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.
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.
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 NEWORLEANSGIGLET
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
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.
- Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press 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 422.2 calories, Carbohydrate 13.2 g, Cholesterol 77.2 mg, Fat 20.7 g, Fiber 2.3 g, Protein 44.1 g, SaturatedFat 3.1 g, Sodium 1045.5 mg, Sugar 5.8 g
MARINATED SEARED TUNA, CRISPY VEGETABLES, TAPENADE VINAIGRETTE
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.
PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE
Steps:
- Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
- Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
- Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
SEARED TUNA WITH JAPANESE SALSA
Steps:
- Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.
CILANTRO TUNA STEAKS WITH HONEY GLAZE
This sweet herb mixture is very fresh tasting - I can't remember where I found this one, but I like it because the ingredients are easy and it's pretty fast.
Provided by mplsgirl
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a med bowl, mix 1/4c olive oil, lime juice, vinegar, garlic, ginger, and 1/4c cilantro. Add tuna and turn to coat evenly. Let marinate at least 1/2, but the longer, the better.
- In a small bowl, mix honey, 2 tbsp olive oil, and 2 tbsp cilantro. Set aside.
- Remove tuna from marinade, but reserve marinade. Over med to low grill temp, grill tuna for 6-7 minutes per side, basting frequently with marinade. When fish is almost done, brush both sides with honey glaze, remove from grill, and serve.
Nutrition Facts : Calories 414.3, Fat 25.8, SaturatedFat 4.2, Cholesterol 43.1, Sodium 46.9, Carbohydrate 19.6, Fiber 0.2, Sugar 17.7, Protein 26.7
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
GRILLED CHICKEN WITH CILANTRO MARINADE
This has become a quick and easy favorite that we frequently make on the grill. Despite the ease of prep, it is bursting with flavor. It is from the Black Dog Tavern's Summer on the Vineyard Cookbook.
Provided by Dr. Jenny
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the marinade ingredients in a deep bowl. Add the chicken breasts and turn to coat completely. Cover the bowl and refrigerate.
- Marinade for about 1 hour. You can leave the chicken in the marinade longer, but because the mixture is very acidic, the chicken will begin to appear poached.
- Preheat your grill. Cook the chicken over medium hot coals for about 3-5 mins per side.
- Serve and enjoy.
SEARED AHI TUNA SEA STEAK OVER MEXI-ASIAN SALSA
This is a wonderful fusion dish that seems advanced and complicated but is SO easy to make (and sure to impress)! Please use the highest quality, sushi-grade ahi tuna for best results. Also, I have made this using a Thai chili or a Serrano chili-- both are great, so it is whatever you prefer. The creamy, beautiful taste and texture of the tuna is complimented so well by the heat from the chili and the savory combination of Mexican and Asian flavors-- it is amazing. If you are a fan of Ahi tuna, I guarantee that this will be one of your favorite recipes! Serve it with some fresh homemade margaritas... or some chilled sake-- whatever you prefer! Enjoy!
Provided by Sommer Clary
Categories Asian
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Place tuna steak in a shallow dish with the terryaki marinade and allow to marinate for about 10 minutes on each side.
- In the meantime, mix the pico de gallo, terryaki, soy, ginger, lime, cilantro and chili in a small mixing bowl, and set aside.
- Place a grill pan on the stove and preheat on high. Spray with nonstick cooking spray and sear the Ahi steak, about 1 minute on each side.
- Spread the pico de gallo across a serving dish, and thinly slice the Ahi Tuna, placing it over the salsa. Garnish with cilantro sprig and lime wedges, if desired.
AHI TUNA MARINADE
Tuna marinade. Makes enough for 2 ahi tuna steaks.
Provided by TomOB
Categories Marinades
Time 5m
Yield 2
Number Of Ingredients 8
Steps:
- Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 5.8 g, Fat 16 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.2 g, Sodium 1806.2 mg, Sugar 1.1 g
LEMON-CILANTRO MARINADE
Make and share this Lemon-Cilantro Marinade recipe from Food.com.
Provided by Chef LL
Categories Mexican
Time 50m
Yield 2 fillets, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- whisk first 4 ingredients together. lay fish in a shallow baking dissh and season with salt and pepper. marinate the fish for just 5 minutes.
Nutrition Facts : Calories 65.6, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 105.2, Carbohydrate 6.1, Fiber 0.4, Sugar 1.8, Protein 0.3
SEARED TUNA IN CILANTRO MARINADE
Make and share this Seared Tuna in Cilantro Marinade recipe from Food.com.
Provided by English_Rose
Categories Tuna
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix together the coriander root and stem, ginger, chilli, lime juice and sugar. Rub this mixture over the tuna steak and leave for 1 minute to marinate.
- Heat a non-stick frying pan over a high heat. Add the steak to the pan and sear for 1 minute on each side. Serve.
Nutrition Facts : Calories 14.4, Sodium 2.4, Carbohydrate 3.9, Fiber 0.2, Sugar 2.5, Protein 0.1
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