Body & Soul1 min ago
fresh tuna recipes
13 Answers
Has anyone got any good ideas. Also whats a good recipe using chick peas.
Answers
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hiya linda, i just sear it on a griddle keeping it pink in the middle with lemon juice, garlic and coriander.
for chick peas you can make hoummus. blend the chick peas with olive oil, lemon juice, garlic, tahini paste, and salt and pepper til it is quite thick and you can either freeze it, or use it as a dip or spread it on crostini.
for chick peas you can make hoummus. blend the chick peas with olive oil, lemon juice, garlic, tahini paste, and salt and pepper til it is quite thick and you can either freeze it, or use it as a dip or spread it on crostini.
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Madhur Jaffrey's Khatte Chhole:
Serves 6:
�lb (350g) chickpeas picked over, washed and drained; 3 pints (1.75 litres) water; 10-11oz (275-300g) onions, peeled and very finely chopped; about 2� teaspoons salt. 1 fresh, hot green chilli, finely chopped; 1 tablespoon very finely grated fresh ginger (grate after peeling); 4 tablespoons lemon juice. 6 tablespoons vegetable oil; �lb (225g) tomatoes, finely chopped; 1 tablespoon ground coriander seeds; 1 tablespoon ground cumin seeds; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 1 teaspoon cayenne pepper.
Soak the chickpeas in 3 pints (1.75 litres) of water for 20 hours. Put the chickpeas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat and simmer gently for .an hour and a half or until chickpeas are tender. Strain the chickpeas and save the cooking liquid.
Put 2 tablespoons of the chopped onions, � teaspoon salt, green chilli, ginger and lemon juice into a teacup. Mix well and set aside.
Heat the oil in a heavy, wide, casserole type pot over a medium-high flame. When hot, put in the remaining chopped onions, Stir and fry for 8-10 minutes or until the onion bits develop reddishbrown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 14 fl oz(400ml) of their cooking liquid, 2 teaspoons of salt, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the teacup, Stir again to mix. Serve hot or lukewarm.
Serves 6:
�lb (350g) chickpeas picked over, washed and drained; 3 pints (1.75 litres) water; 10-11oz (275-300g) onions, peeled and very finely chopped; about 2� teaspoons salt. 1 fresh, hot green chilli, finely chopped; 1 tablespoon very finely grated fresh ginger (grate after peeling); 4 tablespoons lemon juice. 6 tablespoons vegetable oil; �lb (225g) tomatoes, finely chopped; 1 tablespoon ground coriander seeds; 1 tablespoon ground cumin seeds; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 1 teaspoon cayenne pepper.
Soak the chickpeas in 3 pints (1.75 litres) of water for 20 hours. Put the chickpeas and their soaking liquid into a large pot and bring to a boil. Cover, lower heat and simmer gently for .an hour and a half or until chickpeas are tender. Strain the chickpeas and save the cooking liquid.
Put 2 tablespoons of the chopped onions, � teaspoon salt, green chilli, ginger and lemon juice into a teacup. Mix well and set aside.
Heat the oil in a heavy, wide, casserole type pot over a medium-high flame. When hot, put in the remaining chopped onions, Stir and fry for 8-10 minutes or until the onion bits develop reddishbrown spots. Add the tomatoes. Continue to stir and fry another 5-6 minutes, mashing the tomato pieces with the back of a slotted spoon. Put in the coriander, cumin and turmeric. Stir and cook for about 30 seconds. Now put in the drained chickpeas, 14 fl oz(400ml) of their cooking liquid, 2 teaspoons of salt, the garam masala and cayenne. Stir to mix and bring to a simmer. Cover, turn heat to low and cook very gently for 20 minutes. Stir a few times during this period. Add the mixture in the teacup, Stir again to mix. Serve hot or lukewarm.
184 chick pea thingys here: http://www.astray.com/recipes/?search=chick+pe as
Tuna carpaccio is a good one - put tuna steak in freezer for 20 mins and the outer edges gets frozen only which makes it a lot easier to slice. Slice as thin as you can - think tissue thin - and serve uncooked with a seasonal salad.
Make burgers from the tuna meat - mix with a little horseradish, onion diced, celery and breadcrumbs, season, form to burgers and cook - serve in buns with spicy mayo.
Toast some fennel and coriander seeds, brush tuna steak with oil, 'stick' toasted seeds onto tuna and cook. Serve with couscous salad.
Cook some diced onion and carrot in a fry pan, add tuna steak, flaked to pieces and some chopped sun dried tomatoes and diced olives. Cook further 5 mins Serve over pasta with some capers and chilli flakes.
Make a seasoned butter - mustard, herb, lemon etc - and use to top tuna steak when grilling.
Mix some fresh orange juice, garam masala, soy sauce, parsley, lemon juice, lemon zest and garlic in a bowl and marinade the tuna in the sauce. Grill and brush with the sauce whilst cooking to baste.
Tuna carpaccio is a good one - put tuna steak in freezer for 20 mins and the outer edges gets frozen only which makes it a lot easier to slice. Slice as thin as you can - think tissue thin - and serve uncooked with a seasonal salad.
Make burgers from the tuna meat - mix with a little horseradish, onion diced, celery and breadcrumbs, season, form to burgers and cook - serve in buns with spicy mayo.
Toast some fennel and coriander seeds, brush tuna steak with oil, 'stick' toasted seeds onto tuna and cook. Serve with couscous salad.
Cook some diced onion and carrot in a fry pan, add tuna steak, flaked to pieces and some chopped sun dried tomatoes and diced olives. Cook further 5 mins Serve over pasta with some capers and chilli flakes.
Make a seasoned butter - mustard, herb, lemon etc - and use to top tuna steak when grilling.
Mix some fresh orange juice, garam masala, soy sauce, parsley, lemon juice, lemon zest and garlic in a bowl and marinade the tuna in the sauce. Grill and brush with the sauce whilst cooking to baste.
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