Cooking Instructions
- 1
Chop tuna into small pieces. Add rest of ingredients except garnish. Mix well.
- 2
Serve in a radicchio leaf, top with crystallized ginger. Serve immediately. Enjoy.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
Similar Recipes

Brad's ahi tuna nigiri
This is the purest form of sushi, aside from sashimi. Just fish and rice. But it is one of my favorite ways to indulge in the pure flavor of tuna


Brad's sesame crusted seared ahi tuna
I buy sushi grade tuna, it comes frozen in nice individually vacuum sealed packages. Prepare this dish immediately after thawing.


Brad's baguette with tuna & avocado tartare
A little appetizer I whipped up this weekend. Tasted good.


Brad's pan seared tuna steaks


Brad's cheesey tomatoes with seared ahi tuna and capers


Brad's pan seared ahi tuna with red wine balsamic reduction
Had this dish at the most popular Italian place in town. Have been replicating it ever since


Brad's lobster, ahi tuna, and smoked salmon sushi roll


Brad's halibut w/ mango salsa
I served this on top of a butternut squash risotto with an English pea puree.


Brad's tuna steaks over couscous with pan sauce


Brad's Cajun tuna steaks
Simple recipe. This is cooked with my new Orleans prawn recipe. Use the sauce from that recipe.


Brad's spicy tuna California rolls
I love sushi. I am nowhere near good at making it, but this cures the craving rather than spending an arm and a leg to go out.


Brad's Blackened ahi with prawn buttered pasta and sautéed Brussels
This will satisfy any seafood craving. Harissa oil is an Indian Chili infused olive oil. If it can not be found at a higher end store near you I can send a link where it is available.


Brad's easy tuna salad


Brad's teryaki steak and salmon pinwheels


Tartare of Tuna


Brad's pickled salmon


Fresh ahi tuna tartar
Just got tired of eating all the rice and wanted to create something a little more healthier


Brad's homemade ceviche
Love this stuff


Brad's signature grilled salmon
This is an old family favorite. Always gets great reviews.


Brad's smoked salmon


Brad's blackened salmon with blueberry balsamic reduction
Serve this recipe with a shoestring vegetable medley.


Brad's marinated shark steaks
It is very important to not overcook the shark. It will become chewy and put off a bad flavor


Brad's nigiri with tobiko and quail egg
Had a rare opportunity to purchase the ingredients to make this. If you are a die hard sushi fan, this is simply amazing.


Brad's swordfish Amandine


Brad's Salmon Wellington
This recipe makes 2 large wellingtons. It was a good change of pace from the routine salmon dishes.


Brad's salmon w/ apricot Pico & chunky Bleu cheese pea salad
I just got back from a fishing trip and did very well catching spring Chinook salmon. While on the trip I was informed that this certain strain of King salmon was going for 85 dollars a pound in Seattle's pike place fish market. So I wanted to do something special with it. Fresh apricots have just started showing up on the shelves. So I made up an apricot Pico de Gallo. This turned out so amazing. Fresh flavor of mid spring is always number one in my book. Served on a bed of long grain and wild rice.


Brad's wild ling cod, ahi, and heirloom tomato ceviche
I have been craving this for a while, but can not find real ceviche anywhere. So I made this out of some wild ling cod that I caught and used some ahi tuna that I had in the freezer. Mixed with the bold flavor of heirloom tomatoes I think this came out very well.


Brad's pretzel crusted cod with cilantro lime aioli
I used wild Ling cod for this recipe, but any cod will work fine for this. I served this dish with broccoli cheddar risotto. And mashed garlic parmesan cauliflower.


Brad's tatziki sauce
watched a buddy who worked in a greek restaurant make this a long time ago. i call this the over the shoulder kipe.


Brad's fresh coho salmon w/ mushroom cream sauce
Salmon season has started here in the pacific northwest. There is no comparison to fresh, not frozen, summer coho. I served over cheesey, bacon, and orange pepper polenta. But serve with whatever side you like.

More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/6104243
Comments