Pecan Crusted Yellow Fin Tuna With Red Mango Salsa Recipes

YELLOWFIN TUNA WITH SPICY MANGO SALSA

Steps:

• In a large ceramic bowl combine the mangoes, onions, jalapeno, ginger, Sriracha, and lemon juice, and blend well. Season with salt and pepper. Use or refrigerate.
• In a mortar, crush together the fennel seeds, coriander seeds, mixed peppercorn, sea salt, and regular pepper until all seeds are crushed.Place the rub on a plate, add the yellowfin tuna and coat them well on both sides.
• Meanwhile, heat to high heat a non-stick skillet. Once the skillet is hot, rub some olive oil over the yellowfin tuna and place the oiled side into the pan. Sear on high for 1 ½ to 2 minutes per side.
• Remove from the skillet when done: they should be pink in the middle, sprinkle more olive oil over it, and gently squeeze lemon over each tuna.
• Spread some of the spicy mango salsa in the middle of the plate and place the yellowfin tuna over it.

SEARED TUNA WITH MANGO SALSA

Steps:

• Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
• Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
• Serve the tuna on top of the mango salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

GRILLED MACADAMIA-CRUSTED TUNA WITH PAPAYA SALSA

Steps:

• Combine the papaya, onion, and red pepper in a bowl. Add the cilantro, lime juice, garlic, and hot chile paste. Toss to combine, then refrigerate until ready to serve.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Brush the tuna steaks with olive oil, then season with salt and pepper. Whisk the eggs in a shallow bowl until smooth. Dip the tuna steaks in the egg, and allow excess egg to run off. Press into the macadamia nuts.
• Cook the tuna steaks on the preheated grill to your desired degree of doneness, about 2 minutes per side for medium. Serve with the papaya salsa.

CHIA-CRUSTED OVEN-ROASTED TUNA WITH MANGO FRUIT SALSA RECIPE - (4.6/5)

Steps:

• MANGO SALSA: In a medium bowl combine mango and pineapple. Add strawberries, cilantro, and lime juice. Toss to combine. Set aside. BALSAMIC GLAZE: In a small nonstick saucepan combine brown sugar, balsamic vinegar, and the water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 12 minutes or until mixture reaches the consistency of maple syrup and coats the back of a spoon; stir frequently. Let stand to cool completely, the mixture will thicken as it cools. CHIA CRUSTED TUNA: Thaw tuna, if frozen. Preheat oven to 425°F. Sprinkle tuna with the pepper. Spread chia seeds on a plate. Press each tuna fillet into the chia seeds to evenly coat one side. Coat a shallow nonstick or foil-lined baking pan with the canola oil. Place tuna, chia seed sides up, in the prepared baking pan. Roast 10 to 12 minutes or until tuna is firm to the touch and an instant-read thermometer inserted in centers registers 145°F (centers may still be pink); do not turn tuna over during roasting. Remove tuna from the oven; let stand 2 to 3 minutes before serving. To serve, drizzle each plate with 1 to 2 teaspoons of the balsamic glaze (store any remaining glaze in the refrigerator for another use); top with cooked tuna. Spoon salsa over tuna. TIPS: If fresh mango and/or pineapple is not available, use canned fruit instead. We do not recommend using a sugar substitute for this recipe. The glaze can be made ahead and stored in the refrigerator for up to 1 month.

PECAN-CRUSTED YELLOWFIN TUNA WITH RED MANGO SALSA

Steps:

• Dredge Tuna Steaks in 4 beaten eggs. Place egg coated Tuna Steaks in 2 cups all purpose unbleached flour and 1 cup crushed pecans , 1 teaspoon salt % 1/2 teaspoon fresh ground black pepper in a plastic bag (such as a zip-lock freezer bag) shake thorughly until coated and place in well-heated oil.

PECAN CRUSTED YELLOW-FIN TUNA WITH RED MANGO SALSA

Steps:

• Add the guava jelly to my original ingredients

SEARED TUNA WITH MANGO: SALSA-CA TU CHIEN

Steps:

• In a shallow dish combine the oregano, white and black sesame seeds, brown sugar, pinch of salt and pepper, julienned ginger, coriander (cilantro), Vietnamese mint, Asian basil and the pounded ginger, garlic, and onion. Mix well, and then roll the tuna steak in the mixture, turning to coat it well. Place a nonstick pan over medium-high heat, and add the vegetable oil. Sear the tuna for 45 to 60 seconds on all sides, or until browned. Remove the tuna and slice into 3/4-inch thick slices and serve on a bed of the mango salsa. Finish with a squeeze of lime and sprinkle with a pinch or black sesame seeds.

GRILLED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
• In a small bowl, toss remaining ingredients and chill.
• Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.