Best Marinated Tuna On Daikon Recipes

TUNA TATAKI

Steps:

• Gather all the ingredients.
• Grate ginger and slice green onion thinly.
• Combine the tataki sauce ingredients in a small bowl.
• Heat the oil in a non-stick frying pan. When the oil is hot, sear the tuna 30 seconds on each side.
• When all sides are seared, remove from the heat and let it cool. Slice the tuna into ¼ inch (6 mm) pieces. Pour the sauce and serve.

BIG EYE TUNA ON WONTON CRISPS WITH PAPAYA DAIKON RELISH

Steps:

• Pour vegetable oil into a medium saucepan until 1-inch deep and place the pan over medium heat. Let the oil heat for about 3 minutes. As the oil heats, cut each wonton wrapper into 4 equally square pieces. Very carefully drop the squares into the hot oil 1 at a time, working in batches of 4 at a time. The wontons will bubble up and turn golden brown very quickly. Remove them with a slotted spoon to a piece of paper towel and repeat the process until all of the wontons are fried.
• The wontons may be fried 1 day in advance and stored in an airtight container.
• Pour the soy sauce into a large bowl and whisk in the ground ginger, cilantro and green onion. Next, cut the tuna into 1-inch square strips and place them in the marinade. Set aside for 15 minutes.
• Place a large heavy bottomed skillet over high heat for 3 minutes. Spray with cooking spray and immediately place the tuna strips in the pan, searing each of the 4 sides for 30 seconds only. Remove from the pan and set aside.
• To assemble, place a small amount of the relish on a wonton crisp. Carefully slice the tuna strips into 1/4-inch pieces. Place 1 piece of tuna atop the relish and serve.
• *Wonton crisps can be made several days in advance and kept in an airtight container.
• Place all the ingredients in a bowl and mix well. Refrigerate for 30 minutes to macerate.

MARINATED SEARED TUNA

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

MARINATED TUNA ON DAIKON

Steps:

• In a glass or ceramic pan, combine all the ingredients for the marinade. Add the tuna, turning it in the pan to cover with the marinade. Cover the pan and refrigerate for at least one hour, but not more than two hours. Turn the tuna from time to time. Drain, reserving the marinade.
• To prepare, preheat a charcoal grill or broiler until as hot as possible. Grill the tuna on one side for one to two minutes. Turn and grill another one to two minutes. The tuna should be seared on the outside and almost raw within.
• To serve, cut the tuna into quarter-inch slices. Place each slice on a piece of daikon and top with a shaving of pickled ginger. Spoon a bit of the marinade over the cooked tuna.

EDAMAME CRUSTED AHI TUNA WITH DAIKON SALAD

Steps:

• Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix.
• Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare.
• To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor.
• Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds.
• Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo

MARINATED TUNA STEAK

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.