Seared Tuna With Oven Dried Tomatoes And Sweet And Sour Onions Recipes

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SEARED TUNA WITH WASABI-BUTTER SAUCE



Seared Tuna with Wasabi-Butter Sauce image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

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.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g

SWEET AND SOUR SICILIAN TUNA



Sweet and Sour Sicilian Tuna image

My grandmother made this recipe every Christmas Eve as part of the Feast of the Seven Fishes. We still make it today and it is my all time favorite!

Provided by JoAnna Porreca Schade

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 5

3 tablespoons olive oil
1 large onion, cut into chunks
4 tuna steaks
1 cup red wine vinegar
1 cup sugar

Steps:

  • Heat olive oil in a heavy-bottomed skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue to cook and stir until the onion is very tender and dark brown, 15 to 20 minutes more. Remove the onion from the skillet.
  • Place the tuna steaks in the same skillet over medium-high heat and cook until golden brown, about 2 minutes per side. Remove the tuna steaks to a serving tray; keep warm.
  • Stir the vinegar and sugar together in the same skillet until sugar is dissolved. Return the onions to the pan, and simmer until the liquid reduces and is slightly thickened, about 5 minutes. Return the tuna to the pan and cook for 3 to 5 minutes. Place the tuna on the warm serving tray and top with the onion and sweet and sour mixture.

Nutrition Facts : Calories 500 calories, Carbohydrate 57.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.6 g, Protein 40.3 g, SaturatedFat 1.8 g, Sodium 64.2 mg, Sugar 51.5 g

SEARED TUNA WITH TOMATOES AND BASIL



Seared Tuna with Tomatoes and Basil image

Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

5 tablespoons olive oil
1 1/2 pounds tuna (1 inch thick), cut into 1-inch chunks
Coarse salt and freshly ground pepper
1 onion, chopped (about 1 cup)
2 cups (about 12 ounces) small cherry tomatoes, stems removed and tomatoes cut in half
1/2 cup dry white wine, or water
3 sprigs fresh basil leaves, roughly chopped

Steps:

  • In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
  • Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.

SEARED TUNA WITH TOMATO AND ROASTED CORN SALSA



Seared Tuna with Tomato and Roasted Corn Salsa image

Categories     Tomato     Side     Roast     Dinner     Tuna     Corn     Summer

Yield serves 4

Number Of Ingredients 11

Kernels cut from 2 ears corn, or 1 cup frozen corn kernels, defrosted (see Cooking Notes, page 14)
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
Black pepper
1 cup cherry tomatoes, quartered
2 scallions, white portion only, chopped
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
1 avocado, pitted and chopped (see Cooking Notes, page 10)
2 limes
1 pound tuna steak
Cayenne pepper

Steps:

  • Roast the Corn
  • Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
  • Put the corn kernels on the baking sheet and toss with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes. You want the corn to take on a golden brown color. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
  • Prepare the Salsa
  • While the corn is roasting, combine the tomatoes, scallions, cilantro, and avocado in a bowl. Finely grate the zest of 1 lime and add it, along with its juice, to the bowl. Toss well.
  • Once the corn is ready, toss it in the tomato mixture and season with 1/4 teaspoon of the salt. Taste and adjust the seasoning as needed. Set aside.
  • Prepare the Tuna
  • Using a paper towel, pat dry the tuna steak and season with a dusting of salt and cayenne.
  • Heat the remaining 1 tablespoon oil in a nonstick grill pan over medium-high heat. When the oil is hot, add the tuna and cook to medium-rare, turning once. The time it will take for the tuna to cook depends on its thickness. If you're able to get a thick piece of tuna (about 1 1/2 inches thick), allow the tuna to sear for 4 minutes on each side for a medium-rare doneness. Thinner steaks will cook in less time. Ultimately the tuna's thickness and your preferred level of doneness will determine how long to cook the fish.
  • Assemble the Dish
  • Cut the remaining lime into wedges. Serve the tuna along with the tomato and roasted corn salsa and garnish each serving with a lime wedge and sprigs of cilantro.
  • Cooking Notes
  • INGREDIENTS
  • Frozen Corn
  • If you are using frozen corn, measure the amount needed before defrosting.
  • Tuna Steaks
  • Try to buy a very thick piece of tuna-ideally 1 1/2 inches thick. This will allow you to achieve a nice olden brown crust while maintaining a rare center.
  • TECHNIQUES
  • Searing Tuna
  • Searing fish on a hot griddle or skillet is the best way to achieve a golden crust while maintaining a moist interior. While grilling is very popular, I find that it dries out the fish too much. To properly sear, make sure you start off with a hot pan and oil. Place the meat in the pan and leave it alone until it develops a golden brown crust.
  • Roasting Corn
  • For this recipe, you are looking to do more than just cook the corn through. You want to caramelize its sugars-making it sweet-and change its texture- making it crunchy. Leave the corn in the oven until its color changes from yellow to a deep golden brown.
  • ADVANCE PREPARATION
  • The salsa can be made up to a day in advance, although it is best to keep the corn separate so as to maintain its crunchy texture.
  • The tuna can be made a couple of hours ahead of time, stored in the refrigerator, and served at room temperature.

SWEET AND SOUR TUNA



Sweet and Sour Tuna image

Make and share this Sweet and Sour Tuna recipe from Food.com.

Provided by Sydney Mike

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (8 ounce) can pineapple chunks
1/4 green bell pepper, cut into 2-inch strips
1 vegetable bouillon cube
1/2 cup water
1 tablespoon cornstarch
1 teaspoon light soy sauce
1 tablespoon vinegar
3 tablespoons granulated sugar
1 (6 1/2 ounce) can albacore tuna, drained
1 tablespoon unsalted butter
1 (3 ounce) can chow mein noodles

Steps:

  • Drain the can of pineapple, reserving the juice.
  • In a saucepan combine 1/3 cup of the pineapple juice [set aside the rest], bell pepper, pineapple chunks, bouillon cube & water.
  • Heat the mixture to boiling, then reduce heat & simmer 5 minutes.
  • Mix the cornstarch with the remaining pineapple juice, soy sauce, vinegar & sugar, then stir that mixture into the hot pineapple mixture.
  • Cook, stirring constantly, until the mixture is thickened & bubbling.
  • Add the tuna chunks & butter, carefully stirring. Heat through.
  • Heat the chow mein noodles, & spoon the tuna mixture over the noodles before serving.

TUNA STEAKS WITH LEMONY TOMATOES AND ONION



Tuna Steaks with Lemony Tomatoes and Onion image

Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions is full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
4 tuna steaks (6 to 8 ounces each)
1 pint cherry or grape tomatoes, quartered
1 small red onion, thinly sliced
2 tablespoons fresh lemon juice, plus lemon wedges, for serving (optional)

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
  • In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
  • Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

Nutrition Facts : Calories 370 g, Fat 17 g, Fiber 1 g, Protein 47 g

SWEET-AND-SOUR ONIONS



Sweet-and-Sour Onions image

Yield serves 6

Number Of Ingredients 7

1 pound little pickling onions or shallots
3-4 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
1 tablespoon sugar
2 tablespoons golden raisins
Salt and pepper
2 teaspoons dried mint (optional)

Steps:

  • Peel the onions (one way is to plunge them for a few seconds in boiling water until the skins come off easily). Put them in a pan with the oil, and sauté, shaking the pan to brown them lightly all over. Add the rest of the ingredients and a little water, and cook, covered, over low heat for about 20 minutes, or until soft, adding more water if necessary.

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