Tuna A La Marseillaise Recipes

SAVORY PAN-SEARED TUNA STEAKS

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).

TUNA A LA KING

Steps:

• Melt butter in a large skillet over medium-high heat.
• Cook green pepper and mushrooms in butter, stirring occasionally, until pepper is crisp-tender.
• Stir in flour, salt and pepper.
• Cook over medium heat, stirring constantly, until bubbly; remove from heat.
• Stir in milk and broth.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Stir in tuna and pimientos; cook until hot.
• Serve over rice.

TUNA A LA MARSEILLAISE

Steps:

• To prepare the sauce, heat the 1 tablespoon olive oil in a large, heavy-bottomed skillet, and add the onion. Saute a few minutes, and add the garlic and capers. Saute, stirring for 5 minutes, and add the tomatoes and pepper. Cook over medium-low heat, stirring occasionally, for 20 to 30 minutes. Set aside.
• To prepare the tuna, brush the steaks with olive or safflower oil. Either grill them over aromatic coals, or saute them in a nonstick skillet in 1 tablespoon olive oil. Over medium-high heat, cook 4 minutes per each 1/2 inch of thickness, turning halfway through the cooking. Watch closely because the steaks will become cotton-dry if you overcook them. The steaks should remain pink in the middle.
• Remove from heat, and serve immediately, topped with tomato-caper sauce. Leftover sauce will keep for a few days in the refrigerator.