Discover Japan Recipe Campaign: Bonito Spiced Tuna by Chef Dale Talde

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Contest Period: Nov. 1, 2017 ~ Feb. 28, 2018
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Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds

Bonito Spiced Tuna, Golden Beet Dashi, Pickled Mustard Seeds

Serves 4
Sushi-grade Tuna: 2 lbs. (or 4 x 8 oz. steaks)

“Pickled Mustard Seeds”
Mustard Seeds; 4 tbsp.
Japanese Rice Vinegar: 1/2 cup
Sugar: 1 tbsp.
Salt: 1 tsp.

“Bonito Pastrami Spice”
Bonito Flakes (ground): 8 tbsp.
Whole Coriander: 8 tsp.
Whole Black Pepper: 8 tsp.
Sugar: 1 tbsp.
Salt: 1 tsp.
Onion Powder: 4 tsp.
Garlic Powder: 4 tsp.

“Golden Beet Dashi”
Beets: 2 lbs.
Water: 2 cups
Salt: 1 tsp.
Bonito Flakes: 2 cups
Kombu (Dried Kelp): 1 sheet
Yuzu Juice: 2 tbsp.

Dill for Garnish

– In a small bowl, mix vinegar, salt and sugar, and add mustard seeds and let rest for 2-3 hours to soak up liquid.
– Add all ingredients of Bonito Pastrami Spice to spice grinder, pulse to a fine dust. Then move to a mixing bowl.
– Pre heat an oven to 375˚. In a baking pan, add peeled beets, salt, bonito flakes, kombu and water, then cover pan with foil. Steam/roast beets for 1 hour or until tender.
– Take out beets and let cool. Cut beets into a half inch cubes. Strain the beet cooking liquid and season with yuzu, salt, and cool. Add beets in a bowl, dress beets with golden beet dashi.
– Crust bonito pastrami spice around tuna.
– Heat a skillet and add 2 tablespoons of oil, add crusted tuna and sear for 20-25 seconds each side, then rest.
– Serve beets on a plate and place sliced tuna on top, add pickled mustard seeds, garnish with dill.

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Tuna Fish Cutlet || കിടു .. ട്യൂണ ഫിഷ് കട്‌ലെറ്റ് || Recipe : 49

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Canned Tuna – 180 gm

Onion – 2 (medium size )

Ginger – small piece

Garlic – 1 tbsp

Green chilli – 3

Curry leaves – 1 string

Coriander leaves 1 tbsp

Potato – 1 big

Turmeric powder -1/4 tsp

Coriander powder -1/2 tsp

Chilli powder -1/2 tsp

Pepper powder – 1/2 tsp

Garam masala – 1/2 tsp

Chicken masala -1 tsp

Lemon juice – 3/4 tsp

Egg -1

Corn flour -1tsp

Bread crumbs 1 cup

Oil for frying

Salt to taste


Heat oil in a pan. .fry onions, Ginger, Garlic, Green chilli , curry leaves and salt to taste (Be careful with salt. .canned tuna is quiet salty)..Onions change its colour about 2-3 minutes.

Add all the powders. Stir well and just saute it 1 minutes.

Add shredded tuna and cook for 4 -5 mints. To this add cooked potato and mash it. Add chopped coriander leaves and lime juice, some bread crumbs. .mix well and leave aside.

When cooled make the mixture in to medium size balls. Flatten the balls in to thick patties or desired shape. Dip each of them in the beaten egg (with corn flour )and then roll this in to bread crumbs.

Heat oil in a pan and deep fry it.
Fry till both sides turn golden. The cutlets are done when the are crispy and and golden on both sides. Drain on paper towels and serve hot with a dipping sauce. …

Tuna Puff Pastry | quick and easy| ramadan recipes

hey guys todays recipe is spicy tuna and potato puff pastry, this is a quick and easy recipe and perfect for ramadan. please leave a comment below for more recipes and please remember to SUBSCRIBE!

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Easy Curried Can Tuna Recipe/Tasty Can Tuna Curry

Easy Curried Can Tuna Recipe/Tasty Can Tuna Curry

(Serves 6 to 8)

• 2 medium tomatoes chopped
• 2 cans of tuna in oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 sprigs of curry leaves
• 5 cloves of garlic crushed
• Oil reserved from the canned tuna (for cooking onions)
• 1 chopped chilli (optional)
• 1 tsp turmeric
• 2 tsp lemon juice
• Salt to taste
• 2 medium onions chopped

1. Put pan on medium heat.
2. Add the tuna oil and add your seeds.
3. Add onions and curry leaves, mix well and cook till soft (3 to 5 mins).
4. Add tomatoes, chilli, turmeric, garlic and salt.
5. Mix well and cook till tomatoes are soft (approx. 5 mins).
6. Add tuna and mix well.
7. Cook for further 3 minutes.
8. Mix and taste the salt.
9. Add lemon juice and turn heat off.
10. Garnish with coriander leaves (fresh or frozen).
11. Serve with rice, roti, or on toast
12. Enjoy

• If you are going to use 1 can of tuna, use one medium onion chopped, I medium tomato, 3 cloves of garlic and cook as above
• Left over tuna curry can be used to make toasted cheese and tuna sandwich
• It will keep in the fridge for up to 5 days

How to Make Tuna Salad | Summer Recipes | The Sweetest Journey

Learn how to make homemade tuna salad with this easy and simple recipe.

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20 oz. Tuna in Water (4 cans)
3/4 Cup Celery, Small Diced
1/4 Cup Onion, Small Diced
4 Teaspoons Fresh Dill, Chopped
1 1/2 Teaspoons Lemon Juice
1 Cup Mayonnaise
Salt, To Taste
Ground Black Pepper, To Taste


Drain the tuna in a food strainer and squeeze out all of the excess water. Transfer tuna to a large bowl and flake with a fork.
Add the celery, onion, dill, lemon juice, and mayonnaise and mix until well combined. Season with salt and pepper.
Serve immediately or refrigerate for later use.

| Makes 5 Servings

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TUNA CRUNCH WRAPS – Student Recipe

Student recipes: Try these tasty Tuna Crunch Wraps next time you’re in need of a super quick lunch.
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