PEPPER-CRUSTED TUNA
Provided by Molly O'Neill
Categories easy, quick
Time 20m
Yield Four servings
Number Of Ingredients 4
Steps:
- Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 0 grams, TransFat 0 grams
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
PEPPERCORN-CRUSTED TUNA
The depth of flavour of the peppercorns contrasts beautifully with the tuna. This is a tuna version of pepper steak. From the LCBO magazine.
Provided by evelynathens
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
- Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
- Add tuna peppercorn-side up.
- Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
- Remove tuna from pan and transfer onto serving plates.
- The fish should be rare. If you like it more cooked, fry another 2 minutes.
- Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
- Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
- Add cream and boil just until sauce begins to thicken.
- Season with salt and pepper.
- Spoon sauce around tuna.
Nutrition Facts : Calories 594.5, Fat 25.6, SaturatedFat 6.5, Cholesterol 96.5, Sodium 1858.8, Carbohydrate 33.4, Fiber 13.2, Sugar 0.5, Protein 58.6
CORIANDER, FENNEL, AND PEPPER CRUSTED TUNA WITH WATERMELON SALSA
Steps:
- To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
- To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate.
- Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.
- In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa:
Nutrition Facts : Calories 38, Fat 1 grams, Cholesterol 1 milligrams
PEPPER CRUSTED TUNA STEAK
Steps:
- Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.
SEARED TUNA PEPPER STEAKS
A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section of the supermarket.
Provided by Joan Brett
Categories Low Carb Quick & Easy Dinner Tuna Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 6
Steps:
- Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.
PEPPER SEARED TUNA STEAKS
This spicy pepper coating and asian-style sauce prove that you can't go wrong with the simplest of ingredients. Add a touch of chili-garlic paste to the sauce for a hint of fire. This recipe is altered from original Bon Appetit.
Provided by skat5762
Categories Tuna
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Combine black pepper and sesame seeds in bowl.
- Press tuna steaks into mixture, until coated.
- Heat sesame oil over medium-high heat.
- Add tuna steaks and sear about 1- 1 1/2 minutes each side (I like mine rare in the center, longer if you prefer well-cooked tuna).
- Transfer steaks to tented aluminum foil to keep warm.
- Add a touch more oil to pan, then add soy sauce and sherry.
- Add garlic and most of green onion (reserving some of the tops).
- If too much has boiled off, add a bit of red wine if necessary.
- Reduce heat and simmer until mixture is slightly reduced, scraping up any brown bits, about 1 minute.
- Spoon sauce over tuna steaks, and sprinkle remaining green onion on top.
- Note: if you want to make more of this sauce, it tastes fantastic, and goes great with rices, potatoes, roasted veggies, etc.
- In the photo, I cross-cut Italian bread, drizzled with olive oil and briefly toasted.
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