Mini Poke Ramen Cups

IMG_9446

I was going through my food pictures a couple of days ago and saw a pic of two sushi bowls (or poke) that I made last month and I started to crave fresh tuna again. I thought of making it into appetizer sizes, perfect to share at a dinner party. I seasoned some ramen noodles with sushi vinegar and wasabi Furikake. And made it into tiny cups, by baking them in a muffin pan. They turned out so good, crispy on the outside and chewy on the inside. Just make sure to not make them too thick and use parchment paper as muffin liners to prevent them from sticking to the pan. I tried greasing the pan, parchment paper and cupcake liners. Parchment paper worked the best. Thank you to Vanessa from Pickmeadaisy.com for giving me the tip to add pomegranate seeds to my poke. It goes really well with the tuna!

FullSizeRender (1)

This recipe makes 12 mini cups.

Ingredients:

For the ramen cups:

120grs of ramen noodles

1 egg

2 tablespoons of sushi vinegar

Pinch of salt

2 tablespoons of wasabi Furikake

1 ½ tablespoons of vegetable oil

For the tuna poke:

400gr of fresh tuna, cut into small cubes

2 tablespoons of finely chopped ginger

5 tablespoons of soy sauce

1 teaspoon of togarashi

1 avocado, cut into very small cubes

1 teaspoon of lime juice

2 teaspoons of sesame oil

2 tablespoons of chopped chives

2 teaspoons of yuzu powder

¼ cup + 1 tablespoon of pomegranate seeds

1 1/2 tablespoons of sesame seeds

 

Start by making the ramen cups; cook the ramen noodles as instructed on the package. Then drain them and place them in a bowl with the sushi vinegar, Furikake, salt and vegetable oil. Mix well. Allow it to cool down for 5 minutes.

Preheat your oven to 180C/350F. Line a 12 cup muffin pan with parchment paper squares in each cup. If you only grease the muffin pan with oil, the ramen will stick to the pan, so better use parchment paper as muffin liners.

Then place the noodles in the food processor and add the egg. Pulse a few times to get it chopped and mixed through. Don’t over chop it as it is nice to still be able to see that it is ramen noodles.

To make each ramen cup, place about 2 ½ tablespoons of the ramen mixture into each muffin cup, press well to try to create a cup. Repeat for all 12.

Bake them for 30 minutes, until golden and crispy on the outside.

To make the poke, just place all of the ingredients in a medium bowl except for the avocado and mix well. Once everything is mixed through, add the avocado and mix it carefully. Especially if the avocado is very ripe, so it keeps its shape.

Spoon some of the poke into each ramen cup and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Tagliatelle with Tuna and Caper-Preserved Lemon Sauce

IMG_2415

This is a very easy and quick pasta dish, perfect for a weeknight dinner.

This recipe serves 2.

Ingredients:

250grs of Tagliatelle

2 garlic cloves, minced

2 tablespoons of chopped capers

1 preserved lemon, very finely chopped

2 cans of tuna

¼ cup of chopped parsley

Olive oil

Salt

Pepper

 

Cook the pasta as instructed on the package.

To make the sauce, place about ¼ cup of olive oil in a large pan over medium heat. Then add the garlic, capers and preserved lemon. Cook until fragrant, about 1-2 minutes. Then add the tuna, broken into small chunks. Add the cooked pasta and parsley. Add salt and pepper to taste, and toss to combine.

Divide the pasta among two plates. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Asian Tuna tartare

FullSizeRender

I love making tuna tartare. It is so easy, quick and full of flavor. This one takes a bit longer just because I wanted to serve it with some sushi rice, otherwise it would just take 5 minutes to make.

This recipe serves 2.

Ingredients:

200gr of fresh tuna, diced

For the dressing:

2 tablespoons of soy sauce

½ teaspoon of wasabi paste

1 tablespoon of freeze dried yuzu

1 tablespoon of white sesame seeds

For the avocado:

1 avocado, diced

Juice of ½ a lime

1 tablespoon of olive oil

Salt

For the wasabi mayo:

2 tablespoons of mayo

½ teaspoon of wasabi paste

Extras:

2 nori sheets, cut into rounds the same size as the mold that you are using to serve the tartare.

½ cup of sushi rice, already cooked and seasoned.

Decoration:

Red shiso

Chives, chopped

 

For the dressing, just mix all of the ingredients in a bowl. Do the same for the wasabi mayo.

Mix the diced avocado with the lime juice, olive oil and salt. Mix the tuna with the dressing.

To plate it, you will need a circular mold. Place the nori sheet at the bottom; add the sushi rice pressing firmly so it sticks to the nori. Then add a layer of avocado, and finally add half of the tuna. Remove the mold carefully. Decorate it with a few shiso leaves and chopped chives. Serve with some of the wasabi mayo on the side and sprinkle a bit of yuzu powder over the mayo. Repeat for the second serving.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Salade Nicoise with a Parsley-Anchovy Vinaigrette

Pic2

This is my take on the traditional salad nicoise. I make it with seared tuna, quinoa instead of potatoes and I take the anchovies out of the salad and incorporate them into the dressing by making a parsley-anchovy vinaigrette. This is one of my go-to salads when I feel like something healthy but also filling. And now that summer is in full swing, a nice salad is very welcome. Especially one that won’t have me going through to the candy drawer (Yes, I have a deliciously filled candy and savory snacks drawer in my living room) 30 minutes later because I’m still hungry.

This recipe serves 3.

Ingredients:

½ cup of quinoa

100gr of Kalamata olives

A big handful of green beans

8 tomatoes, sliced (I used a mix)

3 soft boiled eggs

300gr of fresh tuna

Olive oil

Salt

Pepper

Garlic powder

Lemon pepper (optional)

Cayenne (optional)

For the anchovy-parsley vinaigrette:

5 tablespoons of chopped parsley

8 anchovies, chopped

Zest of 1 lemon

Juice of 1 lemon

1/3 cup of extra virgin olive oil

1/3 cup white vinegar

Salt

Pepper

 

Cook the quinoa first. Rinse it under cold water and then boil it for 12 minutes. Drain and set aside.

Then start making the vinaigrette. You can place all of the ingredients in the food processor and just pulse until you get your desired consistency. Or you can just chop the parsley and anchovies together. Then place them in a jar with the rest of the ingredients, cover with a lid and shake it until it emulsifies.  Set aside until ready to use.

Sautee the green beans in a pan with some olive oil, garlic powder, lemon pepper, salt and black pepper. Do this until they become tender- crisp.

Place the eggs in a pot with boiling water and boil them for 7 minutes.

To sear the tuna, just season it with salt, pepper and a bit of cayenne. Pour a bit of olive oil in a pan, over medium high heat. Once the pan is hot; just place the tuna and sear it for a few seconds on each side. This is where you want to be quick turning it, because it cooks pretty fast (Unless you want it well done).

Once the tuna is seared, transfer it to a cutting board and thinly slice it.

To plate up, divide the quinoa into 3 plates. Add the green beans, black olives and tomatoes. Then add the soft boiled eggs sliced in half, the tuna and finish by drizzling some of the vinaigrette.

Causa with Spicy tuna

IMG_0860

This is a very popular Peruvian dish. My mom taught me how to make it as a little kid. I would make it so often, even when no one else felt like it in the house. I would just make a small portion for myself whenever I craved it.

It is usually served with 2 layers of potato dough with filling in the middle.  You can make the filling with many different ingredients.  At home it is usually served filled with chicken or tuna salad. In restaurants, you usually find options with tuna, shrimp, crab or octopus.

In Peru, there are a lot Japanese immigrants which led to Nikkei cuisine (Peruvian-Japanese fusion). This dish is an example of that.

For this recipe you need Aji Amarillo paste, which is a Peruvian chili paste, and you can find it at most Latin American stores or online. In Amsterdam, they sometimes have it at Tijns’s Toko. There is also a Peruvian store in Paris called EL INTI – La Boutique péruvienne which always has it and they deliver within the European Union.

IMG_0756

Ingredients:

For the causa:

1 kilo of russet potatoes

5 tablespoons of Aji Amarillo paste

Juice of 2 limes

½ teaspoon of salt

2 ½ tablespoons of vegetable oil

For the spicy tuna:

300gr of raw tuna

3 tablespoons of mayonnaise

½ teaspoon of wasabi paste, or more to taste

1 teaspoon of togarashi, or more to taste

Salt

Pepper

For the toppings:

1 avocado, diced

1 spring onion, thinly sliced lengthwise

1 tablespoon black sesame seeds

 

First, boil the potatoes until they are very tender. Then peel and mash them while they are still hot. Make sure there aren’t any lumps.  You want it as smooth as possible.

Add the aji amarillo paste, lime juice, salt and vegetable oil.  Mix it with your hands. Because of the chili paste, I wear gloves.  Mix well until you have an even dough. It won’t be sticky any more. Cover with plastic wrap and refrigerate for at least 1 hour.

Cut the tuna into small cubes.

FullSizeRender

In a small bowl, mix the mayo with the wasabi and togarashi. Add salt and pepper to taste.  Add the tuna and mix.

To plate up, take about 1 ½ tablespoons of the potato dough and form it into a small ball with your hands.  Repeat for all of the dough. Plate them and lightly press with your thumb on the middle of each ball to create a base for the tuna.  Place a few pieces of avocado and then add a bit of the spicy tuna.  Finally top with some black sesame seeds and sliced spring onion.

IMG_0861

If you want to save time, you can also plate it the more homey way.  Just place a layer of the dough on a baking dish, then add one layer of the filling and then cover with a layer of the potato dough.  Keep it in the fridge covered with plastic wrap until ready to eat.