Seared Tuna With Maple Balsamic Sweet Potatoes Recipes

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.

BLACKENED BALSAMIC TUNA STEAKS

Steps:

• Pat dry the ahi tuna steaks with paper towels.
• Place the steaks in a large plastic zip top bag.
• In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.
• Pour the rest of the marinade into the plastic bag with the tuna.
• Close the bag and massage the liquid around to coat the tuna steaks. Let stand 10 minutes. (You can also refrigerate overnight.)
• In the meantime, in a small bowl combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.
• Sprinkle all sides of the tuna steaks with the seasoning mix, pressing down to adhere.
• Heat a cast iron skillet over medium-high heat until smoking hot.
• Add 2 tablespoons vegetable oil to the hot skillet.
• Place the tuna steaks in the pan; cook for about 2 minutes per side, for medium rare.
• Transfer the tuna steaks to a cutting board and let rest for 3 to 5 minutes.
• Thinly slice the tuna and serve with the reserved sauce.

MAPLE-GLAZED TUNA WITH PEAR-POTATO SALAD

Steps:

• 1. Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.
• 2. Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.
• 3. Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

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.

TUNA WITH SESAME CRUST AND BALSAMIC GLAZE

Steps:

• Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.
• To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes -- seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.