Check out this great Spring recipe for Tuna!
Ingredients:
1/2 pound fresh ahi tuna, small dice
1/2 cup cucumber, peeled, seeded, diced
1 tablespoon jalapeno, seeded and minced
1/4 cup sliced green onions
2 tablespoons soy sauce
1 teaspoon sriracha
1 teaspoon sesame oil
juice of 1/2 a lime
10 egg roll wrappers
cooking oil for deep frying
1 teaspoon Chinese 5 spice powder
1 cup mayo
1 1/2 tablespoons sriracha
3/4 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
Preheat fryer to 350 degrees F. In a small mixing bowl, combine the tuna, cucumber, jalapeno, green onions, soy sauce, sriracha, sesame oil, and lime juice. Mix well and set the bowl over ice.
Cut the egg roll wrappers in half and then in half again. Carefully separate and drop in the hot oil a few at a time. Fry for about 1 minute or until crisp. Drain and place on a plate lined with paper towels. Dust with some of the Chinese 5 spice powder.
In another small mixing bowl, combine the mayo, sriracha, soy sauce, and sesame oil.
Place some of the spicy mayo on each of the won ton chips. Spoon on some of the chilled tuna tartare and garnish with sesame seeds.
Another great recipe featured on Louisiana Sportsman TV!
Video Coming Soon!
1 pt. Cherry tomatoes, quartered
4 sun dried tomatoes, chopped
1 t. garlic, chopped
12 basil leaves, chopped
.5 t. oregano, dry
1 t. kosher salt
.5 t. ground black pepper
.25 c. extra virgin olive oil
8 fillets of redfish, 8 oz.
8 sheets of parchment paper cut into a large heart
Creole seasoning
For the Marinated Tomatoes: Combine the cherry tomatoes, sun dried tomatoes, garlic, basil, oregano, salt, pepper, and olive oil in a large stainless bowl and let it marinate for 2 hours.
For the Fish: Place 2 tablespoons of marinated tomatoes and juices on one half of the parchment. Season the fish on both sides with Creole seasoning and place presentation side down on the tomatoes. Fold the parchment in half over the fish. Beginning at the seam, make a small fold and press the crease. Make the next fold by folding the previous fold in half. Continue along the edges creating a continuing seam. When you get to the end, fold the last piece under the fish. Turn the fish over so the presentation side is facing up. Bake in a preheated oven at 400 degrees for twelve to fifteen minutes. The parchment bag should be puffed up and not leaking and beginning to brown slightly. Serve immediately.
