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.
SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
- Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Make and share this Pan-Seared Tuna With Ginger-Shiitake Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
Nutrition Facts : Calories 572.9, Fat 40.9, SaturatedFat 20.3, Cholesterol 161.4, Sodium 1150.5, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 44
AHI TUNA PARFAIT WITH TWO CAVIARS
Every cook should have a repertoire of showoff dishes as easy to make as this one. It consists of molded layers of silken ahi tuna and two caviars, the pungent wasabi-spiked tobiko, which is flavored flying fish roe, and osetra, the deliciously briny eggs of the like-named sturgeon. I don't advocate using deluxe ingredients just because they're deluxe, but this dish gives them a perfect showcase.
Provided by Ming Tsai
Categories appetizer
Yield Serves 4
Number Of Ingredients 12
Steps:
- To make the vinaigrette, combine the mustard, vinegar, oil, and tobiko in a small bowl. Season with the salt and pepper and whisk lightly.
- In a small chilled bowl, whip the cream until stiff peaks form. Reserve.
- Fill a large bowl with ice. Place a medium bowl in the ice and add the tuna, Tabasco sauce, chopped chives, and olive oil. Season with salt and pepper to taste and mix lightly.
- Spray the insides of four 1- to 1 1/2-inch ring molds, or tuna cans with tops and bottoms removed, with nonstick cooking spray. Layer the tuna mixture and caviars in the molds as follows: one-eighth of the tuna, one-fourth of the tobiko, one-eighth of the tuna, one-fourth of the osetra. Press down lightly on the parfaits after each layer with the bottom of a Tabasco bottle (it's the perfect size) or the butt end of a whisk. Top the layers with a thin layer of the cream, smooth to cover, and unmold cream side up onto white serving plates. Or use the Tabasco bottle to push the parfaits from the bottom, then carefully lift them onto a plate. Garnish each portion with 2 chives. Drizzle the vinaigrette around and serve with demitasse spoons.
AHI TUNA TARTAR WITH SESAME ASPARAGUS VINAIGRETTE
Steps:
- In a chilled bowl, mix ingredients together. Mold tuna into small towers either using a pvc pipe, ramekin or cut out can.
- Cut 2-inch asparagus spears and save. Take the rest of the asparagus and roughly chop. In a blender, add 1/2 cup chopped asparagus with mustard and juice. Blend at high speed and add oils. Check for seasoning. Toss spears in vinaigrette. Place spears in a flat circle and top with tuna. Drizzle a little of the vinaigrette on the plate. Garnish with sesame seeds.
AHI TUNA
Steps:
- Preheat grill.
- Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.
- Place directly on hot grill for 1 minute or until desired doneness.
HELL'S KITCHEN AHI TUNA WITH GINGER RICE CAKE, ASPARAGUS AND SHIITAKE SALAD, AND SPICY CHILI AIOLI
Steps:
- Rice Cake: Bring sugar and vinegar to a boil in a small pan. Remove and let cool. Wash rice in running water for 5 minutes. Transfer to a pot with 1 cup water, salt, and ginger. Bring rice to a boil then turn down to the lowest flame and cover. Cook rice until tender but a slight bite is left. Transfer rice to a wooden bowl and mix with sugar/vinegar mixture. Let cool slightly and press the rice into four small cakes either with a mold or by hand. Sauté rice cakes in 1 Tbs. peanut oil over high heat until crispy. Transfer cakes to 350-degree oven to heat through. Salad: Peel and blanch asparagus in boiling salted water for 2 minutes, then quickly plunge them into ice water to stop the cooking. Quickly sauté mushrooms in hot pan with butter and set aside to cool. Trim asparagus to make all equal size and cut in half. Mix asparagus with shallots, chives, sliced green onions, and tomatoes. Season mixture with lime juice, olive oil, salt, and black pepper. Chili Aioli: Combine all ingredients in blender except oil. Blend until smooth and strain through chinois. Discard solids. Add back into blender and drizzle oil in slowly. Tuna: Cut seaweed paper to fit the exact size of tuna steak and wrap it around the fish. Tempura Batter: Whisk together flour, soda water, baking soda, sea salt, and sesame seeds. Heat oil in a small deep fryer to 350 degrees. Dip nori-wrapped tuna in soy sauce, then dredge in flour mixture. Fry for 2 minutes. Drain on paper towels and season with fine salt. To Finish: Arrange salad on side of plate. Slice tuna thinly and place next to salad. Drizzle some of the chili sauce around and serve.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
SEARED AHI TUNA WITH SESAME RICE NOODLES
After searching on this site for seared Ahi Tuna recipes, I wasn't able to find anything like mine. This is a healthy, amazing light dinner for any time of the year but especially yummy for Spring and Summer dining in the sun. The nice thing about this recipe is you can add more or less of the ingredients to your own personal tastes. I love cilantro and lime, so I tend to add more of these ingredients.
Provided by Canadian in Minneso
Categories Tuna
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients with the exception of the tuna and the rice noodles in a glass baking dish or other non-reactive container. After mixing, pour the marinade into the dish and then place the tuna steaks in it and coat. Cover and refrigerate for 30 minutes to an hour, turning the tuna about half way through.
- Remove tuna from fridge and let stand at room temperature for about 20 minutes or so. Remove tuna from marinade, shaking off any excess marinade and dry on paper towels. Reserve the marinade.
- Bring a pot of water to a rolling boil and remove from heat. Completely immerse the rice noodles in the boiling water and cover for 10 minutes.
- Heat a saute pan or barbecue iron plate over medium-high heat and add 1 tablespoon of sesame oil. The oil should be hot but not smoking.
- Add the tuna to the hot saute or barbecue plate and shake it a bit to make sure the tuna does not stick. Sear for 30 to 40 seconds on both sides. Remove and cover.
- Heat the marinade over medium heat until steaming. Drain the rice noodles add tuna steak and toss with the warmed marinade.
- Garnish with additional fresh cilantro and serve.
Nutrition Facts : Calories 721.3, Fat 9.3, SaturatedFat 1.6, Cholesterol 10.8, Sodium 2355.5, Carbohydrate 144.1, Fiber 5.6, Sugar 20.1, Protein 18.2
TUNA & ASPARAGUS BAKE
Make and share this Tuna & Asparagus Bake recipe from Food.com.
Provided by SodaHub
Categories < 60 Mins
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180 degrees.
- Place drained tuna in square casserole, spread asparagus spears over tuna.
- Beat eggs add cheese and cream, mix together and pour over tuna and asparagus.
- cook for 45minutes until top a golden brown -- .
Nutrition Facts : Calories 346.6, Fat 26.8, SaturatedFat 15.7, Cholesterol 208.8, Sodium 621.1, Carbohydrate 9.3, Fiber 1.7, Sugar 1.3, Protein 18.5
TUNA RICE CAKES
Make and share this Tuna Rice Cakes recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 20m
Yield 6 patties
Number Of Ingredients 7
Steps:
- Thaw peas.
- Place rice in a large mixing bowl Drain tuna and add to rice with the egg, soy sauce, peas and flour.
- Mix to combine.
- Shape mixture in to 6 patties.
- Heat oil in skillet, cook patties in batches for approx five minutes each side.
- * edit* I have recently made this by just putting the whole mixture in a skillet (rather than in 'cakes')and browning both sides, very tasty. Eve
GINGER-MARINATED TUNA STEAKS
Make and share this Ginger-Marinated Tuna Steaks recipe from Food.com.
Provided by Brenda.
Categories Tuna
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients except tuna.
- Place tuna steaks in a plastic ziploc type bag. Add Marinade to bag and seal. Set bag in a shallow pan.
- Refrigerate for 30 minutes, turning bag occasionally to coat.
- Lightly coat the grill rack with nonstick cooking spray.
- Drain tuna and discard marinade.
- Grill fish for 10 ro 12 minutes or until fish flakes with a fork (about 145 degrees F), turning once.
Nutrition Facts : Calories 286.2, Fat 11.8, SaturatedFat 2.6, Cholesterol 64.6, Sodium 598.1, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 40.6
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