Kluski Noodles are a style of egg pasta popular in Poland. They’re produced with wheat flour dough that hasn’t been leavened and is blended with eggs before being boiled. This type of noodle is commonly seen in a variety of Polish soups.

If you love Polish recipes, you can check out these Original Polish Paczki Recipe and  Homemade Polish Cabbage Pierogi Recipe!

What’s the Difference Between Egg Noodles and Kluski Noodles?

The ingredients and process for creating kluski noodles and egg noodles are nearly identical, except that kluski egg noodles require more eggs. A standard kluski egg noodle recipe calls for two eggs for every cup of flour. So, you use four eggs to make two cups of flour. To create egg noodles, multiply the number of eggs by the number of cups of flour.

Is it possible to prepare Kluski Noodles beforehand?

Yes, absolutely! To begin, follow the directions until the kluski dough is cut into noodle forms.

Put the kluski dough in a sealed container and refrigerate until ready to cook if you intend on making the noodles in the next two to three days.

Place the uncooked kluski noodles in a freezer-friendly bag and freeze them if you don’t plan on cooking them within the next 2-3 days. Raw kluski noodles can be frozen for up to three months.

You might also like this recipe: Air-Fryer Kielbasa – Polish Sausage Recipe.

Is it possible to make gluten-free Kluski Noodles?

You can use gluten-free flour instead of all-purpose flour if necessary. Please note that using gluten-free flour will change the consistency of your kluski noodles somewhat, but they should still be tasty!

This recipe yields approximately 1 pound (400-450 g) of cooked Kluski Egg Noodles. That’s not much, but it’s plenty to go with four soup dishes. If you have extra guests to serve, feel free to double or triple this recipe.

Is there anything particular you’ll need to create these Kluski Egg Noodles?

No, you should be able to find all of the ingredients at any grocery shop.

If you can get “00” flour (sometimes known as “pasta flour”), use it instead of standard all-purpose flour in the dish.

A big cutting board (preferably a pasta/pastry board), rolling pin, sharp knife, and a large cooking pot (I use a 3-quart/3-liter saucepan) are all required. Using a stand mixer and a pasta maker is optional, although they make the procedure go more smoothly.

Share the image below to your Pinterest board if you like this Kluski Noodles Recipe! 

List of Ingredients

• ⅓ tsp salt,
• 1 tbsp clarified butter (or canola/olive oil),
• 1 medium egg,
• 2 egg yolks,
• 1½ cup (180 g) all-purpose flour,

Directions

1. Combine flour and salt in a large mixing basin. In the center, dig a well.
2. Crack an egg into the well and add two egg yolks.
3. Add a tablespoon of fat to the mix. For dishes like these, I like to use clarified butter, but you may use any other fat (like canola or olive oil).
4. Using a fork, combine all of the ingredients. Scrape the dough off of the fork as soon as a softball develops.
5. Begin to knead the dough by hand. It takes a long time for the dough to become supple and stretchy, anything from 20 minutes to an hour (at the most extreme end). It took me around 25-30 minutes. However, I was kneading while watching my favorite TV program.
6. If you opt to use a stand mixer (with a dough hook), just set aside a small amount of flour and add it as needed. Add a teaspoon of water if the dough looks to be too dry. Keep an eye on the dough; it should be thoroughly kneaded after 20 minutes.
7. Roll the dough into a ball and wrap it with cling film. Put it in the fridge and set it aside for at least an hour (and a maximum of a day).
8. Create a spacious working space. Use a pasta or pastry board if you have one. It should be dusted with flour.
9. Remove the dough from the refrigerator and cut it into three pieces. Pick one piece and wrap the remainder in foil to prevent them from drying out.
10. Place your selected dough piece on the work area and roll it out. It should be rolled out as thin as feasible. It takes a couple of minutes since I use a rolling pin; however, if you have a pasta maker, go ahead and use it.
11. With a sharp knife, fold this thin pancake into a roll and slice it into noodles. My kluski noodles were about 0.5 inches (1.25 mm) wide. Toss the cut noodles in a bowl with a light dusting of flour.
12. Repeat with the remaining dough parts.
13. It’s worth picking up and moving about the noodles you’ve previously formed. This will allow the noodles to dry and keep them from sticking together.
14. The noodles are ready to cook. Here are some choices if you want to prepare them later:
15. Spread the uncooked noodles on your work surface and let them dry for an hour if you want to cook them within the following two days. After that, sprinkle them with flour and set them in a jar with a cover (a ziplock bag works, too). Refrigerate until you’re ready to use the kluski noodles.
16. Freeze the noodles instead of cooking them right away if you want to prepare them later. Simply place them in a freezer-safe bag, mark them with the date and name, and freeze them. Then, within 2-3 months, eat them.
17. Are you hungry yet? Let’s get started on the Kluski noodles right now. Bring a big saucepan of water to a boil (I use a 3-quart/3-liter pot). Pour in a teaspoon of salt, then toss in all of the noodles.
18.  
19. Lower the heat and stir occasionally so that the water is boiling softly. The noodles are done when they start to float (which takes 3 minutes, in my experience). The actual cooking time will be determined by the thickness of your noodles and the width of the cut. It’s advisable to try them out for yourself by biting into them. Strain all of the noodles in a colander when they are fairly soft (but still solid).
20. Enjoy these kluski noodles in your favorite soup, or prepare them like ordinary pasta with sauce, cheese, herbs, and spices.

Are you ready for one of the best burritos ever? California Burritos with Spicy Mexican French Fries, carne asada, and all the other ingredients are in my top 10 street foods list!

California Burritos is undoubtedly one the best burritos anywhere in the world. These burritos are filled with Mexican French Fries, tender, marinated Carne Asada, cheese, and salsa.! These California Burritos can also be frozen for a quick and easy dinner. I’m going to include the recipes both for Mexican French Fries and Carne Asada, so you don’t have to go elsewhere for these recipes.  🙂

What are California Burritos, you ask?

California Burrito is made with a large tortilla, which is then topped with juicy, marinated, and spice-rubbed, grilled Carne Asada beef. Then, it’s piled high with Mexican Street Fries and filled with cheese, sour cream, and Guacamole. Imagine fiesta, cheesy steak, and potatoes with all the goodies!

I knew I had to make California Burritos as soon as I perfected my favorite carne asada recipe.

Everyone loves Burritos with carne asada, but this variation with Mexican Fries is the most popular version of California Burritos. These burritos are considered the best in San Diego and are an essential part of San Diego’s food culture.

Who is the inventor of the California Burrito?

Even if you reside in California, you’re not alone if you’ve never heard of a California Burrito. California burritos emerged in San Diego in the 1980s at one of -Berto’s diners and are distinctly San Diego. The Fresh MXN (previously Santana’s) franchise also claims to be the inventor of the California Burrito, but I’m sticking with -Berto’s.

You can make your own California Burrito recipe at home, regardless of who invented the original California Burrito. It will make your family and friends adore you.

What kind of tortilla to use for California Burrito?

This California Burrito recipe works well with a large to an extra-large flour tortilla. In a smaller shell, you won’t be able to fit everything. I favor extra big tortillas, but unless I order in bulk, I can typically only find large tortillas.

The tortilla size for the burrito range from 10′inch to 12inch in diameter; those are large to extra large ones. When cooking burritos, flour shells are significantly better than corn shells. They’re a lot more durable and therefore hold everything together better.

Which cut of beef to use for California Burritos?

Skirt steak is most commonly used in California Burrito recipes; however, If you can’t find skirt steak, you can use flank steak instead. For carne asada, these are the two most popular steak selections. If neither of those is available, ribeye would be my third option. It has a lot of texture and is delicious.

It’d be a delectable, flavorful, and juicy choice. When slicing skirt steak, flank steak, or ribeye steak, keep in mind that you should cut against the grain. This dish asks for raw beef cubes to be sliced before cooking. You can cook a skirt or flank whole, but to make it soft, you’ll need to slice it against the grain.

Ingredients you’ll need for California Burritos.

Tortillas: For the complete California Burrito experience, use large flour burrito-sized tortillas. For lesser amounts, you can always divide these burritos in half. Tortilla Land, for example, has raw/uncooked tortillas in the refrigerated section, which I like (I buy mine at a local store). They crisp up beautifully since they are lighter!

Carne asada: Carne asada is one of the main ingredients for California burritos. I’ve included the recipe for the best Carne Asada in this recipe, so you don’t have to look elsewhere! You could use skirt or flank steak, which is marinated in lime juice, orange juice, soy sauce, and a drop of liquid smoke before being rubbed with chili powder, cumin, smoked paprika, garlic, and onions for a delicious, buttered, and dissolve in your mouth feel.

Cheese: Add around 3 cups of cheese, perhaps more, if you want to experiment; I don’t think you’ll go wrong with a bit more. I love to use a blend of pepper Jack and the sharpness of cheddar cheese, but if you don’t have either, use only cheddar.

French fries: seasoned with garlic powder, ground cumin, chipotle pepper, salt, and pepper; the French fries are addictive on their own.

Salsa: For California Burritos, it is almost unimaginable to make without salsa. You can make your salsa with my recipe here or use a store-bought one.

Avocado crème: I make a wonderful Avocado crema with avocados, sour cream, mayonnaise, lime juice, cumin, salt, and garlic powder rather than sour cream and guacamole. It’s one of my all-time favorite sauces. You can substitute guacamole or sour cream if you don’t want to use cream.

How to make the best California Burritos

There are several parts to these California Burritos, but they are all simple to prepare. While the carne asada is marinating, you may make the avocado crema, French fries, and any other preferred toppings.

First, marinate the carne asada

Ground cumin, smoked paprika, garlic powder salt, onion powder, chili powder, pepper, and cayenne pepper are mixed in a bowl. Add around 3-4 Tablespoons to a freezer bag, and save the rest for late use. 

Next, Low sodium soy sauce, olive oil, orange juice, lime juice, brown sugar, and liquid smoke are mixed in a bowl. Seal the bag after adding the steak and eliminating any excess air. Refrigerate for 5 to 12 hours to marinate.

Make the avocado cream.

Next, make the avocado cream. Blend together 2 avocados, mayonnaise, sour cream, lime juice, salt, cumin, and garlic powder until smooth and creamy, and Keep it chilled in the fridge until you’re ready to use it.

3rd step: prepare the french fries

Combine sliced potatoes, cornstarch, olive oil, and seasonings in a mixing bowl. Distribute potatoes equally on a prepared baking sheet and bake for twenty minutes, and toss, stir, and rearrange fries in a single layer on a baking sheet and bake for another ten min. Broil the French fries till brown and crispy if you prefer crispier fries.

Prepare pineapple and carne asada on the grill. 

Grill the pineapple until lightly browned and caramelized; it should take 7-8 minutes. Remove the cores from the pineapple and chop it up. (Grill pineapple alongside carne asada if you have room on your grill.) Next, grill previously marinated and rubbed Carne asada for 6-7 minutes on each side or until an internal temperature reads 135-140 F for medium and around 130F for medium-rare.

The length of time on the grill depends depend on the thickness of your steak and the amount of doneness you desire. Wrap your extra-large tortillas in foil and put them in a preheated oven (350F) for ten minutes to make them warm and flexible (this is just a recommendation).

Finally, assemble your California Burritos.

To assemble your California Burrito, start with the carne asada in the middle of each burrito, then add fries, cheese, avocado crème, salsa, and finally, pineapple. The top and bottom folds are folded in, and the burrito is rolled securely.

Optional: Lightly coat a skillet with olive oil and cook over medium-high heat to brown burritos. One at a time, add burritos, rotating as each side goes golden.

To taste, top tortillas with more salsa, avocado cream, and hot sauce if you like.

Tips for making the Best California Burritos

Make California Burritos ahead: If you transfer the crème to an airtight container and place a piece of plastic wrap directly on the surface of the crème before applying the lid, the avocado crema may be made and stored in the refrigerator for up to 3-4 days. The oxidation/browning that occurs when the surface of the dip/avocado comes into touch with air will be delayed as a result of this.

Also, French Fries can be cooked ahead of time and preserved in an airtight container in the fridge, but they will lose their crispiness; however, they could be reheated in the air fryer.

Don’t marinate for too long: Because the carne asada marinade is so acidic, you won’t want to leave the steak in it for as long as you would in a marinade with less citrus. If you leave the meat to marinade for more than 12 hours, the muscle fibers will break down and become gooey. 

On the other hand, be sure to marinate carne asada enough; this will bring an explosion of flavors to your taste buds. 

What Is the Best Way to Freeze California Burritos?

Cool the filling: If you don’t let the carne asada and French fries cool, the tortillas will become soggy. Assemble the burritos according to the instructions. Wrap individual burritos in foil to keep them warm—freeze burritos on a baking sheet in a single layer.

This will allow them to freeze more quickly and avoid being squashed. Fill a big freezer-friendly bag halfway with frozen burritos, remove any excess air, and seal—freeze burritos for up to three months in advance.

Share the image below to your Pinterest board if you like this California Burrito Recipe!

Ingredients

• 8-10large size tortillas
• Carne Asada
• 3 cups Pepper Jack Sharp cheddar per burrito
• French Fries
• Salsa (to your liking)
• 1peeled and sliced pineapple

For Carne Asada

Carne Asada Marinade

• 2 TBSP of olive oil
• 1/4cup of soy sauce
• 1/4cup of orange juice
• 2 TBSP of lime juice
• 1 TBSP of brown sugar
• 1 tsp of liquid smoke

Carne Asada Spice Mix

• 1 TBSP of ground cumin
• 1 TBSP of garlic powder
• 2 tsp of smoked paprika
• 1 tsp of salt, chili powder, and onion powder, each
• ½ tsp of pepper, cayenne pepper, each

For the Avocado Cream

• 2 avocados
• 1 cup of sour cream
• 1/4 cup of mayonnaise
• 2 TBSP of lime juice
• 1/2tsp of salt

Directions

For Carne Asada

• Mix the Spice Mix using a small plastic bag (or another sealed container). Place aside.
• Whisk the marinade ingredients together before adding them to a large ziplock bag.
• Whisk 3 TBSP of the Spice Mix into the Marinade. Steak should be placed in the bag, and air removed completely.
• Chill the marinade for at least 3 and a maximum of 12 hours.
• When it’s time to cook, create a Spice Rub by combining the leftover Spice Mix with 2 teaspoons of olive oil.
• Take out the marinade and pat the steaks dry using a paper towel (only to prevent wetness, not to eliminate the marinade or seasonings).
• Spice Rub the steak evenly all over, then let it rest for 30 to 50 minutes at room temperature. 
• The outdoor grill should be greased and heated to medium-high.
• For medium-rare or medium, grill steak for 5 to 6 minutes on each side or until an internal temperature registers 130 to 135 degrees F.
• The length of time needed to grill a steak depends depend on its thickness and desired degree of doneness. *If you prefer your steaks rare, utilize HIGH heat to achieve the charred exterior in less time.
• After removing the steak, give it 10 minutes to rest before slicing it thinly and diagonally across the grain.

Carne Asada on the Stove

You can pan-sear carne asada, but your steak won’t fit unless you have a huge grill pan, in which case you’ll need to chop it in half and cook it in two batches.

• In a large cast-iron pan set over medium-high heat, warm 1 tbsp of olive oil. Fry for 6 to 9 minutes on each side, or until the desired temperature is reached.

For California Burrito

• Blend the ingredients for Avocado Crème until they are completely smooth. Keep Avocado Crème chilled in the fridge until you’re ready to use.
• Prepare the French fries and leave them aside. Heat the grill to medium after greasing it.
• Grill the pineapple for 7 to 9 minutes on each side or until it is slightly browned and caramelized. Remove the pineapple’s cores before chopping.
• Cook the carne asada that has been marinated or rubbed as directed in the recipe above (also grill pineapple if there is space on your grill).
• To get the tortillas warm and flexible, wrap them in foil and bake them for 10 minutes at 350 degrees F. (this is just my recommendation, this step is optional).

Assemble the California Burrito

• Each burrito should start with carne asada in the middle, accompanied by fries, cheese, avocado crème, salsa, and pineapple. Wrap tightly in a burrito fashion by folding the top and bottom in.
• Optional: Use a small amount of olive oil to gently coat a skillet and heat it over medium-high heat before browning the burritos, just a little bit on both sides, until they turn golden brown. Add more hot sauce, avocado cream, and salsa as desired to the burritos as a garnish.

This Blackened Tuna Steak is ready in about 10 minutes and is bursting with flavor! Serve it with your favorite side dishes, in tacos, or on a sandwich! I enjoy any type of blackened fish. Every time I go to a seafood restaurant, I order it in this style.

I began to experiment at home with various spices to replicate restaurant-style Blackened Tuna in my kitchen. It took me several attempts, but I eventually got it! Let’s get started on making delicious Blackened Tuna Steaks!

What is blackened tuna steak?

A Cajun dry rub is rubbed onto all sides of a raw tuna steak to make blackened tuna. The tuna is then cooked and sliced.

How to Thaw Tuna Fish?

Begin by thawing your frozen tuna. The best approach to defrost your seafood is to place it in the refrigerator the night before you prepare your tuna fillet dish.

Are you in a rush? Place the sealed tuna steaks in a dish of cold water to thaw to expedite the defrosting phase.

Blackened Tuna Steaks Recipe

The Blackened Tuna Steak is covered with a spicy dry rub, seared, and then quickly cooked in a pan, yielding a stunning blackened tuna steak that is medium-rare on the interior, or if you like it well done, keep it in your skillet a few minutes more.

Paul Prudhomme, a famed chef, invented pan-blackening. He proposed coating redfish in melted butter, dredging it in Cajun seasonings, and cooking it in an extremely hot cast iron skillet. He suggested pan-blackening outdoors on a BBQ grill because the technique creates so many stinging eyes from the smoke.

Tuna steaks, like beef steaks, are served blood-red and rare. This Cajun-type dish includes blackening spices and a remoulade sauce. In the middle is a stunning rare tuna with an explosive, spicy crust.

Paprika, Garlic Powder, Cayenne, Onion Powder, Oregano, Salt, and Pepper are all you need for the blackened tuna flavor. This approach works with almost any sort of seafood. You could also use it on chicken or beef!

Simply combine and rub the spices and distribute them equally over both sides of the tuna. Heat the cooking oil in a big cast iron pan over medium to medium-high heat.

Once the oil has heated and is shimmering, add the Tuna Steaks. Cook for a couple of minutes on each side for rare, or 3-5 minutes on each side for medium to well done. Take away from the pan and serve right away.

Blackened Tuna Steak on Blackstone Griddle

You can also make this blackened tuna steak on your Blackstone griddle. To make blackened tuna using a griddle, simply use the same rub technique explained earlier and add 1 Tablespoon of sesame oil to the griddle and cook 5-6 oz tuna steak for 1 – 1.5 minutes on each side, or until it’s blackened nicely. 

Once the blackened tuna steak is done, place it on the cutting board, slice it into 1/4 inch pieces, and serve with Cajun Remoulade or with whatever you prefer. 

Trust me, your Pinterest followers are craving this tuna magic. Pin it and be the culinary hero they didn’t know they needed!

Ingredients

For Cajun Remoulade

• 4 TBSP of mustard, Creole or grainy
• 2 TBSP of Worcestershire sauce
• 1 cup of mayonnaise
• 2 TBSP of horseradish
• 2 TBSP of lemon juice
• 1 TBSP of ketchup
• 2 TBSP hot sauce, or according to your taste
• 1 TBSP sweet paprika
• 1/2 tsp of black pepper, ground
• 1/3 tsp sugar
• 1 finely diced and peeled large shallot
• 2 TBSP of celery, finely diced
• 3-4 TBSP fresh parsley, finely chopped
• 1 finely chopped and trimmed scallion (green and white parts)
• Coarse salt to your liking 

For Blackened Tuna

• 2 Ahi tuna loin steaks
• ½ tsp of cayenne pepper, or to your liking
• ½ tsp of garlic powder
• ¼ tsp of dried thyme
• 1 tsp of black pepper
• ½ tsp of paprika
• ¼ tsp of celery salt
• 1 tsp of salt
• 1 tsp of cooking oil

Directions

For Blackened Tuna Steak

• Pat the thawed, raw tuna steak dry with a paper towel.
• In a small dish, blend all of the spices until thoroughly mixed.
• Spread the dry rub all over the outside of the tuna steak.
• In a pan over high heat, heat 2 teaspoons of oil.
• Sear the larger side of the tuna filet for about 60 seconds, or until the fish exterior goes from pink to white, then rotate the tuna filet to sear the opposite side.
• Take the tuna fish out of the skillet and slice it through the sear.
• The tuna fish steak should have a white rim with a pink interior.
• Place the tuna steaks on a chopping board and set aside. Slice into 1/4-inch pieces and arrange on a dish or plate.
• Serve with the Cajun Remoulade and garnished with sliced scallions.

BBQ Blackened Tuna Steak

• Preheat the grill for direct grilling to high. Place a cast-iron skillet on the grill grates and heat both at the same time.
• Brush the frying surface with oil. Add the wood chips to the coals or place in the smoker box of your grill sometime before cooking.
• Next, melted butter should be brushed on one side of each tuna steak. Place the tuna steaks and butter side down on the grill.
• Sear the tuna stakes for 2 minutes, then flip; brush the opposite side of each steak with melted butter.
• Grill for 2 minutes more, or until the surface is deeply charred, but the center is still rare, rotating with tongs.

To make Cajun Remoulade

• In a mixing bowl, combine all of the ingredients and swirl or whisk to combine.
• Adjust the seasoning using salt and hot sauce to your preference. Refrigerate after pouring to a sealed jar.
• This sauce should stay in the refrigerator, and it can be used for at least one week.

Last words

Well, I hope you’ve enjoyed this blackened tuna steak recipe; as you can see, I’ve also added Cajun Remoulade sauce within the same article, so you don’t have to go elsewhere because this sauce goes amazingly with tuna. If you have any questions or concerns, or maybe you have some great suggestions regarding this tuna recipe, please let me know in the comments section, and I’ll be happy to assist.