Recipe Tag: Tuna

Mix the mango, red onion, cilantro, salt, cumin, wasabi, and sugar together in a glass or non-reactive bowl. Place in refrigerator to chill. (This may be made as far ahead as the day before.)

Rinse the tuna steaks, pat dry, and sprinkle salt and grated pepper over both sides.

Put the sesame oil in a large non-stick skillet over medium-high heat. Put the tuna steaks in the pan and allow to cook 4-5 minutes on each side (for rare steaks).

Serve over Coconut Rice, topped with the chilled salsa. Place a lime wedge on each plate, to be squeezed over the salsa.

Place the tomato, olives, capers, 1 teaspoon olive oil, feta cheese, basil, and marjoram in a small bowl.

Toss well and then chill.

When ready to serve place a medium skillet over high heat.

Add 2 teaspoons olive oil to the pan and then the tuna.

Sear for about 4 to 5 minutes and turn.

Cook for another 4 minutes and serve topped with the tomato and feta salad.

Mix the soy sauce, sake, lime juice, honey and wasabi paste together in a small bowl. Whisk until the wasabi is completely dissolved. This can be done a day in advance and refrigerated.

Rinse the tuna steaks and pat dry. Sprinkle one side with the salt and then pepper liberally on that side.

Place the sake sauce in a small sauce pan and heat over low heat. Do not allow the sauce to boil.

Set the oven to warm and place serving plates inside.

Heat the sesame oil in a large non-stick skillet over high until very hot (almost smoking). Add the tuna steaks, seasoned side down. Cook over medium-high heat until well seared and turn. Rare tuna will take about 4 – 5 minutes per side.

Remove the plates from the oven and spoon about 4 tablespoons of the heated sauce into the bottom of each plate.

When the tuna is done, mound a serving of rice in the center of the plate on top of the sauce and place the tuna on top. Garnish by sprinkling the chopped scallions (green onions) over the fish and serve.

Place a large skillet in the oven and to 325°F.

Peel the eggplant and discard the skin.

Slice the eggplant lengthwise and scoop out the seeds and surrounding pulp.

Coarsely chop the seeds.

Place 2 teaspoons of the olive oil in the skillet. Place the chopped eggplant seeds on one side of the pan and the diced shallot on the other side.

Return the pan to the oven and cook for about 15 to 20 minutes. Stir occasionally, keeping the eggplant and onions separated.

Remove and let cool.

Place the roasted eggplant seeds in a blender or mini-chopper. Add the salt, pepper, and 1/2 teaspoon of the smoked paprika.

Process by pulsing the blender or mini-chopper until the mixture is a coarse paste.

Place in a bowl, then add the remaining 2 teaspoons olive oil and the roasted shallot.

Fold together and chill.

Cut the remaining eggplant into 1/4 inch dice.

While the eggplant seeds and onions are roasting, place the water in a medium sauce pan over high heat.

When the water is at a simmer, add the diced eggplant and poach for 4 minutes.

Remove the eggplant to a paper towel and pat dry.

Place the eggplabt in a bowl with the lemon juice and toss well. Immediately place in the refrigerator to cool.

When the eggplant and onion mixture is chilled, fold together with the chilled diced eggplant.

Chill.

Dust one side of the tuna steaks with the remaining 1/2 teaspoon smoked paprika.

Place a skillet over medium high heat and add two teaspoons olive oil.

When the oil is hot, place the tuna in the pan paprika side down.

Sear for about 3 minutes.

Grind the black pepper over the top of the tuna and turn.

Cook for three minutes.

Remove and chill.

When ready to serve, divide the eggplant tartare between two plates and top with the tuna steak.

Place a large skillet in the oven and preheat the oven to 375°F.

When the oven is hot, spray the pan with oil and add the asparagus. Cook, turning about twice, for 8 to 10 minutes. Remove and place in the ice water to chill.

When the asparagus is cold, cut it crosswise into small chunks. Leave about 1 inch of the tip of the spears uncut.

Place the asparagus, tomato, shallot, pepper, lime juice, olive oil, oregano, cayenne pepper, salt, pepper in a bowl and mix well. Chill.

Place the skillet back in the oven.

Dust the tuna steaks with ground cumin.

When the pan is again hot, spray it with olive oil. Add the tuna steaks and cook for about 5 to 7 minutes on each side.

Serve topped with salsa.

Place a large skillet in the oven and preheat to 375°F.

While the oven is preheating, place the water in a medium sauce pan over high heat. When the water boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 40 to 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

Cut the white part of the green onion away from the green tops (leave the white part in a single large piece). Cross cut the green tops into about 1 inch lengths.

Place 1 teaspoon of the sesame oil in the pan and add the white part and half of the green tops of the green onion. Toss and roast for about 5 minutes in the oven.

Add the mushrooms, toss well, and return the pan to the oven for about 15 minutes. Toss the vegetables about every 5 minutes.

After 15 minutes add the edamame, toss well, and return to the oven, continuing to toss the vegetables every 5 minutes.

While the vegetables are roasting, place the remaining 3 teaspoons of oil, vinegar, lime juice, mustard, red pepper flakes, soy sauce, and honey in a large mixing bowl. Whisk until blended.

About 5 minutes after adding the edamame to the pan, add the tuna to the pan in the oven and toss well. Roast for about 7 minutes, toss well, and then add the tuna and vegetables to the sauce in the mixing bowl.

Toss well and serve over the brown rice.

Make Wasabi Slaw before starting this recipe.

Place the mustard and soy sauce in a bowl and whisk until smooth.

Place the tuna steak in the bowl and turn gently to coat with the mustard sauce.

Place a large skillet over high heat and add the sesame oil.

When the oil is hot, reduce the heat to medium high and add the tuna steak.

Coat the top of the tuna with some of the remaining mustard sauce.

Cook for about 4 minutes and turn the tuna over. Coat the top with some of the remaining mustard sauce.

Continue to turn every two minutes to sear each side of the tuna. After each turn, coat with any of the remaining mustard sauce.

Remove from the heat and let cool. Slice thinly.

When ready to assemble, place the Wasabi Slaw in the bottom of the tacos.

Top with the sliced tuna.

Top with the diced pepper and the sesame seeds and serve.

Place the water in a large skillet over high heat. When it is at a slow boil, add the diced potatoes.

Cook for about 10 minutes. Don’t allow the water to come to a full boil, but simmer slowly.

When the potatoes are al dente, scoop them out of the water to a strainer.

Add the green beans to the remaining hot water and blanch until slightly tender – about 6 minutes.

While the beans are cooking, place the olive oil, vinegar, shallot, olives, oregano, parsley, salt and pepper in a large glass bowl and whisk until blended.

Use the tip of a sharp knife and gently pierce the tomatoes with a single 1/8th inch slit for each.

Add the tomatoes to the bowl.

When the beans are done, drain them and place them in the glass bowl along with the potatoes. Toss to coat well. Place the bowl in the microwave and set the timer for 1 minute but don’t start it just yet.

Wipe the skillet clean and place it over high heat.

Spray lightly with olive oil and when the pan is hot add the tuna steaks. Sear for about 3 – 4 minutes on each side.

In the last minute of cooking, start the microwave to heat the sauce and veggies.

When done place the tuna on a plate and top with the nicoise vegetables and sauce.

Place the water in a large stock pot fitted with a steamer basket. Set on a high heat.

Heat the olive oil over medium heat in a 10 inch non-stick skillet.

Add the shallot and cook slowly until translucent.

Add the ginger, plums, soy sauce and sake and cook for 2 – 3 minutes until the plums begin to soften.

As the water in the steamer begins to boil, add the napa cabbage leaves.

Place the tuna in the pan and sear on each side about 3 minutes.

Add the carrots and red pepper. Cook slowly over medium heat for 3 minutes longer, turning the tuna frequently.

Remove the cabbage leaves and drain for about 30 seconds on a paper towel. Place 4 on each plate and top with the tuna. Divide the sauce evenly over the top of each plate and serve.