Best 4 Big Eye Tuna On Wonton Crisps With Papaya Daikon Relish Recipes

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**Tantalize your taste buds with a delightful culinary journey as we delve into the world of Big Eye Tuna on Wonton Crisps with Papaya-Daikon Relish.** This extraordinary dish combines the delicate flavors of seared big eye tuna, crispy wonton crackers, and a refreshing papaya-daikon relish to create a symphony of textures and tastes. The recipe offers a step-by-step guide to crafting this delectable dish, ensuring a successful and enjoyable cooking experience. Additionally, the article includes recipes for the tantalizing Papaya-Daikon Relish, the crispy Wonton Crisps, and a flavorful Soy-Ginger Dipping Sauce, providing an opportunity to customize the dish to your liking. Embark on this culinary adventure and discover the exquisite flavors that await.

Here are our top 4 tried and tested recipes!

BIG EYE TUNA CEVICHE WITH PEPPERCRESS AND ROASTED CALABAZA SALAD IN A TUNA CAVIAR VINAIGRETTE



Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 18

1 teaspoon tuna caviar
1/2 cup extra virgin olive oil
1 lemon, juiced
1 lime, juiced
2 tablespoons pumpkin seed oil
1/2 cup toasted, ground pumpkin seeds
1 tablespoon garlic chives, chopped
1 pound Big Eye Tuna, diced
Salt and pepper, to taste
1 pound Calabaza squash, 1-inch dice
2 tablespoons olive oil
Salt and pepper, to taste
8 ounces peppercress
1 tablespoon pumpkin seed oil
1 tablespoon extra virgin olive oil
1 lemon, juiced
1 lime, juiced
Salt and pepper, to taste

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.

WONTON CRISP WITH CUCUMBER TOBIKO CAVIAR



Wonton Crisp with Cucumber Tobiko Caviar image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 45m

Yield 24 appetizers

Number Of Ingredients 8

3 to 4 liters canola, as needed for deep-frying
12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles
1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
1 tablespoon mayonnaise
Salt and freshly ground black pepper
2 tablespoons tobiko (green and orange caviar)
24 very small parsley sprigs

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.

PANKO-CRUSTED PORK CUTLET WITH CUCUMBER-DAIKON RELISH



Panko-Crusted Pork Cutlet with Cucumber-Daikon Relish image

Provided by Anne Burrell

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 17

1/2 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons light brown sugar
10 mint leaves, chiffonade
2 daikon radishes, julienned
2 scallions, thinly sliced on the bias
1 medium cucumber, small diced
1 clove garlic, minced
1 Fresno chile, brunoised
1/2 cup finely chopped fresh cilantro
2 cups all-purpose flour
Salt
2 eggs, whisked together
1 1/2 cups panko breadcrumbs
1/2 cup shredded coconut
Two 6-ounce center-cut boneless pork chops (1 1/2-inches thick), butterflied and pounded
Olive oil

Steps:

  • For the dressing: Wisk together the rice wine vinegar, fish sauce and brown sugar in a small bowl and set aside.
  • For the relish: Combine the mint, daikon, scallion, cucumber, garlic, chile and cilantro in a medium bowl. Pour the dressing on top and stir together. Let rest while cooking the pork chops.
  • For the pork chops: Place the flour and some salt in one bowl, eggs in another, and the panko and coconut in another. Dredge the pork chops in the flour, then the egg, and then the panko mixture. Repeat with other pork chop.
  • Heat some olive oil in a medium saute pan over medium-high heat. When hot, fry the pork chops until golden brown on both sides and 145 degrees F at the center, 7 to 10 minutes per side. Remove from the pan and rest for about 5 minutes.
  • Serve the pork chops alongside the relish.

TUNA POKE WITH WONTON CHIPS



Tuna Poke with Wonton Chips image

Provided by Jet Tila

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 12

Vegetable oil, for frying
8 to 10 wonton wrappers
Kosher salt
1 cup (240 milliliters) hot water
1/4 cup (20 grams) dried wakame seaweed (optional)
1 pound (454 grams) sushi-grade tuna
1/3 cup (35 grams) finely diced Maui or Vidalia onion
1 teaspoon toasted sesame oil
1/2 teaspoon chile flakes, optional
2 teaspoons (10 milliliters) soy sauce
1/2 tablespoon (4 grams) toasted sesame seeds
2 scallions, thinly sliced on the bias

Steps:

  • Place a medium bowl in the refrigerator. Heat 2 to 3 inches of vegetable oil in a small saucepan to 350 degrees F. Fry the wonton wrappers in batches over medium-high heat, until golden brown and crisp, 15 to 20 seconds on each side. Remove the wonton chips with tongs or a slotted spoon and drain on a wire rack set over paper towels; sprinkle with salt. Set aside.
  • Place the hot water in a small heatproof bowl, sprinkle in the seaweed and let it reconstitute, about 5 minutes. Rinse the seaweed under cold water. When cool enough to handle, squeeze out the excess water with your hands and let drain in a fine-mesh sieve.
  • Meanwhile, cut the tuna into tidy 1/2-inch (12-millimeter) cubes and transfer to the chilled bowl to keep the raw fish cold. Add the seaweed, onion, sesame oil, chile flakes and soy sauce. Fold very gently with a large spoon, like you're folding egg whites, until the tuna poke is well combined.
  • Top each wonton chip with about 2 tablespoons of the tuna poke. Garnish with the sesame seeds and scallions and serve right away.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Make sure the wonton wrappers are crispy before adding the tuna.
  • Use a sharp knife to thinly slice the papaya and daikon.
  • Adjust the amount of chili pepper in the relish to your taste.
  • Serve the wonton crisps immediately after they are made.

Conclusion:

This recipe for Big Eye Tuna on Wonton Crisps with Papaya Daikon Relish is a delicious and easy-to-make appetizer. The wonton crisps are crispy and flavorful, the tuna is perfectly cooked, and the relish is a refreshing and tangy complement. This dish is sure to impress your guests, and it's a great way to use up any leftover tuna.

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