Best Thetis Queen Albacore Tuna Tacones With Spicy Spot P Recipes
"THETIS QUEEN" ALBACORE TUNA TACONES WITH SPICY SPOT P
Tacones are a taco-cone or a tortilla handroll. I am newly addicted to this meal! The recipe comes from a Victoria restaurant. It is wonderful! http://www.redfish-bluefish.com/
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 45m
Yield 10 tacones, 10 serving(s)
Number Of Ingredients 12
Steps:
- Lightly oil one side of each tortilla.
- Thinly shred cabbage and mix with pumpkin seeds, spicy spot prawn mayo (recipe #387362 posted separately) and one quarter of the spice mix.
- Oil the tuna loin and season with remaining spice mix.
- In large very hot pan or very hot BBQ, sear tuna on all sides for 30 seconds per side and place on cutting board for slicing.
- In large very hot pan or very hot BBQ, lightly grill tortillas.
- Line grilled tortillas up evenly and slice in half.
- Position semi circles of tortilla with straight side on a forty five degree angle.
- Slice tuna loin in one quarter inch slices and place three slices on the middle of each tortilla.
- Add one quarter cup of cabbage mixture, 3 or 4 pea shoots and one heaping table spoon of onions on top of tuna slices.
- Take the bottom corner of tortilla to the top and pull back over mix leaving you with a cone shaped taco or tacone.
- - Serve with Spicy Spot Prawn Mayo, recipe #387362 contains prawns, oil, hot sauce, mirin, lime juice, sea salt, and mayonnaise.
Nutrition Facts : Calories 426.6, Fat 27.1, SaturatedFat 4.5, Cholesterol 15.8, Sodium 1157.9, Carbohydrate 35.3, Fiber 3.7, Sugar 5.9, Protein 12.7
SPICE-CURED TUNA TACOS
Use the freshest fish possible in these tacos. Instead of tuna, you could use fresh or smoked salmon, sliced scallops, picked white crabmeat, or chopped cooked king prawns
Provided by Tom Kerridge
Categories Lunch, Starter
Time 1h15m
Number Of Ingredients 16
Steps:
- Slice the tuna into 1cm strips, then dice into rough 1cm cubes. Drizzle over the olive oil and scatter over the lime zest, stir and put in the fridge for 20 mins or so. Gently toast the cumin and coriander in a small frying pan, then tip into a pestle and mortar with a pinch of salt and the chilli flakes and crush to a coarse powder. Stir the spice mix into the tuna with the lime juice and put the bowl back in the fridge for at least 10 mins or up to 1 hr.
- To make the avocado purée, put all the ingredients in a food processor with a pinch of salt and blitz until you have a smooth purée, adding a little oil if it's too thick to blitz. Spoon the mixture into a container.
- If you like your tacos crispy, heat oven to 180C/160C fan/gas 4, brush them with a little oil, place on a baking sheet and cook for 10-15 mins. To build each taco, spoon on some avocado purée and spread out to the edge. Spoon on the spiced tuna and sprinkle over the chillies, pomegranate seeds, coriander and spring onions, drizzle with more oil and add a lime wedge to the plate. Eat with your hands, if soft, or a knife and fork if crispy.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 1.1 milligram of sodium
GRILLED OR PAN-COOKED ALBACORE WITH SOY/MIRIN MARINADE
If you're concerned about which fish are environmentally safe to eat, you can't do better than consulting the Web sites of the Monterey Bay Aquarium or the Environmental Defense Fund for their handy pocket guides for buying seafood (or choosing it in a restaurant). You won't break the bank buying fresh fish, but there can be a better selection of moderately priced varieties in the freezer department. Among my findings were albacore steaks, one of the few types of tuna that we can still enjoy with a clear conscience, and a great fish if you're trying to eat more omega-3s. This is a sweet/savory marinade that I also use for tofu. If you are concerned about the quantity of soy sauce, know that most of it stays behind in the bowl when you cook the fish. If you are using frozen albacore steaks, wait until they are partly thawed before marinating.
Provided by Martha Rose Shulman
Time 2h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Combine the soy sauce, mirin, vinegar, ginger and sugar in a bowl and whisk together well. Whisk in the sesame oil.
- Place the albacore steaks in a large bowl or baking dish and toss with the marinade. Cover the bowl, or transfer the fish and marinade to a large zip-top bag and refrigerate for 1 to 2 hours, or longer.
- Prepare a hot grill, or heat a heavy cast-iron or nonstick skillet over medium-high heat. Remove the fish from the marinade. Cook the steaks for 2 to 4 minutes on each side, depending on how well done you like the fish to be. Serve hot.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY SPOT PRAWN MAYO
This mayo is an ingredient in "Thetis Queen" Albacore Tuna Tacones. Both these receipes are a delicious find from a Victoria restaurant, Red Fish, Blue Fish. http://www.redfish-bluefish.com/ Be warned, this stuff is highly addictive! (The original recipe calls for sriracha which isn't a listed ingredient here, so I subbed Thai Hot Sauce.)
Provided by Barefoot Beachcomber
Categories Brunch
Time 20m
Yield 10 , 10 serving(s)
Number Of Ingredients 7
Steps:
- Flash sear Prawns on high heat with canola oil.
- Add all ingredients except mayo to deglaze pan.
- Thoroughly food process all ingredients (except the prawns and mayo), then push through china cap or fine sieve into mayo and vigorously whip mixture into mayo with use of emersion blender.
Nutrition Facts : Calories 214.5, Fat 17.4, SaturatedFat 2.4, Cholesterol 40.8, Sodium 826.2, Carbohydrate 11.9, Sugar 3.1, Protein 3.6
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