Seared Tuna Bites Wqith Dipping Sauces Recipes

ASIAN TUNA BITES WITH DIJON DIPPING SAUCE

Steps:

• In a small bowl, whisk the first five ingredients; set aside. Spritz tuna with cooking spray. Sprinkle with sesame seeds, salt and pepper. In a large nonstick skillet, brown tuna on all sides in batches until medium-rare or slightly pink in the center; remove from the skillet., On each of 30 wooden appetizer skewers, thread one tuna cube. Arrange on a serving platter. Garnish with onions. Serve with sauce.

SEARED AHI TUNA STEAK WITH DIPPING SAUCE

Steps:

• To make the sauce, whisk together the sauce ingredients in a small bowl. Let sit at room temperature while you cook the fish.
• Season the tuna steaks with salt and pepper on both sides.
• Heat a heavy-bottomed pan over medium-high heat, about 3 minutes. Add the oil and swirl to coat.
• Place the fish in the hot pan. Cook until a golden crust has formed and the fish is medium-rare (red warm center), about 2 minutes per side.*
• Transfer the tuna steaks to a cutting board. Cut them into 1⁄4-inch-thick slices and serve with the sauce for dipping.

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES

Steps:

• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
• Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
• Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
• Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
• Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

SWEET CHILI GINGER SEARED TUNA

Steps:

• Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.
• Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.
• To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.
• Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week
• Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.
• Salt and freshly ground black pepper
• Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.
• Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.

DIPPING SAUCE FOR AHI TUNA

Steps:

• Mix mayonnaise, sugar, vinegar, soy sauce, garlic, ginger, sesame oil, pepper, and cayenne together in a small bowl.
• Let sit for 5 minutes before serving.

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

BLACKENED TUNA BITES WITH CAJUN MUSTARD

Steps:

• Make the mustard first: Mix all ingredients in a small saucepan.
• Bring to a boil, stirring often.
• When somewhat smooth, it's done.
• Now start the tuna: TUNA Cut up tuna in large bite size pieces Coat with blackening seasoning Heat oil in pan till very hot, but not smoking Sear tuna on all sides for about 7-10 minutes total.
• Do not overcook.
• It's good for the tuna to be slightly pink on the inside.
• Serve right away with Cajun Mustard.
• This can also be made with peeled jumbo shrimp.

PAN-SEARED TUNA STEAKS WITH GINGERY DIPPING SAUCE

Steps:

• Pat the tuna steaks dry with paper towels. To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil. Add the steaks and turn them to coat well. There's no need to let the steaks marinate.
• Heat a 12-inch nonstick skillet over medium-high heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the tuna steaks and let them cook, undisturbed, for 2 minutes. The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots. Using tongs, carefully turn the steaks over. Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare.
• To check for doneness, nick the steaks with the tip of a paring knife. A rare steak should be opaque at the edges and translucent red and cool in the middle. A medium-rare steak should be opaque at the edges and reddish pink in the middle. For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting. The steak will continue to cook as it rests.
• Transfer the steaks to a cutting board. Cut each steak into 1/4-inch-thick slices. Arrange the slices on a platter and serve immediately with the dipping sauce.

SEARED TUNA BITES WQITH DIPPING SAUCES

Steps:

• First make the Dipping Sauces. For the Spicy Soy sauce, combine the soy sauce, sugar, cayenne pepper, and chicken broth in a bowl. Heat the sesame oil and saute chopped scallion and garlic for one minute. Turn heat down to low, add the soy sauce mixture, and simmer until reduced to 1/3 cup, about 2 minutes. For the Wasabi Dipping Sauce, Stir together all ingredients except the butter, bring to a boil, remove from heat, and whisk in the butter. Then wash & pat dry tuna steaks. Season with salt & pepper and roll them in sesame seeds to coat. In a non-stick pan, heat the oil until very hot (smoking), add tuna steaks and "saear" tuna, cooking only until the white sesame seeds start to turn gold, about one minute. While you can cook them longer, don't overcook! Carefully turn the tuna steaks and cook them for another minute. Transfer tuna steaks to a cutting board and cut them into appetizer-sized cubes. Spear with toothpicks and serve immediately with dipping sauces.