PESTO TUNA
I had tuna, but none of the usual ingredients I mix in. I found pesto in the back of the fridge. It's unusual I know, but we really liked the flavour combination, even my husband who hates trying new things :-) Note: the cook time is for refrigeration.
Provided by MrsSPheonix
Categories Spreads
Time 25m
Yield 1/2 cup, approx., 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Make sure the tuna is as well drained as possible, I squeeze mine in a sieve.
- Mix with pesto and pepper to taste.
- If you want a more"spreadable" consistency, mix in the mayonnaise.
- A little lemon juice adds some zing if you like a more tangy flavour.
- Refrigerate for at least 20minutes to allow flavours to meld.
- Serve either as a sandwich or on crackers.
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.
GRILLED TUNA WITH BASIL PESTO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to 400 degrees F.
- Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
- Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
- Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.
SESAME SEARED TUNA
Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.
Provided by NEWORLEANSGIGLET
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 422.2 calories, Carbohydrate 13.2 g, Cholesterol 77.2 mg, Fat 20.7 g, Fiber 2.3 g, Protein 44.1 g, SaturatedFat 3.1 g, Sodium 1045.5 mg, Sugar 5.8 g
SEARED TUNA WITH TOMATOES AND BASIL
Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 7
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.
TUNA AND PESTO SANDWICH
Canned tuna and prepared pesto along with radicchio and cucumber make up this Mediterranean-style picnic sandwich made on an English muffin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1
Number Of Ingredients 6
Steps:
- Mix tuna with prepared pesto. Place a few radicchio leaves onto bottom half of Englishmuffin. Top with tuna mixture, cucumber, and a squeeze of lemon. Sandwichwith muffin top.
Nutrition Facts : Calories 517 g, Fat 17 g, Fiber 1 g, Protein 42 g
PESTO TUNA SANDWICH
Make and share this Pesto Tuna Sandwich recipe from Food.com.
Provided by Aunt Cookie
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the pesto, mayo, tuna, and tomatoes. Salt and pepper to taste.
- Spread the tuna mixture on the bottom half of the rolls and top with a slice of cheese (I used hoagie rolls; this is enough filling for four large sandwiches).
- Broil until the cheese is slightly browned.
- Top with optional lettuce and the other half of the bun.
- Serve!
Nutrition Facts : Calories 446.9, Fat 18.6, SaturatedFat 7.2, Cholesterol 67.7, Sodium 919.3, Carbohydrate 33.9, Fiber 2.1, Sugar 3.4, Protein 34.2
WARM POTATO & TUNA SALAD WITH PESTO DRESSING
Whip up a tasty potato and tuna salad in less than half an hour
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable
Time 30m
Number Of Ingredients 7
Steps:
- Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender.
- Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time.
- Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.
Nutrition Facts : Calories 349 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.71 milligram of sodium
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
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