PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
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.
SWEET CHILI GINGER SEARED TUNA
Steps:
- Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.
- Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.
- To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.
- Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week
- Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.
- Salt and freshly ground black pepper
- Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.
- Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
MISO NOODLES WITH SEARED AHI TUNA
Steps:
- For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
- In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
- For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
- Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
- Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
- Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.
SEARED TUNA WITH GINGER NOODLES
Japanese food is one of my favourite cuisines and this recipe shows why. It's simple, quick, healthy and yet the taste really packs a punch!
Provided by Sackville
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil a large pot of water, throw in the noodles and cook for two minutes or until soft.
- Drain, rinse and cool.
- Mix the sesame oil, lime juice and wasabi paste together.
- Pour this over the noodles and mix in the pickled ginger and garlic chives.
- Press the tuna into the sesame seeds until the fish is coated on all sides.
- Heat a non-stick frying pan and cook the tuna for one minute on all sides or until just seared.
- Transfer to a chopping board, let the tuna rest for a moment and then cut it into thick slices.
- Serve with soy sauce and wasabi in dipping bowls.
SEARED TUNA, SOBA NOODLE AND CUCUMBER SALAD BENTO BOX
Steps:
- For the marinade and sauce: Combine the garlic, ginger and scallion whites in a medium bowl along with the soy sauce, vinegar and chile-garlic sauce. Mix well to combine. Pour half the sauce into a shallow dish with the tuna steaks and let marinate for approximately 20 minutes, flipping halfway through. Reserve the remaining marinade separately to use as a sauce for the noodles.
- For the noodles: Fill a large pasta pot with a perforated insert with heavily salted water and bring to a boil. (Alternatively, use a large pot with a small heatproof colander lowered into it.) Prepare an ice bath in a medium bowl and season with a pinch of salt; set aside.
- Add the broccoli florets to the boiling water and cook until bright green, 1 to 2 minutes. Lift the insert and drain away excess water. Transfer the broccoli to the ice bath. Return the insert to the pot with the boiling water. Drain the broccoli and transfer to a small sheet pan or plate lined with paper towels.
- Cook the noodles in boiling water until tender, stirring occasionally, 4 to 5 minutes. Remove the insert, draining the excess water, and pour the noodles into a large bowl. Dress the noodles with the reserved marinade. Add the carrots, broccoli and edamame and toss to combine.
- For the cucumber salad: Mix together the fish sauce, vinegar, maple syrup, chile-garlic sauce and garlic in a small bowl. Toss with the cucumbers and set aside.
- Toast the black and white sesame seeds in a dry skillet over medium heat until slightly fragrant, about 3 minutes. Remove the seeds to a bowl.
- Wipe out the skillet with a paper towel. Increase the heat to medium-high and lightly coat with about 1 tablespoon canola oil. When the oil glistens, remove the pan from the heat and set the tuna steaks in the oil; you should hear a sizzle. (Reserve the tuna marinade.)
- Return the pan to the heat and sear the tuna for about 30 seconds on each side. Turn off the burner and pour in about half the reserved tuna marinade, turning the steaks to coat. Return the pan to medium heat, bring the marinade to a simmer and cook for about 1 minute. Remove the steaks from the heat and let rest for a few minutes before slicing across the grain. Return the pan to low heat to keep the sauce warm
- Add the soba noodle salad, cucumbers and sliced tuna to the bento box sections. Garnish the tuna and cucumbers with the toasted sesame seeds and the soba noodle salad with the scallion greens. Serve with the warm sauce.
SESAME SEARED TUNA WITH GINGER-CARROT DIPPING SAUCE
They may be tiny, but seeds pack a powerful nutritional punch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Make the dipping sauce: Combine mirin, miso, ginger, carrot juice, orange juice, soy sauce, vinegar, red-pepper flakes, and sesame oil in a small bowl, whisking until miso dissolves. Sprinkle with sliced scallion.
- Make the tuna: Combine sesame seeds in a shallow dish. Press tuna pieces into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Add tuna, and cook each side until white seeds are golden, about 20 seconds per side. Transfer tuna to a paper-towel-lined plate for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with dipping sauce.
Nutrition Facts : Calories 243 g, Cholesterol 51 g, Fiber 1 g, Protein 29 g, SaturatedFat 1 g, Sodium 212 g
ASIAN SESAME SEARED OR GRILLED TUNA (GLUTEN FREE)
This is a combination of two fabulous marinades. My kids absolutely love it and ask for me to make it all the time! And, just by using a gluten-free soy sauce, the entire recipe is gluten free! Serve with wasabi paste and rice.
Provided by Nettie
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
- Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
- Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.
Nutrition Facts : Calories 487.1 calories, Carbohydrate 14.6 g, Cholesterol 65.2 mg, Fat 27.6 g, Fiber 1 g, Protein 42.8 g, SaturatedFat 4.9 g, Sodium 1066.4 mg, Sugar 11.5 g
PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE
Steps:
- Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
- Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
- Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
More about "seared tuna with ginger noodles recipes"
SEARED TUNA RECIPE | FISH RECIPES | JAMIE OLIVER …
From jamieoliver.com
SESAME-CRUSTED TUNA WITH GINGER CREAM RECIPE
From foodandwine.com
ASIAN SEARED TUNA | JAMIE OLIVER
From jamieoliver.com
SESAME TUNA WITH NOODLE STIR FRY RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
- For the tuna, place the soy sauce, garlic, ginger and honey into a non-reactive bowl and add the tuna. Coat the tuna steaks in the marinade, cover and transfer to the fridge to marinate for about half an hour.
- For the stir-fry, bring a pan of salted water to the boil. Cook noodles according to packet instruction then drain well and toss with the sesame oil.
- Heat the groundnut oil in a wok over a high heat until smoking then add the garlic and chilli, cook for 30 seconds until fragrant then add all the vegetables and a dash of soy sauce.
- Heat a large frying pan over a high heat until. Remove the tuna from the marinade and pat dry. Sprinkle the sesame seeds onto a plate. Rub the tuna with a little groundnut oil and press both sides into the sesame seeds until coated all over with sesame seeds.
SESAME-CRUSTED SEARED TUNA SALAD WITH A SOY-GINGER …
From foodnetwork.com
5/5 (14)Category AppetizerAuthor Food Network KitchenDifficulty 30 min
SEARED AHI TUNA WITH GINGER BEETS AND SEAWEED SALAD
From foodnetwork.com
Author Jim ThomasSteps 3Difficulty Intermediate
OUR BEST RICE NOODLE RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
TERYAKI SEARED TUNA WITH CRISPY NOODLES RECIPE - BBC FOOD
From bbc.co.uk
EASY SUMMER DINNER IDEAS - THE NEW YORK TIMES
From nytimes.com
TUNA AND UDON NOODLE WITH GINGER DRESSING RECIPE - OPRAH.COM
From oprah.com
PAN-FRIED TUNA STEAK WITH A GINGER AND SESAME NOODLE SALAD
From bluedragon.co.uk
SEARED TUNA WITH ASIAN NOODLE SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SEARED AHI TUNA STEAK RECIPE WITH SOY AND GINGER - VEENA …
From veenaazmanov.com
SEARED TUNA WITH SOY SAUCE & GINGER - THE LONDON …
From thelondoneconomic.com
PAN-SEARED TUNA STEAKS WITH GINGER VINAIGRETTE RECIPE
From foodandwine.com
CRUNCHY SALAD WITH CHICKEN AND GINGER RECIPE - REAL SIMPLE
From realsimple.com
SEARED TUNA WITH SPICY NOODLES - LOUISIANA COOKIN
From louisianacookin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #seafood #asian #japanese #fish #stove-top #dietary #tuna #pasta-rice-and-grains #saltwater-fish #equipment
You'll also love