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.
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 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
- Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
SEARED TUNA STEAK WITH AVOCADO SALSA
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
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
SEARED SESAME TUNA & GRILLED AVOCADO-MANGO SALSA RECIPE - (4.2/5)
Provided by ruthg
Number Of Ingredients 22
Steps:
- AHI TUNA: Turn on grill and set to high. In a small basting bowl, mix olive and sesame oils. Liberally brush the oil mixture over the tuna steaks. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the fish. Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes. The fish should have grill marks but still be medium rare in the center. Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens. SALSA: Turn on grill and set to high. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime, and vinegar. Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice. Grill the avocado and mango for 3 to 4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place. Discard the skin and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.
PAN-SEARED SESAME-CRUSTED TUNA STEAKS WITH AVOCADO ORANGE SALSA
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
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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