Seared Tuna On Spiced Lentils Salsa Recipes

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SEARED SPICY TUNA STEAKS



Seared Spicy Tuna Steaks image

Make and share this Seared Spicy Tuna Steaks recipe from Food.com.

Provided by Rita1652

Categories     Tuna

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

20 ounces tuna steaks 4 steaks
olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1 pinch hot pepper flakes

Steps:

  • Mix the spices together.Season steaks
  • Drizzle with olive oil.
  • Place steaks in a hot heavy bottom pan over medium-high heat.
  • Lower heat to medium.
  • Cook 4 minutes until well browned on one side. And can be removed from pan with ease.
  • Turn over & cook 2-3 minutes more.
  • If you like it well done by all means do cook a couple minutes more.

SEARED TUNA WITH MANGO SALSA



Seared Tuna with Mango Salsa image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 12

2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks

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.

SPICY GRILLED TUNA WITH GARDEN SALSA



Spicy Grilled Tuna with Garden Salsa image

The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.

Provided by Merritt Watts

Categories     Garlic     Tomato     Backyard BBQ     Dinner     Seafood     Tuna     Grill     Grill/Barbecue     Healthy     Self     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 servings

Number Of Ingredients 11

6 large cloves of garlic unpeeled
3 jalapeño chiles, stemmed
1/4 cup fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (5 ounces each, about 3/4 inch thick)
2 cups diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray

Steps:

  • Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

TUNA WITH MEDITERRANEAN LENTIL SALAD



Tuna with Mediterranean Lentil Salad image

This recipe is quick, easy, and so tasty!

Provided by LindseyMichal

Categories     Seafood     Fish     Tuna

Time 50m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 cup diced carrots
½ cup diced red onion
2 cloves garlic, minced
salt and black pepper to taste
1 cup dry lentils, rinsed and drained
3 cups water
3 tablespoons olive oil
1 ½ tablespoons lemon juice
¼ cup chopped fresh parsley
1 ½ tablespoons lemon juice
4 (7 ounce) tuna steaks
2 tablespoons olive oil

Steps:

  • Heat 1 tablespoon of olive oil in a large saucepan over medium heat, and cook and stir the carrots, red onion, garlic, and salt and pepper until the onions are translucent, about 5 minutes. Stir in the lentils and water, bring to a boil, and reduce heat to a simmer. Cook the lentils until tender but not mushy, about 20 minutes. Drain off excess liquid, and transfer to a bowl. Stir in 3 tablespoons of olive oil, 1 1/2 tablespoons of lemon juice, parsley, and additional salt and black pepper if needed.
  • Drizzle 1 1/2 tablespoons of lemon juice over the tuna steaks, and sprinkle both sides of the steaks with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until the oil is very hot, place the steaks into the hot oil, and sear on each side until the outside of the tuna is well browned and the inside is pink, about 2 minutes per side. Divide the lentil salad between 4 plates, and serve a tuna steak next to the salad.

Nutrition Facts : Calories 589 calories, Carbohydrate 35.6 g, Cholesterol 88.7 mg, Fat 22.8 g, Fiber 16.1 g, Protein 59 g, SaturatedFat 3.4 g, Sodium 105.9 mg, Sugar 3.7 g

SEARED TUNA WITH JAPANESE SALSA



Seared Tuna with Japanese Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce
1 cup rice vinegar
2 tablespoons plus 2 teaspoons sesame oil
2 teaspoons sugar
1 tomato, finely chopped
8 cilantro sprigs, finely chopped
1 red onion, finely chopped
4 (6-ounce) fresh tuna fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 teaspoons vegetable oil
2 avocados, sliced 1/4-inch thick

Steps:

  • Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

SEARED TUNA ON SPICED LENTILS SALSA



SEARED TUNA ON SPICED LENTILS SALSA image

Categories     Salad     Fish     Quick & Easy     Healthy

Yield serves 4-6

Number Of Ingredients 18

4 x 160g-180g tuna steaks
Rocket leaves to serve
For the lentil salsa
100g Puy lentils, soaked for an hour in cold water and washed
20g fresh root ginger, peeled and finely chopped
1 medium-sized mild chilli, de-seeded and finely chopped
1 small red onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
½tsp ground cumin
⅓tsp cumin seeds
2tbsp water
½tbsp balsamic vinegar
½tbsp sweet soy sauce or light soy
1tbsp tomato ketchup
½tbsp sweet chilli sauce
2tbsp olive oil
1tbsp finely chopped coriander leaves
Salt and pepper

Steps:

  • Cook the lentils in salted water for 15-20 minutes or until they are tender. Drain and cool them. Place the chilli and ginger in a pan with the onion, garlic, ground cumin and seeds, water and balsamic vinegar and simmer with a lid on for a few minutes, stirring well so that all the flavours infuse. Remove the mixture from the heat and pour into a bowl with the drained lentils. Add the soy sauce, ketchup and chilli sauce, stir well and gradually add the olive oil and chopped coriander. Season with salt and pepper, cover and leave in the refrigerator overnight (if time allows). Season the pieces of tuna and cook them on a griddle pan or heavy-bottomed frying pan for 2 minutes on each side. The ideal way to eat tuna is rare, otherwise it becomes dry. Once cooked, serve the tuna on warmed plates with a couple of spoonfuls of lentils and some salad leaves, such as rocket, lightly dressed with olive oil and balsamic vinegar.

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