Yellowfin Tuna Carpaccio Signature Dish at Saddle River Inn
Chef Jamie Knott brings you a signature dish: Yellowfin Tuna Carpaccio at the Saddle River Inn
2 Barnstable Court
Saddle River Nj
201 825 4016
saddlerivierinn.com
I call this a Miracle Lemon Butter Sauce, perfect over any fish!
This sauce should be called a miracle sauce! It’s so quick to make with few basic ingredients. The taste is out of this world!
In this recipe, I used snapper fish, but you can use any white fish you like, it will be amazing. Try and avoid oily type fish such as salmon, as a butter sauce is already rich.
When making the sauce, mix it over very low heat, do not try to boil it or reheat it. It will break. This sauce is to be consumed immediately. It’s rich, glossy and creamy, and tastes delicious. Make sure you heat up your serving plates quite hot, so your fish can rest without cooling down.
I like to serve it with simple boiled potatoes. You can also use boiled or steamed rice. I love asparagus with this, but most greens will go well. Enjoy my Miracle Lemon Butter Sauce today!
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Spicy Tuna Jicama Wraps with Crispy Shallot & Orange Soy Dipping Sauce
Spicy Tuna Jicama Wraps with Crispy Shallot & Orange Soy Dipping Sauce ???????? @foodmymuse
Recipe Below:
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these are so good and versatile…the freshness of the jicama cut through the spicy mayo in the tuna and it was the perfect contrast to the crispy shallots ????.
Pro Tip: Got these wraps at Whole Foods, they also have at Trader Joes but I’ve gotten the small jicamas and used my mandoline on them before!
Ingredients:
•12 jicama wraps.
•12 oz sushi grade ahi tuna.
•1/4 cup japanese mayo.
•2 tbsp sriracha.
•2 tsp sesame oil.
•1/2 tsp cane sugar.
•1 tsp tamari or soy sauce.
•2 tbsp chives.
•1 shallot (thinly sliced and pat dried to remove excess moisture).
•olive or avocado oil.
Orange Soy Sauce:
•1 orange (the juice).
•1/2 lemon.
•1/2 tbsp rice vinegar.
•2-3 tbsp tamari or soy sauce.
•2 tbsp scallions.
•2 tbsp cilantro.
Directions:
1.- chop the tuna into small pieces.
2.- mix the japanese mayo, tamari, sriracha, sugar, chives, and sesame oil with the tuna and chives.
3.- add some oil to a pan, about 1/4 inch and preheat on medium high for 2 min. Lower heat to medium and add the shallots, separate with a wooden spoon. fry until golden brown. Takes about 4-5 min. Watch closely though. Let them rest over paper towels.
4.-mix everything for the orange soy sauce.
5.- fill the jicama wraps with the spicy tuna, add some fried shallots and wrap with a chive.
6.- enjoy with the sauce.
The ultimate TUNA SALAD NICOISE recipe!
#weekendatthecottage #easydeliciousrecipes #nicoisesalad
For the full recipe:
Buttery Boston lettuce tossed in a light vinaigrette with tuna and your favourite assorted vegetables – enjoy our TUNA SALAD NIÇOISE for brunch, lunch or dinner.
I truly believe every great salad deserves to be personalized, and an authentic Niçoise salad is no exception. Ultimately, the recipe for this classic dish has endless possibilities, whether you’re adhering to the strict guidelines of a centuries-old French cookbook or following the trends of up-and-coming chefs. You can be sure the end result will always be delicious.
I like to serve a GRILLED TUNA SALAD in the summer months, but in winter months, I stick to this version made using a high-quality brand of tuna canned in olive oil.
Here are some of the tricks I’ve learned over the years:
THE BASICS
I think this salad deserves a buttery Boston or Bibb lettuce and I suggest trying to source hydroponically-farmed organic varieties. The leaves are soft and practically melt in your mouth.
I think French green beans – haricots verts – are essential to this recipe. Blanch them and cool them in ice water to keep their crispness.
Tossing boiled mini Yukons into this mix is the perfect complement for the tuna and the beans, as is a just-boiled egg. Serving it while it’s still slightly soft in the middle and you’re onto perfection.
THE DRESS UP
I think the vinaigrette for this salad should be bold and robust. That said, I also like to keep it simple and tangy. The expected ingredients of Dijon, shallots, garlic and a superior quality extra virgin olive oil give the vinaigrette bite and body.
As you prepare this vinaigrette, be confident when you add the anchovy paste, lemon juice and apple cider vinegar. Together, these three ingredients will make your Niçoise salad dressing magical.
THE UPGRADES
Make sure to include these bonus flavour enhancements: shaved red onion, black olives, chopped artichoke and multi-coloured cherry tomatoes. But why stop there? Additional upgrades can include cucumber, green olives, zucchini, chickpeas and even corn. This salad invites them all.
The pièce de résistance, the icing on the cake, the thing that I think takes this salad recipe to an off-the-charts level? Sprinkle a few salted capers on top right before you toss and serve. Their unique flavour profile is astonishingly pleasing in this recipe.
There are plenty of options and combinations to use in your interpretation of this classic salad – it always looks wonderful and is good for you too. Since it’s often served as a stand-alone starter and main, perhaps a dessert suggestions will suffice. Follow it with our LEMON JELLY ROLL.
Give our TUNA SALAD NIÇOISE a try. Bon appétit!
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Lemon Shallot Vinaigrette
How to Make a Niçoise Salad | Kenji’s Cooking Show
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