Seared Tuna On Spiced Lentils Salsa Recipes

SPICY RUB FOR SEARED TUNA STEAKS

Steps:

• Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in the hot oil until browned but still pink in the center, about 3 minutes on each side.

SEARED TUNA WITH CITRUS SALSA

Steps:

• Rub tuna steaks with peppercorns and set aside while you make the salsa.
• To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

SEARED TUNA WITH JAPANESE SALSA

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

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.

KEN HOM'S SEARED TUNA WITH SPICED CONFETTI

Steps:

• In a small bowl combine the soy sauce, rice wine, sesame oil and one-fourth teaspoon pepper. Place the tuna on a plate, spread the mixture evenly over the tuna on both sides, cover with plastic wrap and refrigerate for two hours.
• Heat a wok or a heavy skillet. Add the olive oil, then the scallions, garlic, ginger, shallots and chili. Stir- fry for one minute, then add the carrots, zucchini and red pepper. Stir-fry another minute, then add the cumin, salt, sugar and remaining black pepper. Stir-fry another minute, remove from heat, stir in the fresh coriander and set aside.
• Just before serving remove the tuna from the marinade, reserving the marinade. Pat the tuna dry on paper towels.
• Clean the wok or skillet and reheat it over high heat. Add the peanut oil. Add the tuna; reduce the heat to medium and sear on one side. Turn the tuna over and sear on the other side, long enough to brown the outside but keeping the inside rare. Remove the tuna to warm plates. Alternatively, the tuna can be brushed with the oil and grilled or broiled.
• Pour the marinade into the wok or skillet and bring to a boil. Pour the heated marinade over the tuna and spoon the vegetable mixture on top. Serve at once.

SEARED TUNA WITH JAPANESE SALSA

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. This should be rare to medium rare.
• To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

SEARED TUNA AND SALSA

Steps:

• For the salsa, gently combine the salsa ingredients in a bowl. Set aside and prepare the tuna.
• To promote browning, pat the tuna steaks dry and season with salt and pepper. Heat vegetable oil in large sauté pan over medium-high heat. It is hot enough when it begins to lightly smoke. Add the tuna steaks and sear for just a couple of minutes on each side, until medium rare.
• Serve with salsa spooned over the tuna.