Orange And Dill Pan Seared Tuna 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.

NORMA'S ORANGE AND DILL PAN-SEARED TUNA

Steps:

• 1. Spray a 10 inch nonstick skillet with cooking spray and heat over medium-high heat.
• 2. Sprinkle both sides of fish with salt and pepper to taste.
• 3. Add fish to skillet and reduce heat to medium-low.
• 4. Cover and cook 6 to 8 minutes, turning once until tuna is slightly pink in the center.
• 5. Remove fish from skillet, place on warm plate and keep warm by covering it with another plate.
• 6. Add onion to skillet and cook over medium-high heat for 2 minutes, stirring occasionally.
• 7. Stir in orange juice and cook 2 minutes.
• 8. Stir in dill, butter and orange peel and cook 1-2 minutes until slightly thickened.
• 9. Uncover fish and serve onion sauce over fish.
• 10. Serve the tuna with your favorite side dishes.

SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH SAUTEED WATERCRESS

Steps:

• Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
• Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
• Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

PAN-SEARED SESAME-CRUSTED TUNA STEAKS WITH AVOCADO ORANGE SALSA

Steps:

• For the salsa:
• Combine all of the ingredients in a small bowl and season with salt to taste.
• For the fish:
• Spread the sesame seeds in a shallow dish.
• Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil.
• Season the fish with salt and pepper.
• Press both sides of each steak into the sesame seeds to coat.
• Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes.
• Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness.
• Serve with the salsa.

LEMON, ORANGE AND DILL SALAD DRESSING

Steps:

• Put all of the ingredients into a jar, replace the lid and shake well to mix.

SEARED SESAME TUNA WITH ORANGE GLAZE

Steps:

• On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
• In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
• Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.