I am looking for a cold tuna appetizer. I have only 1 hour of time to prepare it.Anyone have a good cold tuna appetizer recipe?
tuna, mayo, rice, finely chopped onions (if you have scallions is better), finely chopped tomatoes (if you have cherry tomatoes just cut them in half and use it to decorate the appetizer).
Cook the rice. Mix it with all the other ingredients. Cover a pan with a non stick paper (aluminum or the transparent one) and put what you've just mixed there. Pop it in the fridge and when it's cold cut it in squares
Another option is to fill tomatoes with a mixture of rice, tuna and mayo. Believe me, those stuffed tomatoes are really good.Anyone have a good cold tuna appetizer recipe?
Try this:
It is fresh seared tuna, very chic.
Sesame Seared Tuna
Tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Original recipe yield: 4 steaks.
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Ready In:
20 Minutes
Servings:
4
INGREDIENTS:
1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil
DIRECTIONS:
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
try tuna and Parmesan cheese with crackers
tuna and mayo on a cracker
Tuna Balls - Polpette di tonno
This is really a really easy to make appetizer that can work as a main course too.
Serves: 4-8 Preparation time: 25 minutes
1-3/4 cup tuna fish packed in olive oil
1 cup ricotta cheese
1 egg
3/4 cup fresh ground parmesan
1/4 tsp. thyme
1 cup ground dry bread crumbs
salt to taste
oil to fry
In a large bowl mix the ricotta, egg, parmesan and thyme.
In a food processor blend the tuna until smooth. Drain the excess oil before blending.
Mix the tuna into the ricotta mix with a pinch of salt. Prepare a plate with the dry bread crumbs. Gently roll the tuna into one inch balls and then roll them in the bread crumbs.
Prepare a nonstick frying pan with olive oil. Fry them on both sides taking care when you turn them as they are very delicate. Place them a plate covered with paper towels to absorb the excess oil and let them cool a few minutes. .
This recipe will make around 30 to 40 balls depending on how big you make them. Take care when frying them as they will tend to fall apart otherwise. They make a delicate appetizer or you can serve them with salad as a main course.
-----------
Tuna Balls - Yields: 40
6 1/2-ounce can tuna, drained
1 egg
1/2 cup bread crumbs
3 tablespoons mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped almonds
1 teaspoon prepared mustard
1/2 teaspoon poultry seasoning
1/2 cup crushed corn flakes
2 tablespoons melted butter
Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning. Mix well. Shape into 40 balls; roll in corn flakes. Dip in melted butter. Bake at 450 degrees for 10 minutes. Serve on cocktail picks.
-----------
Cold Tuna and Avocado Stuffed Shells
BHG? :
Serving Size : 4 Start to Finish: 25 minutes
8 jumbo shells
8 ounce tuna fillet, cooked and broken into small chunks*
1 medium avocado, halved, seeded, peeled, and coarsely chopped
3 tablespoons walnut oil or cooking oil
3 tablespoons lemon juice
2 tablespoons snipped fresh chives
1 tablespoon Dijon-style mustard
1 cantaloupe, cut into wedges
Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside. In a large mixing bowl stir together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with a cantaloupe wedge on each plate.
*Note: To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork.
Cover and refrigerate until cool enough to handle.
Cold Tuna Salad With Fennel Vinaigrette (Diabetic)
4 cups Boston leaf lettuce, torn into bite-size pieces
2 cups radicchio, torn into bite-size pieces
2 cups curly endive
1 cup enoki or common mushrooms
1/2 cup halved cherry tomatoes
1 cup sliced red pepper
1/4 cup sliced green onions and tops
1 1/2 pounds tuna, halibut or swordfish steaks
Fennel Vinaigrette (recipe below)
Combine greens, mushrooms, tomatoes, pepper wedges and onions in salad bowl.
Grill fish over medium-hot coals until fish is tender and flakes with a fork, about 10 minutes. Remove skin and any bones from fish and discard. Break fish into large chunks.
Pour dressing over salad and toss; add fish and toss gently. Serve in bowls or on large plates.
Makes 6 servings.
Note: If desired, fish can be broiled rather than grilled for the same amount of time.
Fennel Vinaigrette
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/4 cup water
1/4 to 1/3 Equal庐 Spoonful鈩?br>
3 tablespoons Balsamic vinegar
1 large clove garlic, minced
1 teaspoon crushed fennel seed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Combine all ingredients in covered jar; shake to blend thoroughly.
Makes about 1 cup.
Nutrition Information Per Serving: Serving Size: 1/6 recipe (approximately 3-ounces tuna) with approximately 21/2 tablespoons vinaigrette Calories: 250, Saturated Fat: 2 g, Protein: 23 g, Cholesterol: 34 mg, Carbohydrates: 10 g, Fiber: 2 g, Total Fat: 14 g, Sodium: 142 mg.
Food Exchanges: 3 Lean Meat, 2 Vegetable, 1 Fat.
to add a little spice to it, get tuna, mayo a little green onion %26amp; celery finely chopped, mix then get a can of whole jalepenos %26amp; cut them in half %26amp; take seeds out of them. then stuff the jalepenos with the tuna mixture. if desired, you may put 1 sliced olive on top of each jalepeno half.
white albacore tuna with chopped green olives and mayo serve on crackers
make tuna mayo - then slice a large pickled onion into flat disks - it tastes divine together, add some sweetcorn 2 if u want
Sashimi is the best!!
Stuffed tomato with tuna fishcheap loans
reade more...
tuna, mayo, rice, finely chopped onions (if you have scallions is better), finely chopped tomatoes (if you have cherry tomatoes just cut them in half and use it to decorate the appetizer).
Cook the rice. Mix it with all the other ingredients. Cover a pan with a non stick paper (aluminum or the transparent one) and put what you've just mixed there. Pop it in the fridge and when it's cold cut it in squares
Another option is to fill tomatoes with a mixture of rice, tuna and mayo. Believe me, those stuffed tomatoes are really good.Anyone have a good cold tuna appetizer recipe?
Try this:
It is fresh seared tuna, very chic.
Sesame Seared Tuna
Tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Original recipe yield: 4 steaks.
Prep Time:
10 Minutes
Cook Time:
10 Minutes
Ready In:
20 Minutes
Servings:
4
INGREDIENTS:
1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil
DIRECTIONS:
In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
try tuna and Parmesan cheese with crackers
tuna and mayo on a cracker
Tuna Balls - Polpette di tonno
This is really a really easy to make appetizer that can work as a main course too.
Serves: 4-8 Preparation time: 25 minutes
1-3/4 cup tuna fish packed in olive oil
1 cup ricotta cheese
1 egg
3/4 cup fresh ground parmesan
1/4 tsp. thyme
1 cup ground dry bread crumbs
salt to taste
oil to fry
In a large bowl mix the ricotta, egg, parmesan and thyme.
In a food processor blend the tuna until smooth. Drain the excess oil before blending.
Mix the tuna into the ricotta mix with a pinch of salt. Prepare a plate with the dry bread crumbs. Gently roll the tuna into one inch balls and then roll them in the bread crumbs.
Prepare a nonstick frying pan with olive oil. Fry them on both sides taking care when you turn them as they are very delicate. Place them a plate covered with paper towels to absorb the excess oil and let them cool a few minutes. .
This recipe will make around 30 to 40 balls depending on how big you make them. Take care when frying them as they will tend to fall apart otherwise. They make a delicate appetizer or you can serve them with salad as a main course.
-----------
Tuna Balls - Yields: 40
6 1/2-ounce can tuna, drained
1 egg
1/2 cup bread crumbs
3 tablespoons mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped parsley
2 tablespoons chopped almonds
1 teaspoon prepared mustard
1/2 teaspoon poultry seasoning
1/2 cup crushed corn flakes
2 tablespoons melted butter
Combine tuna, egg, bread crumbs, mayonnaise, onion, parsley, almonds, mustard and poultry seasoning. Mix well. Shape into 40 balls; roll in corn flakes. Dip in melted butter. Bake at 450 degrees for 10 minutes. Serve on cocktail picks.
-----------
Cold Tuna and Avocado Stuffed Shells
BHG? :
Serving Size : 4 Start to Finish: 25 minutes
8 jumbo shells
8 ounce tuna fillet, cooked and broken into small chunks*
1 medium avocado, halved, seeded, peeled, and coarsely chopped
3 tablespoons walnut oil or cooking oil
3 tablespoons lemon juice
2 tablespoons snipped fresh chives
1 tablespoon Dijon-style mustard
1 cantaloupe, cut into wedges
Cook pasta shells according to package directions. Drain; rinse with cold water. Drain; set aside. In a large mixing bowl stir together tuna, avocado, oil, lemon juice, chives, and mustard. Spoon about 1/4 cup of the tuna salad mixture into each shell. Arrange 2 filled shells per serving with a cantaloupe wedge on each plate.
*Note: To cook tuna fillet, rub with cooking oil. Grill fish on rack of an uncovered grill directly over medium to medium-hot coals 8 to 12 minutes, turning once, until fish just flakes with a fork.
Cover and refrigerate until cool enough to handle.
Cold Tuna Salad With Fennel Vinaigrette (Diabetic)
4 cups Boston leaf lettuce, torn into bite-size pieces
2 cups radicchio, torn into bite-size pieces
2 cups curly endive
1 cup enoki or common mushrooms
1/2 cup halved cherry tomatoes
1 cup sliced red pepper
1/4 cup sliced green onions and tops
1 1/2 pounds tuna, halibut or swordfish steaks
Fennel Vinaigrette (recipe below)
Combine greens, mushrooms, tomatoes, pepper wedges and onions in salad bowl.
Grill fish over medium-hot coals until fish is tender and flakes with a fork, about 10 minutes. Remove skin and any bones from fish and discard. Break fish into large chunks.
Pour dressing over salad and toss; add fish and toss gently. Serve in bowls or on large plates.
Makes 6 servings.
Note: If desired, fish can be broiled rather than grilled for the same amount of time.
Fennel Vinaigrette
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/4 cup water
1/4 to 1/3 Equal庐 Spoonful鈩?br>
3 tablespoons Balsamic vinegar
1 large clove garlic, minced
1 teaspoon crushed fennel seed
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Combine all ingredients in covered jar; shake to blend thoroughly.
Makes about 1 cup.
Nutrition Information Per Serving: Serving Size: 1/6 recipe (approximately 3-ounces tuna) with approximately 21/2 tablespoons vinaigrette Calories: 250, Saturated Fat: 2 g, Protein: 23 g, Cholesterol: 34 mg, Carbohydrates: 10 g, Fiber: 2 g, Total Fat: 14 g, Sodium: 142 mg.
Food Exchanges: 3 Lean Meat, 2 Vegetable, 1 Fat.
to add a little spice to it, get tuna, mayo a little green onion %26amp; celery finely chopped, mix then get a can of whole jalepenos %26amp; cut them in half %26amp; take seeds out of them. then stuff the jalepenos with the tuna mixture. if desired, you may put 1 sliced olive on top of each jalepeno half.
white albacore tuna with chopped green olives and mayo serve on crackers
make tuna mayo - then slice a large pickled onion into flat disks - it tastes divine together, add some sweetcorn 2 if u want
Sashimi is the best!!
Stuffed tomato with tuna fish
