Pecan Crust Tuna Steaks Food

PECAN-CRUST TUNA STEAKS

Steps:

• Lightly beat egg on a plate. On another plate, combine pecans, ginger and cayenne pepper. Salt and pepper to taste. Dip tuna steaks in egg, then in pecan mixture. Heat oil in a skillet over medium heat. Cook tuna for 4 to 5 minutes per side or until fish flakes easily with a fork. Drizzle with lemon juice to taste. Serve with garlic rapini and roasted potatoes.

PEPPER-CRUSTED TUNA

Steps:

• Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.

PECAN CRUSTED TUNA STEAK

Steps:

• Pat steaks dry and rub both sides with olive oil. Mix salt,pepper,thyme and parsley together. Sprinkle both sides of steaks with mixture. Place nuts in shallow bowl and press both sides of steaks into nuts. Set aside. Place all ingredients for sauce in blender or food processor and mix until well blended. heat non-stick or cast iron pan to medium high heat. Coat with olive oil and add steaks. Cook about 1 minute per side or to desired doneness. Ladle sauce in middle of plate and place steak directly on it.

PEPPER CRUSTED TUNA STEAK

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

PEPPERCORN-CRUSTED TUNA

Steps:

• Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
• Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
• Add tuna peppercorn-side up.
• Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
• Remove tuna from pan and transfer onto serving plates.
• The fish should be rare. If you like it more cooked, fry another 2 minutes.
• Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
• Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
• Add cream and boil just until sauce begins to thicken.
• Season with salt and pepper.
• Spoon sauce around tuna.