Abuelos Pan Seared Tuna Appetizer Recipes

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PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE



Pan Seared Tuna with Citrus-Herb Vinaigrette image

A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.

Provided by Ryan Nomura

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 1h

Yield 4

Number Of Ingredients 25

½ cup olive oil
1 tablespoon chopped fresh parsley
¼ teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 ½ teaspoons fresh lime juice
1 ½ teaspoons soy sauce
1 shallot, chopped
1 tablespoon chopped fresh parsley
1 ½ teaspoons fresh thyme
1 ½ teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
½ jalapeno or serrano chili pepper, seeded and chopped
1 ½ teaspoons minced ginger
¾ cup olive oil
Kosher salt and fresh cracked pepper to taste
48 haricots verts (thin, French green beans), trimmed
16 baby carrots, greens trimmed to 1/4-inch
16 grape or cherry tomatoes, halved
16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
1 red onion, thinly sliced
1 cup chervil sprigs

Steps:

  • Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  • Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  • Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  • When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  • Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  • To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g

SEARED AHI TUNA STEAK WITH DIPPING SAUCE



Seared Ahi Tuna Steak with Dipping Sauce image

Seared ahi tuna steak is surprisingly easy to make at home. It's delicious when served with a spicy dipping sauce.

Provided by Vered DeLeeuw

Categories     Appetizer

Time 20m

Number Of Ingredients 9

2 tablespoons reduced-sodium soy sauce ((or a gluten-free alternative))
1 tablespoon lemon juice (freshly squeezed)
1 garlic clove (minced)
1 teaspoon honey
1/4 teaspoon red pepper flakes
4 (8 oz) Ahi tuna steaks (1.5-inch thick, sashimi-grade )
1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
1/2 teaspoon black pepper
2 tablespoons avocado oil (for frying; can skip if using a well-seasoned cast-iron skillet.)

Steps:

  • To make the sauce, whisk together the sauce ingredients in a small bowl. Let sit at room temperature while you cook the fish.
  • Season the tuna steaks with salt and pepper on both sides.
  • Heat a heavy-bottomed pan over medium-high heat, about 3 minutes. Add the oil and swirl to coat.
  • Place the fish in the hot pan. Cook until a golden crust has formed and the fish is medium-rare (red warm center), about 2 minutes per side.*
  • Transfer the tuna steaks to a cutting board. Cut them into 1⁄4-inch-thick slices and serve with the sauce for dipping.

Nutrition Facts : Calories 314 kcal, Carbohydrate 3 g, Protein 53 g, Fat 18 g, SaturatedFat 4 g, Sodium 637 mg, Fiber 1 g, Sugar 2 g, ServingSize 8 oz

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME



Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories     main-dish

Yield 1 serving

Number Of Ingredients 11

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

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.

SAVORY PAN-SEARED TUNA STEAKS



Savory Pan-Seared Tuna Steaks image

These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

Provided by meg_in_quebec

Categories     Seafood     Fish     Tuna

Time 35m

Yield 2

Number Of Ingredients 9

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

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).

Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g

MARINATED SEARED AHI TUNA



Marinated Seared Ahi Tuna image

Here's the most amazing Marinated Seared Ahi you can make at home! It's bursting with flavor, super easy to make, and fantastic as an appetizer or healthy dinner.

Provided by Amy | Chew Out Loud

Categories     Appetizer

Time 12m

Number Of Ingredients 11

2 TB regular strength soy sauce
2 TB freshly squeezed lemon juice
1 TB Asian toasted sesame oil (found in the Asian aisle)
2 tsp garlic powder
2 tsp granulated sugar
1 tsp kosher salt
1 tsp freshly cracked black pepper
2 to 21/2 lbs fresh ahi tuna steaks (about 1 1/2-1 2/3 inches thick)
oil for cooking
Optional: freshly chopped cilantro (green scallions, sesame seeds for garnish.)
Optional: Sriracha mayo for drizzling

Steps:

  • Marinade: In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  • Sear: Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
  • Rest/Cool: Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
  • Serve: Serve chilled or at room temp, over your favorite salad greens or crispy Asian salad. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

Nutrition Facts : Calories 246 kcal, Sugar 3.8 g, Sodium 922.4 mg, Fat 7 g, SaturatedFat 1.6 g, Carbohydrate 8.7 g, Fiber 0.4 g, Protein 36.6 g, Cholesterol 63.5 mg, ServingSize 1 serving

SEARED AHI TUNA WITH MANGO AND AVOCADO



Seared Ahi Tuna with Mango and Avocado image

This Seared Ahi Tuna with Mango and Avocado appetizer or first course, is beautiful, healthy and full of fresh flavors. It's always a big hit!

Provided by Valentina K. Wein

Categories     Appetizer     First Course

Time 23m

Number Of Ingredients 7

1 (½-pound) sushi grade Ahi tuna fillet ((see notes))
grapeseed oil for the pan
1 mango ((see notes))
½ large avocado
salt and freshly ground black pepper (see notes)
drizzle of Tamari or soy sauce
about 2 teaspoons chives, (washed and dried, finely chopped)

Steps:

  • Prep ahi. Place the ahi fillet on a clean, dry surface. Lightly sprinkle all of the sides with sea salt, then either sprinkle or grind black pepper directly onto the top and bottom surfaces of the fillets. The pepper should be a thin, but generous layer.
  • Sear ahi. Coat a small sauté pan with grape seed oil and place it over high heat.Once the pan is very hot, add the Ahi and sear each side until it's only cooked through ⅛ to ¼ inch, 1 minute or less per side. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!)
  • Slice ahi. Remove the seared tuna from the pan and place it on a clean plate. Once it has cooled completely, cut it into thin, evenly sized slices -- about ¼ inch each. Set aside. (You should have at least 14 slices.)
  • Prep mango and avocado. Cut the mango into halves. Then, slice each half into approximately 14 evenly sized slices, about ¼ inch each. (Here's How to Cut a Mango.)Cut the avocado into halves. Then, horizontally, slice the half into approximately 14 evenly sized slices, about ¼-inch each. (Here's How to Cut an Avocado.)
  • Assemble. Arrange the Ahi, mango, and avocado slices evenly between two appetizer plates -- I like alternating them, but arrange them any way you'd like to. Drizzle with a bit of Tamari or soy sauce, and sprinkle with the chives.
  • Serve. Serve immediately, or cover the plates with plastic wrap, drizzle the avocados with a bit of lemon juice, and refrigerate them until you're ready. (Up to an hour or so.)

Nutrition Facts : Calories 398 kcal, ServingSize 1 serving

WASABI GLAZED SEARED AHI TUNA APPETIZER



Wasabi Glazed Seared Ahi Tuna Appetizer image

The Wasabi Glazed Seared Ahi Appetizer recipe is as delicious as it is pretty.

Provided by Valentina K. Wein

Categories     Appetizer

Time 20m

Number Of Ingredients 7

2½ teaspoons wasabi paste
2 teaspoons low-sodium Tamari or soy sauce
1 tablespoon unsalted butter
¾ teaspoon honey
1 pound Ahi tuna fillet, (sushi grade (about 1-inch thick - see notes))
grapeseed, or other neutral oil for the pan
salt and freshly grated black pepper

Steps:

  • Add the wasabi and Tamari (or soy sauce) to a small sauté pan and use a small whisk to blend until it's smooth.
  • Place the pan over low-medium heat and add the butter. Swirl the pan around until the butter has melted and is completely incorporated.
  • Whisk in the honey and set aside to cool to room temperature.
  • While the glaze is cooling, cut the Ahi into small cubes, about 1-inch -- and season them with salt and pepper. (It's very easy to cut into cubes if it's semi-frozen. Just be sure they're thawed by the time you sear them.)
  • Coat the bottom of a medium-sized sauté pan with the oil and place it over high heat. Once the pan is very hot, add the Ahi and sear all but two opposing sides. (If you don't hear a sizzling sound when the tuna hits the pan, it's not hot enough -- wait for the sizzle!) Only cook it through a bit, less than ⅛-inch, probably no more than 10 seconds per side. You can use a fork to simply roll them to sear each side. You'll want to remove them from the pan the instant they're done, so doing this in small batches is a good idea. Place them directly on a plate or serving platter, raw side up. (You can also cut the tuna into strips, and slice them into cubes after searing them.)
  • Drizzle the cooled wasabi glaze over them, add toothpicks and serve.

Nutrition Facts : Calories 114 kcal, ServingSize 1 serving

ABUELO'S PAN SEARED TUNA APPETIZER



Abuelo's Pan Seared Tuna Appetizer image

I haven't tried this recipe yet. It is an Abuelo's recipe featured in the Cinncinnati newspaper. Since it's an appetizer, I'm guessing at 2 three-ounce servings. Chilling time not included in preparation time.

Provided by Molly53

Categories     Tuna

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 cup Lawry's Seasoned Salt
1/3 cup dried red pepper, crushed
3 tablespoons garlic granules
1 teaspoon cumin (comino)
1 tablespoon onion powder
1 tablespoon celery salt
6 ounces tuna, loin
3/4 teaspoon bistec seasoning (more if desired)
1/4 teaspoon black pepper, coarse grind (more if desired)
canola oil (for frying)
2 ounces mixed baby lettuces and spring greens
1/4 lemon, for garnish
mustard, for garnish
honey lime dressing (to garnish, Honey Lime Dressing Honey Lime Dressing or store bought)

Steps:

  • For the Bistec seasoning:.
  • Blend all ingredients together.
  • Season Tuna with Bistec Seasoning and pepper.
  • Heat nonstick sauté pan over high heat.
  • Add 1-2 tablespoons oil to pan.
  • Sear tuna on each side for 30-45 seconds.
  • Refrigerate, then slice tuna fillet in 1/8 inch thick slices when chilled.
  • Place spring mix in center of a chilled plate.
  • Fan seared, sliced tuna on the front edge of the spring mix.
  • Place lemon at 1 o'clock and a dot of mustard at 11 o'clock on the plate.
  • Pour a ribbon of honey lime dressing from edge to edge of the tuna fan at the bottom of the plate.

Nutrition Facts : Calories 191.1, Fat 4.7, SaturatedFat 1.1, Cholesterol 32.3, Sodium 50.6, Carbohydrate 15.6, Fiber 2.9, Sugar 5, Protein 23.2

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