Spicy Seared Tuna With Sesame Vinaigrette Recipes

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PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Provided by Tyler Florence

Categories     main-dish

Yield 1 serving

Number Of Ingredients 11



Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

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.

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

SPICY SESAME TUNA SALAD

Provided by Damaris Phillips

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9



Spicy Sesame Tuna Salad image

Steps:

  • Combine the mayonnaise, sesame oil, lime juice, chili garlic paste, black sesame seeds and red pepper flakes in a large bowl. Fold in the tuna and green onions and season with salt. Refrigerate for 1 hour before serving.

1/4 cup mayonnaise
1/4 cup toasted sesame oil
2 tablespoons lime juice
1 tablespoon chili-garlic paste
1 tablespoon toasted black sesame seeds
1/4 teaspoon red pepper flakes
Four 5-ounce cans tuna in water (no salt added), drained
1/2 bunch green onion, greens sliced
Kosher salt

SESAME-CRUSTED TUNA TATAKI

Love rare steak? Then try tuna tataki. It's dead simple to make, and coating it with sesame seeds before it cooks gives the exterior a satisfying crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 10



Sesame-Crusted Tuna Tataki image

Steps:

  • For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
  • For the fried shallots: Heat 1/2 inch oil in a small skillet over medium; attach a deep-fat thermometer to skillet. When oil shimmers and reaches 320 degrees, carefully add half of shallots. Cook, stirring occasionally with a fork, until shallots are just golden and bubbles stop forming rapidly around them, 2 to 3 minutes. (They will darken and crisp as they cool; do not let darken in oil, or they will taste bitter.) Transfer to paper towels, season with salt, and let stand until cool and crisp. Repeat with remaining shallots.
  • For the tuna: Pat fish dry. In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon pepper, and sesame seeds. Sprinkle mixture evenly over fish, patting with fingers to adhere; let stand 5 minutes.
  • Heat a heavy-bottomed skillet (preferably cast iron) over medium-high until very hot and wisps of smoke are visible, 2 to 3 minutes. Add tuna and cook, undisturbed, until bottom is golden brown and releases easily from skillet and fish is opaque about 1/4 inch up sides, about 1 minute. Flip fish and cook on second side about 1 minute more. Transfer to a cutting board; let stand a few minutes.
  • Meanwhile, whisk together soy sauce, vinegar, oil, and ginger for vinaigrette. Slice fish into scant 1/4-inch-thick pieces. Arrange on a platter for sharing or on 4 individual salad plates. To serve, drizzle vinaigrette evenly over fish and sprinkle with shiso, shallots, bonito, and flaky salt.

2 teaspoons vegetable oil, plus more for frying
2 ounces shallots (2 medium), thinly sliced into rounds (2/3 cup)
Kosher salt and coarsely ground pepper
1 pound yellowfin-tuna steak (about 1 inch thick)
2 tablespoons sesame seeds
2 teaspoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger (from a 1/2-inch piece)
1/3 cup thinly sliced shiso leaves (available at Asian groceries and some farmers' markets)
Bonito flakes (optional), and flaky sea salt, such as Jacobsen, for serving

SEARED SESAME COATED TUNA OVER ARUGULA SALAD

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 5



Seared Sesame Coated Tuna Over Arugula Salad image

Steps:

  • Preheat oven to 400 degrees.
  • Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
  • Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
  • To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

Two (6 to 8 ounce) fresh tuna steaks
1 tablespoon sesame oil mixed with 1 teaspoon or so rice vinegar
1/3 cup white sesame seeds or a combination of white and black seeds seasoned with salt and pepper
4 cups washed arugula mixed with washed Boston lettuce leaves
1/4 cup vinaigrette made with mustard

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD

Provided by Food Network

Categories     appetizer

Time 1h52m

Yield 6 appetizer servings

Number Of Ingredients 26



Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad image

Steps:

  • Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
  • In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
  • Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
  • To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
  • Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
  • In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
  • Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

2 tablespoons mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon yuzu kosho, red
2 tablespoons soy sauce
Salt
12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows
18 gaufrette potatoes, recipe follows
3 ounces paddlefish roe (optional)
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted
2 large baking potatoes, like russets
2 tablespoons clarified butter

SEARED AHI TUNA SALAD WITH WASABI VINAIGRETTE

I combined a few recipes to come up with this. The dressing is so good. I used 1 TBS wasabi paste, which makes it a little spicy, so reduce amount if you like less spicy.

Provided by Cul_de_sac_Barbie

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 12



Seared Ahi Tuna Salad With Wasabi Vinaigrette image

Steps:

  • To prepare Tuna, coat with Sesame oil, salt and pepper. On a hot cooking surface sear tuna for 2 minutes on each side for rare. Slice into strips, once cooked.
  • To prepare dressing, combine Wasabi, rice vinegar, soy sauce and olive oil. Whisk to combine.
  • Mix the dressing with the lettuce, reserving a small amount to pour over Tuna.
  • To put together, place coated lettuce on plate, place peppers, cucumber and tomaotes on lettuce. Place sliced Tuna on top of lettuce and vegetables. Drizzle reserved dressing over Tuna.

2 (6 ounce) ahi tuna steaks, 6 oz each
1 teaspoon sesame oil
salt
pepper
2 (8 ounce) bags baby greens
1/4 English cucumber, thinly sliced
1 cup red pepper, sliced thin
1 cup tomatoes, diced
1 tablespoon wasabi paste
1 tablespoon rice vinegar
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil

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



Sesame Seared Tuna image

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

¼ cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
½ cup sesame seeds
wasabi paste
1 tablespoon olive oil

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