Cilantro Tuna Steaks With Honey Glaze Food

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

CILANTRO TUNA STEAKS WITH HONEY GLAZE

Steps:

• In a med bowl, mix 1/4c olive oil, lime juice, vinegar, garlic, ginger, and 1/4c cilantro. Add tuna and turn to coat evenly. Let marinate at least 1/2, but the longer, the better.
• In a small bowl, mix honey, 2 tbsp olive oil, and 2 tbsp cilantro. Set aside.
• Remove tuna from marinade, but reserve marinade. Over med to low grill temp, grill tuna for 6-7 minutes per side, basting frequently with marinade. When fish is almost done, brush both sides with honey glaze, remove from grill, and serve.

TUNA STEAKS WITH HONEY MUSTARD MARINADE

Steps:

• Combine all of the ingredients except the tuna in a large shallow bowl and mix well. Add the tuna and refrigerate for 2 hours.
• Preheat the grill.
• Grill the tuna for 3 to 4 minutes, turn, and grill 4 to 5 minutes longer. Be careful not to overcook the tuna; it can be slightly pink in the center.

HONEY GLAZED SESAME TUNA

Steps:

• In a small bowl whisk together first five (or six) ingredients and set aside. Crush sesame seed with a motar and pestle, then spread evenly in a pie plate. Coat the tuna steaks with the crushed seeds. In a large non stick skillet, heat oil over med high heat, and cook tuna steaks 3-4 minutes per side (I would go with 3 mins or they over cook), until golden and just cooked through. Transfer tuna to serving plates. Add honey glaze to hot skillet and simmer one minute, then pour over tuna. Serve with Jasmine rice.

BALSAMIC-GLAZED TUNA STEAKS

Steps:

• Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

PAN ROASTED SALMON STEAKS WITH SHERRY VINEGAR- HONEY GLAZE

Steps:

• Pre-heat oven to 400 degrees.
• In a small sauce pan over high heat, reduce the vinegar to 1/4 cup.
• In a mixing bowl, combine the vinegar syrup with the mustard, honey and ancho chile powder and season to taste with salt and pepper.
• Let mixture rest at room temp, about 30 minute.
• Heat the oil in a saute pan until almost smoking.
• Brush salmon on both sides with glaze and place in pan. Cook until lightly golden brown.
• Place pan in oven and continue cooking, about 5-6 minute for medium doneness.
• Remove from oven and brush again with glaze.