SEARED AHI TUNA STEAK WITH MANGO SALSA AND WASABI-AVOCADO CREAM RECIPE BY TASTY
Here's what you need: ahi tuna steaks, soy sauce, Chilli flakes, vegetable oil, mango, red bell pepper, onion, green onion, fresh cilantro, jalapeño pepper, lime juice, olive oil, salt, avocado, wasabi, lime, sour cream, sesame oil
Provided by Heying Duan
Yield 2 servings
Number Of Ingredients 18
Steps:
- Marinate the Ahi tuna steaks in soy sauce and chili flakes. The soy sauce should cover the steaks. Use more if needed. Chill in the refrigerator for 1 hour.
- Mango salsa: Dice the mango, bell pepper and onion. Combine all ingredients in a bowl and mix well. Salt to taste. Chill in the refrigerator for 1 hour.
- Wasabi-avocado cream: Blend all ingredients in a food processor until smooth or mash with a fork.
- Ahi tuna steaks: Take tuna out of the marinade and pat dry with paper towels. Spray/brush with vegetable oil.
- Heat a cast iron pan and sear tuna steaks for 2 minutes per side for medium or 4 minutes per side for well-done.
- Spoon wasabi-avocado cream and mango salsa on the plate and lay Ahi tuna steak on top.
- Serve and enjoy.
Nutrition Facts : Calories 713 calories, Carbohydrate 51 grams, Fat 40 grams, Fiber 12 grams, Protein 44 grams, Sugar 28 grams
SEARED TUNA WITH MANGO SALSA
Steps:
- Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
- Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
- Serve the tuna on top of the mango salsa.
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.
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
SEARED TUNA STEAKS WITH WASABI-GREEN ONION MAYONNAISE
Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise
Categories Onion Marinate Low Carb Mayonnaise Tuna Summer Grill/Barbecue Bon Appétit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 3 ingredients in small bowl to blend, adding more wasabi paste if desired. Cover and refrigerate.
- Whisk teriyaki sauce, soy sauce, and rice vinegar in small bowl to blend. Place tuna steaks in resealable plastic bag. Add teriyaki mixture; seal bag. Turn bag to coat. Let stand at room temperature 30 minutes, turning bag occasionally.
- Brush grill with vegetable oil. Prepare barbecue (medium-high heat). Drain tuna steaks. Grill tuna to desired doneness, about 4 minutes per side for medium. Top each tuna steak with about 2 tablespoons wasabi mayonnaise and serve.
WASABI SEARED TUNA SALAD
I love a nice big dinner salad, and this one is great when you feel like something reminiscent of sushi.
Provided by EmmyDuckie
Categories Japanese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix wasabi powder with just enough soy sauce to make a thick paste.
- Rub wasabi paste onto both sides of tuna steaks.
- Heat 1 tbsp oil in a nonstick skillet over med-high heat.
- Sear tuna for about 30-45 seconds on each side, just enough to get a crust.
- Slice tuna thin, and set aside.
- Arrange salad greens on a plate, and top with tuna, avocado, ginger, and daikon.
- Mix remaining soy sauce, oil, rice vinegar, and a little of the juice from the ginger if you have some, drizzle onto salads, and salt and pepper to taste.
- This goes great with Miso soup and a little sticky rice.
Nutrition Facts : Calories 460.5, Fat 34, SaturatedFat 5.3, Cholesterol 43.1, Sodium 574.2, Carbohydrate 11.1, Fiber 7.7, Sugar 1.4, Protein 30.4
BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
SEARED SESAME TUNA & GRILLED AVOCADO-MANGO SALSA RECIPE - (4.2/5)
Provided by ruthg
Number Of Ingredients 22
Steps:
- AHI TUNA: Turn on grill and set to high. In a small basting bowl, mix olive and sesame oils. Liberally brush the oil mixture over the tuna steaks. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the fish. Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes. The fish should have grill marks but still be medium rare in the center. Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens. SALSA: Turn on grill and set to high. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime, and vinegar. Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice. Grill the avocado and mango for 3 to 4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place. Discard the skin and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.
SEARED TUNA STEAK WITH AVOCADO SALSA
This recipe is from Eddie V's Edgewater Grill in Scottsdale, Arizona. It is the original recipe; however, I make a few slight changes to the recipe (to accomodate my personal tastes) when I make it. First, I add a little soy sauce to the vinaigrette to bring out the flavors a little more. Second, I only use 2 Tbsp. of olive oil (instead of the recommended 4 Tbsp.) because I like a chunkier vinaigrette. Third, I chop the cilantro and sprinkle it on top of the fish and salsa. Either way, it is a great recipe and worth having at least once!
Provided by Southern Polar Bear
Categories Tuna
Time 28m
Yield 2 steaks, 2 serving(s)
Number Of Ingredients 12
Steps:
- Vinaigrette:.
- Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
- Mix well and set aside.
- Fish:.
- Season tuna with salt and pepper.
- Sear tuna on a very hot skillet with olive oil.
- Cook to desired doneness (rare if preferable).
- Prepare the salsa while the fish is cooking.
- Salsa:.
- Dice the avocado into 1" cubes.
- Dice the tomatoes.
- Mix the tomato and avocado together.
- Serving Recommendation.
- Place fish on serving dish.
- Top with diced avocado and tomato.
- Splash liberally with vinaigrette.
- Garnish with cilantro.
- Serve immediately.
- Changes:.
- Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.
Nutrition Facts : Calories 821.5, Fat 55.8, SaturatedFat 9.4, Cholesterol 107.7, Sodium 196.6, Carbohydrate 11.6, Fiber 7.7, Sugar 2.4, Protein 68.8
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