Seared Yellowfin Tuna With Mushroom Sauce Recipe 42

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SEARED YELLOWFIN TUNA WITH MUSHROOM SAUCE RECIPE - (4.2/5)



Seared Yellowfin Tuna with Mushroom Sauce Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 13

2 1/4 teaspoons coarsely cracked black pepper
2 1 1/4-inch-thick tuna steaks
2 teaspoons olive oil
1 cup prepared polenta
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped shallots
3/4 cup sliced mushrooms
2 tablespoons sesame oil
2 tablespoons soy sauce
3/4 cup canned low-salt chicken broth
1/2 cup Sherry
3/4 tablespoons toasted sesame seeds
Chopped chives

Steps:

  • Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm. Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, add mushrooms about 3 minutes. Remove skillet from heat. Add sesame oil, soy sauce and broth, then sherry. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Slice tuna and place over prepared polenta.Spoon sauce over tuna. Sprinkle with toasted sesame seeds and chopped chives.

SEARED YELLOW FIN TUNA



Seared Yellow Fin Tuna image

Make and share this Seared Yellow Fin Tuna recipe from Food.com.

Provided by Arimaeis

Categories     Grains

Time 31m

Yield 16-24 pieces, 2-3 serving(s)

Number Of Ingredients 5

1 lb yellow fin tuna
6 tablespoons light soy sauce
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 tablespoons olive oil

Steps:

  • Cut tuna steak in half.
  • Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
  • Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
  • Put olive oil into pan and heat until it reaches smoking point.
  • Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
  • Pull tuna from pan and allow to rest for 10 minutes.
  • Slice thinly and serve.

Nutrition Facts : Calories 581.3, Fat 33.6, SaturatedFat 6, Cholesterol 86.1, Sodium 3107.1, Carbohydrate 7.2, Fiber 2.6, Sugar 1, Protein 61.8

SEARED TUNA WITH MUSHROOMS AND SHALLOTS



Seared Tuna with Mushrooms and Shallots image

Tender, seared tuna steak with a soy marinade and sauteed mushrooms and shallots.

Provided by Michele

Categories     Main Course

Time 20m

Number Of Ingredients 12

2 4-6 oz Tuna Steaks
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1 tbsp toasted sesame seeds - white, black or combined
2 tbsp olive oil - divided
6-8 shallots
8 oz mushrooms
1 tbsp balsamic vinegar
pinch of salt and pepper

Steps:

  • In a mixing bowl or ziplock bag mix together soy sauce, sesame oil, honey, 1/4 tsp salt and pepper. Add tuna steaks, coating well, and let sit for 10 minutes (you can do this step the night before and allow marinate overnight).
  • Peel shallots and remove both ends. If you are using larger shallots, slice them horizontally to about 1 inch slices. Rough slice mushrooms. Lightly salt and pepper both shallots and mushrooms. Add 1 tablespoon olive oil to non-stick skillet on medium high heat. When pan is hot add shallots, cut side down. Cook 3-4 minutes until surface is lightly browned and starting to caramelize. Turn each slice to brown on the other side. Move shallots to one side of the skillet, and add mushrooms to open side. Lower heat to medium and cook mushrooms for 2 minutes, stirring occasionally. Sprinkle with balsamic and stir. Remove both shallots and mushrooms to a plate.
  • Add remaining olive oil to the pan and heat to high. Remove steaks from marinade and pat dry. Press toasted sesame seeds (if using) onto both sides of each steak. Place steaks into hot pan and sear for 2 minutes on each side for medium rare, or 3 minutes on each side for medium. Remove to cutting board and allow to rest for 3 minutes.
  • Slice into 1/2 inch slices and serve with mushrooms and shallots. Delicious served over rice or in a noodle bowl as well.

YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH



Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth image

Provided by Geoffrey Zakarian

Number Of Ingredients 26

1/2 cup sesame seeds
1/2 cup curry powder
1 teaspoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1/4 cup grated lime zest
2 tablespoons honey
Zest of 3 key limes
Juice of 3 key limes
1 medium head of ginger (peeled, chopped, and blanched)
1 bunch Italian parsley (washed, chopped roughly)
1 1/2 cups roughly chopped spinach
2 tablespoons extra virgin olive oil
2 tablespoons French butter
1/4 cup chicken stock
2 heads romaine, ribs only
1 teaspoon extra virgin oil
1 teaspoon minced anchovies
1 teaspoon finely ground coriander
1/2 bunch basil, chiffonade
Juice of 1 lemon
Salt and pepper to taste
4 (6 ounce) portions tuna
1 teaspoon extra virgin olive oil
Spice mixture from above
Salt and pepper, to taste

Steps:

  • For the spice mixture: Combine all ingredients in a bowl and set aside.
  • For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
  • For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
  • For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
  • Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES



Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces image

Provided by Bobby Flay

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 29

1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

Steps:

  • Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
  • Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
  • Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
  • Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
  • Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
  • Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

PEPPERED TUNA WITH MUSHROOM SAUCE



Peppered Tuna With Mushroom Sauce image

I found this recipe in a recent issue of Southern Living. It looks so incredible, I didn't want to take the chance of letting it slip away on me. If you are unable to find fresh tuna, you may substitute frozen (thaw first) which will work just fine. I hope you will enjoy this!

Provided by Bev I Am

Categories     Tuna

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
1 cup fresh mushrooms, sliced
3/4 cup plum sauce
1/4 cup light soy sauce
1 teaspoon ground ginger
2 tablespoons vegetable oil
6 (6 ounce) tuna steaks (about 1 1/2" thick)
1 tablespoon frshly ground mulicolored peppercorn (may substiute freshly ground black pepper)

Steps:

  • In large skillet, melt butter over medium-high heat until lightly brown.
  • Add mushrooms and saute 4-7 minutes or until lightly browned and tender.
  • Stir in Plum sauce, soy sauce, and ground ginger.
  • Bring to a boil, reduce heat.
  • Simmer, stirring often 3-4 minutes.
  • Keep warm.
  • Heat oil in a large non-stick skillet over medium-high heat.
  • Sprinkle tuna evenly with pepper.
  • Cook 4 minutes each side (rare) or until desired amount of doneness.
  • Serve with warm sauce.
  • Serves 6.

GRILLED YELLOWFIN TUNA WITH MARINADE



Grilled Yellowfin Tuna with Marinade image

This marinade can be used with most fish.

Provided by grncreek

Categories     Seafood     Fish     Tuna

Time 1h30m

Yield 4

Number Of Ingredients 8

4 (6 ounce) yellowfin tuna steaks
½ cup vegetable oil
⅓ cup soy sauce
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1 clove garlic, crushed
4 wedges lemon, for garnish

Steps:

  • Prick tuna steaks all over with a fork and place in shallow glass dish.
  • Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove tuna from the marinade. Shake excess moisture from the steaks.
  • Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
  • Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g

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