Seared Yellowfin Tuna With Mushroom Sauce Recipe 425 Recipes

SEARED YELLOWFIN TUNA - TATAKI

Steps:

• Gather all the ingredients.
• Finely chop green onions and set aside.
• Grind ginger down with a grinder or a garter and set aside.
• In a small mixing bowl, add grated ginger, Ponzu, Sesame Oil, Soy Sauce, Togarashi and Lemon Juice. Mix together and set aside.
• Pat both sides of the tuna steak dry with a paper towel and set aside.
• Preheat grill to 400F+ (up to 500F if your grill can handle it). Once the grill is preheated, place tuna steaks on the grill and cover. Grill for 20-30 seconds per side just to sear the outside. Inside should have sashimi like texture. Note - make sure you don't overcook the steaks, otherwise it's going to be extreme tough and rubbery.
• Transfer grilled steak and let it rest until room temperature (about 1-2 minutes). Once cooled, pour sauce to liking, followed by chopped green onions and Toasted Sesame Seed. Enjoy!

SEARED YELLOWFIN TUNA WITH MUSHROOM SAUCE RECIPE - (4.2/5)

Steps:

• Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm. Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, add mushrooms about 3 minutes. Remove skillet from heat. Add sesame oil, soy sauce and broth, then sherry. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Slice tuna and place over prepared polenta.Spoon sauce over tuna. Sprinkle with toasted sesame seeds and chopped chives.

SEARED TUNA

Steps:

• Mix the cream and powdered wasabi in a small saucepan. Place over medium heat and bring to a boil. Then set aside.
• On a plate spread the black pepper. Press 1 side of the tuna steak onto the black pepper. Repeat with the other steak. Place a cast iron skillet over high heat. Add oil, and when smoking, place the tuna into the pan, pepper side down. Cook for approximately 1 to 2 minutes on each side. As the tuna cooks, the red meat will become whiter. Once you have cooked both sides, the tuna will be almost raw in the middle, thus seared.
• Slice the tuna, and arrange on a plate. Drizzle the wasabi sauce around and on top of the tuna. Lightly sprinkle with finely grated ginger. Serve immediately.

TUNA WITH GINGER-MUSHROOM CREAM SAUCE

Steps:

• Heat two tablespoons vegetable oil in a non-stick skillet over high heat.
• Pepper one side of the tuna steaks, place pepper side down and sear for two minutes.
• Turn tuna over and continue cooking, about two minutes for rare, four for medium.
• Transfer tuna to plate and keep warm.
• Add olive oil, green onions, cilantro, ginger and garlic to same skillet and saute about 30 seconds.
• Mix in mushrooms and soy sauce and simmer 30 seconds for shiitake, 1 minute for morels.
• Add half and half and simmer until thickened, about 3-4 minutes.
• Stir in lime juice.
• Spoon sauce onto plates and place tuna steak on top.
• Garnish with cilantro and a slice of pickled ginger.

SEARED YELLOW FIN TUNA

Steps:

• Cut tuna steak in half.
• Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
• Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
• Put olive oil into pan and heat until it reaches smoking point.
• Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
• Pull tuna from pan and allow to rest for 10 minutes.
• Slice thinly and serve.