Sauteed Tuna Steaks With Orange Jalapeno Relish Recipes

SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH SAUTEED WATERCRESS

Steps:

• Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
• Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
• Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.

TUNA STEAKS WITH PINEAPPLE SAUCE

Steps:

• Prepare marinade by combining marinade ingredients in shallow dish.
• Add tuna and coat with marinade.
• Cover and refrigerate at least 1 hr or more, turning occasionally.
• Prepare pineapple sauce by puree in blender until smooth.
• Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
• process until smooth.
• Gradually add olive oil.
• Heat large skillet over high heat.
• Add small amount of peanut oil to skillet so tuna does not stick.
• Remove tuna from marinade, season with salt to taste.
• Add tuna to skillet and cook until brown on each side, about 3 mins per side.
• Spoon sauce on plate.
• Place tuna on top of sauce.
• Serve.

LATIN BURGERS WITH CARAMELIZED ONION & JALAPENO RELISH

Steps:

• To make the Latin Burgers:.
• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
• Form the burgers into 6 patties without pressing them too much or they can become tough.
• Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
• Cover and refrigerate for at least 30 minutes.
• This will help the burgers hold together.
• If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
• To make the Caramelized Onion and Jalapeno Relish:.
• Heat the olive oil in a heavy skillet over medium-low heat.
• Add the onions and season with salt and pepper.
• Add the jalapeno chiles and the brown sugar.
• Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
• Set aside.
• To make the Red Pepper Mayonnaise:.
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
• Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
• NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
• To cook the Latin Burgers:.
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
• In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
• If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
• Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

TUNA STEAKS WITH ORANGE AND ROSEMARY

Steps:

• Cut tuna steak into 6 portions.
• Zest the oranges, then slice.
• Combine the zest with garlic, rosemary, salt, pepper, balsamic, and olive oil.
• Add fish and coat evenly in dressing. Let stand 15 minutes.
• In a hot grill pan, cook tuna steaks 3 to 4 minutes on each side.
• Top with green onions and garnish with orange slices.

FRESH TUNA STEAKS WITH LEMON

Steps:

• Wash parsley and pat dry with paper towels.
• Mince parsley with peeled garlic.
• Wash and dry whole lemon, grate half the zest.
• Peel rest of rind and discard it.
• Slice lemon thinly.
• Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
• Add wine, oil, parsley and garlic mixture, and grated lemon peel.
• Beat with fork until well blended.
• Wash and dry tuna.
• Arrange in saute or large omelet pan.
• Pour sauce over tuna and cover with lemon slices.
• Cook fish over high heat for 7-8 minutes,
• Remove lemon slices and turn fish over.
• Cook for another 2 minutes.
• Slice remaing lemon.
• Arrange tuna on serving plate.
• Drizzle with cooking juices.
• Decorate with uncooked lemon slices and sprigs of parsley.
• Serve hot or at room temperature.

SAUTEED TUNA STEAKS WITH ORANGE-JALAPENO RELISH

Steps:

• Combine tarragon, fruit sections, raspberries, and jalapeno.
• Mix and let stand for 15 minutes.
• Sprinkle each steak with salt and pepper to taste.
• Roll in the flour.
• Shake off any excess flour.
• Heat the oil in lg non-stick pan.
• Put steaks in hot oil and cook 3 minutes per side until each side is lightly browned.
• Serve each steak with relish.