Cooking Demonstration: Seared Tuna Salad with Arugula, Watermelon and Bacon Vinaigrette
Seared Tuna Salad with Arugula, Watermelon and Bacon Vinaigrette, Learn how to make this delicious treat in Chef Randy's latest edition of In the Kitchen!
Citrus Vinaigrette Recipe
CALS GALS DIY Recipe Video- Citrus
Frisée with Lemon Anchovy Vinaigrette | Daphneoz
Frisée with Lemon Anchovy Vinaigrette — This is basically a lightened up Caesar dressing, minus the cheese and with tons of tart, tangy, salty, garlicky goodness. ???????? Don’t be deterred by the anchovies. In fact, be enthralled by them! They are mild and melt into this dressing, adding the perfect salinity and sophistication. And if I simply cannot convince you, just remove them and make it a Lemon Caper Vinaigrette… But the mermaids that get it, get it. ????♀️????????♀️ Frisée is a sturdy, crisp lettuce that stands up well to a bold dressing like this one, but feel free to swap in radicchio or romaine. ???? I love to top this salad with super flavorful, protein-packed Cajun Salmon Burgers — both from my new cookbook, #EatYourHeartOut! ????
Spicy Tuna Jicama Wraps with Crispy Shallot & Orange Soy Dipping Sauce
Spicy Tuna Jicama Wraps with Crispy Shallot & Orange Soy Dipping Sauce ???????? @foodmymuse
Recipe Below:
Subscribe & Share!
Follow us:
Instagram:
Tiktok:
Pinterest:
Credit by:
these are so good and versatile…the freshness of the jicama cut through the spicy mayo in the tuna and it was the perfect contrast to the crispy shallots ????.
Pro Tip: Got these wraps at Whole Foods, they also have at Trader Joes but I’ve gotten the small jicamas and used my mandoline on them before!
Ingredients:
•12 jicama wraps.
•12 oz sushi grade ahi tuna.
•1/4 cup japanese mayo.
•2 tbsp sriracha.
•2 tsp sesame oil.
•1/2 tsp cane sugar.
•1 tsp tamari or soy sauce.
•2 tbsp chives.
•1 shallot (thinly sliced and pat dried to remove excess moisture).
•olive or avocado oil.
Orange Soy Sauce:
•1 orange (the juice).
•1/2 lemon.
•1/2 tbsp rice vinegar.
•2-3 tbsp tamari or soy sauce.
•2 tbsp scallions.
•2 tbsp cilantro.
Directions:
1.- chop the tuna into small pieces.
2.- mix the japanese mayo, tamari, sriracha, sugar, chives, and sesame oil with the tuna and chives.
3.- add some oil to a pan, about 1/4 inch and preheat on medium high for 2 min. Lower heat to medium and add the shallots, separate with a wooden spoon. fry until golden brown. Takes about 4-5 min. Watch closely though. Let them rest over paper towels.
4.-mix everything for the orange soy sauce.
5.- fill the jicama wraps with the spicy tuna, add some fried shallots and wrap with a chive.
6.- enjoy with the sauce.
Grilled red snapper | vinaigrette, fennel salad and quinoa
Thanks to Rosetta Stone for sponsoring! Save 50% on your lifetime membership: #rosettastone
#rosettastonepartner
***RECIPE, FEEDS 4-6***
4-5 lb (approx. 2kg) snapper or other whole white fish
1 small red onion or large shallot
1 bulb of fennel
1 cup (170g) quinoa
2 lemons
mustard
olive oil
sugar
salt
pepper
nonstick spray
fresh thyme or other herb for garnish
Make sure your fish is gutted, scaled and has the fins removed.
To brine the fish, pour out enough water to submerge the fish and stir in approx. 5% salt by weight, along with some sugar and other seasonings if you want. Small fish will brine in as little as a half hour, but large fish need at least a couple hours.
Cut the onion in half, peel, and slice as thinly as you can. Put most of the slices in a salad bowl, but reserve a few of them and mince them fine for the salad dressing. Zest and juice the lemons, both for the salad dressing. Stir in a big spoonful or two of mustard, salt, pepper and sugar to taste, and 1-2 parts olive oil per parts lemon juice.
Chop up the fennel fronds and put them in with the dressing. Thinly slice the bulb and put those slices in the salad bowl. Dress the salad with as much of the dressing as you want as far in advance as possible (I used about a third of mine) and reserve the remaining dressing.
Thinly slice the fennel stalks and get them softening in a little olive oil. Rinse the quinoa, if it didn't come pre-rinsed. When the stalks are looking soft, stir in the dry/drained quinoa and let it toast for a minute in the hot pan. Stir in 1.5 parts water to 1 part quinoa by volume, along with an optional pinch of salt to taste, bring to a boil, reduce to a simmer, cover and cook until all water is absorbed about 15 minutes.
When the quinoa is done, you can just keep it warm until dinner. Consider stirring in a couple spoonfuls of the dressing.
After the fish has brined, drain it and pat dry. Flavor the inside and outside of the fish generously with some of the salad dressing. Either roast uncovered in a very hot oven, or take outside to the grill. I refuse to be responsible for grill mistakes, so watch the video if you want to see my technique.
Serve fish with salad and quinoa on the side, along with any remaining dressing.
Lemon Vinaigrette for Fish.
A super easy dressing to drizzle over fish like seared tuna and seared salmon (both recipes in the video library) makes it delicious.