Tuna With Hoisin Maple And Ginger Marinade Recipes

FRESH TUNA STEAKS WITH HOISIN GINGER MARINADE

Steps:

• Combine sesame oil, soy sauce, sherry, hoisin sauce, salt, pepper, garlic and ginger in a flat dish.
• Add fresh sushi grade tuna and marinate for up to 1 hour, turning occasionally.
• Grill until cooked to desired preference.

TUNA WITH HOISIN, MAPLE AND GINGER MARINADE

Steps:

• Whisk together all the marinade ingredients in a small bowl. Place the tuna in a large zip lock bag and add marinade.
• Turn bag several times to coat tuna with marinade. Marinate in fridge for no more than 1 hour. (lemon juice will "cook" the fish).
• Preheat grill.
• Grill for about 3 - 4 minutes per side, basting generously with reserved marinade. Tuna should be slightly pink in the centre.

PEPPERED TUNA WITH ASIAN GUACAMOLE AND HOISIN DIPPING SAUCE

Steps:

• Heat the star anise and peppercorns in a small, dry skillet over medium-high heat until you can smell the pepper when standing over the pan, about 30 seconds. Remove from the heat and cool. Grind in a spice grinder or mortar and pestle. Combine the soy sauce and 1 tablespoon oil, and brush the mixture on all sides of the tuna. Sprinkle the tuna lightly on all sides with the peppercorn mixture and salt. Let it stand for 15 minutes, or refrigerate for several hours.
• To cook the tuna, heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat until very hot, then sear the tuna for about 2 minutes on each side, just until rare to medium-rare (the sides will be browned, but the tuna will still feel slightly soft when pressed). Transfer it to a plate to cool.
• To serve, cut the tuna into 1/8-inch-thick slices and divide it among the plates. Serve with a spoonful of guacamole and a ramekin of dipping sauce.
• Place the avocado, cucumber, radishes, ginger, sesame oil, peanut oil, lime juice, scallions, cilantro, and wasabi in a bowl, add salt and chile paste, to taste, and stir just until combined. Taste for seasoning and add more lime, salt, or chile paste as desired.
• Combine the ingredients and whisk together or puree in a blender.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

GINGER-CITRUS AHI TUNA MARINADE

Steps:

• Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.

AHI TUNA MARINADE

Steps:

• Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

SEARED TUNA STEAKS WITH GINGER

Steps:

• Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.
• Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices and drizzle with ginger soy sauce.