SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
SEARED TUNA STEAK
When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.
Provided by Jamie Oliver
Categories Healthy fish recipes Seafood Fruit Tuna Lunch & dinner recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Smash up the chilli and the coriander seeds in a pestle and mortar.
- Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
- Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
- There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
- Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
- Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It's quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil... The possibilities are endless.
Nutrition Facts : Calories 243 calories, Fat 1.8 g fat, SaturatedFat 0.5 g saturated fat, Protein 57.1 g protein, Carbohydrate 0.4 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.9 g salt, Fiber 0.6 g fibre
PEPPER SEARED TUNA STEAKS
This spicy pepper coating and asian-style sauce prove that you can't go wrong with the simplest of ingredients. Add a touch of chili-garlic paste to the sauce for a hint of fire. This recipe is altered from original Bon Appetit.
Provided by skat5762
Categories Tuna
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine black pepper and sesame seeds in bowl.
- Press tuna steaks into mixture, until coated.
- Heat sesame oil over medium-high heat.
- Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
- Transfer steaks to tented aluminum foil to keep warm.
- Add a touch more oil to pan, then add soy sauce and sherry.
- Add garlic and most of green onion (reserving some of the tops).
- If too much has boiled off, add a bit of red wine if necessary.
- Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
- Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
- Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
- In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.
SEARED TUNA PEPPER STEAKS
A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section of the supermarket.
Provided by Joan Brett
Categories Low Carb Quick & Easy Dinner Tuna Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 6
Steps:
- Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.
PEPPER CRUSTED TUNA STEAK
Steps:
- Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.
SEARED TUNA PEPPER STEAKS
Provided by Jay Wetzel
Categories Sauté Low Carb Quick & Easy Tuna Fall Healthy Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm.
- Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, about 3 minutes. Remove skillet from heat. Add broth, then brandy. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Spoon sauce over tuna.
SEARED AHI TUNA STEAKS
Steps:
- Season the tuna steaks with salt and cayenne pepper.
- Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg
SEARED TUNA IN BLACK PEPPER CRUST
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Beat the lime juice, marjoram and 2 tablespoons of the olive oil together. Set aside.
- Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs. Press the cracked black pepper over the outside of the pieces of fish.
- Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet. When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides. Remove the fish to a warm plate. The fish should be rare in the middle.
- Wipe out the skillet and add the remaining olive oil. Add the spinach and saute it for a few minutes, until the spinach is barely wilted. Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
- Divide the spinach mixture equally among four dinner plates. Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach. Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach. The plates are now ready to be served.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 19 grams, Carbohydrate 18 grams, Fat 22 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 3 grams, Sodium 827 milligrams, Sugar 1 gram, TransFat 0 grams
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