Seared Tuna With Oven Dried Tomatoes And Sweet And Sour Onions Recipes

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

Steps:

• Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
• Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Steps:

• To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
• Preheat the oven to 350 degrees F.
• In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
• To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
• Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
• To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.

Steps:

• Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
• Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
• Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
• In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
• Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

Steps:

• In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
• Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

Steps:

• Drain the can of pineapple, reserving the juice.
• In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
• Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
• Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
• Cook, stirring constantly, until the mixture is thickened & bubbling.
• Add the tuna chunks & butter, carefully stirring. Heat through.
• Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.

Steps:

• Place a medium-size skillet on the stovetop with the 4 tablespoons of EVOO, 4 times around the pan. Add the sliced garlic and spread it out in one layer in the oil. Turn the heat on to medium low to slowly brown the garlic, about 2 to 3 minutes. With a slotted spoon, remove the garlic chips to a paper-towel-lined plate, leaving the oil in the skillet. Turn the heat up to medium high; add the onions, celery, red pepper flakes, salt, and pepper. Cook for 5 minutes, until the onions take on a little color and become nice and tender.
• While the onions are browning, place a large nonstick skillet over high heat. Pat the tuna steaks dry and drizzle with a little EVOO, coating the steaks evenly. Season the steaks with salt and pepper. When the pan is very hot, add the tuna steaks. Sear and brown the steaks on one side for 2 minutes, then turn and immediately reduce the heat to medium. Loosely cover the pan with an aluminum foil tent and cook the steaks 5 minutes for rare, 7 minutes for medium. The steaks should be firm but have a little give, and some pink should remain at the center.
• While the tuna is cooking, add the white wine and chicken stock to the onions and celery. Bring up to a bubble and continue to cook for about 3 minutes. Add the white beans and grape tomatoes and continue to cook until the beans and tomatoes are warmed through, about 2 minutes. Finish the beans with the parsley, garlic chips, and lemon juice and stir to distribute.
• To serve, pile a serving of beans on each dinner plate and top with a tuna steak.

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the onion and sprinkle with sugar.
• Sautee about 10 minutes, until light brown and soft.
• Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
• Add balsamic vinegar and cook for about 30 seconds.
• Transfer to a bowl.
• Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
• Season the tuna with salt and pepper.
• When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
• Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.