Best 3 Big Eye Tuna On Wonton Crisps With Papaya Daikon Relish Recipes
Welcome to the realm of culinary delights, where flavors dance and textures converge to create a symphony of taste. Today, we embark on a culinary adventure that will tantalize your taste buds and elevate your cooking skills. We present to you a dish that harmoniously combines the bold flavors of big eye tuna, the delicate crunch of wonton crisps, and the vibrant freshness of papaya daikon relish. This dish is a celebration of culinary artistry, where each element plays a vital role in creating a symphony of flavors that will leave you craving for more. So, let's dive into the enticing world of flavors and discover the culinary masterpiece that awaits you.
Here are our top 3 tried and tested recipes!
FRESH-MEX CORN WONTONS
Hundreds of readers cooked with every kind of corn they could get their hands on for our June/July 2009 recipe contest: corn on the cob, creamed corn, cornmeal, corn oil, even dried corn husks. Elizabeth Spano from Lyndhurst, NJ, really gave the secret ingredient its due with her fresh corn wontons, Southwestern deep-fried pockets inspired by meals she ate during the eight years she lived in Arizona. She serves them with a zesty lime dip, made with cilantro from her own garden. ¿I like appetizers that I can eat in one or two bites,¿ says Elizabeth, who often makes her prize dish for friends. Her best tip: Treat the wonton wrappers like pastry dough and keep them in the fridge until you¿re ready to use them¿they¿ll be much easier to handle.
Provided by Food Network
Categories appetizer
Time 45m
Yield 36 wontons
Number Of Ingredients 11
Steps:
- Place the corn in a steamer basket set over a saucepan of simmering water. Cover and steam 8 minutes.
- Meanwhile, grate the lime zest into a small bowl and squeeze in 1 tablespoon lime juice. Add the sour cream, cilantro, hot sauce and 1/4 teaspoon salt and mix well; set the dip aside.
- Remove the corn from the steamer basket and let cool slightly, then cut the kernels off the cobs. Combine with 1/2 teaspoon salt in a bowl.
- Line a large baking sheet with paper towels, then arrange the wonton wrappers on top in a single layer. Place 1 teaspoon corn, 1/2 teaspoon tomato, 1/2 teaspoon avocado and 1/4 teaspoon red onion in the center of each wrapper.
- Heat about 1 1/2 inches of vegetable oil in a large pot until a deep-fry thermometer registers 375 degrees (or place a wooden skewer in the oil to test the temperature; bubbles should form around it).
- Moisten the edges of each wonton wrapper with water, then fold in half diagonally to enclose the filling and form a triangle; press gently to seal. Working in batches, lower the wontons into the hot oil with tongs and fry about 1 minute. Flip and fry another 30 seconds, or until light golden. Transfer to paper towels to drain. Serve with the cilantro-lime dip.
WONTON CRISP WITH CUCUMBER TOBIKO CAVIAR
Provided by Robert Irvine : Food Network
Categories appetizer
Time 45m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Heat deep-fryer to 375 degrees F or as recommended by manufacturer for similar foods. Deep fry wonton skins until golden brown and drain on paper towels.
- Combine cucumber, tomatoes, and mayonnaise in a bowl and season with salt and pepper, to taste.
- Spoon a small amount on each fried wonton triangle and top with 1/4 teaspoon tobiko caviar. Finish with a parsley sprig.
BIG EYE TUNA CEVICHE WITH PEPPERCRESS AND ROASTED CALABAZA SALAD IN A TUNA CAVIAR VINAIGRETTE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 18
Steps:
- Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender. Fold into that mixture the pumpkin seeds, garlic chives, tuna and salt and pepper. Reserve 4 tablespoons of dressing. Refrigerate until ready to assemble dish.
- For the Calabaza: Toss all the ingredients and bake in a preheated 400-degree oven until tender, about 5 to 8 minutes. Once cooked, chill.
- For the salad: Mix all ingredients together.
- Assembly: In a 3-inch round mold, first layer the Calabaza squash. Then layer the tuna. Remove the mold and top with peppercress salad. Drizzle the remaining 4 tablespoons of caviar dressing on the plate.
Tips:
- Choose the freshest tuna possible. Look for fish that is bright red or pink in color and has a firm texture.
- Slice the tuna thinly against the grain. This will help ensure that the fish cooks evenly and remains tender.
- Sear the tuna briefly in a hot pan. This will help to create a nice crust on the outside of the fish while keeping the inside rare.
- Make the wonton crisps ahead of time. These can be stored in an airtight container for up to 2 days.
- Use a variety of fresh herbs and vegetables in the papaya daikon relish. This will add flavor and texture to the dish.
- Serve the big eye tuna on wonton crisps immediately. This dish is best enjoyed when served fresh.
Conclusion:
Big eye tuna on wonton crisps with papaya daikon relish is a delicious and elegant dish that is perfect for a special occasion. The combination of flavors and textures in this dish is sure to impress your guests. With a little planning, this dish can be easily prepared at home. So next time you're looking for a special dish to serve, give this recipe a try. You won't be disappointed.
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