Pan Seared Sesame Crusted Tuna Steaks With Avocado Orange Salsa Recipes

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.

PAN-SEARED SESAME-CRUSTED TUNA STEAKS WITH AVOCADO ORANGE SALSA

Steps:

• For the salsa:
• Combine all of the ingredients in a small bowl and season with salt to taste.
• For the fish:
• Spread the sesame seeds in a shallow dish.
• Pat the fish dry with paper towels, then rub thoroughly with 1 tablespoon of the oil.
• Season the fish with salt and pepper.
• Press both sides of each steak into the sesame seeds to coat.
• Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
• Gently lay the tuna in the pan and cook until the seeds are golden brown 1.5 - 2 minutes.
• Carefully flip the fish and continue to cook until just golden brown on the second side, 1.5 - 3 minutes depending upon your desired doneness.
• Serve with the salsa.

SESAME CRUSTED SEARED TUNA

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.

SESAME SEARED TUNA

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.