Seared Tuna With Guacamole And Basil Recipes

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

SEARED TUNA WITH GUACAMOLE AND BASIL

Steps:

• Drizzle tuna with olive oil, sprinkle with salt and pepper on both sides.
• In a very hot pan, sear tuna for 1 minute on each side (for rare).
• For Sauce: Cream 1 avocado to a smooth consistency, cut other avocado into 1/4-inch cubes, to add texture.
• Mix all remaining ingredients in avocado mixture.
• Slice tuna into bite-sized (2-inch) pieces, top with a spoonful of guacamole.
• Serve on toasted pitas.

SEARED TUNA WITH BASIL OIL

Steps:

• Bring 4 quarts water to a boil and add 3 tablespoons salt. Set up an ice bath. Blanch basil for 2 minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes, drain, then squeeze excess water from basil. Blend basil and 1 cup olive oil in a blender until well mixed. Strain in a coffee filter or cheesecloth.
• Heat cast iron pan over high heat until very hot. Season tuna with salt and pepper. Brush lightly with olive oil. Place steaks in pan and cook until bottom is brown and crusty, about 3 minutes. Flip tuna and cook for 1 minute. (Tuna will be just seared on the outside and raw in the middle.)
• Remove to a plate. Drizzle with basil oil and garnish with lemon juice and zest.

TUNA STEAKS WITH GARLIC, TOMATOES, CAPERS, AND BASIL

Steps:

• Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.

SEARED TUNA WITH TOMATOES AND BASIL

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.

SEARED TUNA WITH TOMATOES AND BASIL

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 a skillet in a single layer to prevent crowding.cook, turning once until golden brown on top and bottom, about 1 1/2 minutes on each side, 3 minutes total.
• Do not over cook.
• Tuna should be slightly pink inside.
• Transfer to a platter.
• Cover to keep warm.
• Add more oil to skillet and cook a second batch.
• Wipe out bottom of skillet.
• Add remaining 2 tablespoons of oil and the onion.
• Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 8 minutes.
• Add the tomatoes and wine, and simmer, stirring often, until the tomato skins start to wrinkle, about 2 minutes.
• Cook at a bare simmer until the sauce starts to thicken slightly, about 5 minutes more.
• Add basil to the skillet, and cook, stirring, until wilted.
• Season with salt and pepper.
• Spoon hot sauce over tuna before serving.