Medallions Of Tuna Or Swordfish With Salsa Recipes

MEDALLIONS OF TUNA OR SWORDFISH WITH SALSA

Steps:

• Trim the fish into pieces of equal size, about two inches square. You should have eight to 12 pieces. Remove any skin from the fish. Brush the fish with a tablespoon of the lime juice and allow to marinate to while preparing the salsa.
• Drain the tomatoes very well, piercing them so the liquid drains from inside, then chop them. Mix with onion, scallions, chili peppers, coriander and salt and pepper to taste. Add one teaspoon of the olive oil. Set aside.
• Heat a cast-iron skillet to very hot. Brush with the remaining teaspoon of olive oil. Dry the fish, place in the skillet and sear three to four minutes on each side, until the fish is lightly browned and cooked to the desired degree of doneness. These types of fish are best if cooked medium-rare.
• Top each medallion of fish with a spoonful of the salsa and serve at once.

TUNA/SWORDFISH STEAKS WITH THAI DRESSING

Steps:

• Heat an oiled pan, add fish and cook 3-4 minutes a side, or until cooked as desired. Tuna steaks are better pink in the middle and not overcooked, as they tend to become dry and quite tough.
• Combine all the other ingredients in a jar and shake until mixed.
• Note. you can adjust sweet chili and lime juice amounts e.g. more or less of each depending on your taste.
• To serve place fish on plate drizzle with sauce and serve with salad greens on the side.

GRILLED SWORDFISH WITH LEMON, DILL & CUCUMBER SAUCE

Steps:

• Put the cucumber in a medium bowl. Add the lemon juice and the sugar, toss to combine, and season with salt and pepper to taste. Stir in the olive oil, dill, shallot, and mint, and add more salt and pepper if necessary. Let sit for 30 minutes to allow the flavors to marry. Taste for seasoning again just before serving and adjust if necessary.
• Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.
• Meanwhile, generously coat both sides of the swordfish with the oil and season both sides with salt. Let the fish sit at room temperature for 15 minutes (while the grill heats). Grill the swordfish steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the cucumber sauce.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

TUNA MEDALLIONS WITH BACON VINAIGRETTE, PINEAPPLE SAUCE, AND FRESH WASABI

Steps:

• Sear the tuna for 20 seconds on each side in a hot pan with the oil. The tuna should be seared on the outside and very rare in the middle. Hold at room temperature
• For the vegetables: Melt the butter in a small sauce pot and add the 3 vegetables. Cook for 20 seconds and season with salt and pepper. Hold warm.
• For the wasabi: Peel off outer bark with vegetable peeler. Grate in circular motion with small hand grater.
• For the vinaigrette: Blend mustard and rice wine vinegar with hand blender. Add warm bacon fat. Add soy sauce. Reserve warm
• For the sauce: Peel and cut pineapple into small chunks and pass through juicer. Reduce over low heat to syrupy consistency. Reserve at room temperature.
• Assembly: Slice the tuna rectangles into 14 equal slices. Arrange 7 on each plate. Place a small mound of vegetables at the top of the plate. Dot each tuna slice with a small ball of grated wasabi. Spoon the bacon vinaigrette along the border of the tuna. Place a spoonful of pineapple sauce at the bottom of the plate.