Seared Ahi Tuna Croquettes with Crispy Noodles and Blueberry Coulis
Thomas J. Story
Kai Loebach served the tuna sliced on crisps as a passed appetizer but it could be adapted for the main course. A pre-made Cajun spice mix could work in a pinch, or sub Sriracha mayo for the coulis if you want even more kick.
How to Make It
1
For the Coulis: Combine berries, sugar, lemon juice, and vanilla in a saucepan.
2
Bring to a boil over high heat, stirring often.
3
Reduce heat and simmer for 15 minutes, or until it begins to thicken.
4
Remove from heat, and strain through a sieve.
5
Cool to room temperature, then cover and refrigerate until you’re ready to use it.
The Crispy Noodles
6
For the Crispy Noodles: In a large pan, add oil and heat over high until smoking, about 4 minutes.
7
Add cooked ramen noodles and fry until crispy, turning as needed.
8
Set aside to cool and break into pieces.
The Tuna
9
For the Tuna: Combine spices in a bowl, then transfer mixture to a plate.
10
Roll each tuna loin in a spice mixture to coat.
11
Sear in a lightly oiled pan over medium-high heat, no more than 1 minute per side.
12
Remove to a cutting board and slice into 1-inch rounds.
The Assembly
13
To Assemble: Place the tuna rounds on your crisp of choice, top with a pinch of crispy noodles, and a dab of coulis.
Ingredients
The Coulis
1 ½ pt fresh blueberries
1 cup sugar
1 tbsp fresh lemon juice
½ tsp vanilla extract
The Tuna
2 tsp salt
2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1 tsp cayenne
1 tsp dried oregano
1 tsp dried thyme
1 tsp black pepper
1 ahi tuna loin, sliced vertically in two pieces
The Base and Toppings
14 fried wonton skins, rice, crackers, or tortilla chip rounds
1 cup cooked ramen noodles
1 tbsp canola (or another neutral oil)
Directions
1
For the Coulis: Combine berries, sugar, lemon juice, and vanilla in a saucepan.
2
Bring to a boil over high heat, stirring often.
3
Reduce heat and simmer for 15 minutes, or until it begins to thicken.
4
Remove from heat, and strain through a sieve.
5
Cool to room temperature, then cover and refrigerate until you’re ready to use it.
The Crispy Noodles
6
For the Crispy Noodles: In a large pan, add oil and heat over high until smoking, about 4 minutes.
7
Add cooked ramen noodles and fry until crispy, turning as needed.
8
Set aside to cool and break into pieces.
The Tuna
9
For the Tuna: Combine spices in a bowl, then transfer mixture to a plate.
10
Roll each tuna loin in a spice mixture to coat.
11
Sear in a lightly oiled pan over medium-high heat, no more than 1 minute per side.
12
Remove to a cutting board and slice into 1-inch rounds.
The Assembly
13
To Assemble: Place the tuna rounds on your crisp of choice, top with a pinch of crispy noodles, and a dab of coulis.
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