Recipes

Winning Recipes from the L’Academie de Cuisine Tuna Cooking Contest

On Saturday, June 6, 2015, The Pacific Alliance for Sustainable Tuna hosted a Top Chef-style cooking contest in collaboration with L’Academie de Cuisine to showcase the quality and versatility of Mexican tuna products.

L’Academie de Cuisine is a world-class, private institution of higher culinary learning, a boutique, professional cooking school where the art and science of cooking in finer dining kitchens are taught by renowned instructors.

Five teams of two to four L’Academie de Cuisine students had an hour to create four dishes – two appetizers and two entrees, for a panel of judges. Each team was tasked with using different kinds of tuna products (including frozen, canned, dried and pouched products) from the four Alliance member companies.

The winning team, consisting of students Meredith Hishmeh, Samira Lilah, Kenjuan Simon and Sarah Vela were awarded top honors for their creations, which included Spicy Tuna Empanadas, Mini Tuna Cakes with Wasabi Mayo, Quinoa with Tuna and Roasted Vegetables served with Broccoli, and Seared Tuna over Udon Noodles with Bok Choy Stir Fry and Ponzu Sauce.

Spicy Tuna Empanadas

Spicy Tuna Empanadas

INGREDIENTS

FILLING

  • 3 Jalapeño Tuna Package
  • 1 oz Butter
  • 3 Shallots, sliced
  • 2 Garlic Clove, minced
  • 3 tsp Tomato Paste
  • ¼ C White Wine
  • 1/3 Bell Pepper, seeded and cored, small dice
  • 1 Yellow Chili Pepper, seeded and cored, small dice
  • 2 tsp     Paprika, Cayenne, Cumin
  • ½ Lime, Juiced
  • ½ tsp Lime Zest
  • 1 tsp Cilantro, fine chop
  • ¾ C Gruyere Cheese, shredded

SAMOSA DOUGH

  • 4 C All Purpose Flour
  • 1 tsp Salt
  • 4 tsp Tumeric
  • 1 tsp cold water
  • 8 oz Shortening

ROASTED TOMATILLO SAUCE

  • 6-8 Tomatillos
  • 2 Green Chili pepper
  • 1-2 Jalapeno pepper
  • 2 Sweet green onions, sliced
  • 1 cup of Cilantro leaves, washed
  • Lime juice

DIRECTIONS

FILLING

  • Add butter to a pan on medium/high heat. Add the shallots and sweat until tender.  Add garlic.
  • Add tomato paste and spread around to build a glaze.
  • Add white wine to deglaze and let simmer.
  • Add bell peppers and yellow chili pepper.
  • Season with paprika, cayenne, cumin, salt and pepper (to taste). Stir well.
  • Take off the heat, add Jalapeño Tuna, lime juice, lime zest, cilantro and mix well. Season to taste and let cool.
  • Once mixture is cool, add cheese.

SAMOSA DOUGH

  • Turn on fryer to 400 degrees F
  • Add all ingredients to a mixer bowl and on low speed, mix until just combined.
  • Take out of the mixer and very gently knead.
  • Roll dough out, about 1/8 inch thick; use a round cookie cutter to cut pieces.
  • Add filling to center of each circle.
  • With finger tips, add water to the edges of the dough, fold over one side and gently pinch the ends to seal.
  • Use the back of a fork to gently make indentations around the pinched edges.
  • Place in fridge for 10 minutes to chill.
  • Remove from fridge and fry in oil until golden in color.
  • Remove and place on drain sheet or paper towels. Let stand a few minutes before serving.

ROASTED TOMATILLO SAUCE

  • Roast the tomatillos, green chili peppers and jalapeno peppers. Use a blow torch to brown the outsides. If you do not have a blow torch, roast in the over at 4250F until blackened, or saute in a dry pan until the skin is black and crispy.
  • Scrape off the skin from the tomatillos and peppers.
  • For the peppers, remove the stem and seeds.
  • Roughly chop the peppers and tomatillos.
  • Puree the roasted tomatillos and peppers with the sweet onions, cilantro, and lime juice in a vita prep or food processor.
  • Season with salt and pepper to taste.
  • Serve with Tuna Empanadas.

 

Mini Tuna Cakes

Mini Tuna Cakes

INGREDIENTS

  • 12 oz Tuna, canned and drained
  • 1 Tb Fish Sauce
  • 2-3 Tb Mayonnaise
  • 3 Scallions, very fine slice
  • 2 Garlic Cloves, pasted
  • 3 tsp Tomato Paste
  • ½ Lemon, juiced
  • 2 tsp Lemon Zest
  • 2 C Panko, toasted
  • 2 Tb Sesame Seeds, toasted
  • For Garnish: Mini Arugula, thinly sliced Radish
  • Granny Smith Apples
  • Carrots
  • Daikon Radish
  • Scallions, thinly sliced
  • Rice Vinegar

DIRECTIONS

TUNA CAKES

  • Preheat oven 350 degrees F.
  • Combine the first 8 ingredients in a bowl. Mix well.
  • Let mixture chill in fridge.
  • Shape into little balls.
  • Combine Panko and Sesame Seeds in a bowl. Roll the tuna balls in the mixture to coat well.
  • Place in oven for 3-5 minutes.
  • Serve with Sauce, Slaw and Garnish

SLAW

  • Very fine julienne all the vegetables in equal parts. Combine with scallions and drizzle rice vinegar.

SAUCE

  • Combine mayonnaise, wasabi and soy sauce

 

Quinoa with Tuna and Roasted Vegetables

Quinoa with Tuna and Roasted Vegetables

INGREDIENTS 

  • 1 cup Red Quinoa
  • 2 ears of Yellow   corn, cut off cob
  • 1 Red pepper, diced
  • 1 Yellow Onion, diced
  • 1 Tuna, canned in water
  • salt/black pepper

DIRECTIONS

  • Preheat oven to 350 degrees.
  • Place corn, red pepper and yellow onion in a roasting pan or sheet tray.  Drizzle with olive oil, salt and pepper.  Mix and place in oven for about 10-15 minutes, or until vegetables begin to take color.
  • Drain the tuna and set aside.
  • Rinse quinoa in a mesh sieve until the water runs clear.  Place in a pot with 2 cups of water and salt and bring to a boil.  Reduce heat, cover and simmer for about 15-20 minutes or until the liquid is absorbed.  Remove from heat and let stand for 5 minutes.
  • Over medium to high heat, sauté the roasted vegetables with the tuna.  Add a bit of lemon juice to keep it from drying.
  • Add the quinoa and mix well.  Season to taste.
  • Serve immediately or you can cool it and serve cold.

 

Seared Tuna over Udon Noodles with Bok Choy Stir Fry and Ponzu sauce

Seared Tuna over Udon Noodles with Bok Choy Stir Fry and Ponzu sauce

INGREDIENTS

PONZU SAUCE

  • ½ cup Soy Sauce
  • Nori, toasted in a dry saute pan and sliced
  • Tuna jerky, grated
  • 1 lemon zested
  • 1 lemon juiced
  • 2-4 TBS Mirin
  • 2-4 TBS Rice Vinegar

SOBA NOODLES

  • 1 cup Buckwheat flour
  • 1 tsp Salt
  • ½ – ¾ cup Water

BOK CHOY STIR FRY

  • Canola Oil
  • Bok Choy stems, washed and sliced
  • Yellow chili, julienne
  • Jalapeno, julienne
  • Garlic, chopped
  • Ginger, chopped
  • Bok Choy leaves, washed and chiffonade
  • Carrots, Julienne
  • Sesame Oil
  • Black pepper, ground.

TUNA

  • Smoked tuna
  • Honey
  • Canola Oil
  • 2-4 TBS Bourbon, at least 71 proof (Wild Turkey 101)

DIRECTIONS

PONZU SAUCE

  • In a small pot combine the ingredients and let simmer until reduced and slightly thick.
  • Taste and make any adjustments with the Mirin, Soy or Rice vinegar.
  •  Strain and use or store. Set aside to incorporate in the rest of the recipe.

SOBA NOODLES

  • Pour the flour and salt onto a clean surface in a circular mound.
  • Make a well in the center and slowly add the water.
  • Use a fork with bench scraper to incorporate the water into the flour until a dough forms.
  • Roll into a ball and chill until cold, about 10-15 minutes.
  • Roll out the dough ball to about 1/8 inch rectangle and chill again, 10-15 minutes.
  • Trim the edges of the rectangle and then cut the dough into thin strips, also around 1/8 inch.
  • Chill for 10-15 minutes.
  • Add the sliced pasta to boiling salted water and cook until tender, approximately 8 minutes, the cooking time will depend on the thickness of the noodles.
  • Strain and serve.

BOK CHOY STIR FRY

  • Heat a hot pan, sear the bok choy stems and caramelize.
  • Add green chilis, jalapenos, ginger, and garlic.
  • Reduce the heat and add the bok choy leaves and cook till tender.
  • Mix in the carrots.
  • Finish with the ponzu sauce and sesame oil.
  • Season with ground black pepper to taste.

TUNA

  • Brush the smoked with honey.
  • Heat oil in a saute pan and quickly sear the smoked tuna to caramelize the honey and heat the tuna.
  • Add the bourbon and flambe.
  • Serve on the soba noodles with ponzu sauce and bok choy stir fry.