Flash Sear Tuna Steaks Recipes

SEARED TUNA STEAK

Steps:

• Smash up the chilli and the coriander seeds in a pestle and mortar.
• Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
• Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
• There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
• Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
• Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It's quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil... The possibilities are endless.

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

PEPPER SEARED TUNA STEAKS

Steps:

• Combine black pepper and sesame seeds in bowl.
• Press tuna steaks into mixture, until coated.
• Heat sesame oil over medium-high heat.
• Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
• Transfer steaks to tented aluminum foil to keep warm.
• Add a touch more oil to pan, then add soy sauce and sherry.
• Add garlic and most of green onion (reserving some of the tops).
• If too much has boiled off, add a bit of red wine if necessary.
• Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
• Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
• Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
• In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.

FLASH-SEAR TUNA STEAKS

Steps:

• Marinade tuna steaks in Italian dressing in the refrigerator for at least 30 minutes. Overnight is best.
• Heat large skillet over medium-high heat. Add tuna steaks and sear for only a few seconds. Flip. If cooking tuna steaks thoroughly, about a minute on each side should do it. ***If steaks are really thick and you don't mind the heat, you can stand the steaks on their edges and roll them like wheels for a uniform flash-seared look. Please use caution if attempting this. Steaks can get quite hot.***.
• Serve and enjoy.