Lemon Grass Crusted Tuna With Cucumber Salsa And Peanut Sauce Recipes

LEMON GRASS-CRUSTED TUNA WITH CUCUMBER SALSA AND PEANUT SAUCE

Steps:

• Slice lemon grass stalk into thin slices like a green onion. Then place in a food processor to mince the rounds as finely as possible or do so with a very sharp Chef's knife.
• On a plate drizzle each tuna steak with olive oil and sprinkle with salt and pepper. Press the minced lemon grass into the top and bottom of each fish steak. Set aside
• Prepare Cucumber Salsa: Dice cucumber and place in a bowl. Zest a lime and add to the bowl along with the lime juice. Mince garlic, ginger and jalapeno in a food processor. Add to cucumbers and mix along with 1 Tablespoon olive oil and the basil and salt. Set aside.
• Make Peanut Sauce: Place peanut butter, coconut, brown sugar, soy sauce and curry powder in a small bowl or heat in a small saucepan. Mix together until smooth.
• Make sure everything is ready before cooking the tuna. Heat a dry skillet on high for a couple minutes or until hot. Add the tuna steaks. You should hear a sizzle. Cook for one minute. Flip over and cook for another minute. Cook longer if you do not want your tuna steaks rare. Remove to a platter and begin plating up.
• To serve, spread several spoonfuls of peanut sauce on the plate, top with the ahi steak and spoon some cucumber salsa along the side.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com

MARINATED TUNA STEAKS WITH CUCUMBER SAUCE

Steps:

• In shallow glass dish or pie plate, mix lime juice, 2 tablespoons cilantro, the garlic and salt. Cut fish steaks into 4 serving pieces. Add fish to lime mixture, turning several times to coat. Cover; refrigerate 1 hour, turning once, to marinate.
• Meanwhile, in small bowl, mix all sauce ingredients; refrigerate.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; discard marinade. Place fish on rack in broiler pan. Broil with tops 4 inches from heat 7 to 10 minutes, turning once, until fish flakes easily with fork. Serve with sauce.

TUNA WITH ORANGE, GINGER, AND LEMONGRASS SAUCE

Steps:

• Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.