Normas Orange And Dill Pan Seared Tuna Recipes

NORMA'S ORANGE AND DILL PAN-SEARED TUNA

Steps:

• 1. Spray a 10 inch nonstick skillet with cooking spray and heat over medium-high heat.
• 2. Sprinkle both sides of fish with salt and pepper to taste.
• 3. Add fish to skillet and reduce heat to medium-low.
• 4. Cover and cook 6 to 8 minutes, turning once until tuna is slightly pink in the center.
• 5. Remove fish from skillet, place on warm plate and keep warm by covering it with another plate.
• 6. Add onion to skillet and cook over medium-high heat for 2 minutes, stirring occasionally.
• 7. Stir in orange juice and cook 2 minutes.
• 8. Stir in dill, butter and orange peel and cook 1-2 minutes until slightly thickened.
• 9. Uncover fish and serve onion sauce over fish.
• 10. Serve the tuna with your favorite side dishes.

ORANGE AND DILL PAN-SEARED TUNA

Steps:

• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of fish with seasoned salt. Add fish to skillet; reduce heat to medium-low. Cover and cook 6 to 8 minutes, turning once, until tuna is slightly pink in center. Remove fish from skillet and keep warm.
• Add onion to skillet. Cook over medium-high heat 2 minutes, stirring occasionally. Stir in orange juice; cook 2 minutes. Stir in dill weed, butter and orange peel. Cook 1 to 2 minutes or until slightly thickened. Serve sauce over fish.

SEARED SESAME TUNA WITH ORANGE GLAZE

Steps:

• On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
• In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
• Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.

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 CITRUS SAUCE

Steps:

• Mix together the ingredients from the soy sauce down to the chilli pepper, stir well, and stand for a while for flavours to mix.
• Put in a suitable container in a warming oven to just warm through.
• Brush the tuna steaks with the olive oil and just sear quickly on both sides in a hot griddle pan over very high heat for rare meat -- or cook to your liking. Use salt to taste.
• Arrange the arugula on 4 plates, top each with a tuna steak, and drizzle the citrus sauce with orange segments over each serving.
• Serve immediately -- but can be served cold.

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).