequently so the shallot rings separate. Cook at a low simmer until most of the bubbles subside and the shallots are browned and crispy, 20 to 25 minutes. Use a slotted spoon or sieve to remove the shallots, place on a paper towel-lined plate to drain and season with salt. Let dry at least 1 hour. If the shallots are not completely crispy, dry in the oven at 200 degrees F for another 5 to 10 minutes.

Tostones with Tuna Tartare image

Provided by Geoffrey Zakarian

Categories appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Canola oil, for frying
2 plantains, peeled and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/2 cup Mexican crema
1/2 cup fresh cilantro leaves, chopped
1/4 cup sliced green onions, whites and greens separated
1 tablespoon adobo sauce (from a can of chipotles in adobo)
1 teaspoon grated fresh ginger
1 lime, halved
Kosher salt and freshly ground black pepper
12 ounces yellowfin tuna, cut into 1/4-inch dice

Steps:

For the plantains: Pour 1/2 inch canola oil into a large skillet and heat over medium heat until the oil is shimmering. Line a sheet pan with paper towels and set aside.
Add the plantains to the oil; it should be barely bubbling. Cook, in batches, until soft and lightly golden, 3 to 4 minutes per side. Transfer to a cutting board.
Place a plate on top of a plantain slice and press to flatten it to 1/4- to 1/8-inch thick. Repeat with the remaining plantains. Return all the plantains to the hot oil, in batches, and fry until crispy, about 1 minute. Drain on the lined sheet pan. Season immediately with salt and pepper.
For the tartare: In a medium bowl, combine the crema, cilantro, scallion whites, adobo, ginger, the juice from half the lime and salt and pepper to taste. Add the tuna and mix so that the tuna is well coated. Adjust the seasonings.
Top each plantain with some tuna tartare, a sprinkle of salt, scallion greens and a squeeze of lime juice. Serve immediately.

Spicy Tuna Tartare image

Provided by Geoffrey Zakarian

Categories appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 16

1 tablespoon mayonnaise, such as Kewpie
1 tablespoon reduced-sodium soy sauce
1 1/4 teaspoons sriracha
1/2 teaspoon grated garlic
1/2 teaspoon grated fresh ginger
12 ounces sashimi-grade tuna, cut into 1/4-inch dice, chilled
2 Belgian endive, leaves separated
2 tablespoons drained, julienned Pickled Radishes, recipe follows
2 tablespoons finely chopped chives
1 cup hot water
1/2 cup rice wine vinegar
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon honey
Cracked black pepper
10 radishes, thinly sliced

Steps:

In a medium bowl, whisk together the mayonnaise, soy sauce, sriracha, garlic and ginger. Add the tuna to the sauce and gently stir to coat. Adjust seasonings.
To serve, top each endive leaf with about 1 tablespoon of the crudo, some Pickled Radishes and a sprinkle of chives. Serve immediately.
In a glass measuring cup, add the hot water, vinegar, sugar, salt, honey and some pepper. Stir until the sugar and salt dissolve. Add the radishes to a glass jar and pour the pickling liquid over them. Set aside to pickle for 1 hour. After 1 hour, cover the jar and refrigerate.

Tuna Salad Sandwich with Apples and Walnuts image

Yield serves 4

Number Of Ingredients 10

1/4 cup chopped walnuts
3/4 cup mayonnaise, homemade (page 284) or store-bought
2 teaspoons sugar
1 teaspoon cider vinegar
Kosher salt and freshly ground black pepper to taste
2 crisp, tart apples, such as Granny Smith, Mutsu or Honeycrisp, peeled, cored, and cut into 1/8-inch cubes
3 small cans (about 18 ounces total) canned tuna in spring water, drained and separated into chunks
6 tablespoons finely diced red onion
1/4 cup chopped fresh parsley
8 slices multi-grain bread

Steps:

Toast the walnuts in a small nonstick skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the walnuts in a preheated 300°F oven for 10 minutes, or until they smell toasted. Remove the walnuts to a plate and set aside to cool.
Whisk together the mayonnaise, sugar, and cider vinegar in a small bowl. Add salt and pepper to taste. Adjust the seasonings as needed.
Combine the walnuts, apples, tuna, red onion, and parsley in a bowl. Toss with half the dressing. Add more dressing, if desired.
Spread the salad over 4 slices of bread. Top with the other 4 slices. Cut each sandwich in half, and serve.