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Valentine’s Day Tuna Tartare Rolls

In Appetizers / Starters, Fish & Shellfish, Fun Foods, Holidays On February 2, 2018 0 Comments

If you want to stay in on Valentine’s Day, make this tuna tartare appetizer. It’ll pair well with the bubbly. And – you’ll have fun in the kitchen!

Prep time: 15 minutes
Makes: 12 to 14 bite-size starters

Ingredients:
One 5 to 6-ounce sushi-grade tuna filet, chopped in 1/4-inch pieces
2 tablespoons finely-chopped chives or stems from green onions
1/2 teaspoon grated, fresh ginger
juice from 1 lime
1 tablespoon olive oil
dried, crushed red chili pepper, to taste
salt, to taste (1/4 to 1/2 teaspoon salt)
4 Persian cucumbers, peeled and tips cut & discarded

Directions:
1. In a 4-cup mixing bowl, combine the chopped tuna filet, chives or green onions, ginger, lime juice, olive oil, chili pepper and salt.

2. Taste the tuna tartare and, if needed, adjust seasoning and olive oil levels.

3. Cover the tuna tartare and set aside.

4. Meanwhile, using a sharp knife or mandolin, take one cucumber and make paper-thin slices lengthwise.

5. Repeat slicing remaining cucumber.

6. Working with one cucumber slice at a time, place scant 3/4 teaspoon tuna tartare at one end.

7. Gently and tightly roll up the cucumber slice; secure the tuna tartare roll with a toothpick.

8. Set each tuna tartare roll on a serving plate.

9. When all rolls have been assembled, serve them immediately.
Wine Pairing: Champagne, Prosecco or Sauvignon Blanc wine
Text & Photograph ©2018 Nancy DeLucia Real

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Nancy’s Tuna Tartare

In Appetizers / Starters, Fish & Shellfish On March 24, 2017 0 Comments

Prep time: 10 to 12 minutes
Serves: 4 (as an appetizer) or 2 (as a main dish)

Tuna tartare is one of my favorite appetizers to order at a restaurant. However, by preparing this delicacy at home, I can avoid paying $16.00+ for a mere 1-cup serving at each outing.

My recipe for tuna tartare is a perfect dish for Lent – bon appetit!

Ingredients:
One 8-ounce sushi grade tuna filet, cut into 1/2-inch cubes
1 Persian cucumber, peeled & cut into 1/2-inch cubes
2 tablespoons finely-chopped red onion
3 tablespoons finely-chopped fresh cilantro (coriander)
1/2 teaspoon black sesame seeds
Juice of 1 lemon or lime
2 tablespoons extra-virgin olive oil
1 to 1-1/4 teaspoons organic Tamari sauce
salt, to taste (add this after Tamari sauce, as it may be too salty)
4 to 8 corn tostada shells (flat)

Directions:
1. In a 2-quart mixing bowl, combine all ingredients together except for the tostada shells.

2. Using a large spoon, gently toss so that all ingredients are combined. Taste and adjust seasonings.

3. Divide tuna tartare among 2 to 4 plates. Ask guests to spoon some tuna tartare onto a tostada. Bon appetit!

White Wine Pairing: Chilled Chardonnay or Pinot Grigio are suggested.

Text and Photograph ©2017 Nancy DeLucia Real

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Zucchini-Tuna Boats

In Fish & Shellfish, Vegetables On January 19, 2015 0 Comments

Although most of us are dieting this month, just remember that you don’t have to eat soup for the next 30 days. And, diets don’t have to be boring either. By now, you all know that my vegetables are loaded with good ingredients and great flavors.

This recipe requires fresh zucchini, onions, tomatoes and oregano. When combined with tuna, you’ve created Zucchini-Tuna Boats which taste heavenly! You can make these ahead and keep them refrigerated up to four days.

Prep time: 30 minutes (for stuffing) & 30 minutes (for baking)
Makes: 6 servings (2 pieces each)

Ingredients:
6 light green variety zucchini, tips removed and discarded
1/4 cup extra virgin olive oil, plus 3 tablespoons (for coating baking dish)
3/4 cup finely chopped onion (white or brown)
5 cups chopped vine-ripened tomatoes (chopped into 1/4-inch pieces)
Two 5-ounce cans light tuna* in oil, drained and oil discarded
2 tablespoons finely chopped fresh oregano (1 teaspoon dried oregano can be substituted)
salt and ground black pepper, to taste

Prepare the Stuffing:

1. Using a long knife and working on a cutting board, cut each zucchini in half, lengthwise; set aside.

2. With the tip of the knife, cut all around the inside of the zucchini-half (1/8-inch inside rim) and gently scoop out the flesh; set flesh aside in a bowl.

3. Continue scooping out the zucchini flesh with remaining zucchini halves; set aside.

4. In a 12-inch skillet, heat the olive oil on medium-high setting.

5. When oil is hot, add the chopped onion and stir-fry for 1 to 2 minutes or until onion is translucent.

6. When onion is translucent, add 2 cups of the chopped tomatoes and stir-fry on medium-high setting for about 3 to 4 minutes or just until the tomato begins drying out (do not let it dry out completely).

7. After 3 to 4 minutes, stir in the drained tuna.

8. Stir-fry the tuna-tomato mixture for about 3 to 4 minutes or until it looks amalgamated and not so runny.

9. Add the oregano, salt and pepper. Taste and adjust seasonings.

10. Set the tuna-tomato mixture aside to cool for about 5 minutes.

Fill the Zucchini Boats:

1. Preheat oven to 400°F.

2. Lightly coat a 12 X 16-inch rectangular baking dish with remaining 3 tablespoons olive oil.

3. Spread 2 cups chopped tomatoes over the olive oil in baking dish; lightly sprinkle with salt and ground black pepper, to taste. Set aside.

4. Divide the tuna-tomato mixture evenly among the 12 zucchini boats.

5. As you fill the boats, place them, side-by-side in baking dish.

6. When all zucchini boats have been stuffed, spread the remaining 1 cup chopped tomatoes over stuffed zucchini boats.

7. Cover the baking dish with aluminum foil and bake the Zucchini-Tuna Boats for about 25 to 30 minutes.

8. Serve the Zucchini-Tuna Boats immediately or at room temperature.
Text and Photograph ©2015 Nancy DeLucia Real

*NOTE: If using albacore white tuna, the filling will become dry.

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Tuna Empanadas (Empanadas de Atun)

In Appetizers / Starters, Fish & Shellfish, Fun Foods On September 3, 2014 0 Comments

For those of you who are following my posts on a regular basis, you must have figured out that I’m maintaining that “Spanish” state of mind. Last April and May, as we explored the culture of Spain on a daily basis, we’d walk far distances. Since this made us very hungry, our noses always followed the exquisite aromas of warm breads baking.

As we walked into a panaderia or bakery, we could immediately spot the freshly-made empanadas de atun or tuna empanadas. Each one cost only one Euro -that’s USD $1.40. Of course, I ate at least three at every sitting. (BTW, I ate anything I wanted in Spain and lost 4 pounds at the end of that trip!)

Here’s my delicious recipe for tuna empanadas. They can be made ahead of time, cooled and frozen in double freezer bags for up to two weeks. Serve these tuna empanadas as a starter for a dinner or a party – they’ll steal the show!

Prep time: 45 minutes to 1 hour
Bake time: 12 to 15 minutes (per baking sheet)
Makes: 24 to 30 (3-inch) empanadas

Ingredients for the Pastry:
1-1/2 cups all-purpose, unbleached flour
1/2 teaspoon salt
Dash ground black pepper
1 large egg, beaten with 1/3 cup plus 2 tablespoons cold water in a bowl
1 large egg
1 teaspoon cold water

Prepare the Pastry:
1. In an 4 to 6-quart mixing bowl, combine the flour, salt and black pepper.

2. Make a well in center of flour mixture; add the beaten egg-and-water mixture to the center of the well.

3. Using a fork, gradually (a little at a time) mix in the flour from sides of well until a soft dough forms.

4. With one hand holding the bowl, use the other hand to pick up the mound of dough.

5. Gently knead it inside the bowl, grabbing a little flour at a time.

6. When dough has amalgamated and it is smooth, set it aside on a smooth, floured surface.

7. NOTE: The flour surface should be either a clean granite counter or a wood board used exclusively for doughs (due to contamination, a previously-used chopping board is NOT advisable).

8. Cover the dough with an overturned bowl and set it aside while you prepare the tuna filling.

Ingredients for the Tuna Filling:
3 tablespoons extra virgin olive oil
1 medium brown onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 cup chopped tomatoes (pulp and seeds discarded)
1/3 cup tomato puree
1/4 cup roasted red bell pepper, finely chopped (the jarred variety can be used)
One 7-ounce can tuna in oil, drained and oil discarded
3 tablespoons minced, fresh Italian flat-leaf parsley
Salt and ground black pepper, to taste

Prepare the Tuna Filling:
1. In a 12-inch skillet, heat the oil on medium-high heat.

2. When the oil is hot, stir in the chopped onion and bell pepper.

3. On medium-high heat, stir-fry the onion mixture until it is translucent, about 2 minutes.

4. When onion mixture is translucent, add the chopped tomatoes, tomato puree and roasted bell peppers.

5. Stir-fry the onion-tomato mixture for about 3 to 4 minutes, or until the mixture has thickened.

6. When the mixture has thickened, add the drained tuna and, with a wooden spoon, break it up.

7. Cook the tuna mixture for about 2 to 3 more minutes, or until it has heated through.

8. After 2 to 3 minutes, stir in the minced parsley, salt and pepper, to taste.

9. Transfer the tuna mixture to a glass or porcelain bowl; cover it and set aside to cool while you roll out the pastry.

The tuna mixture should look like this:

Image.TunaFilling.Empanadas

Roll Out the Pastry:
1. Lightly and evenly flour the granite counter or wood board.

2. Divide the pastry dough in half. Set one-half of the pastry dough aside, underneath an overturned bowl.

3. Using a rolling pin, gently roll out the pastry dough to 1/8-inch thickness. From time to time, as you roll out the dough, you will need to lift it and flour the underside as well as the top.

4. When dough has been rolled out to a 1/8-inch thickness, using a 3-inch cookie cutter, cut circles into dough.

5. After cutting circles into dough, preheat oven to 375°F.

6. Line two 12X18-inch baking sheets with parchment paper; set aside.

7. Fill a 1-cup bowl with cold water; set aside.

Assemble the Empanadas:
1. Carefully lift one dough circle off surface and hold it in the palm of your hand.

2. Place scant 1 teaspoon tuna filling in center of dough.

3. Dip index finger in cold water and run it along edges of dough. You may need to repeat this so that entire perimeter of dough is moistened.

4. Fold the dough in half, creating a half-moon. Slightly press the edges closed.

5. Place the raw empanada on a lightly-floured surface.

6. Beginning at one end of the empanada, curl up the dough edges to create a scalloped pattern all the way to the opposite end of the empanada.

7. Place the empanada on parchment-lined baking sheet; set aside.

8. Repeat assembling the empanadas, lining them up on the baking sheet as you go along (each baking sheet will hold 12 to 15 empanadas).

9. When the first dough has finished, roll out the remaining dough as instructed above.

10. After you have assembled ALL the empanadas and placed them on baking sheet, they will look like this:

Image.EmpanadasonSheet

Make the Egg-Wash & Bake the Empanadas:

1. Separate the egg yolk from egg white. Discard the egg white.

2. In a 1-cup bowl, combine the egg yolk with 1 teaspoon cold water.

3. Beat together with a fork until mixture has amalgamated – this is the egg wash.

4. Using a basting brush, baste each empanada with egg wash.

5. Place baking sheet with empanadas on a rack positioned in center of preheated oven.

6. Bake the empanadas for 12 to 15 minutes.

7. After 12 minutes, using a spatula, lift the underside of one empanada.

8. If the underside is light golden brown, the empanadas are done. If it is still white, bake the empanadas for an additional 2 to 3 minutes.

9. When empanadas are done, set them aside on a counter to cool slightly (in baking sheet).

10. Serve the empanadas hot.

NOTE: Tuna Empanadas can be made up to 2 weeks ahead and frozen in double freezer bags. To freeze the empanadas, make sure they have cooled completely after baking. When empanadas have cooled completely, carefully place them in double freezer bags, seal and freeze.

TO THAW AND REHEAT: Three hours prior to serving, remove the empanadas from freezer bags and place them on a platter set on a counter to thaw. At serving time, preheat oven to 350°F. Place empanadas on a parchment-lined baking sheet, set on a rack positioned in center of oven. Heat the empanadas for 10 to 12 minutes. After 10 to 12 minutes, cut an empanada in half and taste it to make sure it is heated through.

Text & Photographs ©2014 Nancy DeLucia Real