Spiced Tuna Steaks With Fennel And Red Peppers Recipes

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SEARED SPICY TUNA STEAKS



Seared Spicy Tuna Steaks image

Make and share this Seared Spicy Tuna Steaks recipe from Food.com.

Provided by Rita1652

Categories     Tuna

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

20 ounces tuna steaks 4 steaks
olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1 pinch hot pepper flakes

Steps:

  • Mix the spices together.Season steaks
  • Drizzle with olive oil.
  • Place steaks in a hot heavy bottom pan over medium-high heat.
  • Lower heat to medium.
  • Cook 4 minutes until well browned on one side. And can be removed from pan with ease.
  • Turn over & cook 2-3 minutes more.
  • If you like it well done by all means do cook a couple minutes more.

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 PEPPER STEAKS



Seared Tuna Pepper Steaks image

A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section of the supermarket.

Provided by Joan Brett

Categories     Low Carb     Quick & Easy     Dinner     Tuna     Bon Appétit     Colorado

Yield Serves 4

Number Of Ingredients 6

4 6- to 7-ounce ahi tuna steaks (each about 1 inch thick)
1 tablespoon coarsely cracked black pepper
2 teaspoons oriental sesame oil
2 tablespoons soy sauce
1/4 cup dry Sherry
2 tablespoons chopped fresh chives or green onion tops

Steps:

  • Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

SPICY RUB FOR SEARED TUNA STEAKS



Spicy Rub for Seared Tuna Steaks image

Fragrant, easy-to-make rub for fresh tuna steaks. Bold flavors.

Provided by AlliePeacock

Categories     Seafood     Fish     Tuna

Time 11m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
2 tablespoons grated lemon zest
2 teaspoons ground coriander
1 ¼ teaspoons ground black pepper
1 ½ teaspoons ground ginger
1 teaspoon salt
½ teaspoon ground cinnamon
4 (5 ounce) tuna steaks, about 1 inch thick
1 tablespoon olive oil

Steps:

  • Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in the hot oil until browned but still pink in the center, about 3 minutes on each side.

Nutrition Facts : Calories 253.7 calories, Carbohydrate 2.2 g, Cholesterol 64.1 mg, Fat 11.7 g, Fiber 1.3 g, Protein 33.4 g, SaturatedFat 1.8 g, Sodium 634.5 mg, Sugar 0.2 g

PEPPER SEARED TUNA STEAKS



Pepper Seared Tuna Steaks image

This spicy pepper coating and asian-style sauce prove that you can't go wrong with the simplest of ingredients. Add a touch of chili-garlic paste to the sauce for a hint of fire. This recipe is altered from original Bon Appetit.

Provided by skat5762

Categories     Tuna

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 tuna steaks
2 tablespoons coarsely cracked black pepper
2 tablespoons sesame seeds
4 teaspoons sesame oil
4 garlic cloves, minced
4 tablespoons soy sauce
1/2 cup dry sherry
1 dash red wine, as needed
2 tablespoons chopped green onions

Steps:

  • Combine black pepper and sesame seeds in bowl.
  • Press tuna steaks into mixture, until coated.
  • Heat sesame oil over medium-high heat.
  • Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
  • Transfer steaks to tented aluminum foil to keep warm.
  • Add a touch more oil to pan, then add soy sauce and sherry.
  • Add garlic and most of green onion (reserving some of the tops).
  • If too much has boiled off, add a bit of red wine if necessary.
  • Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
  • Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
  • Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
  • In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.

SPICED TUNA STEAKS WITH FENNEL AND RED PEPPERS



Spiced Tuna Steaks with Fennel and Red Peppers image

Categories     Sauté     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Tuna     Fennel     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 9

two 6-ounce tuna steaks, each 1 inch thick
1 1/2 tablespoons olive oil plus additional oil for brushing
1 tablespoon fennel seeds
1 1/2 teaspoons black peppercorns
1 medium fennel bulb (sometimes called anise, about 1 pound), trimmed and cut into 1/4-inch crosswise slices
1 medium red bell pepper, quartered and cut into 1/4-inch slices
2 large garlic cloves, sliced thin
1/2 cup water
1 tablespoon fresh lemon juice

Steps:

  • Lightly brush tuna steaks with some additional oil and season with salt. Crush fennel seeds and peppercorns coarse in a mortar with a pestle and press onto both sides of tuna steaks. Let tuna steaks stand on a plate 10 minutes.
  • In a heavy non-stick skillet sauté fennel bulb in 1 1/2 tablespoons oil over moderately high heat, stirring, until golden. Add bell pepper and garlic and sauté 1 minute. Add water and simmer vegetables, covered, 10 minutes, or until fennel is tender. Remove lid and, if necessary, boil mixture until liquid is nearly evaporated. Add lemon juice and salt and pepper to taste and keep warm.
  • While fennel mixture is cooking, brush a heavy skillet, preferably cast-iron, with some additional oil and heat over moderately high heat until hot but not smoking. Sauté tuna steaks 2 minutes on each side, or until barely pink in center, for medium meat. Transfer tuna steaks to plates and spoon fennel-pepper mixture over and around them.

TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS



Toasted Fennel Crusted Tuna with Saffron-Red Pepper Sauce and Spring Vegetable Couscous image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

1/2 cup whole fennel seeds, toasted
4 (6-ounce) tuna steaks
Olive oil
Salt and pepper
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
3 red peppers, roasted, peeled, seeded and coarsely chopped
1/4 cup sherry vinegar
1 cup water
Pinch saffron
Salt and freshly ground pepper
6 tablespoons olive oil
1 pound Israeli couscous
Water
Salt and freshly ground pepper
12 spears asparagus, blanched and cut into 1-inch pieces on the bias
2 red peppers, julienned
2 yellow peppers, julienned
1 zucchini, julienned
3 tablespoons soy sauce
1 tablespoon harissa

Steps:

  • Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
  • Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
  • Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.

PEPPER CRUSTED TUNA STEAK



Pepper Crusted Tuna Steak image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon basil, chopped
4 teaspoons thyme, chopped
4 tablespoons cracked black pepper
21 ounces Ahi tuna steak, cut into 7-ounce portions
3 ounces olive oil
4 baby bok choy, cut into quarters
2 teaspoons wasabi paste
2 cups fish stock
4 ounces soy sauce

Steps:

  • Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

GRILLED SPICED TUNA STEAKS WITH RED PEPPERS AND JICAMA



Grilled Spiced Tuna Steaks with Red Peppers and Jicama image

Number Of Ingredients 4

2 tablespoons Yucatán Dry Spice Rub
4 (6-ounce) tuna steaks, each about 3/4-inch thick
1 tablespoon olive oil
1/2 teaspoon salt, or to taste

Steps:

  • 1. Prepare the spice rub and measure out 2 tablespoons. (The remaining spice rub keeps indefinitely in a covered container stored with other spices.) Brush the tuna on both sides with the oil. Season lightly with salt. Put the tuna steaks on a large plate. Season each steak evenly with the spice rub and press to rub it in. Let the tuna stand for about 10 minutes. 2. Meanwhile, prepare the peppers and jicama. Keep warm. Heat a stovetop grill pan over medium-high heat until hot. Put the fish on the pan and cook about 3 minutes per side, or until it is lightly browned on the outside and still pink inside. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.) Transfer the fish to serving plates. Top each tuna steak equally with the red peppers and jicama. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

TASTY TUNA STEAK



Tasty Tuna Steak image

Did a jasmine rice with this. Tossed 1 chopped onion in the water and with half a cube of fish stock inside the water when water is boiling.

Provided by Patrick.P.

Categories     Seafood     Fish     Tuna

Time 20m

Yield 2

Number Of Ingredients 12

1 tablespoon olive oil
1 ½ teaspoons whole fennel seeds
3 cloves garlic, minced
1 red bell pepper, cut into thin strips
¾ cube fish bouillon, crushed
½ lemon, juiced
2 tablespoons dry white wine
1 head baby bok choy, cleaned and sliced
salt and black pepper to taste
1 ½ teaspoons fennel seeds, crushed
1 (8 ounce) tuna steak
1 tablespoon olive oil

Steps:

  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
  • Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
  • Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.4 g, Cholesterol 50.9 mg, Fat 15.5 g, Fiber 4.3 g, Protein 29.1 g, SaturatedFat 2.2 g, Sodium 406 mg, Sugar 3.4 g

GRILLED TUNA WITH RED PEPPERS



Grilled Tuna With Red Peppers image

Provided by Molly O'Neill

Categories     dinner, easy, main course

Time 1h15m

Yield Four servings

Number Of Ingredients 8

6 tablespoons fresh lemon juice
4 tablespoons, plus 1 teaspoon, olive oil
1 teaspoon chopped rosemary
2 cloves garlic, peeled and minced
Freshly ground pepper to taste
4 6-ounce tuna steaks
4 red bell peppers, cored, halved, seeded and deribbed
Salt to taste

Steps:

  • Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
  • Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 6 grams, TransFat 0 grams

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