SEARED TUNA WITH SWEET BALSAMIC ONIONS
from Williams Sonoma's Cooking Basics. Seared tuna is rare on the inside, so it is always moist and delicious.
Provided by Recipe Reader
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 346.3, Fat 15.2, SaturatedFat 3.1, Cholesterol 64.6, Sodium 68.9, Carbohydrate 10.2, Fiber 1.1, Sugar 5.5, Protein 40.4
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.
SEARED TUNA WITH OVEN-DRIED TOMATOES AND SWEET-AND-SOUR ONIONS
Provided by Molly O'Neill
Categories dinner, main course
Time 4h
Yield Four servings
Number Of Ingredients 21
Steps:
- To make the tomatoes, preheat the oven to 280 degrees. Place the tomatoes on a baking sheet and sprinkle with the thyme, sugar, half of the garlic and salt and pepper. Bake for 3 1/2 hours.
- Meanwhile, to prepare the onions, combine the water, vinegar, sugar, salt and pepper in a medium-size saucepan and bring to a boil. Add the onion and cook for 5 minutes. Drain and let cool. Toss with the olive oil and set aside.
- When the tomatoes are cool enough to handle, coarsely chop them. Heat the olive oil in a medium-size skillet over medium heat. Add the tomatoes, tarragon and remaining garlic and cook for 2 minutes. Season with salt and pepper and set aside.
- To make the tuna, combine the rosemary, garlic, poppy seeds, cracked pepper and salt. Roll each piece of tuna in the mixture until well coated. Heat the oil in a large nonstick or cast-iron skillet over high heat. Sear on all sides until browned on the outside but medium rare in the center, about 6 to 8 minutes. Remove from pan and cut each piece across into 1/4-inch thick slices.
- Divide the onion mixture among 4 plates. Place the tomato mixture over the onions. Top with tuna slices, season with salt and serve immediately.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 7 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1403 milligrams, Sugar 31 grams, TransFat 0 grams
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