PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
From Tyler Florence on FN. A friend made this at a dinner party when we were needing something healthy -- it was delish!
Provided by DriaDB
Categories Tuna
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
MARINATED SEARED TUNA
Steps:
- In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
- Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
- When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
- Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
- Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
- Serve immediately with a little extra soy on the side if desired.
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 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
PAN-SEARED TUNA WITH AVOCADO
Make and share this Pan-Seared Tuna With Avocado recipe from Food.com.
Provided by Nanashi
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the ingredients except the tuna and avocados in a bowl, and stir. This is your vinaigrette.
- Divide the tuna into four six ounce blocks, and season with salt and pepper.
- Coat a skillet with olive oil on medium-high heat, and heat.
- Put the tuna steaks in the hot oil, and sear on each side for 1 minute to form a crust with the salt and pepper.
- Pour half the vinaigrette into the pan, and coat the fish.
- Remove the fish from the pan. Top the fish with sliced avocado, and drizzle the rest of the vinaigrette over it all.
Nutrition Facts : Calories 543.7, Fat 36.7, SaturatedFat 6.2, Cholesterol 64.6, Sodium 609.1, Carbohydrate 12.5, Fiber 7.3, Sugar 1.7, Protein 42.9
SEARED TUNA & AVOCADO ROLLS
Steps:
- Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
- In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
- Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
- Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
- Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.
PAN-SEARED TUNA TACOS W/AVOCADO AND MANGO SALSA
Simple, vibrant tacos rely largely on super fresh ingredients fro the fullest flavor potential. Opt for just-ripe avocados and tuna from a source you trust.
Provided by nyomicassan
Categories < 30 Mins
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat a medium skillet over high. Add oil to pan; swirl to coat. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer tuna to a cutting board; cut cross the grain into 1/4-inch thick slices.
- Warm tortillas. Divide tuna evenly among tortillas. Top each taco with 1 tablespoon salsa and 2 avocado slices. Serve immediately.
Nutrition Facts : Calories 329.1, Fat 11.6, SaturatedFat 1.6, Cholesterol 44.3, Sodium 512.3, Carbohydrate 25.8, Fiber 6.4, Sugar 0.8, Protein 31.5
PAN-SEARED SESAME-CRUSTED TUNA STEAKS WITH AVOCADO ORANGE SALSA
This recipe is from the America's Test Kitchen Family Cookbook. It is a delicious light recipe that comes together very quickly. Leave the tuna pink in the center for the best flavor. For an alternative preparation omit the sesame seeds and press 1/2 teaspoon cracked black peppercorns onto each side of the oiled tuna steaks before cooking.
Provided by KellyMac6
Categories Sauces
Time 25m
Yield 4 tuna steaks, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 321.3, Fat 27.7, SaturatedFat 3.8, Sodium 7, Carbohydrate 17.2, Fiber 7.8, Sugar 5.1, Protein 6.3
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