Tuna Steaks Seared With Ginger Soy And Brown Sugar Recipe 425 Food

GINGER-MARINATED TUNA STEAKS

Steps:

• In a small bowl, combine all ingredients except tuna.
• Place tuna steaks in a plastic ziploc type bag. Add Marinade to bag and seal. Set bag in a shallow pan.
• Refrigerate for 30 minutes, turning bag occasionally to coat.
• Lightly coat the grill rack with nonstick cooking spray.
• Drain tuna and discard marinade.
• Grill fish for 10 ro 12 minutes or until fish flakes with a fork (about 145 degrees F), turning once.

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.

TUNA STEAKS SEARED WITH GINGER, SOY AND BROWN SUGAR RECIPE - (4.2/5)

Steps:

• In a deep dish or pie plate, mix the ginger, garlic, brown sugar, soy sauce and lemon juice. Stir until combined. Season the tuna generously with salt and pepper on both sides. Place the tuna in the dish with the marinade and turn to coat. Cover and refrigerate for 1 hour, turning the fish at least once. In a large cast-iron skillet, heat 1 tablespoon oil over moderate heat. Remove the tuna from the marinade, pat dry, and add the steaks to the skillet. Cook, turning once, until browned and just cooked through, about 8 minutes total. Transfer to plates and sprinkle with scallions. Serve.

PEPPER SEARED TUNA STEAKS

Steps:

• Combine black pepper and sesame seeds in bowl.
• Press tuna steaks into mixture, until coated.
• Heat sesame oil over medium-high heat.
• Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
• Transfer steaks to tented aluminum foil to keep warm.
• Add a touch more oil to pan, then add soy sauce and sherry.
• Add garlic and most of green onion (reserving some of the tops).
• If too much has boiled off, add a bit of red wine if necessary.
• Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
• Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
• Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
• In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.

SESAME GRILLED TUNA STEAKS

Steps:

• Put all marinade ingredients into a zip-lock bag shake and add tuna.
• Zip and chill for 2 hours.
• Place steaks on a clean, hot, oiled, grill. And marinade in pot and reduce to half.
• And turn after 3 minutes and cook for three more minutes. Place on serving dish and pour reduced marinade over steaks.

FRESH TUNA STEAKS WITH HOISIN GINGER MARINADE

Steps:

• Combine sesame oil, soy sauce, sherry, hoisin sauce, salt, pepper, garlic and ginger in a flat dish.
• Add fresh sushi grade tuna and marinate for up to 1 hour, turning occasionally.
• Grill until cooked to desired preference.

SOY GINGER-SEARED AHI TUNA

Steps:

• Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
• Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).
• Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
• Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.
• Pickled Cuke Preparation
• Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

BLACKENED TUNA STEAKS

Steps:

• Preheat oven to 400 deg.
• Mix first 7 ingredients in small bowl.
• Place steaks on baking sheet, brush on both sides with 1 T. oil. Sprinkle top of each with seasoning.
• Heat heavy large skillet over high heat until very hot. Add remaining 1 T. oil; swirl to coat.
• Place steaks seasoning side down in skillet. Cook until very brown on bottom (about 1 min) return steaks, browned side up to baking sheet.
• Place in oven; bake until done (about 8 min).

BEK'S GRILLED TUNA STEAKS GLAZED WITH GINGER, LIME, AND SOY OAMC

Steps:

• Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
• Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
• Transfer to plate and serve.