Seared Tuna With Salsa Verde Recipes

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SEARED TUNA WITH CITRUS SALSA



Seared Tuna with Citrus Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 9

2 tuna steaks (about 6 to 8 ounces each)
2 tablespoons black peppercorns, crushed
2 oranges
1 red onion, chopped
1/2 cup cilantro leaves, chopped
1 tablespoon olive oil
1 lime
Salt
Cayenne pepper

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 JAPANESE SALSA



Seared Tuna with Japanese Salsa image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup soy sauce
1 cup rice vinegar
2 tablespoons plus 2 teaspoons sesame oil
2 teaspoons sugar
1 tomato, finely chopped
8 cilantro sprigs, finely chopped
1 red onion, finely chopped
4 (6-ounce) fresh tuna fillets
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 teaspoons vegetable oil
2 avocados, sliced 1/4-inch thick

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 TOMATO AND ROASTED CORN SALSA



Seared Tuna with Tomato and Roasted Corn Salsa image

Categories     Tomato     Side     Roast     Dinner     Tuna     Corn     Summer

Yield serves 4

Number Of Ingredients 11

Kernels cut from 2 ears corn, or 1 cup frozen corn kernels, defrosted (see Cooking Notes, page 14)
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
Black pepper
1 cup cherry tomatoes, quartered
2 scallions, white portion only, chopped
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 avocado, pitted and chopped (see Cooking Notes, page 10)
2 limes
1 pound tuna steak
Cayenne pepper

Steps:

  • Roast the Corn
  • Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  • Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
  • Prepare the Salsa
  • While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.
  • Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.
  • Prepare the Tuna
  • Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
  • Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you're able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna's thickness and your preferred level of doneness will determine how long to cook the fish.
  • Assemble the Dish
  • Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
  • Cooking Notes
  • INGREDIENTS
  • Frozen Corn
  • If you are using frozen corn, measure the amount needed before defrosting.
  • Tuna Steaks
  • Try to buy a very thick piece of tuna-ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
  • TECHNIQUES
  • Searing Tuna
  • Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.
  • Roasting Corn
  • For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars-making it sweet-and change its texture- making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
  • ADVANCE PREPARATION
  • The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.
  • The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.

FRESH CHARRED TUNA STEAK WITH SALSA VERDE



Fresh Charred Tuna Steak With Salsa Verde image

Oh, i love a bit of salsa verde. It translates simply as 'green sauce', and i may vary it frequently to include my favorite flavourings. This version is fantastic with most plain grilled or fried fish and is a perfect match for a fresh tuna steak. I like it quite rough, so i prefer to chop it by hand, but you can give it a quick blitz in the blender if you prefer.

Provided by Lene8655

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 anchovy fillets
1 tablespoon capers packed in salt
1 green chili, seeded and finely chopped
1 garlic clove, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh coriander
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 tablespoon white wine vinegar
800 g tuna steaks
salt & freshly ground black pepper

Steps:

  • Place the anchovy fillets and capers on to a large board and, using a heavy knife, finely chop them. Place the chilli and garlic on top and chop again until finely minced.
  • Scrape into a bowl and stir in the herbs, mustard, 3 Tbs of the oil and the vinegar. Season with black pepper and set aside.
  • Preheat a ridged griddle pan. Lightly brush the tuna with tuna and season with salt and pepper. Cook for 3-4 minutes on each side until just cooked through but still a little pink in the centre. Transfer to 4 serving plates and spoon over the salsa. Serve immediately.

Nutrition Facts : Calories 419.9, Fat 23.6, SaturatedFat 4.4, Cholesterol 77.7, Sodium 182.3, Carbohydrate 1.7, Fiber 0.4, Sugar 0.7, Protein 47.7

SEARED TUNA WITH JAPANESE SALSA



Seared Tuna With Japanese Salsa image

Great combination of flavors and super easy from Rachel Ray. The recipe posted is her recipe, however, I use half the soy sauce and half the vinegar and half the sugar.

Provided by Vicki in CT

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup soy sauce
1 cup rice vinegar
2 tablespoons sesame oil
2 teaspoons sesame oil
2 teaspoons sugar
1 tomatoes, finely chopped
8 fresh cilantro stems (leaves only finely chopped)
1 red onion, finely chopped
4 (6 ounce) fresh tuna fillets
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 teaspoons vegetable oil
2 avocados, sliced 1/4-inch thick

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.

Nutrition Facts : Calories 535.6, Fat 29.3, SaturatedFat 4.3, Cholesterol 66.5, Sodium 4219.4, Carbohydrate 18.7, Fiber 8.3, Sugar 6, Protein 51.8

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