RAW TUNA RECIPES
FRESH TUNA CEVICHE RECIPE | ALLRECIPES
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.
Provided by POOPY SHOES
Categories Appetizers and Snacks Seafood Ceviche Recipes
Total Time 2 hours 25 minutes
Prep Time 25 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.
Nutrition Facts : Calories 116.6 calories, CarbohydrateContent 6.1 g, CholesterolContent 38.3 mg, FatContent 0.9 g, FiberContent 1.5 g, ProteinContent 21 g, SaturatedFatContent 0.2 g, SodiumContent 57.7 mg, SugarContent 2.1 g
MARINATED TUNA STEAK RECIPE | ALLRECIPES
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.
Nutrition Facts : Calories 200 calories, CarbohydrateContent 3.7 g, CholesterolContent 50.6 mg, FatContent 7.9 g, FiberContent 0.3 g, ProteinContent 27.4 g, SaturatedFatContent 1.2 g, SodiumContent 944.6 mg, SugarContent 1.7 g
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From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 116 calories per serving
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 116 calories per serving
- Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
- In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you’ve got a good balance.
- Pour the dressing over your tuna and gently mix together – as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
- Click off the stronger outer leaves of your little gem lettuces – you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.
- Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.
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