ASIAN SEARED TUNA
This is simplicity itself - beautiful fish cooked quickly and teamed with gorgeous Asian flavours.
Provided by Jamie Oliver
Categories Healthy meals Dinner for two Dinner Party Romantic meals Asian Tuna
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they're nicely coated.
- Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don't drain away the oil!).
- Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you've seared only four sides of each chunk. Transfer to a plate.
- Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
- Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.
Nutrition Facts : Calories 317 calories, Fat 22.2 g fat, SaturatedFat 4.0 g saturated fat, Protein 26.9 g protein, Carbohydrate 2.6 g carbohydrate, Sugar 1.5 g sugar, Sodium 0.8 g salt, Fiber 1.2 g fibre
ASIAN TUNA SALAD
It's spicy and super-addictive! Serve with lettuce as lettuce wraps. Great with crackers and pita bread, too.
Provided by mimilulu
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 14
Steps:
- Mix tuna, cranberries, carrot, green onions, cilantro, sesame seeds, ginger, ground chile pepper, and kosher salt together in a large bowl.
- Whisk mayonnaise, chile paste, sesame oil, soy sauce, and honey together in a separate bowl; add to tuna mixture and stir to coat.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 10.4 g, Cholesterol 19.2 mg, Fat 7.1 g, Fiber 0.6 g, Protein 13.8 g, SaturatedFat 1.4 g, Sodium 305.8 mg, Sugar 7.1 g
SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
- Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.
GRILLED TUNA AND WATERCRESS SALAD WITH ASIAN FLAVORS
Searing the tuna well on the outside but leaving it rare on the inside gives you a lovely contrast between the two textures. That said, if you like your tuna cooked through, the salad will still be delicious.
Provided by Chris Schlesinger
Categories Salad Quick & Easy Backyard BBQ Dinner Lunch Tuna Grill Grill/Barbecue Healthy Watercress Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield 4 (main course) servings
Number Of Ingredients 13
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
- Whisk together olive oil, sesame oil, soy sauce, vinegar, and ginger.
- Combine coriander seeds, white peppercorns, and kosher salt in a small bowl.
- Rub vegetable oil all over tuna, then coat with spice mixture, pressing gently to help it adhere.
- Oil grill rack, then grill tuna, covered only if using a gas grill, turning onto all sides, until seared on all sides but still very rare inside, 6 to 8 minutes total. Transfer tuna to a cutting board and cut across the grain into 8 slices.
- Julienne jicama using an adjustable-blade slicer fitted with 1/8-inch julienne attachment or using a knife.
- Toss watercress and jicama with enough dressing to coat, then season with salt and pepper.
- Serve tuna over salad, sprinkled with scallions. Serve remaining dressing on the side.
SEARED TUNA SALAD WITH ASIAN VINAIGRETTE
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a small bowl, whisk together the vinegar, soy sauce, lime, ginger, mustard and cilantro. Pour in the oil and continue to whisk until emulsified.
- Season the tuna fillets with salt and pepper; lightly coat with oil. Put sesame seeds on a plate. Coat top and bottom of each fillet with seeds. Heat a large, dry skillet over high heat. Add fillets; cook about 3 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Slice the tuna into 1-inch thick strips.
- Mix the greens together and spread out on a platter. Add the green onions, rice noodles almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Season with salt and pepper and serve immediately.
SEARED AHI TUNA SALAD
Steps:
- Make dressing:
- Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.
- Make wontons:
- Pour oil into heavy medium saucepan to depth of 1 inch. Heat oil to 375°F. Working in batches, fry wonton strips until golden and crisp, about 1 minute. Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper. (Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.)
- Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat. Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing.
- Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate. Sprinkle fish with salt and pepper. Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil. Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.
- Mound lettuces on 4 plates. Thinly slice fish; arrange fish, slices overlapping, on lettuces. Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing. Garnish with wonton strips. Serve, passing any remaining dressing separately.
ASIAN SESAME SALAD WITH SEARED TUNA
Learn how to make a great salad with seared tuna recipe! The key to this Asian Sesame Salad with Seared Tuna recipe is the toasted sesame dressing.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Brush both sides of fish steaks evenly with oil; season with pepper.
- Grill 3 to 4 min. on each side or until medium-rare doneness. Remove from grill; cover to keep warm.
- Combine all remaining ingredients except nuts; place on platter. Slice the fish; place on salad. Sprinkle with nuts.
Nutrition Facts : Calories 470, Fat 27 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 37 g
ASIAN CANNED TUNA SALAD
A simple tuna salad with Asian ingredients that tastes great on top of bok choy leaves or in a sandwich.
Provided by Abraham Ray
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 15m
Yield 3
Number Of Ingredients 8
Steps:
- Combine tuna, daikon, mayonnaise, tahini, soy sauce, wasabi, and sesame seeds in a bowl; mix well. Serve on top of bok choy leaves.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 8.3 g, Cholesterol 42.9 mg, Fat 31.3 g, Fiber 2.7 g, Protein 34.3 g, SaturatedFat 4.7 g, Sodium 1462 mg, Sugar 1.4 g
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3/5 (2)Calories 249 per servingServings 4
- To prepare salad, combine first 6 ingredients in a small bowl. Combine cabbage and next 5 ingredients (cabbage through 2 teaspoons sesame seeds) in a large bowl.
- To prepare tuna, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Combine five-spice powder, salt, and pepper; rub over tuna. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Let stand 2 minutes. Cut into 1/2-inch cubes.
- Drizzle cabbage mixture with soy sauce mixture; toss to combine. Place 2 cups salad on each of 4 plates; top each serving with 1/2 cup tuna cubes. Sprinkle 1 teaspoon sesame seeds evenly over salads.
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