Seared Tuna Steaks With Sweet Potato Mash Recipes

SEARED TUNA PEPPER STEAKS

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.

SAVORY PAN-SEARED TUNA STEAKS

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).

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.

SEARED TUNA STEAK WITH RUSTIC MASHED POTATOES

Steps:

• For the mashed potato, cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
• Put the potato chunks in a large saucepan of boiling water, and simmer gently until they are absolutely tender - they should take about 25 minutes.
• When the potatoes are cooked, drain them and place back in the empty pan. Add the mayonnaise to the potatoes at this point and using a wooden spoon (not a masher or whisk) vigorously mash them. The finished mash should not be completely smooth, but a combination of creamy and chunky mash.
• For the tuna steaks, rub olive oil in to both sides then season with salt and freshly ground black pepper. Heat a pan and chargrill for two minutes on each side.

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

SEARED SOY TUNA STEAKS WITH SPRING ONIONS & A GINGER SWEET POTATO MASH

Steps:

• Add the potatoes to a pan of boiling water and cook until tender.
• Drain then put back in the pot with a knob of butter and the ginger then mash until smooth. Keep warm.
• Heat a little oil in a wide pan and add the onions. Cook for about 5 minutes until softened. Move the onions to the edge of the pan and turn up the heat. Add the tuna and cook for 1 minute each side for rare, 2 for medium. Add the soy sauce to the pan and turn the tuna and onions to coat.
• Serve the tuna topped with the onions and the mash on the side.

SEARED TUNA WITH MAPLE-SWEET POTATOES

Steps:

• Heat oven to 425ºF.
• Mix syrup with 2 Tbsp. dressing. Remove 2 Tbsp. syrup mixture; toss with potatoes. Reserve remaining syrup mixture for later use. Spoon potatoes onto foil-covered rimmed baking sheet.
• Bake 25 to 30 min. or until potatoes are tender, drizzling with reserved syrup mixture and stirring after 15 min.
• Heat remaining oil in medium skillet on medium heat. Add fish; cook 3 to 4 min. on each side or until fish flakes easily with fork.

SEARED TUNA WITH SWEET BALSAMIC ONIONS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the onion and sprinkle with sugar.
• Sautee about 10 minutes, until light brown and soft.
• Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
• Add balsamic vinegar and cook for about 30 seconds.
• Transfer to a bowl.
• Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
• Season the tuna with salt and pepper.
• When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
• Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.

TUNA STEAKS WITH GARLIC MASH POTATO

Steps:

• Marinate the tuna steaks in some lemon juice and pepper.
• Cut up the potatoes and boil until soft, finely chop or crush garlic cloves.
• When ready, drain water from potatoes and add garlic and a small amount of low fat milk to get desired consistency when mashing.
• Lightly spray grill or pan with oil and heat, throw tuna steaks on and cook to desired level. I usually like to keep it pink in the middle.
• Mix soy sauce and wasabi and serve in a small dish on the side or over the tuna when served.
• For the salad: Combine rocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in a large bowl.
• Toss with some balsamic vinegar and serve with tuna and mashed potato.