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
SEARED TUNA WITH CHILE-PINEAPPLE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
- Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
- Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
- Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.
Nutrition Facts : Calories 610, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 56 milligrams, Sodium 757 milligrams, Carbohydrate 75 grams, Fiber 5 grams, Protein 42 grams, Sugar 7 grams
BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
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
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 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.
TUNA STEAKS WITH PINEAPPLE SAUCE
A caribbean inspired recipe that goes well with either tuna or swordfish steaks. Perfect for the grill too. Serve with an island style rice pilaf. Prep time does not include marinating time.
Provided by BoxOWine
Categories Tuna
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare marinade by combining marinade ingredients in shallow dish.
- Add tuna and coat with marinade.
- Cover and refrigerate at least 1 hr or more, turning occasionally.
- Prepare pineapple sauce by puree in blender until smooth.
- Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
- process until smooth.
- Gradually add olive oil.
- Heat large skillet over high heat.
- Add small amount of peanut oil to skillet so tuna does not stick.
- Remove tuna from marinade, season with salt to taste.
- Add tuna to skillet and cook until brown on each side, about 3 mins per side.
- Spoon sauce on plate.
- Place tuna on top of sauce.
- Serve.
GRILLED TUNA STEAKS WITH CANTALOUPE SALSA
Categories Low Carb Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Backyard BBQ Cantaloupe Tuna Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
- Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
- Transfer tuna to plates. Spoon salsa alongside and serve.
SEARED TUNA STEAKS WITH YELLOW CHILE SALSA
Number Of Ingredients 4
Steps:
- 1. Prepare the yellow salsa. If made ahead, cover and refrigerate until shortly before serving. Season the tuna with salt and brush all over with olive oil. 2. Heat a large stovetop grill pan or nonstick skillet over medium-high heat. Add the tuna and cook about 3 minutes per side or until it is lightly browned on the outside and still pink inside. Serve hot with the salsa. (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.)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
SEARED TUNA STEAKS WITH YELLOW CHILE SALSA
Number Of Ingredients 4
Steps:
- 1. Prepare the yellow salsa. If made ahead, cover and refrigerate until shortly before serving. Season the tuna with salt and brush all over with olive oil. 2. Heat a large stovetop grill pan or nonstick skillet over medium-high heat. Add the tuna and cook about 3 minutes per side or until it is lightly browned on the outside and still pink inside. Serve hot with the salsa. (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.)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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