SEARED TUNA STEAK
When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.
Provided by Jamie Oliver
Categories Healthy fish recipes Seafood Fruit Tuna Lunch & dinner recipes
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Smash up the chilli and the coriander seeds in a pestle and mortar.
- Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
- Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
- There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
- Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
- Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It's quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil... The possibilities are endless.
Nutrition Facts : Calories 243 calories, Fat 1.8 g fat, SaturatedFat 0.5 g saturated fat, Protein 57.1 g protein, Carbohydrate 0.4 g carbohydrate, Sugar 0.2 g sugar, Sodium 0.9 g salt, Fiber 0.6 g fibre
SEARED TUNA WITH MANGO SALSA
Steps:
- Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
- Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
- Serve the tuna on top of the mango salsa.
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.
MEXICAN TUNA STEAK, SWEET RED PEPPERS & AVOCADO SALSA
This tuna steak recipe is inspired by Mexican flavours and is healthy and nutritious. Tuna is pan-fried with spiced butter and served with zesty avocado salsa and grilled red peppers. Serve as is or with a side of rice, veggies, or sweet potatoes.
Provided by Irena Macri
Categories Main
Time 35m
Yield 2
Number Of Ingredients 18
Steps:
- Sprinkle tuna steaks with sea salt, black pepper and drizzle with olive oil on both sides. Set aside.
- Heat 3 tablespoons of coconut oil in a frying pan over medium-high heat. Add the onions and peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, chilli, garlic, vinegar, a good pinch of salt, and about two tablespoons of water. Mix through and cook for 5-7 minutes until softened and slightly browned. Remove to a plate, or use a different frying pan for tuna steaks.
- Grind the coriander seeds with a mortar and pestle or use coriander seed powder instead. Heat up a little oil and butter (or ghee) to sizzling hot in a frying pan. Add coriander seeds and the zest of one lime (about a teaspoon of zest). Stir through to infuse with the flavours. Add the tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for 2 minutes on each side (more if you like it well done and less if it's super fresh and you like it rare). Use a spoon to bathe the steaks in the buttery, lime sauce they're cooking in.
- Combine avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
- Assemble red peppers on the serving plates. Place tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.
Nutrition Facts : ServingSize 1 tuna steak with sides, Calories 569 calories, Sugar 5.8 g, Sodium 477.5 mg, Fat 38.7 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 19.4 g, Fiber 7.8 g, Protein 39.8 g, Cholesterol 73.8 mg
SEARED SESAME TUNA & GRILLED AVOCADO-MANGO SALSA RECIPE - (4.2/5)
Provided by ruthg
Number Of Ingredients 22
Steps:
- AHI TUNA: Turn on grill and set to high. In a small basting bowl, mix olive and sesame oils. Liberally brush the oil mixture over the tuna steaks. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the fish. Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes. The fish should have grill marks but still be medium rare in the center. Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens. SALSA: Turn on grill and set to high. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime, and vinegar. Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice. Grill the avocado and mango for 3 to 4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place. Discard the skin and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.
SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY
Here's what you need: ahi tuna steaks, soy sauce, Chilli flakes, vegetable oil, mango, red bell pepper, onion, green onion, fresh cilantro, jalapeño pepper, lime juice, olive oil, salt, avocado, wasabi, lime, sour cream, sesame oil
Provided by Heying Duan
Yield 2 servings
Number Of Ingredients 18
Steps:
- Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
- Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
- Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
- Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
- Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
- Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
- Serve and enjoy.
Nutrition Facts : Calories 713 calories, Carbohydrate 51 grams, Fat 40 grams, Fiber 12 grams, Protein 44 grams, Sugar 28 grams
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
GRILLED BLACKENED TUNA STEAK RECIPE WITH MANGO AVOCADO SALSA
This delicious blackened tuna steak recipe is easy to make in half an hour. The mango avocado salsa provides a hint of sweet and a lot of texture.
Provided by Cassie Johnston
Categories Seafood Recipes
Time 20m
Number Of Ingredients 18
Steps:
- To make the seasoning mix, whisk all ingredients together and store in an airtight container. The mix should keep well for at least three months.
- To make the mango avocado salsa, mix all ingredients in a medium bowl. Taste and adjust the seasonings if desired.
- To make the grilled blackened tuna steaks, heat a grill over high heat (or a grill pan on the stove over medium-high).
- Coat the tuna steaks with the blackening seasoning on all sides, then spray the top and bottom with cooking spray.
- Add the steaks to the hot grill and cook for 1-2 minutes per side, or until black grill marks have formed but the inside is still rare. Serve hot topped with mango avocado salsa.
Nutrition Facts : Calories 636 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 147 milligrams cholesterol, Fat 37 grams fat, Fiber 13 grams fiber, Protein 58 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 serving, Sodium 5499 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
SEARED TUNA STEAK WITH AVOCADO SALSA
This recipe is from Eddie V's Edgewater Grill in Scottsdale, Arizona. It is the original recipe; however, I make a few slight changes to the recipe (to accomodate my personal tastes) when I make it. First, I add a little soy sauce to the vinaigrette to bring out the flavors a little more. Second, I only use 2 Tbsp. of olive oil (instead of the recommended 4 Tbsp.) because I like a chunkier vinaigrette. Third, I chop the cilantro and sprinkle it on top of the fish and salsa. Either way, it is a great recipe and worth having at least once!
Provided by Southern Polar Bear
Categories Tuna
Time 28m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette:.
- Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
- Mix well and set aside.
- Fish:.
- Season tuna with salt and pepper.
- Sear tuna on a very hot skillet with olive oil.
- Cook to desired doneness (rare if preferable).
- Prepare the salsa while the fish is cooking.
- Salsa:.
- Dice the avocado into 1" cubes.
- Dice the tomatoes.
- Mix the tomato and avocado together.
- Serving Recommendation.
- Place fish on serving dish.
- Top with diced avocado and tomato.
- Splash liberally with vinaigrette.
- Garnish with cilantro.
- Serve immediately.
- Changes:.
- Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.
Nutrition Facts : Calories 821.5, Fat 55.8, SaturatedFat 9.4, Cholesterol 107.7, Sodium 196.6, Carbohydrate 11.6, Fiber 7.7, Sugar 2.4, Protein 68.8
SEARED TUNA WITH TROPICAL SALSA
Provided by Laura Werlin
Categories Appetizers
Yield Yields about 48 hors d'oeuvres.
Number Of Ingredients 11
Steps:
- Cut the tuna into long, fat, squared-off strips or "logs" 1 to 1-1/2 inches thick. Coat the tuna with the oil and season lightly with salt and pepper. Set a 10-inch heavy-duty skillet over high heat. When the pan is very hot, after 2 to 3 minutes, sear the tuna logs for 20 to 30 seconds on each side-they should be seared outside and rare inside. Transfer to a clean cutting board and slice 1/4 inch thick.
- In a -medium bowl, combine the pineapple, scallions, lime juice, soy sauce, and ginger. Add the avocado and gently stir to combine. Stir in the chopped cilantro.
- To assemble, set the tuna slices on rice crackers; top each with a small spoonful of the salsa and a whole cilantro leaf. You may have extra crackers and salsa.
Nutrition Facts : Calories 25 kcal, Fat 10 kcal, TransFat 1 g, Carbohydrate 3 g, Protein 1 g, Cholesterol 4.5 mg, Sodium 150 mg, UnsaturatedFat 1 g
15 BEST TUNA STEAKS
This great collection of Tuna Steak Recipes will show you fifteen great ways to cook your favorite fish. We especially love this tuna tataki bowl:
Provided by GypsyPlate
Categories Seafood Recipes
Number Of Ingredients 15
Steps:
- Mix all the ingredients of marinade. Reserve 2 tbsp of this marinade as dressing in a small bowl. Use rest to marinate tuna. You can marinate at least 30 minutes to couple of hours in refrigerator.
- Cook the grains according to the instruction on packet.
- Chop and dice the veggies and fruit.
- Heat oil to smoking hot in a pan. Pat dry the fish and place it in a pan.
- Watch closely as you are searing the fish. Cook 30-45 seconds per side to make it cooked outside and rare in the middle.
- Rest for couple of minutes and cut into thin slices with sharp knife.
- Place cooked rice in a bowl. Arrange fish slices along with diced mangoes, chopped red cabbage, edamame. Drizzle the dressing over all of your bowl. Sprinkle sesame seeds generously.
WHAT TO SERVE WITH TUNA STEAKS
Steps:
- Choose your preferred side dish for tuna steaks.
- Prepare needed ingredients.
- Cook for 30 minutes or less.
Nutrition Facts :
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CILANTRO LIME GRILLED TUNA AVOCADO CUCUMBER SALSA
From wholeandheavenlyoven.com
5/5 (8)Total Time 15 minsServings 2Calories 331 per serving
- Make the tuna: In a small shallow bowl, whisk oil, lime juice, garlic, salt, pepper, and cilantro until smooth. Place tuna steaks in bowl, turning to coat both sides. Let tuna stand in marinade 10-15 minutes.
- Remove tuna from marinade and discard marinade. Heat a grill to medium-high heat and grill tuna steaks 2 minutes on each side for medium rare. Keep tuna warm and set aside.
- Make the salsa: In a small bowl, combine all salsa ingredients. Season with salt and pepper to taste.
SEARED TUNA WITH AVOCADO SALSA VERDE - DISHING OUT HEALTH
From dishingouthealth.com
5/5 (3)Total Time 25 minsCategory EntreeCalories 483 per serving
- Combine cilantro, garlic, capers, lime juice, red pepper flakes, 1/4 tsp. each of the salt and black pepper in a blender or mini food processor. Blend, gradually pouring in all but 1 Tbsp. of the olive oil, until mostly smooth. Transfer mixture to a bowl; gently toss with diced avocado.
- Heat a grill pan or cast-iron skillet over high heat. Rub tuna steaks with reserved 1 Tbsp. oil; sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Cook the fish for 3 minutes. Turn and cook until desired degree of doneness, 3 minutes longer for medium rare.
SEARED TUNA WITH AVOCADO SALSA RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Calories 384 per servingServings 4
- Combine soy sauce and brown sugar in a small bowl, stirring until brown sugar dissolves. Reserve 1 tablespoon soy sauce mixture. Heat a grill pan over high heat. Coat pan evenly with cooking spray. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness, basting steaks frequently with soy mixture. Remove steaks from grill pan; drizzle with reserved 1 tablespoon soy mixture. Serve fish with salsa.
PAN SEARED AHI TUNA STEAKS WITH AVOCADO SALSA RECIPE
From 5minutesformom.com
3.6/5 (8)Estimated Reading Time 2 minsServings 2
- Add the avocado, tomato, green onion, red onion, one tablespoon of lemon juice, one tablespoon of olive oil, and 1/4 cup of cilantro to a bowl.
- To prepare the fish, pat dry with paper towels and sprinkle both sides with a little salt and pepper.
KETO TUNA STEAKS WITH FRESH AVOCADO CUCUMBER SALSA | CARB ...
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4.5/5 (25)Calories 240 per servingTotal Time 16 mins
- Lay 2, 4-oz tuna steaks on a clean surface. Sprinkle the salt, pepper, onion powder, and parsley evenly over the tops of the tuna steaks, pressing the seasonings in gently. There should only be seasoning on one side of each steak.
- Heat the olive oil in a small or medium pan over a medium-high heat. Place the tuna steaks in the oil, seasoned sides down.
- Cook the tuna steaks for about 4 minutes on this side - enough time to make the tuna a crisp, golden brown. Flip the steaks and cook for an additional 2 minutes on the other side. Once the tuna steaks are done cooking, set the pan aside to let the steaks rest.
- Meanwhile, make the avocado cucumber salsa by dicing the avocado and cucumber, chopping the tomatoes, and mixing them together with the lime juice, cilantro, garlic, and salt.
SEARED TUNA WITH AVOCADO AND SALSA VERDE - FISH RECIPES ...
From delish.com
Cuisine ItalianCategory Dairy-Free, Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor.
- Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree.
- Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
SEARED TUNA WITH AVOCADO AND SALSA VERDE - FOOD & WINE
From foodandwine.com
5/5
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
- Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.
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Cuisine HawaiianCategory SeafoodServings 2Total Time 1 hr 13 mins
EASY SEARED AHI TUNA SALAD - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Cuisine Asian, ContemporaryCategory Dinner, Lunch, Soup And SaladServings 4Calories 537 per serving
- First, marinate the ahi tuna: Combine the 1/4 tamari or sauce sauce and 1 teaspoon sesame seed oil in large bowl. Place the tuna steaks into marinade, cover and refrigerate for 1 hour.
- Once marinated, discard the marinade and pat the tuna dry with paper towels. Heat a large pan over high heat and add a splash of oil. Sear the tuna for approximately 1 minutes per side. Lightly sear the fish on all sides, making sure the sear is even. Sprinkle with sesame seeds if desired. Remove the tuna from pan and use a very sharp knife thinly slice the tuna.
- For the salad dressing: simply combine the sauce sauce, sesame seed oil and honey in a measuring cup. Whisk for 1 minute and then set aside until ready to use.
- To arrange salad, simply layer the salad greens with sliced avocado and zucchini. Garnish the plate with tiny drops of wasabi paste and drizzle with the prepared dressing. Place the sliced tuna on top and serve.
SEARED TUNA WITH AVOCADO AND SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
Servings 4
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor. Pulse to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a coarse puree. Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving.
- Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook the fish for 3 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare. To serve, top the tuna steaks with the avocado and drizzle with the sauce.
- Fish Alternatives: Firm fish steaks, such as sturgeon, mako shark, and swordfish, all make excellent alternatives to the tuna. You'll want to cook them longer until just done, rather than medium rare.
- Wine Recommendation: The brazen flavors of anchovy paste and capers make a white wine with lots of acidity a must. A Sancerre or a lighter-styled Muscadet de Sèvre-et-Maine, both from the Loire Valley in France, are good examples.
SEARED TUNA WITH AVOCADO AND SALSA VERDE RECIPE - …
From recipes.net
Cuisine AmericanCategory Pan-Fry & SkilletServings 4Total Time 25 mins
- Put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor
- Leave the sauce in the food processor and, if necessary, pulse to re-emulsify just before serving
SEARED AHI TUNA WITH ASIAN AVOCADO SALSA - FOODIECRUSH
From foodiecrush.com
4.2/5 (13)Estimated Reading Time 6 mins
- Combine the ginger, garlic, lime juice, lime zest, orange juice, cilantro, jalapeno, soy sauce, honey, salt, sesame oil and olive oil in a large bowl. Set aside or refrigerate until ready to serve.
- Heat a large cast iron skillet on high add the canola oil. Sprinkle the tuna steaks with salt and sear in skillet for 1-2 minutes, depending on thickness, on each side.
- Place ⅓ cup or so of sauce on a plate and place the tuna on top of the sauce with the green beans on the side. Add more sauce to the top of the tuna and garnish with avocado, jalapeno slices, cilantro and pea shoots. Dress the green beans with 1 teaspoon or so of the sauce and garnish with more cilantro and sesame seeds.
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From tatyanaseverydayfood.com
Reviews 3Calories 556 per servingCategory Appetizers, Dinner, Lunch
- Prepare the ahi tuna: portion the tuna steaks, if desired, and place into a large glass bowl. Pour 1/4 cup soy sauce and a few tablespoons of sesame seed oil over the tuna; turn to coat. Set tuna into the refrigerator for about 30 minutes to marinate.
- Meanwhile, prepare the avocado cream. Place all ingredients into a food processor and puree until smooth: avocado, cilantro, garlic, lime juice, olive oil, salt and pepper. Scrape down sides of food processor often to get all ingredients blended. Place avocado cream into a small bowl and refrigerate until used.
- Prepare the salad: in a small bowl, toss together the cilantro, pineapple, tomatoes, shallot, lime juice, salt and olive oil. Set aside.
- Prepare the garlic glaze: in a small saucepan, combine the soy sauce, brown sugar, garlic cloves, sesame seed oil and water. Simmer over low heat for 20 minutes until garlic is soft and sauce is reduced in half.
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