Seared Tuna Steak With Thai Cucumber Relish Food

SESAME CRUSTED SEARED TUNA

Steps:

• Mix the Sesame Crust ingredients together in a small bowl.
• Pat dry the ahi tuna with paper towels.
• Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
• Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
• The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
• Heat a cast-iron skillet over medium-high heat, until very very hot. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds ( or longer)- checking the underneath by lifting one corner to see if it is golden. If golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
• Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
• At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.

ASIAN SEARED TUNA

Steps:

• Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they're nicely coated.
• Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don't drain away the oil!).
• Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you've seared only four sides of each chunk. Transfer to a plate.
• Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
• Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.

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.

SEARED TUNA STEAK WITH THAI CUCUMBER RELISH

Steps:

• 1. Peel the cucumber and slice in half and scoop out the seeds and discard. Dice into small cubes. Add the salt and let sit 30 minutes. Rinse the cucumber and drain well. Add the remaining ingredients and let sit another 30 minutes.
• 2. Heat a cast iron pan with the olive oil until hot. Season the tuna steak with salt. Sear 4 minutes each side and 1 minute on the edges.
• 3. Cut into slices and serve with the relish over top

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

TUNA STEAKS WITH CUCUMBER RELISH

Steps:

• Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
• To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly 'pink'. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.

SIX-MINUTE SEARED AHI TUNA STEAKS

Steps:

• Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
• Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
• Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
• Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 1 - 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes - this will vary based on thickness of the tuna steaks). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
• Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

TUNA/SWORDFISH STEAKS WITH THAI DRESSING

Steps:

• Heat an oiled pan, add fish and cook 3-4 minutes a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
• Combine all the other ingredients in a jar and shake until mixed.
• Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
• To serve place fish on plate drizzle with sauce and serve with salad greens on the side.

SEARED TUNA & CUCUMBER SALAD

Steps:

• Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
• Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
• Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.