SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
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.
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE
Steps:
- Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
- Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
- Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Make and share this Pan-Seared Tuna With Ginger-Shiitake Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
Nutrition Facts : Calories 572.9, Fat 40.9, SaturatedFat 20.3, Cholesterol 161.4, Sodium 1150.5, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 44
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
TEDDY'S MOMMY'S PAN SEARED AHI TUNA WITH WASABI SAUCE
This is a combination of two recipes I found while looking around on the internet. One didn't have the sesame seeds and one had the sauce I wanted. So I mixed ideas. If your tuna isn't bright red and it flakes apart you won't want to use it for this dish. I am finding if it isn't the right color and isn't fresh it does not taste right. I have purchased steaks in individual plastic packs that have been pre-frozen from the fish counter with good results. In the picture you see it with a vegetable it is Recipe #91301.
Provided by Teddys Mommy
Categories Tuna
Time 30m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 16
Steps:
- Grate Daikon radish first, prep two plates with the radish laid out in a thin layer large enought to place a tuna steak on, leave out so it can get to room temperature (it isn't as good cold).
- Mix together all sauce ingredients and set them aside.
- Rinse tuna under cold water and pat dry.
- Place sesame seeds, coriander, salt, and pepper into a bowl large enough to dip the steaks into. Mix the ingredients well.
- Dip both sides of steaks into spice mix pressing down lightly to help the spices stick to the steaks.
- Warm sesame, and regular oil in deep 10" (I use a non-stick) frypan over medium high heat(gas 8) until they're shimmery.
- Carefully place both steaks into oil.
- Keep an eye on the side of the steaks, when they start to slightly brown turn them over and brown the other side.
- When done transfer steaks to cutting board and slice into 1/2" strips.
- Then place on beds of daikon radish and pour half of sauce over each steak.
- I usually serve this with a side of jasmine rice, or my recipe for wasabi mashed potatoes.
Nutrition Facts : Calories 532.6, Fat 49, SaturatedFat 6.7, Sodium 3853.5, Carbohydrate 15.9, Fiber 6.8, Sugar 1.7, Protein 12.4
PAN SEARED TUNA
I don't know if any of you have friends that won't eat 'raw' fish but I've conformed a bunch of my leary friends after they had this extremely rare tuna which was described by them more like a steak. Lots of oooos and ahhhhs. I like to add Asian Seasoning in the sauce also from the Pampered Chef line. Very Good and do not over cook the tuna, should be rare. I usually serve this as an appetizer but would make a great meal too!
Provided by CelestialShannon
Categories Tuna
Time 25m
Yield 4-7 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
- Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
- Season the tuna pieces generously with salt and pepper.
- Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. I use a timer.
- Pour half of the cilantro mixture into the pan to coat the fish.
- Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Nutrition Facts : Calories 626.1, Fat 43.5, SaturatedFat 7.1, Cholesterol 64.6, Sodium 2089.8, Carbohydrate 15.9, Fiber 7.7, Sugar 2.4, Protein 46.1
PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
From Tyler Florence on FN. A friend made this at a dinner party when we were needing something healthy -- it was delish!
Provided by DriaDB
Categories Tuna
Time 14m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
PAN-SEARED AHI TUNA WITH BLOOD ORANGE SAUCE
Steps:
- In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about five minutes. Flip and sear other side for two to three minutes, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.
- Return skillet to heat and add white wine. Scrape the bottom of the skillet with a wooden spoon and simmer until wine is reduced by half. Reduce heat to medium and butter, shallot and garlic; cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.
- Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange sauce.
Nutrition Facts : Calories 378.7 calories, Carbohydrate 13.7 g, Cholesterol 110 mg, Fat 8.5 g, Fiber 2.3 g, Protein 54.2 g, SaturatedFat 2.8 g, Sodium 106.7 mg, Sugar 0.7 g
PAN-SEARED TUNA WITH MANDARIN ORANGE PICO DE GALLO RECIPE
Provided by TerrySirignano
Number Of Ingredients 12
Steps:
- Coat a medium saucepan with vegetable oil. Place over medium-high heat. Add the onion and garlic until onion is tender, about 5 minutes. Stir in vinegar, brown sugar and pepper flakes. Cook until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in remaining ingredients except tuna and set aside. Coat a large skillet with vegetable oil and place over medium-high heat. Add tuna to hot skillet and sear for about 2 minutes per side. Cut each tuna steak in half to make 4 portions. Slice into half-inch strips and arrange "fanned" over Pico de Gallo sauce mounded in center of the plate. Garnish with paprika around rim of the plate.
PAN SEARED TUNA WITH MANDARIN ORANGE PICO DE GALLO
Steps:
- Spray a medium saucepan with vegetable oil. Place over medium-high heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Stir in vinegar, brown sugar and pepper flakes. Cook and stir until sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in remaining ingredients except tuna. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add fish to skillet and cook about 5 minutes per side or until fish flakes easily when tested with a fork. Serve fish with mandarin orange mixture.
FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC
Steps:
- Preheat oven to 400°F.
- Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
- Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
- Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
- While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
- Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.
PAN-SEARED TUNA STEAKS WITH GINGERY DIPPING SAUCE
This recipe was inspired by a grilled tuna steak that I ordered at a sleepy roadside restaurant in Vietnam. Working tableside on a small charcoal brazier, the young waiter cooked a half-inch-thick tuna steak with care and patience. Back in my home kitchen, I decided to adapt the recipe to the stove top. I find that pan searing allows greater control than grilling over the doneness of the lean, meaty steaks, yielding juicier results. There are no tricks here. The tuna steaks are coated with the same seasonings used for Grilled Shrimp and Squid (page 111), and the gingery dipping sauce offers a good contrast to the richness of the fish. Serve with Chicken Dumpling and Chrysanthemum Leaf Soup (page 61), boiled gailan (Chinese broccoli) or regular broccoli (which are both good with the dipping sauce), and rice.
Yield serves 4 with 2 or 3 other dishes
Number Of Ingredients 6
Steps:
- Pat the tuna steaks dry with paper towels. To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil. Add the steaks and turn them to coat well. There's no need to let the steaks marinate.
- Heat a 12-inch nonstick skillet over medium-high heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the tuna steaks and let them cook, undisturbed, for 2 minutes. The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots. Using tongs, carefully turn the steaks over. Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare.
- To check for doneness, nick the steaks with the tip of a paring knife. A rare steak should be opaque at the edges and translucent red and cool in the middle. A medium-rare steak should be opaque at the edges and reddish pink in the middle. For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting. The steak will continue to cook as it rests.
- Transfer the steaks to a cutting board. Cut each steak into 1/4-inch-thick slices. Arrange the slices on a platter and serve immediately with the dipping sauce.
PAN-SEARED TUNA STEAKS WITH WARM TOMATO, BASIL, AND OLIVE SALAD
Categories Fish
Number Of Ingredients 8
Steps:
- Season the tuna with 1 tsp. salt and 1/4 tsp. pepper. Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare). Transfer the tuna to a large plate. Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until golden-brown, about 1 minute. Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more. Remove the skillet from the heat and gently stir in the lemon juice. Transfer the tuna to plates, top with the tomato salad, and serve. Serving Suggestions Serve with a Warm Couscous and Grilled Zucchini Salad. nutrition information (per serving): Calories (kcal): 300; Fat (g): 16; Fat Calories (kcal): 140; Saturated Fat (g): 3; Protein (g): 34; Monounsaturated Fat (g): 8; Carbohydrates (g): 4; Polyunsaturated Fat (g): 3; Sodium (mg): 650; Cholesterol (mg): 55; Fiber (g): 1;
PAN-SEARED TUNA TOPPED WITH FENNEL SALAD
Steps:
- Combine first 5 ingredients in medium bowl. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.)
- Heat heavy large skillet over medium-high heat. Brush fish generously with oil. Season with salt and pepper. Add fish to skillet and cook just until cooked through and brown, about 6 minutes per side. Transfer to plates. Mix parsley into fennel mixture. Top fish with fennel mixture and serve.
PAN SEARED TUNA WITH SMOKEY LOBSTER BUTTER SAUCE
Make and share this Pan Seared Tuna with Smokey Lobster Butter Sauce recipe from Food.com.
Provided by kyle martin
Categories Tuna
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper tuna steaks.
- Add butter to a hot pan; reduce heat to medium and add steaks.
- Cook 2 minutes per side; remove and let rest.
- Bring wine, shallot whites and lobster tails to a boil in a non-reactive pan.
- Lower the heat and reduce the mixture by half.
- After 3 minutes remove the tails and dice them.
- Continue reducing the wine again, add the cream and paprika.
- Reduce by half; remove from heat.
- Stir in butter one piece at a time.
- Strain sauce and add the diced lobster.
ORANGE AND DILL PAN-SEARED TUNA
Looking for a classic seafood dinner? Then check out this fish steak recipe that is ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle both sides of fish with seasoned salt. Add fish to skillet; reduce heat to medium-low. Cover and cook 6 to 8 minutes, turning once, until tuna is slightly pink in center. Remove fish from skillet and keep warm.
- Add onion to skillet. Cook over medium-high heat 2 minutes, stirring occasionally. Stir in orange juice; cook 2 minutes. Stir in dill weed, butter and orange peel. Cook 1 to 2 minutes or until slightly thickened. Serve sauce over fish.
Nutrition Facts : Calories 215, Carbohydrate 6 g, Cholesterol 50 mg, Fiber 0 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
This is a company-worthy dish that is easy to prepare. The sauce is absolutely delicious and will get you lots of rave reviews.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Fish
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and saute until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice.
- Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
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