Pan Fried Tuna Steaks With Baba Ghanoush Recipes
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
BABA GANOUSH
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It's typically served as a starter with pita bread or fresh vegetables. -Nithya Narasimhan, Chennai, Alabama
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings (1 cup).
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool., Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, lemon juice, garlic and and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.
Nutrition Facts : Calories 89 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 224mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
PAN-FRIED TUNA STEAKS WITH BABA GHANOUSH
A very tasty recipe from the 'Good Food for Friends' cookery book using tuna, eggplants and cherry tomatoes. The baba ghanoush can be prepared earlier in the day and kept covered at room temperature. The baba ghanoush also goes well with other robus-flavored fish such as swordfish or red mullet. The recipe is for 6, but it can easily be adapted for 2 or 4. Serve with buttered spinach and/or potatoes. (This recipe is labelled as Middle East in the Zaar World Tour because of the Baba Ghanoush).
Provided by tigerduck
Categories Tuna
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bhaba Ghanoush:.
- Preheat the grill to high. Grill the eggplants whole, turning them now and then, for 20-25 minutes until blackened. When cool, trim off the stalks, cut the eggplants in half and scoop the flesh into a food processor. Add the garlic, tahini, lemon juice, cumin and coriander. Season and process until smooth.
- Tuna:.
- Mix the oil, lemon zest and coriander. Lightly brush some of the mixture over the tuna and season. Heat 1 tablespoon of the oil in a large frying pan and fry the tuna in batches for 1 minute (or less) on each side (just long enough to sear the outsides and keep the fish juicy and tender). Remove from the pan and keep warm. Add the rest of the flavored oil to the pan, then fry the tomatoes for 1 minute.
- Serve:.
- Divide the baba ghanoush between 6 plates. Arrange a tuna steak and the tomatoes on top. Drizzle over any pan juices and serve with buttered spinach and/or potatoes.
Nutrition Facts : Calories 542.8, Fat 29.3, SaturatedFat 5.2, Cholesterol 76, Sodium 97.9, Carbohydrate 20.1, Fiber 10.7, Sugar 7.4, Protein 51.5
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