Tom Yum Tuna Steak Recipes

TOM YUM TUNA STEAK

Steps:

• Place all the ingredients for the Tom Yum Sauce together in a food processor and process until well mixed. Slather the sauce on the both sides of the Tuna steaks with the sauce and let marinate for at least 1 hour.
• Sear each Tuna Steak in a hot pan with a little oil. Cast Iron works great. Sear on all sides.
• Place a bed of arugula on each plate. Top with a Tuna Steak and swish some Coconut cream over top

TOM YUM TUNA

Steps:

• Finely chop the celery and yellow pepper, and soften in the oil (about 10 minutes).
• Chop the tomatoes and add them to the pan with the tom yum paste (use more or less tom yum paste, depending on how strong you want the dish to be, and how strong your paste is). Cook for a couple of minutes.
• Stir in the tuna and the petits pois, and heat through.

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)

Steps:

• 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
• 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
• 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
• 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.