Citrus Crusted Tuna Recipes

RICE CRACKER CRUSTED TUNA WITH SPICY CITRUS SAUCE

Steps:

• For the spicy citrus sauce: Place bonito flakes in a small bowl and cover with 3 tablespoons hot water. Allow to sit for 10 minutes, then strain through a fine-meshed sieve, squeezing out as much liquid as possible.
• Transfer liquid to a blender. Add egg yolk, lime juice, orange juice, sriracha and salt. Pulse to mix. With blender running at medium-high speed, slowly drizzle in the oil until mixture is thickened. Transfer to a covered container and refrigerate until ready to serve.
• For the tuna: Pour oil to a depth of three inches in a heavy, deep saucepan and heat to 400 degrees on a deep-fat thermometer. Meanwhile, combine egg whites and cornstarch in a shallow bowl, and whisk until smooth. Coat tuna pieces in mixture, then dredge in rice-cracker crumbs, making sure surface is covered.
• Carefully transfer tuna to hot oil, turning once, until deep golden brown, about 15 seconds a side; tuna should remain rare in center. Remove carefully and drain on paper towels. Cut tuna crosswise into 1-inch pieces, and arrange decoratively on serving plates. Stir scallions into citrus sauce, and spoon onto plates. Serve immediately.

CITRUS TUNA STEAKS

Steps:

• Peel and section grapefruit over a bowl, reserving juice. Refrigerate half of the grapefruit sections. Add remaining grapefruit to the reserved grapefruit juice. Add the lemon juice, lime juice, honey, dill, red pepper flakes and ginger. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the tuna steaks. Seal bag and turn to coat; refrigerate for 30 minutes, turning once., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side, basting frequently with reserved marinade. , Top tuna steaks with reserved grapefruit sections. Cover and cook 5 minutes longer for medium-rare or until slightly pink in the center.

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

SEARED SESAME-CRUSTED TUNA

Steps:

• In a shallow dish, combine the two types of sesame seeds and stir to mix.
• Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
• In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
• Carefully turn the tuna over and cook for about another minute.
• Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
• Serve immediately.

CITRUS GINGER CRUSTED TUNA LOIN SERVED WITH FUFU, CHAYOTE SLAW, AND SMOKED TOMATO VINAIGRETTE

Steps:

• Season the tuna with salt and pepper.
• Coat the tuna with the mustard using a pastry brush.
• You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.
• Dredge the tuna first in the flour then in the eggs and finally in the corn meal. Let dry for about 2 to 3 minutes.
• Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.
• Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Garnish with fried plantains and grilled shrimp if desired.
• Fry the bacon in a hot skillet together with onions until bacon is crisp and onions caramelize. Remove from the heat. Bring a saucepan of water to boil. Add plantains, reduce heat, and simmer until soft, about 15 to 18 minutes. Drain and transfer the plantains to a mixing bowl and mash. Add bacon and onions. Keep warm.
• Whisk the sour cream in a large mixing bowl until smooth, then add the vinegar, lime juice, and oil. Stir in all the remaining ingredients. Correct the seasonings by adding salt, pepper, or vinegar, to taste. Serve at room temperature.
• Place the tomatoes in a perforated pan over a smoker on high heat until wisps of smoke begin to appear. Tightly cover the smoker and reduce the heat to medium. Smoke the tomatoes until hot and soft, about 25 to 30 minutes. Place the smoked tomatoes, oil, and seasonings in a blender at high speed until smooth. Adjust seasonings.

SEARED TUNA WITH CITRUS SALSA

Steps:

• Rub tuna steaks with peppercorns and set aside while you make the salsa.
• To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

SEARED TUNA WITH ORIENTAL CITRUS SAUCE

Steps:

• Make sauce:
• In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. (Sauce may be made 1 day ahead and chilled, covered. Reheat sauce before preceeding.)
• Preheat oven to 400°F..
• In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare.
• Cut each tuna steak into 4 slices and arrange slices, cut side up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.

CITRUS TUNA SALAD

Steps:

• Mix all the ingredients in a bowl, adjust the seasoning, and serve.

CITRUS CRUSTED TUNA

Steps:

• Season tuna with salt and pepper.
• In a small bowl, combine the horseradish, citrus zest, juice, and season with salt and pepper, and set aside.
• Brush one side of the tuna with Creole mustard.
• Press crust into mustard.
• Heat oil in a large saute pan.
• Add the tuna, crust side down, and sear until golden brown, about 3 minutes.
• Turn over and sear until medium rare, another 2 to 3 minutes.