Seared Tuna With Oriental Citrus Sauce Mirabelle Jb Recipes

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

ASIAN SESAME SEARED OR GRILLED TUNA (GLUTEN FREE)

Steps:

• Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
• Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
• Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

MARINATED SEARED TUNA

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

SEARED TUNA WITH ORIENTAL CITRUS SAUCE MIRABELLE JB

Steps:

• Ingredients available at Asian markets and many specialty foods shops and supermarkets Note: Can be prepared in 45 minutes or less. 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 400DF. 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 sides up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate. Serves 6. Make enough for leftovers for wonderful salad. Add a little olive oil and balsamic vinegar to the sauce for salad dressing. Make salad of mixed greens, cubed avacado, canned mandrin orange and grapefruit sections (drained). Divide sauce and put 1/2 on tuna chunks in large salad bowls, toss greens and avocado chunks with the remaining sauce, and arrange tossed greens around tuna chunks, and arrange citrus around the edge of the bowls. Serve with fresh bread or heated Ciabatta rolls.

SEARED TUNA WITH JAPANESE SALSA

Steps:

• Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

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.

SEARED TUNA WITH ORIENTAL CITRUS SAUCE

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 TUNA WITH ORIENTAL CITRUS SAUCE MIRABELLE

Steps:

• In a large saucepan combine citrus juices, soy sauce, vinegar, oil and ginger and simmer 15 minutes. Poor sauce through a fine sieve into a bowl. Sauce may be made 1 day ahead and chilled, covered. Preheat oven to 400 degrees 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. Cove 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 sides up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.

SEARED TUNA WITH JAPANESE SALSA

Steps:

• Mix all the ingredients for the sauce.
• Add the chopped tomato, cilantro and onion.
• Season the tuna very well with salt and pepper.
• Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. This should be rare to medium rare.
• To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

ASIAN-FLAVORED SEARED TUNA WITH GREEN BEANS

Steps:

• Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes.
• Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
• Heat sesame oil in heavy large skillet over medium-high heat. Remove tuna from marinade; reserve marinade. Sprinkle tuna on all sides with pepper. Add tuna to skillet and cook until just opaque in center, about 3 minutes per side. Transfer tuna to plates. Add green beans, sugar and reserved marinade to skillet. Cook until sauce is reduced enough to coat beans, stirring occasionally, about 4 minutes. Using tongs, place beans alongside tuna and serve.