Seared Tuna Steaks With Roasted Tomato Sauce Recipes

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SPANISH TUNA STEAKS WITH SPICY TOMATO SAUCE



Spanish Tuna Steaks with Spicy Tomato Sauce image

Provided by Albert Bevia @ Spain on a Fork

Categories     Main Course

Time 25m

Number Of Ingredients 11

2 tuna fillets
2 tbsp extra virgin olive oil
2 cloves garlic
1/2 onion
1/2 tsp sweet smoked paprika
1/2 tsp hot smoked paprika
1/4 cup white wine
1/2 cup tomato puree
2 tbsp fresh parsley
pinch sea salt
pinch black pepper

Steps:

  • Finely mince 2 cloves of garlic, finely dice 1/2 onion and finely chop a handful of fresh parsley, grab 2 tuna steaks (I bought mine frozen and thawed them out), pat them dry with paper towels and season them with sea salt and freshly cracked black pepper on both sides
  • Heat a nonstick fry pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add the tuna steaks into the pan, push down on the tuna steaks with a spatula, this will give them that beautiful sear, cook for 90 seconds per side (the thickness of my steaks where 1/2 inch), after a total cooking time of 3 minutes transfer the tuna to a plate and cover with foil paper
  • Using the same pan with the same heat add the diced onions and minced garlic and mix with the oil, after 1 minute add 1/2 tsp of sweet smoked paprika and 1/2 tsp of hot smoked paprika, quickly mix it all together and then add a 1/4 cup of white wine and mix, after 2 minutes add a 1/2 cup of tomato puree, season it all with seal salt, freshly cracked black pepper and 1 tbsp of the freshly chopped parsley, mix it all together until well combined and lower the fire to a LOW heat, after simmering for 3 minutes add the tuna steaks back into the pan and coat them with the spicy tomato sauce, after heating the tuna steaks for 2 minutes remove the pan from the heat and serve directly from the pan, garnish with freshly chopped parsley, enjoy!

TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE



Tuna Steaks with Tomato and Basil Raw Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 7

Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons
4 (1-inch) tuna steaks, 6 to 8 ounces each
Salt and pepper
6 plum tomatoes, chopped
1 small red onion, chopped
A handful parsley leaves, chopped
1/2 cup torn or chopped fresh basil leaves, about 10

Steps:

  • Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
  • Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
  • When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

SEARED TUNA STEAK WITH WHITE BEAN AND TOMATO SALAD



Seared Tuna Steak with White Bean and Tomato Salad image

Provided by Reggie Southerland

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons fresh lemon zest
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (6-ounce) tuna steaks
2 tablespoons chopped shallots
4 tablespoons extra-virgin olive oil
1 (16-ounce) can cannellini or great Northern white beans, drained and rinsed
Pinch salt
1/4 cup low-sodium chicken or vegetable stock
1 teaspoon chopped fresh rosemary leaves
Freshly ground black pepper
12 cherry tomatoes, sliced in 1/2
1 heirloom or plum tomato, for garnish

Steps:

  • To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
  • Preheat the oven to 350 degrees F.
  • In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
  • To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
  • Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
  • To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.

SEARED TUNA WITH TOMATOES AND BASIL



Seared Tuna with Tomatoes and Basil image

Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

5 tablespoons olive oil
1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 onion, chopped (about 1 cup)
2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
1/2 cup dry white wine, or water
3 sprigs fresh basil leaves, roughly chopped

Steps:

  • In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
  • Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

SAVORY PAN-SEARED TUNA STEAKS



Savory Pan-Seared Tuna Steaks image

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

Categories     Seafood     Fish     Tuna

Time 35m

Yield 2

Number Of Ingredients 9

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

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 PEPPER STEAKS



Seared Tuna Pepper Steaks image

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

4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
1 tablespoon coarsely cracked black pepper
2 teaspoons oriental sesame oil
2 tablespoons soy sauce
1/4 cup dry Sherry
2 tablespoons chopped fresh chives or green onion tops

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.

SEARED TUNA WITH TOMATO AND ROASTED CORN SALSA



Seared Tuna with Tomato and Roasted Corn Salsa image

Categories     Tomato     Side     Roast     Dinner     Tuna     Corn     Summer

Yield serves 4

Number Of Ingredients 11

Kernels cut from 2 ears corn, or 1 cup frozen corn kernels, defrosted (see Cooking Notes, page 14)
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
Black pepper
1 cup cherry tomatoes, quartered
2 scallions, white portion only, chopped
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 avocado, pitted and chopped (see Cooking Notes, page 10)
2 limes
1 pound tuna steak
Cayenne pepper

Steps:

  • Roast the Corn
  • Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  • Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
  • Prepare the Salsa
  • While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.
  • Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.
  • Prepare the Tuna
  • Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
  • Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you're able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna's thickness and your preferred level of doneness will determine how long to cook the fish.
  • Assemble the Dish
  • Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
  • Cooking Notes
  • INGREDIENTS
  • Frozen Corn
  • If you are using frozen corn, measure the amount needed before defrosting.
  • Tuna Steaks
  • Try to buy a very thick piece of tuna-ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
  • TECHNIQUES
  • Searing Tuna
  • Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.
  • Roasting Corn
  • For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars-making it sweet-and change its texture- making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
  • ADVANCE PREPARATION
  • The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.
  • The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.

TUNA STEAKS WITH GARLIC LOVERS' FRESH TOMATO SAUCE



Tuna Steaks with Garlic Lovers' Fresh Tomato Sauce image

Summer on a plate - simple, fresh and absolutely delicious! I love uncooked tomato sauces in the summer, when the garden has an abundance of juicy, vine-ripened tomatoes. This one is for the garlic and lemon lovers, and it's terrific served cold the next day! (Prep time includes letting tomato sauce sit and blend flavors; cook time is approximate only for tuna steaks.)

Provided by EdsGirlAngie

Categories     Tuna

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 ripe tomatoes, peeled,seeded and chopped
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
fresh herbs, of your choice (try chives, parsley, thyme)
4 tuna steaks
olive oil

Steps:

  • Combine tomatoes, olive oil, lemon juice and garlic.
  • Season with salt and let flavors blend for two hours.
  • Just before grilling or pan-searing the tuna steaks, add the herbs to the tomato mixture.
  • Brush tuna steaks with olive oil and grill or pan-sear according to thickness.
  • Top with the tomato-lemon sauce.
  • This is scrumptious served cold the next day!

TUNA STEAKS WITH LEMONY TOMATOES AND ONION



Tuna Steaks with Lemony Tomatoes and Onion image

Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions is full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
4 tuna steaks (6 to 8 ounces each)
1 pint cherry or grape tomatoes, quartered
1 small red onion, thinly sliced
2 tablespoons fresh lemon juice, plus lemon wedges, for serving (optional)

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
  • In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
  • Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

Nutrition Facts : Calories 370 g, Fat 17 g, Fiber 1 g, Protein 47 g

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE



Tuna Steaks with Garlic-Herb Cream Sauce image

Tuna steaks are dressed up with a dreamy garlic-herb cream sauce. I served mine on top of wilted spinach.

Provided by thedailygourmet

Categories     Seafood     Fish     Tuna

Time 15m

Yield 2

Number Of Ingredients 7

1 tablespoon butter
2 (5 ounce) tuna steaks
salt and ground black pepper to taste
⅓ cup fat-free half-and-half
¼ cup garlic-and-herb spreadable cheese (such as Alouette®)
1 teaspoon lemon juice
2 cups fresh spinach

Steps:

  • Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
  • Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
  • Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g

TUNA WITH PEPPERY TOMATOES & POTATOES



Tuna with peppery tomatoes & potatoes image

Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 35m

Number Of Ingredients 9

4 tuna steaks
1 tbsp olive oil
3 garlic cloves , crushed
few thyme sprigs
500g bag new potato , sliced about 1cm thick
2 red peppers , cut into large chunks
1 red onion , cut into eighths
1 green chilli , deseeded and chopped
400g can cherry tomato

Steps:

  • Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
  • Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
  • With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.

Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium

PAN ROASTED TUNA STEAKS



Pan Roasted Tuna Steaks image

Make and share this Pan Roasted Tuna Steaks recipe from Food.com.

Provided by JelsMom

Categories     Tuna

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

10 ounces tuna steaks (2@5oz each)
1/2 teaspoon coarse sea salt
1/8 teaspoon fresh coarse ground black pepper
3/4 teaspoon olive oil
1/2 lemon, juice of

Steps:

  • Season steaks with salt, pepper, & lemon juice.
  • Drizzle with olive oil.
  • Place non-stick skillet over medium-high heat. Add tuna & lower heat.
  • Cook 4-5 minutes until well browned on one side.
  • Turn over & cook 2-3 minutes more.

Nutrition Facts : Calories 222.3, Fat 8.6, SaturatedFat 2, Cholesterol 53.9, Sodium 636.9, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 33.1

SEARED TUNA STEAKS WITH ROASTED TOMATO SAUCE



Seared Tuna Steaks with Roasted Tomato Sauce image

Number Of Ingredients 8

Basic Roasted Tomato Sauce
4 (6-ounce) tuna steaks, each about 3/4-inch thick
2 teaspoons olive oil
1/4 teaspoon salt, or to taste
freshly ground pepper, or to taste
freshly ground pepper, to taste
lime wedges
sprig of cilantro

Steps:

  • 1. Prepare the tomato sauce. Reserve in the pan off heat, or if made ahead, transfer to a covered container and refrigerate for up to 3 days. 2. Brush the tuna with oil and season with salt and pepper. Heat a stovetop grill pan or a nonstick skillet over medium-high heat. Cook the fish about 3 minutes per side or until it is lightly browned on the outside and until barely pink inside. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.) 3. Reheat the sauce. Serve the tuna with a little sauce spooned over each serving. Garnish with lime wedges and cilantro sprigs. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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SICILIAN-STYLE GRILLED TUNA STEAKS - THE DARING GOURMET
2016-05-18 Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil. Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes.
From daringgourmet.com


PAN SEARED REDFISH RECIPE - THERESCIPES.INFO
Pan Seared Red Fish - Chef Gason trend www.chefgason.com. Rinse redfish under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, Louisiana hot sauce, rice vinegar, mustard, honey, smoked paprika, and ginger. Heat a non-stick skillet over medium heat. Dip redfish fillets in marinade to coat both sides, and place in ...
From therecipes.info


10 BEST TUNA STEAKS TOMATO SAUCE RECIPES | YUMMLY
salt, tuna steaks, grapeseed oil, ketchup, pepper, Tabasco, ground cumin and 6 more Tomato Sauce Unilever UK basil leaves, onions, salt, Knorr Vegetable Stock Pots, chopped tomatoes and 15 …
From yummly.com


SEARED TUNA STEAKS WITH CITRUSY SOY SAUCE RECIPE | MYRECIPES
Step 1. In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes. Strain the sauce. Advertisement. Step 2. In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper.
From myrecipes.com


SEARED TUNA STEAKS WITH MUSTARD & THYME - SPAIN ON A FORK
2018-03-16 Instructions. Grab 2 fresh tuna steaks that are about 1/2 inch thick and season them with sea salt and freshly cracked black pepper on both sides, then spread about a 1/4 cup of dijon mustard all over the tuna steaks and evenly sprinkle 1 tablespoon of dried thyme on the tuna steaks. Heat a non-stick frying pan with a medium-high heat and add 2 ...
From spainonafork.com


TUNA STEAKS WITH LEMON CAPER SAUCE RECIPE - FOOD & WINE
Though grilled tuna is superb with Pinot Noir, here the acidic sauce calls for a white wine. Gavi, Piedmont's Cortese-based white, has just the right limelike accents to complement the tangy ...
From foodandwine.com


SEARED TUNA WITH QUICK TOMATO AND OLIVE SAUCE - SALT PEPPER SKILLET
2018-03-07 Seared Ahi Tuna with a peppery crust served over a quick and fresh tasting tomato sauce with green olives. The sauce has a wonderful balance between acidity and sweetness of the tomatoes, plenty of extra virgin olive oil and the beautiful texture of high-quality tuna. If you close your eyes, you can imagine being in Sicily.
From saltpepperskillet.com


SEARED MEDITERRANEAN TUNA STEAKS RECIPE | MYRECIPES
4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick) ½ teaspoon salt, divided ; ½ teaspoon ground coriander ; ⅛ teaspoon black pepper ; Cooking spray ; 1 ½ cups chopped seeded tomato ; ¼ cup chopped green onions ; 3 tablespoons chopped fresh parsley ; 1 tablespoon capers, drained ; 1 tablespoon extravirgin olive oil ; 1 tablespoon ...
From myrecipes.com


WHAT TO SERVE WITH TUNA STEAKS: 20+ BEST OUSTANDING SIDE DISHES
2022-04-17 19. Salad with Vinaigrette Dressing. As a fan of salad with Vinaigrette dressing, I find that this is a refreshing and healthy side to balance out the proteins and fats in your tuna steak. The Dijon mustard and champagne vinegar in Vinaigrette pairs exceptionally well with the rich, oily taste of a typical tuna steak.
From lacademie.com


TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE RECIPE
Tuna with Tomato-Basil Sauce Recipe. This way the tuna is cooked outside and remains raw inside. Remove the tuna from the heat and it rest for a bit. In the same frying pan, pour the Pomì Finley Chopped Tomatoes and cook for 10 minutes. Add salt and pepper. Serve the tuna in a bowl with a brushed layer of just prepared tomato sauce.
From foodnewsnews.com


SEARED TUNA STEAKS WITH BALSAMIC CAPER SAUCE RECIPE
Learn how to cook great Seared tuna steaks with balsamic caper sauce . Crecipe.com deliver fine selection of quality Seared tuna steaks with balsamic caper sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Seared tuna steaks with balsamic caper sauce recipe and prepare delicious and healthy treat for your family or ...
From crecipe.com


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