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.
FRESH TUNA STEAKS WITH HOISIN GINGER MARINADE
We were introduced to fresh tuna, at this little fish store in Hawaii many years ago. The marinade that was used was so incredible that I had to try and re-create it at home. I think I came in pretty close. Most restaurants grill their tuna for 3-4 minutes per side, but I tend to like mine rare, so I only cook each side for 1-1/2 minute. Tuna must be as fresh as possible
Provided by Abby Girl
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine sesame oil, soy sauce, sherry, hoisin sauce, salt, pepper, garlic and ginger in a flat dish.
- Add fresh sushi grade tuna and marinate for up to 1 hour, turning occasionally.
- Grill until cooked to desired preference.
Nutrition Facts : Calories 132.3, Fat 3.9, SaturatedFat 0.7, Cholesterol 11, Sodium 646, Carbohydrate 6.1, Fiber 0.4, Sugar 2.8, Protein 8
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.
ASIAN TUNA BITES WITH DIJON DIPPING SAUCE
Quick, easy and fresh with big, bold and bright flavors, this healthy dish is a snap to make and beautiful to serve. You can make it up to 8 hours in advance, which is convenient for entertaining. -Jamie Brown-Miller, Napa, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen (1/2 cup sauce).
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the first five ingredients; set aside. Spritz tuna with cooking spray. Sprinkle with sesame seeds, salt and pepper. In a large nonstick skillet, brown tuna on all sides in batches until medium-rare or slightly pink in the center; remove from the skillet., On each of 30 wooden appetizer skewers, thread one tuna cube. Arrange on a serving platter. Garnish with onions. Serve with sauce.
Nutrition Facts : Calories 29 calories, Fat 1g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 123mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
DIPPING SAUCE FOR AHI TUNA
I was looking for a copy of the dip at Outback®. I modified one and got it right (or at least right enough for me).
Provided by jsk181
Categories Sauces
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix mayonnaise, sugar, vinegar, soy sauce, garlic, ginger, sesame oil, pepper, and cayenne together in a small bowl.
- Let sit for 5 minutes before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 8.1 g, Cholesterol 5.2 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 248.8 mg, Sugar 7.3 g
GUAM "VOLCANO" TUNA (PEPPER-CRUSTED TUNA WITH GINGER-WASABI DIPPING SAUCE)
Provided by Steven Raichlen
Yield Serves 4
Number Of Ingredients 16
Steps:
- 1. Prepare the dipping sauce: If you are using powdered wasabi, place it in a mixing bowl and add 1 tablespoon of warm water. Stir to form a paste and let stand for about 5 minutes. If you are using wasabi paste, place it in a mixing bowl. Grate the ginger on a fine grater into the bowl; you should have about 1 tablespoon. Cut the lemon in half and cut a thin slice off one half. Cut the slice in quarters, remove any seeds, and set the lemon quarters aside for garnishing the sauce. Squeeze the juice from the remaining lemon into the bowl, squeezing it through your fingers to catch any seeds. Add the soy sauce, scallion, and chile and stir to mix well. Divide the sauce among 4 small bowls. Float a quarter lemon slice in each bowl. The dipping sauce can be prepared up to 1 hour ahead.
- 2. Prepare the tuna: Place the tuna steaks on a large plate and thickly crust them with cracked peppercorns, pressing the pepper onto the fish on both sides and the edges. Generously season the tuna with Old Bay seasoning and salt. Place the olive oil in a shallow bowl.
- 3. Set up the grill for direct grilling and preheat it to high.
- 4. When ready to cook, brush and oil the grill grate. Dip each piece of tuna in the olive oil on both sides, then arrange it on the hot grate. The dripping oil may and should cause flare-ups-it's supposed to. The flames will help sear the crust. Grill the tuna until it is dark and crusty on the outside but still very rare inside, 2 to 3 minutes per side, turning with tongs. When done the tuna should feel quite soft when poked.
- 5. Transfer the grilled tuna steaks to a cutting board and cut them into 1/4-inch slices. Cut down through the steaks, holding the blade perpendicular to the cutting board. Each slice will have a dark crusty exterior and a blood-rare center. Fan out the slices on a platter or plates. Garnish the tuna with lemon or lime wedges and serve the bowls of dipping sauce alongside.
TUNA AND RED PEPPER SAUCE
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
- Drain pasta. Toss immediately with tuna mixture.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g
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