Tuna Croquettes
Thomas J. Story
Prep Time 20 mins Cook Time 5 mins Total Time 25 mins
AuthorKai LoebachDifficultyIntermediate

Kai Loebach served the tuna sliced on crisps as a passed appetizer but it could be adapted for the main course. A pre-made Cajun spice mix could work in a pinch, or sub Sriracha mayo for the coulis if you want even more kick.

How to Make It

The Coulis
1

For the Coulis: Combine berries, sugar, lemon juice, and vanilla in a saucepan.

2

Bring to a boil over high heat, stirring often.

3

Reduce heat and simmer for 15 minutes, or until it begins to thicken.

4

Remove from heat, and strain through a sieve.

5

Cool to room temperature, then cover and refrigerate until you’re ready to use it.

The Crispy Noodles
6

For the Crispy Noodles: In a large pan, add oil and heat over high until smoking, about 4 minutes.

7

Add cooked ramen noodles and fry until crispy, turning as needed.

8

Set aside to cool and break into pieces.

The Tuna
9

For the Tuna: Combine spices in a bowl, then transfer mixture to a plate.

10

Roll each tuna loin in a spice mixture to coat.

11

Sear in a lightly oiled pan over medium-high heat, no more than 1 minute per side.

12

Remove to a cutting board and slice into 1-inch rounds.

The Assembly
13

To Assemble: Place the tuna rounds on your crisp of choice, top with a pinch of crispy noodles, and a dab of coulis.

Ingredients

The Coulis
 1 ½ pt fresh blueberries
 1 cup sugar
 1 tbsp fresh lemon juice
 ½ tsp vanilla extract
The Tuna
 2 tsp salt
 2 tsp garlic powder
 2 tsp paprika
 1 tsp onion powder
 1 tsp cayenne
 1 tsp dried oregano
 1 tsp dried thyme
 1 tsp black pepper
 1 ahi tuna loin, sliced vertically in two pieces
The Base and Toppings
 14 fried wonton skins, rice, crackers, or tortilla chip rounds
 1 cup cooked ramen noodles
 1 tbsp canola (or another neutral oil)

Directions

The Coulis
1

For the Coulis: Combine berries, sugar, lemon juice, and vanilla in a saucepan.

2

Bring to a boil over high heat, stirring often.

3

Reduce heat and simmer for 15 minutes, or until it begins to thicken.

4

Remove from heat, and strain through a sieve.

5

Cool to room temperature, then cover and refrigerate until you’re ready to use it.

The Crispy Noodles
6

For the Crispy Noodles: In a large pan, add oil and heat over high until smoking, about 4 minutes.

7

Add cooked ramen noodles and fry until crispy, turning as needed.

8

Set aside to cool and break into pieces.

The Tuna
9

For the Tuna: Combine spices in a bowl, then transfer mixture to a plate.

10

Roll each tuna loin in a spice mixture to coat.

11

Sear in a lightly oiled pan over medium-high heat, no more than 1 minute per side.

12

Remove to a cutting board and slice into 1-inch rounds.

The Assembly
13

To Assemble: Place the tuna rounds on your crisp of choice, top with a pinch of crispy noodles, and a dab of coulis.

Seared Ahi Tuna Croquettes with Crispy Noodles and Blueberry Coulis