Seared Yellowfin Tuna With Mushroom Sauce Recipe 425

SEARED TUNA WITH MUSHROOMS AND SHALLOTS

Steps:

• In a mixing bowl or ziplock bag mix together soy sauce, sesame oil, honey, 1/4 tsp salt and pepper. Add tuna steaks, coating well, and let sit for 10 minutes (you can do this step the night before and allow marinate overnight).
• Peel shallots and remove both ends. If you are using larger shallots, slice them horizontally to about 1 inch slices. Rough slice mushrooms. Lightly salt and pepper both shallots and mushrooms. Add 1 tablespoon olive oil to non-stick skillet on medium high heat. When pan is hot add shallots, cut side down. Cook 3-4 minutes until surface is lightly browned and starting to caramelize. Turn each slice to brown on the other side. Move shallots to one side of the skillet, and add mushrooms to open side. Lower heat to medium and cook mushrooms for 2 minutes, stirring occasionally. Sprinkle with balsamic and stir. Remove both shallots and mushrooms to a plate.
• Add remaining olive oil to the pan and heat to high. Remove steaks from marinade and pat dry. Press toasted sesame seeds (if using) onto both sides of each steak. Place steaks into hot pan and sear for 2 minutes on each side for medium rare, or 3 minutes on each side for medium. Remove to cutting board and allow to rest for 3 minutes.
• Slice into 1/2 inch slices and serve with mushrooms and shallots. Delicious served over rice or in a noodle bowl as well.

SEARED YELLOW FIN TUNA

Steps:

• Cut tuna steak in half.
• Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
• Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
• Put olive oil into pan and heat until it reaches smoking point.
• Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
• Pull tuna from pan and allow to rest for 10 minutes.
• Slice thinly and serve.

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE

Steps:

• Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
• Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

GRILLED YELLOWFIN TUNA WITH MARINADE

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH

Steps:

• For the spice mixture: Combine all ingredients in a bowl and set aside.
• For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
• For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
• For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
• Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.

SEARED YELLOWFIN TUNA WITH MUSHROOM SAUCE RECIPE - (4.2/5)

Steps:

• Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm. Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, add mushrooms about 3 minutes. Remove skillet from heat. Add sesame oil, soy sauce and broth, then sherry. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Slice tuna and place over prepared polenta.Spoon sauce over tuna. Sprinkle with toasted sesame seeds and chopped chives.