Tuna Recipes

Ingredients:

For Tuna:

4, 6-ounce Tuna fillets

1 tablespoon Dijon mustard

2 tablespoons maple syrup

juice of 1 lime

1/4 cup olive oil

salt and freshly ground black pepper

4 cilantro sprigs

For Potato Salad:

1/4 cup olive oil

1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2″ pieces

2 Bosc pears, peeled, cored, and cut into 1-inch cubes

1/2 red onion, thinly sliced

1 garlic clove, minced

1/4 cup blanched almonds, roughly chopped

1 1/2 teaspoons curry powder

salt and freshly ground black pepper

juice of 1 lemon

1 cup shredded baby spinach

Tuna Preparation:

Whisk together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil. Set aside.  Season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a large cast-iron skillet over high heat. Add the tuna and cook for 30 seconds on each side.  Remove from the pan and brush both sides of the tuna with the maple-mustard glaze. Transfer to a serving platter and garnish with the cilantro. Serve with the pear-potato salad.

Pear-Potato Salad Preparation:

Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.

Recipe obtained from Epicureous:  Marcus Samuelson

Ingredients:

4, 8 to 10 ounce tuna steaks, at least 1 inch thick

4 tablespoons coarsely ground black pepper (or more if necessary)

2 tablespoons extra virgin olive oil

Kosher Salt, to taste

4 tablespoons (1/2 stick) unsalted butter or additional oil

1/2 cup minced shallots

1 1/2 cups dry red wine

Preparation:

Preheat the oven to 500 degrees. Put the pepper on a flat plate. Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. As they’re dredged, add the steaks to the pan (if you must use 2 pans, double the amount of oil); when they are all in, turn the heat to high. Cook about 2 minutes, then turn; add salt, then cook another 1 minute. Turn heat to low, remove steaks to an oven proof plate, and place in the oven. Add half the butter or additional oil to the pan (only use one pan to make the sauce), followed by the shallots. Lower the heat to medium, and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened. By this time the tuna will be medium-rare (cut into each one to  make certain). Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it. Serves 8.

Recipe obtained from The Minimalist Entertains by Mark Bittman

Ingredients:

2 tablespoons dark soy sauce

2 tablespoons olive oil

Juice of 2 limes

2 garlic cloves, grated

1 inch fresh ginger, grated

2 tablepoons dark brown sugar

1 teaspoon cayenne pepper

Salt and freshly ground black pepper

4 skinless tuna steaks (about 7.oz each)

Preparation:

Put the soy sauce, oil, lime juice, garlic, ginger, sugar, and cayenne pepper in a bowl. Season with salt and pepper and mix together well. Put the tuna steaks in a plastic freezer bag, add in the marinade, and seal. Massage the fish through the bag, making sure it is well coated. Marinate in the refrigerator for 30 minutes to an hour. Heat the barbecue, charcoal grill, or griddle pan, until hot. Griddle the tuna steaks over high heat until slightly charred, 2 minutes or so on each side. Remove to a plate and rest in a warm place for 2 minutes. Serve with a fresh green salad. Serves 4.

Recipe obtained from Seafood edited by C.J. Jackson.

Ingredients:

4 (8 oz.) tuna steaks

2 tablespoons oil for grilling, canola or olive

Kosher salt and freshly ground black pepper to taste

1 tablespoon canola oil

1 large shallot, chopped

1 (2-inch) piece fresh ginger, peeled and coarsely chopped

Grated zest of one lime

1 cup fresh lime juice

1 tablespoon low-sodium soy sauce

2 teaspoons honey

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Preparation:

Heat 1 tablespoon of canola oil in a small saucepan over high heat. Add the shallot and ginger and cook until soft, 2-3 minutes. Add the lime zest and juice and simmer until the juice is reduced to 2 tablespoons, about 7 minutes. Whisk in soy sauce and honey, remove from heat, and let cool for 5 minutes. Combine the shallot mixture, butter, salt, and pepper in a food processor and process until smooth. Scrape the butter into a bowl, cover, and refrigerate until it is chilled and the flavors have melded, about 1 hour. The butter can be made up to 2 days in advance. Remove from refrigerator 5 minutes before serving.

Heat your grill to high. Brush the tuna on both sides with the oil for grilling and season with salt and pepper. Place the fillets on the grill and grill until golden brown and slightly charred, 3-4 minutes. Flip the fish over and cook to medium-rare, 1-2 minutes longer. Top the tuna with some of the butter just as the tuna comes off the grill. Serves 4.

Recipe obtained from Bobby Flay’s Grill It!