TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE
Steps:
- Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
- Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
- Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g
GRILLED TUNA STEAKS WITH DILL SAUCE
It's hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you're going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your fish monger.
Provided by Splashme
Time 22m
Yield 2
Number Of Ingredients 9
Steps:
- Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
- Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 28.5 g, Cholesterol 77.1 mg, Fat 45.7 g, Fiber 1 g, Protein 43.3 g, SaturatedFat 6.4 g, Sodium 464 mg, Sugar 20.2 g
SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES
Provided by Bobby Flay
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 29
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.
TUNA STEAK WITH RED WINE SAUCE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
- Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
- Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
- Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
TUNA STEAKS WITH CREAMY SHRIMP SAUCE
This is the best dinner I've ever made ! I got the recipe from another website....I know that's not sexy but, trust me the dish is. It taste like something out of a resturant. I doubled the sauce but, you don't have to. Also it seems like a lot of onions but, it all blends together nicley in the end. I hope you make it. You'll love it !
Provided by Chef Shannon N.
Categories < 60 Mins
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
- Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.
- In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.
- Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes.
AIR FRYER YELLOWFIN TUNA STEAKS
Three ingredients is all you need for this simple tuna steak recipe. It's light, flaky, and the lemon pepper adds the perfect zing.
Provided by Soup Loving Nicole
Categories Main Dish Tuna
Time 15m
Yield 2
Number Of Ingredients 3
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Brush olive oil on both sides of tuna steaks. Sprinkle lemon pepper on both sides. Place tuna steaks into the air fryer basket.
- Air-fry for 5 minutes. Flip steaks over and cook until fish flakes easily with a fork, about 5 minutes more.
Nutrition Facts : Calories 176.5 calories, Carbohydrate 0.4 g, Cholesterol 63.8 mg, Fat 3.8 g, Fiber 0.1 g, Protein 33.2 g, SaturatedFat 0.7 g, Sodium 514.3 mg
SESAME CRUSTED TUNA STEAKS WITH BALSAMIC SAUCE
Make and share this Sesame Crusted Tuna Steaks With Balsamic Sauce recipe from Food.com.
Provided by rodmitch
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small sauce pan, heat sesame oil.
- Stir in the green onion and garlic and cook, stirring, for about 1 minute.
- Add remaining ingredients and heat on medium until reduced by half.
- Sprinkle the tuna with the pepper, salt, and sesame seeds.
- Rub into meat to create crust.
- Heat cooking oil in a large skillet set over medium high.
- Add the tuna and cook until almost the desired degree of doneness.
- The tuna will continue to cook slightly after it is removed from the pan.
- Two or 3 minutes on each side should result in a pink center.
- Drizzle sauce over the tuna and serve immediately.
Nutrition Facts : Calories 422.3, Fat 19.7, SaturatedFat 3.7, Cholesterol 64.6, Sodium 1373.8, Carbohydrate 15.1, Fiber 1.4, Sugar 11, Protein 43.1
TUNA STEAKS WITH MINT SAUCE
You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
- Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.
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