SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
SIX-MINUTE SEARED AHI TUNA STEAKS
These seared ahi tuna steaks take only 6 minutes to make- they're healthy, crispy and seared on the outside, and medium-rare on the inside, and bursting with umami flavor!
Provided by Elizabeth Lindemann
Categories Fish
Time 6m
Number Of Ingredients 9
Steps:
- Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
- Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
- Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
- Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 1 - 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes - this will vary based on thickness of the tuna steaks). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
- Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.
Nutrition Facts : Calories 331 kcal, Carbohydrate 10 g, Protein 28 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 1632 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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.
GRILLED TUNA STEAKS
Provided by Ina Garten
Time 16m
Yield 4 servings
Number Of Ingredients 3
Steps:
- To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
HERBED TUNA STEAKS
Provided by Food Network Kitchen
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
- Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
- Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes before slicing.
SPICY RUB FOR SEARED TUNA STEAKS
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
STEAMED TUNA FISH
Steps:
- Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
- Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
- Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.
Nutrition Facts : Calories 281.5 calories, Carbohydrate 7.1 g, Cholesterol 51.1 mg, Fat 14.8 g, Fiber 1.1 g, Protein 28.3 g, SaturatedFat 2.4 g, Sodium 1329.8 mg, Sugar 1.1 g
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