California Farm Tuna Hot Pot Fondue

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Sit together around a cheese fondue pot filled with boiling chicken wing broth, and dip to cook fresh chunks of tuna steak and baby squid, surimi crab meat, twice fried chicken wings, shitake mushrooms, green beans, mung bean sprouts, fresh snow pea pods and samosa style wontons with lamb. An eleven course dinner with three dips and garlic scapes.

Because of peanut allergy, I did not put peanut butter in the broth, I kept the broth neutral and made dips, peanut dip, pepper dip, and soy dip. Wash dinner down with glasses of icecold Prosecco sparkling wine. A great dinner party with friends.

Thank you cookpad member Minh for helping with the recipe, it is delicious.

#July2026
#CA2025

California Farm Tuna Hot Pot Fondue

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Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Sit together around a cheese fondue pot filled with boiling chicken wing broth, and dip to cook fresh chunks of tuna steak and baby squid, surimi crab meat, twice fried chicken wings, shitake mushrooms, green beans, mung bean sprouts, fresh snow pea pods and samosa style wontons with lamb. An eleven course dinner with three dips and garlic scapes.

Because of peanut allergy, I did not put peanut butter in the broth, I kept the broth neutral and made dips, peanut dip, pepper dip, and soy dip. Wash dinner down with glasses of icecold Prosecco sparkling wine. A great dinner party with friends.

Thank you cookpad member Minh for helping with the recipe, it is delicious.

#July2026
#CA2025
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Ingredients

Heat Broth 15 minutes, prep day before
8 people
  1. For the dipping:
  2. 24chicken wings and tips, boiled, double fried
  3. 16 slicesahi tuna, quarter sized, 1 pound, fresh
  4. 16baby squid, 1 pound, preboiled
  5. 16 TspChicken bouillion powder
  6. 16peeled shrimp, preboiled
  7. 16surimi precooked crab meat
  8. 16shiitake mushrooms, fresh, sliced, one pound
  9. 16green beans, cut
  10. 16 Tspmung bean sprouts
  11. 16garlic scapes
  12. 16snowpea pods, fresh
  13. For the wontons:
  14. 16samosa style wonton wrappers, made from flour
  15. 16wonton stuffings, half pound ground lamb
  16. 1 TbsOyster sauce
  17. 1 TbsSoy sauce
  18. 1 Tbsminced garlic
  19. 1 TbsSesame oil
  20. 1 Tbschopped woodear mushrooms
  21. 1 TspChives minced fine
  22. 1 TspOnion powder
  23. 1 TspGinger powderj
  24. For the peppersauce dip:
  25. 1 tbsTabasco sauce
  26. 1 tbsSugar
  27. 1 tspGarlic, minced
  28. 1 tbsLemon juice
  29. 1 TbsRice vinegar
  30. Sprinkling of Red pepper flakes
  31. For the thick sweet soy sauce:
  32. 1 TbsPalm sugar
  33. 1 TbsSoyu Soy sauce
  34. For the peanut cream sauce:
  35. 1 TbsCoconut milk powder
  36. 1 TbsPeanut or hazelnut butter
  37. 1 TbsHoisin sauce
  38. 1 TspChili sauce
  39. 1 Tspminced garlic
  40. 1 slicefarm baked sourdough bread to make croutons with olive oil spray, parmesan cheese and granulated garlic
  41. Equipment: Fondue pot with odorless propane burner, skewers, sets of long chop sticks, dutch oven, small bowls fir dipping, cast iron skillet
  42. Cost: tuna $4, squid $4, crabmeat $4, chicken and broth $4, ground lamb farm free, vegetables $2, mushrooms $2, sauces $2, wontons wraps, other spices $2, per person $3

Cooking Instructions

Heat Broth 15 minutes, prep day before
  1. 1

    Make 16 cups of chicken wing bouillion broth in dutch oven by simmering 12 chicken wings with 12 wing tips in 16 cups of water till the broth is fragrant, about an hour. Keep broth warm. Take wings out, fry wings in skillet in spices as detailed below, then add back to broth for more flavor.

    A picture of step 1 of California Farm Tuna Hot Pot Fondue.
    A picture of step 1 of California Farm Tuna Hot Pot Fondue.
    California Farm Chicken Breast Bouillon Powder or Paste
  2. 2

    Fry the boiled chicken wings. Marinade wings with oyster sauce, sesame oil, garlic, when absorbed, fry till golden. Add back to broth, simmer till they have flavored the bouillion. Set wings aside with other morsels on serving platter. Taste broth, add 1 Tsp of chicken bouillon powder at a time till your broth is perfect. For my taste, I added 6 Tsp.

    A picture of step 2 of California Farm Tuna Hot Pot Fondue.
    A picture of step 2 of California Farm Tuna Hot Pot Fondue.
    A picture of step 2 of California Farm Tuna Hot Pot Fondue.
    California Farm Chicken Breast Bouillon Powder or Paste
  3. 3

    Dip the fresh squid in boiling broth, bring back to boil, retmove to serving platter. Cut surimi cooked crabmeat to bite size pieces. Dip tiger shrimp in boiling broth, bring back to boil, set aside in serving dish.

    A picture of step 3 of California Farm Tuna Hot Pot Fondue.
    A picture of step 3 of California Farm Tuna Hot Pot Fondue.
    A picture of step 3 of California Farm Tuna Hot Pot Fondue.
  4. 4

    Cut fresh ahi tuna steak to scallop size pieces. Skewer and dip in boiling broth till white, about one minute.

    A picture of step 4 of California Farm Tuna Hot Pot Fondue.
  5. 5

    Make the creamy golden peanut sauce dip

    A picture of step 5 of California Farm Tuna Hot Pot Fondue.
    California Farm Hazelnut-Coconut Sauce Gado-Gado
  6. 6

    Make the sweet thick black soy sauce dip

    A picture of step 6 of California Farm Tuna Hot Pot Fondue.
    California Farm Fresh Thick Sweet Soy Sauce: Ketjap Manis
  7. 7

    Make the sweet red pepper sauce dip: tbs Tabasco, tbs sugar, tbs rice vinegar, tsp lemon juice, few red chili flakes. Boil in microwave.

    A picture of step 7 of California Farm Tuna Hot Pot Fondue.
  8. 8

    Dip fresh garlic scapes in broth till cooked, they will taste mild, sweet and garlicky and eat fingerfood style as accompaniment with your dips.

    A picture of step 8 of California Farm Tuna Hot Pot Fondue.
  9. 9

    Start your fondue dinner with some chicken wing meat in your soup bowl and pour boiling broth over, add some garlic Parmesan fried croutons, to savor while you cook your food of choice on your skewer.

    A picture of step 9 of California Farm Tuna Hot Pot Fondue.
    A picture of step 9 of California Farm Tuna Hot Pot Fondue.
    A picture of step 9 of California Farm Tuna Hot Pot Fondue.
  10. 10

    Make 16 samosa and round style wontons with ground lamb filling. Make and cut the wonton wrappers first. Mix 16 half tablespoons ground lamb with chopped woodear, sugar, onion powder, garlic, spices. Wrap and seal in won ton wrappers round or crimped, samosa style. Boil in broth first, then dip other snacks. Wontons take longer to cook.

    A picture of step 10 of California Farm Tuna Hot Pot Fondue.
    A picture of step 10 of California Farm Tuna Hot Pot Fondue.
    A picture of step 10 of California Farm Tuna Hot Pot Fondue.
    California Farm Wonton Dinner Soup
  11. 11

    Share boiling bouillon pot, skewer tuna, pre-boiled snacks on metal skewers, or use chopsticks, dip in broth, heat in broth, dip in dipping sauces, then savor. Use skewers or long chopsticks to boil vegetables in bouillon broth: mung beans, green beans, snowpeas, and shiitake mushroom slices, dip in dipping sauces, then enjoy.

    A picture of step 11 of California Farm Tuna Hot Pot Fondue.
    A picture of step 11 of California Farm Tuna Hot Pot Fondue.
    A picture of step 11 of California Farm Tuna Hot Pot Fondue.
  12. 12

    Use propane table burner for odorless fondue. Serve with lots of cold Prosecco Sparkling Wine. Enjoy.

    A picture of step 12 of California Farm Tuna Hot Pot Fondue.
    A picture of step 12 of California Farm Tuna Hot Pot Fondue.
    A picture of step 12 of California Farm Tuna Hot Pot Fondue.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Comments (2)

Laura
Laura @FeelBetter
Ooh I do love a fondue, both cheese and meat cooked in oil. I have retro fondue pots for both dating back to the 70s and an old cookbook dedicated to fondues but never thought of tuna cooked in a broth. Sounds absolutely delish 🤤. Do the same rules apply when have broth as in drop whatever is on the fork into the pot and have to either kiss all the ladies at the table or buy the next bottle of wine!
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