Seared Yellowfin Tuna With Mushroom Sauce Recipe 42

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SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES

Provided by Bobby Flay

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 29



Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces image

Steps:

  • Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
  • Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
  • Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
  • Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
  • Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
  • Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.

1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

SEARED YELLOW FIN TUNA

Make and share this Seared Yellow Fin Tuna recipe from Food.com.

Provided by Arimaeis

Categories     Grains

Time 31m

Yield 16-24 pieces, 2-3 serving(s)

Number Of Ingredients 5



Seared Yellow Fin Tuna image

Steps:

  • Cut tuna steak in half.
  • Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
  • Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
  • Put olive oil into pan and heat until it reaches smoking point.
  • Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
  • Pull tuna from pan and allow to rest for 10 minutes.
  • Slice thinly and serve.

Nutrition Facts : Calories 581.3, Fat 33.6, SaturatedFat 6, Cholesterol 86.1, Sodium 3107.1, Carbohydrate 7.2, Fiber 2.6, Sugar 1, Protein 61.8

1 lb yellow fin tuna
6 tablespoons light soy sauce
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
2 tablespoons olive oil

RARE SEARED TUNA

Recipe from the Santa Cafe in Santa Fe, I adopted this recipe and have actually had the pleasure of the original poster cooking it for me (IHHDRO)

Provided by Dawnab

Categories     Tuna

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5



Rare Seared Tuna image

Steps:

  • Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture.
  • Sear the Tuna in 2 tablespoons of oil in a very hot skillet for approximately 15 seconds per side.
  • Allow to cool and slice.

1 tuna, loin preferably ahi (3 X 6 inch "log" o)
2 tablespoons chimayo chili powder
1 tablespoon coriander, toasted and ground
1 tablespoon cumin seed, toasted and ground
1 tablespoon kosher salt

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