Seared Tuna With Blood Orange Fennel Glaze And Relish With Sauteed Watercress Recipes

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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

TUNA STEAKS WITH FENNEL



Tuna Steaks With Fennel image

Sea bass is the fish I always associate with fennel, as the combination is a classic in Provence. But cross the border into Italy and you'll find tuna cooked with this anise-flavored vegetable.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, cut in half lengthwise, cleaned, and thinly sliced
2 garlic cloves, minced
2 pounds fennel, trimmed, quartered, cored and cut across the grain into thin slices
Salt and freshly ground pepper
1 teaspoon fresh lemon juice
1 1/2 pounds albacore tuna steaks
1 to 2 tablespoons finely chopped parsley

Steps:

  • Heat the olive oil in a large, heavy nonstick skillet over medium heat. Add the leek and cook, stirring, until leeks are limp, about 3 minutes. Add the garlic and cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Add the fennel and a generous pinch of salt and cook, stirring often, until it begins to soften, about 5 minutes. Turn the heat to low, cover and cook slowly for 30 to 40 minutes, stirring often. Stir in the lemon juice, taste and adjust seasonings. The mixture should be very soft.
  • Meanwhile, season the albacore steaks with salt and pepper and heat the remaining olive oil in another pan over medium-high heat. Sear the albacore steaks for 30 seconds on each side. Place on top of the fennel. Cover the pan, turn the heat down to medium-low and simmer for another 5 to 10 minutes, until the fish is cooked through.
  • Sprinkle on the parsley and serve, laying the fish on top of the fennel, with lemon wedges on the side.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 8 grams, Protein 45 grams, SaturatedFat 1 gram, Sodium 1003 milligrams, Sugar 10 grams, TransFat 0 grams

SEARED TUNA WITH BLOOD ORANGE VINAIGRETTE



Seared Tuna with Blood Orange Vinaigrette image

For an unforgettable meal, share this healthy, tangy tuna with someone you love. The recipe comes from Ca Va chef Todd English.Also try:Silky Miso Sweet Potatoes, Pea and Crab Salad

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 16

1/4 teaspoon chipotle chile powder
1/2 teaspoon paprika
1/4 teaspoon ground ginger
1 tablespoon coarse salt
1/2 teaspoon freshly ground pepper
1 (3/4-pound) piece sushi-grade tuna, halved
Olive oil
Zest of 1 blood orange
Juice of 1 blood orange
2 tablespoons soy sauce
1 (1-inch) piece fresh ginger, peeled and grated
1 sweet red chile pepper, such as Fresno, chopped
1 tablespoon plus 1 1/2 teaspoons toasted sesame oil
1 blood orange, segmented, for garnish
Silky Miso Sweet Potatoes
Pea and Crab Salad

Steps:

  • In a small bowl, mix together chile powder, paprika, ground ginger, salt, and pepper. Rub tuna all over with olive oil and then with chile powder mixture to coat.
  • Heat a large cast-iron skillet over medium-high heat. Place tuna in skillet and cook, turning once, until rare, about 2 minutes per side. Transfer to a cutting board and set aside.
  • In a small bowl, whisk together blood orange zest and juice, soy sauce, fresh ginger, sweet chile pepper, and sesame oil; add blood orange segments and toss to coat. Set vinaigrette aside.
  • Divide tuna evenly between two serving plates. Place a heart-shaped mold on one of the plates and fill with half of the sweet potato mixture. Smooth top to level; carefully lift mold to remove. Repeat process on second plate. Drizzle blood orange vinaigrette over tuna; serve with pea and crab salad.

BALSAMIC-GLAZED TUNA STEAKS



Balsamic-Glazed Tuna Steaks image

Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

4 tuna steaks (3/4 inch thick and 6 ounces each)
1-1/4 teaspoons pepper
1/4 teaspoon salt
4 teaspoons dark brown sugar
1/2 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon soy sauce

Steps:

  • Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

SEARED TUNA WITH ORIENTAL CITRUS SAUCE



Seared Tuna with Oriental Citrus Sauce image

Categories     Ginger     Sauté     Low Cal     Orange     Tuna     Chill     Soy Sauce     Simmer     Gourmet

Yield Serves 6

Number Of Ingredients 10

For sauce
2 1/2 cups fresh orange juice
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
3/4 cup tamari or soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Asian sesame oil
1/3 cup chopped peeled fresh gingerroot
3 tablespoons vegetable oil
six 6-ounce 1-inch-thick tuna steaks

Steps:

  • Make sauce:
  • In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. (Sauce may be made 1 day ahead and chilled, covered. Reheat sauce before preceeding.)
  • Preheat oven to 400°F..
  • In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare.
  • Cut each tuna steak into 4 slices and arrange slices, cut side up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.

SEARED SESAME TUNA WITH ORANGE GLAZE



Seared Sesame Tuna With Orange Glaze image

Delicious seared tuna with an orange glaze that makes it more delicious. The Recipe comes from The Diabetes Food and Nutrition Bible.

Provided by Barb G.

Categories     Tuna

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons flour
salt and pepper
2 tablespoons sesame seeds
4 (4 ounce) fresh tuna steaks, 1/2 inch thick
1 tablespoon canola oil
2 tablespoons minced green onions
1 teaspoon sesame oil
2 tablespoons light soy sauce
1/3 cup orange juice
2 teaspoons fresh lemon juice
2 tablespoons water
1 pinch chili powder
2 teaspoons cornstarch

Steps:

  • On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
  • In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
  • Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.

Nutrition Facts : Calories 270.4, Fat 12.8, SaturatedFat 2.2, Cholesterol 43.1, Sodium 564.3, Carbohydrate 9.2, Fiber 1.4, Sugar 2.1, Protein 29

SEARED TUNA WITH FENNEL-AND-LEMON SLAW



Seared Tuna With Fennel-and-Lemon Slaw image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Grated zest of 1 lemon
4 teaspoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 small heads fennel, trimmed and very thinly sliced
2 tablespoons chopped feathery green fennel fronds
1 1/2 pounds tuna steak, in 1 piece
Salt and freshly ground black pepper
2 teaspoons vegetable oil

Steps:

  • To make the slaw, whisk together in a large bowl the zest, lemon juice, olive oil, salt and black pepper. Add the fennel, toss and refrigerate for 1 hour. Carefully wrap the fennel fronds in plastic to keep them fresh, then refrigerate.
  • When ready to serve, generously season the tuna on both sides with salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is very hot, add the oil and immediately add the tuna. Cook, turning once, until the tuna is seared on the outside but still very pink at the center, about 5 to 10 minutes depending on its thickness.
  • Slice the tuna into thin slices. Lay them over 4 serving plates, place a mound of slaw in the center of each plate, garnish with the chopped fennel fronds and serve.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 4 grams, TransFat 0 grams

ORANGE FENNEL SEARED TUNA SALAD



Orange Fennel Seared Tuna Salad image

Searedtuna with an orange-peel-and-fennel-seed crust sits atop red-leaf lettuce. Orange vinaigrette complements the tuna's spices.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 19

1 tablespoon fennel seed
1 whole star anise
1 tablespoon whole black peppercorns
4 teaspoons dried orange peel
2 teaspoons ground ginger
Pinch of ground cloves
1/4 teaspoon ground cumin
1 1/2 teaspoons coarse salt
2 teaspoons sugar
1 1/4 pounds tuna steak
Juice of 1 orange
1 tablespoon white-wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 head red-leaf lettuce, torn into bite-size pieces
1 cucumber, cut into 1/2-inch-thick rounds
1/2 medium red onion, cut into thin moons
1/2 pint cherry tomatoes, cut in half
3 ounces feta cheese, for garnish

Steps:

  • Place the fennel, anise, and peppercorns in a dry skillet. Place over medium heat, moving skillet to keep seeds from burning, until seeds are aromatic, about 3 minutes. Transfer seeds and orange peel to a spice grinder; cool slightly. Pulse until finely chopped but not powdery. Transfer to a bowl; stir in the ginger, cloves, cumin, 1 teaspoon salt, and sugar. Set aside.
  • Place tuna in a glass baking dish, and sprinkle each side with 1 1/2 tablespoons spice mixture. Pat with hands to make it stick. Cover with plastic, refrigerate, and let marinate for 20 minutes.
  • Make dressing: Whisk the orange juice and vinegar in a small bowl. Whisk in the pepper and remaining 1/2 teaspoon salt. Slowly whisk in 2 tablespoons oil until combined. Set dressing aside.
  • Heat remaining teaspoon oil in a nonstick skillet over medium heat until hot but not smoking. Add reserved tuna; cook until golden, 3 to 4 minutes. Flip; cook until bottom is golden, 3 to 4 minutes. Tuna should be well browned and crisp on outside, rare to medium on the inside.
  • Place lettuce, cucumber, onion, and tomatoes on a platter. Slice the tuna, and arrange on greens. Drizzle with dressing, and garnish with feta. Serve.

Nutrition Facts : Calories 214 g, Cholesterol 36 g, Fat 11 g, Fiber 1 g, Protein 21 g, Sodium 352 g

SAUTEED TUNA STEAKS WITH ORANGE-JALAPENO RELISH



Sauteed Tuna Steaks With Orange-Jalapeno Relish image

Make and share this Sauteed Tuna Steaks With Orange-Jalapeno Relish recipe from Food.com.

Provided by MizzNezz

Categories     Tuna

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon chopped fresh tarragon
2 cups orange sections
2 cups grapefruit sections
1 cup raspberries
1 teaspoon finely chopped jalapeno pepper
4 tuna steaks, 1/2 in thick
1/2 cup flour
1 tablespoon vegetable oil

Steps:

  • Combine tarragon, fruit sections, raspberries, and jalapeno.
  • Mix and let stand for 15 minutes.
  • Sprinkle each steak with salt and pepper to taste.
  • Roll in the flour.
  • Shake off any excess flour.
  • Heat the oil in lg non-stick pan.
  • Put steaks in hot oil and cook 3 minutes per side until each side is lightly browned.
  • Serve each steak with relish.

Nutrition Facts : Calories 192.8, Fat 4.1, SaturatedFat 0.5, Sodium 3.8, Carbohydrate 38, Fiber 5.2, Sugar 20.5, Protein 3.8

SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD



Seared Ahi Tuna with Watercress, Chile, and Ginger Salad image

This Thai influenced tuna steak with a light and aromatic salad is ideal for summer.

Provided by Alex Bluett

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 1h35m

Yield 2

Number Of Ingredients 14

1 tablespoon minced fresh ginger
3 tablespoons lime juice
4 teaspoons fish sauce
2 teaspoons white sugar
salt and pepper to taste
¼ cup olive oil
1 clove garlic, minced
1 teaspoon grated lime zest
½ fresh red chile pepper, seeded and minced
1 bunch cilantro, stems and leaves separated
2 (8 ounce) tuna steaks
1 bunch watercress, trimmed
12 cherry tomatoes, halved
½ fresh red chile pepper, cut into matchsticks

Steps:

  • Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
  • Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
  • Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 17 g, Cholesterol 102.4 mg, Fat 29.9 g, Fiber 3.2 g, Protein 58.4 g, SaturatedFat 4.4 g, Sodium 889.5 mg, Sugar 6.7 g

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE



Pan-Seared Tuna with Ginger-Shiitake Cream Sauce image

Categories     Milk/Cream     Dairy     Fish     Ginger     Mushroom     Sauté     Low Carb     Quick & Easy     Dinner     Seafood     Tuna     Winter     Cilantro     Soy Sauce     Bon Appétit     Sugar Conscious     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Steps:

  • Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
  • Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

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Aug 29, 2013 - Seared salmon with orange honey blossom glaze over quinoa and watercress with heirloom tomatoes sauteed in garlic and a white wine broth. Aug 29, 2013 - Seared salmon with orange honey blossom glaze over quinoa and watercress with heirloom tomatoes sauteed in garlic and a white wine broth . Pinterest. Today. Explore. When autocomplete results are …
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SEARED AHI TUNA - FIFTEEN SPATULAS
2022-08-06 Instructions. Place the soy sauce, orange juice, and tuna steaks into a bag, and let marinate in the fridge for 20 minutes. In the meantime, prepare the salsa. Cut the oranges into segments (see How to Segment an Orange if you don’t know how), and place into a bowl.
From fifteenspatulas.com


SEARED TUNA STEAK WITH FENNEL & ORANGE SALAD - DAIRY FREE RECIPES
Seared Tuna Steak With Fennel & Orange Salad is a dairy free and pescatarian main course. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains about 42g of protein, 24g of fat, and a total of 454 calories. It can be enjoyed any time, but it is especially good for ...
From fooddiez.com


PAN SEARED AHI TUNA WITH BLOOD ORANGE SAUCE BEST RECIPES
Directions. Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides. In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness.
From findrecipes.info


EASY HAWAIIAN GLAZED SEARED AHI TUNA | LOWCARBINGASIAN
2020-06-15 1) Gather all the ingredients. 2) Grate ginger with a grinder or a garter and set aside. 3) In a small mixing bowl, add grated ginger, Sesame Oil, black pepper and salt. Mix well then transfer to a zip lock bag. 4) Pat dry the ahi steak fillets and then transfer to the zip lock bag, remove any excess air and seal.
From lowcarbingasian.com


SOY SEARED TUNA WITH ORANGE SAUCE RECIPE - COOKEATSHARE
Boil soy sauce with sugar and ginger for glaze. Place green beans in boiling water till color ripens, then remove. To chicken broth, add in curry pwdr and juice of the orange into broth. Add in diced habaneros to broth. Add in sliced squash to caramelized onions.
From cookeatshare.com


SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH …
2012-09-29 Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn …
From recipenet.org


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