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 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.
SEARED TUNA WITH CHILE-PINEAPPLE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
- Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
- Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
- Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.
Nutrition Facts : Calories 610, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 56 milligrams, Sodium 757 milligrams, Carbohydrate 75 grams, Fiber 5 grams, Protein 42 grams, Sugar 7 grams
SEARED TUNA WITH CITRUS SALSA
Steps:
- Rub tuna steaks with peppercorns and set aside while you make the salsa.
- To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.
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.
SEARED TUNA STEAKS WITH YELLOW CHILE SALSA
Number Of Ingredients 4
Steps:
- 1. Prepare the yellow salsa. If made ahead, cover and refrigerate until shortly before serving. Season the tuna with salt and brush all over with olive oil. 2. Heat a large stovetop grill pan or nonstick skillet over medium-high heat. Add the tuna and cook about 3 minutes per side or until it is lightly browned on the outside and still pink inside. Serve hot with the salsa. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.)From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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
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
BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
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
TUNA STEAKS WITH PINEAPPLE SAUCE
A caribbean inspired recipe that goes well with either tuna or swordfish steaks. Perfect for the grill too. Serve with an island style rice pilaf. Prep time does not include marinating time.
Provided by BoxOWine
Categories Tuna
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare marinade by combining marinade ingredients in shallow dish.
- Add tuna and coat with marinade.
- Cover and refrigerate at least 1 hr or more, turning occasionally.
- Prepare pineapple sauce by puree in blender until smooth.
- Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
- process until smooth.
- Gradually add olive oil.
- Heat large skillet over high heat.
- Add small amount of peanut oil to skillet so tuna does not stick.
- Remove tuna from marinade, season with salt to taste.
- Add tuna to skillet and cook until brown on each side, about 3 mins per side.
- Spoon sauce on plate.
- Place tuna on top of sauce.
- Serve.
TUNA STEAKS
Make and share this Tuna Steaks recipe from Food.com.
Provided by Tonkcats
Categories Tuna
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dredge tuna in flour, salt and pepper.
- Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
- Add lemon juice and cook a minute or two longer.
- Garnish with lemon wedges.
Nutrition Facts : Calories 93, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.2, Carbohydrate 7.8, Fiber 2.6, Sugar 0.6, Protein 0.8
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