Seared Tuna With Chile Pineapple Sauce Recipes

SEARED TUNA WITH WASABI-BUTTER SAUCE

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

SWEET CHILI GINGER SEARED TUNA

Steps:

• Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.
• Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.
• To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.
• Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week
• Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.
• Salt and freshly ground black pepper
• Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.
• Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.

TUNA STEAKS WITH PINEAPPLE SAUCE

Steps:

• Prepare marinade by combining marinade ingredients in shallow dish.
• Add tuna and coat with marinade.
• Cover and refrigerate at least 1 hr or more, turning occasionally.
• Prepare pineapple sauce by puree in blender until smooth.
• Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
• process until smooth.
• Gradually add olive oil.
• Heat large skillet over high heat.
• Add small amount of peanut oil to skillet so tuna does not stick.
• Remove tuna from marinade, season with salt to taste.
• Add tuna to skillet and cook until brown on each side, about 3 mins per side.
• Spoon sauce on plate.
• Place tuna on top of sauce.
• Serve.

SEARED RED AND BLACK PEPPER CRUSTED TUNA WITH PINEAPPLE-RED CHILE SAUCE AND SEASONED FRENCH FRIES

Steps:

• Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the ancho and chile de arbol powder and cook for 2 minutes. Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups. Place mixture in a blender and blend until smooth. Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes. Season with salt and pepper to taste.
• Mix together the spices in a medium bowl. Brush the tuna on each side with olive oil and season with salt. Dredge 1 side of each tuna in the spice mixture. Heat a cast iron skillet over medium-high heat until almost smoking. Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms. Turn over and continue cooking for 1 to 2 minutes for rare doneness.
• Mix together the salt, ancho powder and cumin in a small bowl. Heat vegetable oil to 325 degrees F in a fryer. Fry the potatoes in batches until lightly browned. Drain on paper towels. Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp. Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture.

TOMATO ASPIC WITH PINEAPPLE SAUCE

Steps:

• In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
• To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
• *Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.

SEARED AHI TUNA WITH WATERCRESS, CHILE, AND GINGER SALAD

Steps:

• Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
• Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
• Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.

SEARED TUNA WITH CHILE-PINEAPPLE SAUCE

Steps:

• Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
• Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
• Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
• Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.

SEARED PORK CHOPS WITH COCONUT RUM AND CARAMELIZED PINEAPPLE SAUCE

Steps:

• Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.