Seared Tuna Steak With Avocado Salsa Recipes

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Yield 1 serving

Number Of Ingredients 11

Ingredients

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Steps:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

SEARED TUNA STEAK WITH AVOCADO SALSA

Seared Tuna Steak With Avocado Salsa image

This recipe is from Eddie V's Edgewater Grill in Scottsdale, Arizona. It is the original recipe; however, I make a few slight changes to the recipe (to accomodate my personal tastes) when I make it. First, I add a little soy sauce to the vinaigrette to bring out the flavors a little more. Second, I only use 2 Tbsp. of olive oil (instead of the recommended 4 Tbsp.) because I like a chunkier vinaigrette. Third, I chop the cilantro and sprinkle it on top of the fish and salsa. Either way, it is a great recipe and worth having at least once!

Provided by Southern Polar Bear

Categories Tuna

Time 28m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon red bell pepper, very finely diced
1 tablespoon serrano pepper, very finely diced
1 tablespoon red onion, very finely diced
4 tablespoons rice wine vinegar
4 tablespoons olive oil
1 tablespoon sambal oelek chili paste (Asian chili sauce)
1 pinch kosher salt
2 (10 ounce) ahi tuna steaks, sushi quality
salt and pepper
1 avocado, diced into 1-inch cubes
1/2 cup fresh tomato, diced
6 fresh cilantro stems

Steps:

Vinaigrette:.
Combine red pepper, serrano pepper, red onion, vinegar, olive oil, chili sauce and kosher salt to make the vinaigrette.
Mix well and set aside.
Fish:.
Season tuna with salt and pepper.
Sear tuna on a very hot skillet with olive oil.
Cook to desired doneness (rare if preferable).
Prepare the salsa while the fish is cooking.
Salsa:.
Dice the avocado into 1" cubes.
Dice the tomatoes.
Mix the tomato and avocado together.
Serving Recommendation.
Place fish on serving dish.
Top with diced avocado and tomato.
Splash liberally with vinaigrette.
Garnish with cilantro.
Serve immediately.
Changes:.
Again, I like to add a little soy sauce to the vinaigrette to give the flavors a little more punch, I only use 2 tablespoons olive oil in the vinaigrette to make it more bulky, and I like to garnish the fish with chopped cilantro instead of sprigs.

Nutrition Facts : Calories 821.5, Fat 55.8, SaturatedFat 9.4, Cholesterol 107.7, Sodium 196.6, Carbohydrate 11.6, Fiber 7.7, Sugar 2.4, Protein 68.8

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

Pan-Seared Sesame-Crusted Tuna Steaks With Avocado Orange Salsa image

This recipe is from the America's Test Kitchen Family Cookbook. It is a delicious light recipe that comes together very quickly. Leave the tuna pink in the center for the best flavor. For an alternative preparation omit the sesame seeds and press 1/2 teaspoon cracked black peppercorns onto each side of the oiled tuna steaks before cooking.

Provided by KellyMac6

Categories Sauces

Time 25m

Yield 4 tuna steaks, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 large orange, peeled and cut into 1/2 inch pieces
1 avocado, pitted and cut into 1/2 inch cubes
2 tablespoons minced red onions
4 teaspoons fresh lime juice
1 small jalapeno chile, stemmed, seeded, and minced
2 tablespoons minced fresh cilantro
salt
3/4 cup sesame seeds
4 tuna steaks, 1 inch thick (8 oz. each)
2 tablespoons vegetable oil
salt and pepper

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.

Nutrition Facts : Calories 321.3, Fat 27.7, SaturatedFat 3.8, Sodium 7, Carbohydrate 17.2, Fiber 7.8, Sugar 5.1, Protein 6.3

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