TUNA STEAK
Recipe video above. The perfect tuna steak is seared on the outside and deliciously rare on the inside. It takes 2 1/2 minutes flat - fastest fish recipe ever! Tuna loin is lean so best served raw or rare if cooked, to enjoy the tender, almost creamy flesh. There's a reason why tuna is a darling of the fine dining scene! Best served just slightly warm or at room temperature. Pictured with Sauce Vierge, a summery, simple French salsa / vinaigerette sauce that pairs perfectly with fish!
Provided by Nagi
Categories Main
Number Of Ingredients 7
Steps:
- Prepare resting tray: Place a rack on a tray. (Note 3)
- Oil and season tuna: Drizzle half the oil over the tuna. Smear over one side, then sprinkle with half the salt and pepper. Flip and repeat.
- Heat skillet: Heat skillet (preferably a skillet with grille lines) over high heat until smoking hot. The hotter, the better!
- Oil skillet (if required): If your skillet is not well-seasoned, brush skillet with olive oil or take pan off stove and spray with any oil (SAFETY WARNING! Note 4)
- Cook first side: Place tuna steak in the skillet (I do one at a time for best results, Note 5) and cook for 45 seconds.
- Rotate for grill lines: Turn steak 45 degree. Continue cooking another 45 seconds.
- Cook other side: Flip tuna carefully, then leave for 1 minute or until the internal temperature in the middle reads 48°C / 118°F (Note 6).
- Rest: Remove tuna from skillet and place on rack. Rest for 5 minutes - it will cool down almost to room temperature. This is desirable for easier slicing and better eating (Note 7) Serve! See Note 2 for sauce options.
Nutrition Facts : Calories 208 kcal, Carbohydrate 1 g, Protein 35 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 65 mg, Sodium 735 mg, Fiber 1 g, ServingSize 1 serving
MARINATED TUNA STEAK
Steps:
- In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
- Preheat grill for high heat.
- Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g
TUNA STEAK MARCHAND DE VIN
Provided by Anne Willan
Categories Bean Fish Garlic Sauté Dinner Tuna Red Wine Fall Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 1. For the white beans, put the beans in a bowl, cover with cold water, and leave overnight to soak. Drain them and put in a large saucepan with the whole onion, bouquet garni, and enough water to cover by 3/4 inch (2 cm). (Add salt only three-quarters through cooking or the beans will be tough.) Bring to a boil, skimming any foam that collects on the surface. Cover the pan and simmer until the beans are nearly tender, 1 to 3 hours depending on the age and type of bean. Stir occasionally as they cook and add more water so at the end of cooking the beans are moist and soupy but not swimming in liquid.
- 2. Just before the beans are tender, heat the oil in a pan, add the chopped onion, and fry until soft but not brown. Stir in the garlic, salt, and pepper and continue cooking 1 minute. Stir this mixture into the beans. When the beans are very tender, discard the whole onion and bouquet garni. Taste and adjust the seasoning. You can cook the beans up to 3 days ahead, storing them in the refrigerator. If you cook the beans ahead, then only the tuna steaks need be sautéed at dinnertime.
- 3. For the steaks, heat the oil in a skillet. Sprinkle the fish with salt and pepper and sauté over quite high heat about 2 minutes. Turn and brown the other side, allowing 1 to 2 minutes if you like your tuna rare, or 3 to 4 minutes if you prefer it well done. Transfer the steaks to individual plates and keep warm.
- 4. Allow the pan to cool somewhat before adding the shallots, and sauté, stirring, for 1 minute. Stir in the garlic and cook 1 minute more. Add the wine and boil rapidly until it is reduced by about half. Stir in the chopped herbs and taste for seasoning. Spoon the sauce over the tuna, pile the beans beside the steaks, and serve.
- Quick fix
- I must confess that I often resort to ready-cooked canned beans, preferably cannellini. Just add the onion and garlic, with plenty of chopped thyme as a personal note.
TUNA STEAKS
Make and share this Tuna Steaks recipe from Food.com.
Provided by Tonkcats
Categories Tuna
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dredge tuna in flour, salt and pepper.
- Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
- Add lemon juice and cook a minute or two longer.
- Garnish with lemon wedges.
Nutrition Facts : Calories 93, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.2, Carbohydrate 7.8, Fiber 2.6, Sugar 0.6, Protein 0.8
TRIPLE CITRUS TUNA STEAK
I'm a Floridian and we used to have a restaurant (now closed) near Madeira Beach. The tuna was incredible and this is my take on a special I once tried.
Provided by thedailygourmet
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
- Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
- Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
- While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
- Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
- Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
- To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.
Nutrition Facts : Calories 913.7 calories, Carbohydrate 101.6 g, Cholesterol 73.2 mg, Fat 44.5 g, Fiber 12.9 g, Protein 36.3 g, SaturatedFat 16.6 g, Sodium 508.9 mg, Sugar 27.2 g
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