PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
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.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
RARE SESAME SEARED TUNA
Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Provided by Ashlin
Categories One Dish Meal
Time 20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
- Coat the tuna steaks with the remaining soy sauce mixture. Spread the sesame seeds out on a plate, then press the tuna into the sesame seeds to coat.
- Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.
Nutrition Facts : Calories 466.6, Fat 27.5, SaturatedFat 4.8, Cholesterol 64.6, Sodium 1097.1, Carbohydrate 9.8, Fiber 2.3, Sugar 4.7, Protein 44.8
SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
- For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
- In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
- Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
- Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
- Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.
SEARED RARE AHI TUNA WITH CITRUS SESAME VINAIGRETTE
Steps:
- clean and trim greens. Combine OJ, lemon juice, sesame oil, honey, mustard, chili paste and rice wine vinegar in a medium bowl Blend in vegetable oil with a hand mixer, slowly until mixture is emulsified. While mixing stir in the sesame seeds, crushing them with the blender. Reserve. Heavily season both sides of tuna with salt and pepper. heat a saute pan over high heat. Add vegetable oil. Just before oil begins to smoke, add tuna filet. Sear 1 minute per side. Slice tuna thinly across the grain. Mix the greens with the most of the vinaigrette. Arrange tuna over the salad. drizzle remaining vinaigrette over tuna and plate for presentation.
SPICY SEARED TUNA WITH SESAME VINAIGRETTE
Steps:
- Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
- In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
- Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
- Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
- Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately.
- In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days.
SEARED AHI TUNA SALAD WITH WASABI VINAIGRETTE
I combined a few recipes to come up with this. The dressing is so good. I used 1 TBS wasabi paste, which makes it a little spicy, so reduce amount if you like less spicy.
Provided by Cul_de_sac_Barbie
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
- To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine.
- Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.
- To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.
SEARED SESAME-CRUSTED TUNA
Posted in response to a request. This is a beautiful and simple way to serve one of the tastiest fish around.. enjoy!
Provided by Miraklegirl
Categories Lunch/Snacks
Time 7m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow dish, combine the two types of sesame seeds and stir to mix.
- Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly.
- In a non stick pan, warm the oil until smoking, arrange the tuna in the pan (making sure not to overcrowd) and cook until the white sesame seeds start to turn golden underneath (around 1 minute).
- Carefully turn the tuna over and cook for about another minute.
- Transfer the tuna to a cutting board and cut into 1/4 inch thick slices.
- Serve immediately.
Nutrition Facts : Calories 460.6, Fat 28.6, SaturatedFat 4.7, Cholesterol 64.6, Sodium 69.3, Carbohydrate 6.4, Fiber 3.2, Sugar 0.1, Protein 44.5
SEARED TUNA WITH ORIENTAL CITRUS SAUCE
Steps:
- Make sauce:
- In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. (Sauce may be made 1 day ahead and chilled, covered. Reheat sauce before preceeding.)
- Preheat oven to 400°F..
- In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare.
- Cut each tuna steak into 4 slices and arrange slices, cut side up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.
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
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