Poached Tuna Steaks Recipes

OLIVE OIL-POACHED ALBACORE TUNA

Steps:

• Season the tuna by sprinkling it with salt; set the tuna aside while you prepare the oil (this has the added benefit of taking the refrigerated chill off the tuna before cooking it.
• Choose a medium frying pan or large saucepan big enough to hold the fish in a single layer. Add enough oil to come about 1/2 inch up the pan.
• Add the garlic, peppercorns, bay leaf, orange or lemon zest, and chile (if using).
• Warm the oil over medium-low heat just until bubbles form on the sides of the pan. Add the tuna; use a spatula or kitchen tongs to gently lower each filet into the oil, taking care not to drop the fish in or splatter the hot oil.
• The oil should cover the tuna (if it doesn't follow the directions in parentheses). Adjust the heat to maintain those few bubbles on the sides of the pan. Gently simmer until the tuna's cooked through, 8 to 10 minutes for a 1 inch-thick piece of tuna (if the oil doesn't quite cover your filets, you may want to flip the fish over at the half-way point. While the fish cooks, set a cooling rack over a rimmed baking sheet or layers of papers towels; or simply line a plate of a few layers of paper towels.
• Use a spatula or slotted spoon to lift the tuna out of the oil and onto the prepared cooling rack or towels to drain. Serve the filets whole for diners to cut up themselves; slice them to serve; or, flake the filets into something that resembles canned tuna. * Look for line-caught Pacific albacore tuna as it is a well-managed and sustainable fishery . Also, albacore caught this way tend to have very low levels of mercury built up in their systems.

OLIVE OIL POACHED TUNA

Steps:

• For warm chick pea salad, heat 1 tbsp olive oil in a saute pan.
• Sweat roasted garlic, red onion to colour lightly, about 1 minute; add chick peas and toss to warm through.
• In the pot, roughly mash garlic and one third of chick peas.
• Increase heat to medium high, add chicken stock and let simmer, reducing slightly.
• Take off heat; toss in tomatoes, basil, lemon juice and zest.
• Dress with 3 tbsp infused poaching oil and season to taste with salt and pepper. Set aside.
• For herb and olive salad, toss all ingredients together and season to taste with salt and pepper. Set aside at room temperature.
• Prepare poaching oil, in a medium heavy bottomed pot, add olive oil, garlic, bay leaves, rosemary and peppercorns.
• Bring up to low simmer and take off heat. Let stand overnight, if possible.
• Using a thermometer, bring poaching oil up to 130 deg F in a medium heavy bottomed pot.
• Remove tuna from fridge, and leave at room temperature for at least 10 minutes. Season both sides well with salt and pepper.
• When oil reaches 130 deg F, gently place tuna steaks into pot. Leave tuna in oil off heat, for 7 - 8 minutes. (If steaks are thicker than 1 inch, leave in oil for another minute or two; if less, adjust accordingly.)
• When cooked, remove from oil, draining well.
• To make balsamic glaze, combine balsamic vinegar and honey in a small saucepot. Reduce over low heat until syrup consistency.
• To prepare tartare, combine all ingredients in a small glass or ceramic bowl. Season to taste with salt and pepper.
• Finish with additional tsp of olive oil, if desired.
• To serve, tear leaves off endive and use to scoop up tartare

POACHED TUNA STEAKS

Steps:

• 1. In a medium saucepan over medium heat, mix water, lemon juice, and cayenne pepper. Season with salt and pepper. Bring to a gentle boil.
• 2. Place tuna steaks into the mixture, and sprinkle with kumquats and cilantro. Cook 15 minutes, until fish is easily flaked with a fork

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GRILLED TUNA STEAKS

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

PERFECT TUNA STEAK

Steps:

• Allow the tuna steak to come to room temperature by letting it stand for at least 20 minutes.
• Pat the tuna dry. Sprinkle it liberally with kosher salt and fresh ground black pepper on both sides to get a nice even coating (about 3/4 teaspoon kosher salt for 8 ounces).
• Heat the oil in a medium skillet over medium high heat.
• Add the tuna steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare on the inside. The tuna will continue cooking while sitting. For a medium-rare tuna steak, the internal temperature should be 130 degrees Fahrenheit when measured with a food thermometer at the thickest point.
• Cool for 2 minutes. Then slice the tuna against the grain into ½-inch slices and serve immediately, with the sauce if desired.

BALSAMIC-GLAZED TUNA STEAKS

Steps:

• Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

TUNA STEAKS WITH LEMONY TOMATOES AND ONION

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
• In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
• Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.