Tunaswordfish Steaks With Thai Dressing Food

EASY THAI STEAK SALAD

Steps:

• In a small bowl add all the marinade ingredients (minus steak) and whisk well. Pour the marinade in a ziploc bag, add steak and close the bag and toss around a bit. Place in the fridge and let the steak marinate for 4 hours or overnight. The longer it marinates the better it will taste.
• Prepare the dressing, by mixing all dressing ingredients in a small bowl and whisking well.
• Grill the steak to your preferred doneness, I prefer mine medium, so for medium I usually leave it 7 minutes per side. Let the steak rest for 10 minutes after you grilled, then slice the steak across the grain.
• In a large bowl toss the lettuce, pepper, cucumber, mint and cilantro together then pour the dressing over and toss well. Arrange the salad on a platter and place the sliced steak over the salad, then top with chopped peanuts.

SWORDFISH STEAKS WITH SPICY MARINADE

Steps:

• In a blender chop garlic cloves and then add next 8 ingredients (oil - salt), blending until smooth.
• Pour mariade over fish and let marinate for 2-4 hours.
• Discard marinade and grill fish and tomatoes for 5-10 minutes per side.
• Garnish with lime wedges if desired.

THAI TUNA SALAD

Steps:

• In a small bowl, mix together fish sauce, lime juice, and honey. Place tuna in a large, plastic, resealable bag, and pour fish sauce mixture over the tuna. Refrigerate for 1 hour.
• Heat 2 tablespoons olive oil in a wok over high heat. When the oil is very hot, almost smoking, place 1/2 tuna in pan; cook and stir for 1 minute, or until desired doneness. Transfer cooked fish to a large bowl. Repeat with remaining oil and tuna.
• Toss warm fish with tomatoes, green onion, red chile pepper, cilantro, and basil. Serve.

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.

SWORDFISH STEAKS WITH A TAPENADE CRUST

Steps:

• Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped.
• With the machine on, add the oil and vinegar in a steady stream.
• Season with cayenne, salt and pepper.
• (The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.) Prepare the swordfish and vegetables: Heat a large grill pan or skillet.
• Lightly brush the squash with olive oil and season with salt and pepper.
• Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes.
• Transfer to a plate.
• In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper.
• Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat.
• Stir the chopped plum tomato into the remaining dressing.
• Preheat the broiler.
• Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper.
• Grill the swordfish over medium-high heat for 4 minutes.
• Turn the steaks over and spread with tapenade on top.
• Continue grilling until the fish is just firm to the touch, about 3 minutes longer.
• Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned.
• To serve: Fan the yellow squash in the center of each of 4 large plates.
• Mound the dressed fennel on the squash and set the swordfish on top.
• Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.

SWORDFISH STEAKS WITH DILL-MUSTARD SAUCE

Steps:

• In large skillet, heat Italian dressing and cook fish over medium heat, turning once, 8 minutes or until fish flakes.
• Remove to serving platter and keep warm.
• Into skillet, add wine, then pepper, dill and mustard.
• Bring to a boil, then simmer, stirring occasionally, 8 minutes.
• Stir in cream and heat 1 minute or until thickened.
• Serve over fish.
• Garnish, if desired, with baby vegetables.

TUNA TATAKI

Steps:

• On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt.
• Make 1/2-inch deep slices in the tuna, every 1/4- to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.
• Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.
• In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the Ginger Sauce.
• In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine.