GRILLED TUNA STEAKS
This grilled tuna steak recipe is all about the quality of your fish. Be sure to choose it with care.
Provided by Marissa Stevens
Categories Main Course
Time 14m
Number Of Ingredients 12
Steps:
- Make dipping sauce. In a medium bowl whisk together soy sauce, rice vinegar, and honey until honey dissolves. Whisk in sesame oil, ginger, and garlic until emulsified. Leave at room temperature or refrigerate if desired. (recipe note #1)
- Preheat a gas grill (or charcoal grill) to high. (recipe note #2)
- Rinse tuna steaks and pat dry with paper towels. Rub all sides of tuna with olive oil and season with salt and pepper. Grill tuna 2 minutes per side, until seared on the outside and rare in the center. (If you prefer a cooked center, cook an additional ~2 minutes per side.) Transfer tuna to cutting board. With a thin, sharp knife, thinly slice tuna across the grain (1/4 to 1/2-inch thick slices). Sprinkle with sesame seeds and sliced green onion. Serve with dipping sauce.
Nutrition Facts : Calories 272 kcal, Carbohydrate 3 g, Protein 28 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 43 mg, Sodium 799 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
SEARED TUNA
Steps:
- Mix the cream and powdered wasabi in a small saucepan. Place over medium heat and bring to a boil. Then set aside.
- On a plate spread the black pepper. Press 1 side of the tuna steak onto the black pepper. Repeat with the other steak. Place a cast iron skillet over high heat. Add oil, and when smoking, place the tuna into the pan, pepper side down. Cook for approximately 1 to 2 minutes on each side. As the tuna cooks, the red meat will become whiter. Once you have cooked both sides, the tuna will be almost raw in the middle, thus seared.
- Slice the tuna, and arrange on a plate. Drizzle the wasabi sauce around and on top of the tuna. Lightly sprinkle with finely grated ginger. Serve immediately.
SEARED YELLOWTAIL WITH HORSERADISH CREMA
Provided by Daphne Brogdon
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl combine the fennel, coriander, sesame seeds, pepper and salt.
- Slice the yellowtail into two pieces, each roughly 1 1/2-by-1 1/2-by-6-inches. Generously rub the seasoning on all sides.
- Heat the canola oil in a large nonstick saute pan set over high heat. Once the oil starts to smoke a bit, carefully add the yellowtail. Sear each piece on all four sides until browned, 30 seconds to 1 minute per side. The center of the fish should still be rare. Place the cooked yellowtail on a plate to cool, then refrigerate until cold, about 1 hour. The fish will be easier to slice if it's cold.
- In a medium bowl combine the creme fraiche, horseradish and lemon zest.
- Using a sharp knife, gently slice the yellowtail in 1/2-inch-thick pieces. Spread a spoonful of the horseradish crema on top of the rice crackers. Place the sliced yellowtail on top of the crema. Break off small pieces of the nori and place on top of the yellowtail to garnish.
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.
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.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg
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