Fresh Fried Ahi Blue Fin Tuna Recipes

COUNTRY FRIED TUNA

Provided by Food Network

Categories appetizer

Time 1h17m

Yield 2 entree or 3 to 4 appetizer servings

Number Of Ingredients 25

Country Fried Tuna image

Steps:

For the Pickled Ginger Tartar Sauce: Combine all the ingredients in a small serving bowl and set aside.
For the Wasabi Guacamole: Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.
For the Tempura Batter/Tuna: Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use.
In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices. Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole.

Ingredients

1 cup aioli or mayonnaise
2/3 cup sour cream
1/2 cup pickle relish
1/3 cup finely diced pickled ginger
1 lime, zested
1/3 bunch cilantro, leaves chopped
3 scallions, thinly sliced
Pinch salt and freshly ground black pepper
1 avocado, halved, pitted and diced
1 small tomato, halved, seeded and finely diced
1 teaspoon minced garlic
1/2 lime, zested and juiced
2 teaspoons wasabi powder
1 teaspoon finely minced cilantro leaves
Pinch salt and freshly ground black pepper
1 cup all-purpose flour
1 cup rice flour
2 eggs, beaten
2 cups cold soda water
Pinch salt
1/2 teaspoon fish sauce
1/2 teaspoon sesame oil
1 tablespoon sesame seeds
Oil, for frying
1 (12-ounce) piece sushi grade ahi tuna

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

Categories Seafood Fish Tuna

Time 35m

Yield 2

Number Of Ingredients 9

Savory Pan-Seared Tuna Steaks image

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

Ingredients

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

SEARED AHI TUNA STEAKS

This is an elegantly simple way to cook tuna that any restaurant would be jealous of!

Provided by Bethany Joyful

Categories Seafood Fish Tuna

Time 17m

Yield 2

Number Of Ingredients 6

Seared Ahi Tuna Steaks image

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

Ingredients

2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns