SESAME CRUSTED SEARED TUNA
Seared Tuna with Sesame Crust. Learn how to make the best Sesame Ahi Tuna- crispy golden on the outside and rare on the inside in just 10 minutes flat!
Provided by Sylvia Fountaine | Feasting at Home
Categories fish
Time 10m
Number Of Ingredients 9
Steps:
- Mix the Sesame Crust ingredients together in a small bowl.
- Pat dry the ahi tuna with paper towels.
- Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
- Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
- The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
- Heat a cast-iron skillet over medium-high heat, until very very hot. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds ( or longer)- checking the underneath by lifting one corner to see if it is golden. If golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
- Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
- At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.
Nutrition Facts : ServingSize 4 ounce serving, Calories 236 calories, Sugar 1.1 g, Sodium 437.5 mg, Fat 10.7 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 5.1 g, Fiber 1.2 g, Protein 29.1 g, Cholesterol 44.2 mg
SESAME-CRUSTED AHI WITH PONZU VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 16
Steps:
- Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick.
- For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside.
- In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F.
- Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt.
- Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick.
- Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside.
SESAME-CRUSTED TUNA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a dry skillet on medium heat, toast the white sesame seeds until they are just beginning to turn light golden brown and fragrant. Remove from heat and spread seeds on a plate. Add the black sesame seeds to the plate if using, and stir seeds around with fingertips to combine.
- Brush the tuna pieces on all sides with olive oil. Season on all sides with salt and pepper, and dip tuna pieces in the seeds, pressing to coat on all sides. Set aside on a wax foil lined cookie sheet.
- When ready to cook, heat the 2 tablespoons olive oil on medium high in the skillet. When oil is hot, add the butter, when the butter foams, add the fish to the skillet. Let cook without moving the fish for about 1 1/2 to 2 minutes, until the sesame crust begins to crisp and brown. When the crust is golden brown, turn the fish and cook until the other side is golden brown and crisp, about another 2 minutes, adding additional butter if needed to keep the fish from sticking and speed up the browning. Once the second side is browned, turn the fish pieces on edge with tongs, to brown the remaining sides.
- Remove from heat and set aside. Fish will be medium rare at this point. If you prefer fish more well done, place the ban with the fish in a 375 degree F oven for another 3 to 5 minutes.
- To serve, slice each portion in half and place on the pasta bed with the edges overlapping. Sprinkle with finishing salt, if desired.
MEDALLIONS OF SESAME & CORIANDER-CRUSTED AHI TUNA
Categories Fish
Number Of Ingredients 26
Steps:
- For Rice > In a heavy soup pot combine rice and water. Bring to > a boil, reduce to low > heat and cover. Cook until dry, about 12 to 15 > minutes. Stir in sesame oil, > scallions, salt and pepper. Reserve warm. > > > For Ahi > Mix together sesame seeds, coriander, salt and black > pepper. Coat all sides > of tuna in seed mixture. Heat peanut oil in cast > iron skillet over high heat. > Sear tuna on all sides leaving center rare. Reserve > warm. > For Wasabi Cream Heat cream to a scald. Add wasabi > and wisk well to > incorporate. Bring to a simmer and reduce until > cream coats the back of a spoon. > Transfer to a squirt bottle and reserve warm. > > > For Fried Wontons > Cut wonton skins to 1/16" wide strips. Toss strips > in cornstarch to separate. > Shake off any excess cornstarch. Heat peanut oil to > 350º to 375º. Slowly drop > wonton strips in hot oil. Cook until crisp and > lightly browned. Drain on > paper towels. > > > TO ASSEMBLE > Squirt a zig-zag of wasabi cream on plate. Place one > timbale of rice in > center of plate. Slice five 1/2" pieces of tuna per > plate and arrange around rice. > Garnish plate with diced bell pepper and pickled > ginger. Place handful of > fried wontons on top of rice. > > > Wine Suggestions > Alsatian Pinot Gris (Hugel or Trimbach) > Dry German Riesling (Schlossgut Diel or WWE. Dr. H. > Tanisch QBA)
CORIANDER CRUSTED TUNA
Provided by Food Network
Yield 1 serving
Number Of Ingredients 18
Steps:
- Toast spices in saute pan over high heat until aromatic, then grind in a coffee mill. Heat olive oil and butter, then saute minced onions and ground spices. Add cabbage, spices, and diced peppers and cook until tender. Add orange juice and salt and pepper. Let simmer, then add lobster stock and reduce. Dredge tuna in coriander crust. Pan sear to to temperature. In a bowl, place cabbage then top with seared tuna.
BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE
This is one of those dishes that unless someone watched you make it, they'd never believe how fast and simple it is to prepare. By the way, this wonderful sauce would work just as well with pork, veal, or chicken.
Provided by Chef John
Categories Everyday Cooking
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Season beef medallions with salt and pepper to taste and set aside.
- Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
- Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
- Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
- Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
- Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
- Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
- Spoon sauce over beef and serve immediately.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 6 g, Cholesterol 135.8 mg, Fat 41.5 g, Fiber 0.8 g, Protein 35.8 g, SaturatedFat 16.3 g, Sodium 484.4 mg, Sugar 3.7 g
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 AHI TUNA STEAKS
Steps:
- Season the tuna steaks with salt and cayenne pepper.
- Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg
ASIAN SALMON MEDALLIONS
For a special occasion or fancy weeknight supper, try these pretty salmon rounds from our Test Kitchen. Stuffed with a refreshing onion mixture and brushed with a sesame-flavored sauce, the grilled medallions have a delightful sweet and savory taste.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the onion, chives, parsley and garlic; set aside. Soak kitchen string in water. , Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle. To debone salmon for rolling, start at one end of the stomach flap and cut between the bones and all the way toward the backbone. , Cut around the backbone and the small bone above it, cutting all the way up to, but not through, the skin holding the two sides together. Repeat on the other side so the center bones are completely separated from the salmon steak. , On each steak, trim off about 2 in. of skin from the end of the left stomach flap. Open steaks flat. Spoon onion mixture over salmon. Fold left side over filling. Carefully roll up salmon to form a circle. Wrap soaked kitchen string around the salmon rolls and tie., In a small bowl, combine the syrup, vinegar, hoisin sauce and sesame oil. Set aside 1 tablespoon sauce for serving. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill salmon, uncovered, over medium heat or broil 4 in. from the heat for 4 minutes on each side; basting frequently with reserved marinade. Turn salmon and grill 2-3 minutes longer or until fish flakes easily with a fork. Remove and discard string. Drizzle salmon with reserved sauce.
Nutrition Facts : Calories 380 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 168mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
FRESH SALMON MEDALLIONS
Not only will I show you an easy and delicious way to make salmon, I'm going to show you what I think is a very clever technique for turning the least desirable cut of salmon into something absolutely fabulous. Basically, this is one of those "when life gives you lemons" lessons. Serve on top of a shaved cucumber salad and sprinkle with more cayenne pepper if you like.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and lightly grease with 1 teaspoon olive oil.
- Place salmon tail skin-side down onto a paper towel. Place a knife at the point of the tail; use a sawing motion to carefully cut the salmon away from the skin. Trim off any connective tissue. Cut salmon in half lengthwise into 2 equal pieces. Cut each piece lengthwise into 3 long strips.
- Place 1 strip of salmon on the prepared baking sheet. Wind the strip into a spiral, with the thickest part in the center. Overlap the thin end of a second strip over the first; wrap around the spiral. Position the third strip in a way that maintains the circular shape. Repeat with the other 3 strips to form the second medallion.
- Fold a 15x4-inch piece of aluminum foil a few times to make a long strip about 1 1/2-inches wide. Rub the foil with the remaining oil and wrap it around the outside edges of a salmon medallion, creating a collar. Pinch foil together and make sure salmon is as round and uniformly thick as possible. Repeat with the second medallion.
- Mix mayonnaise, cayenne pepper, and lemon juice together in a small bowl.
- Season the tops of the medallions with salt; spread the mayonnaise mixture evenly over each one.
- Bake in the center of the preheated oven until just cooked through, about 10 minutes. Carefully remove foil.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 1.2 g, Cholesterol 116.8 mg, Fat 37.6 g, Fiber 0.1 g, Protein 39.3 g, SaturatedFat 6.7 g, Sodium 265.2 mg, Sugar 0.3 g
SEARED SESAME-CRUSTED AHI TUNA
I have tried several different recipes for making ahi tuna and was disappointed every time. So I have blended several things about other recipes to create this. I'm sure this isn't completely original, but it is original to me. This can be served as a main course with some rice and asparagus (or stir-fry vegetables) or as an appetizer. I like a little soy sauce for dipping, but there are many other spicier dipping sauces you could use.
Provided by donrule
Categories Main Dish Tuna
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
- Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
- Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
- Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 2.9 g, Cholesterol 76.6 mg, Fat 10.7 g, Fiber 0.6 g, Protein 41.2 g, SaturatedFat 1.4 g, Sodium 586 mg, Sugar 1.3 g
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SEARED AHI TUNA WITH SESAME CRUST
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- To prepare the dipping sauce, finely chop cilantro. Using a microplane, grate the ginger and garlic into a small bowl. Add cilantro, soy sauce, water, brown sugar and sesame oil into the bowl and mix well.
- To sear the tuna, season tuna steaks with salt and pepper, and coat the steaks with sesame seeds on both sides, pressing them down to stick to the fish.
- Heat a medium stainless steel, or cast iron skillet, over medium high heat. Add oil to the heated skillet.
- When the oil is shimmering hot, add tuna steaks and sear for 1-1.5 minutes. Flip and sear for another 1-1.5 minutes. (Feel free to cook a little longer to your desired doneness.)
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