and red pepper flakes. Toss tuna with marinade, and set aside
f olive oil. Season the tuna pieces generously with salt and
Heat a large frying pan over high heat. Brush tuna with oil and season. Cook for 3-4 mins per side, or until cooked to your liking. Set aside and cover to keep warm.
To make the dressing, combine peanut oil, mirin, vinegar, lime zest, green onion, wasabi paste and sugar in a small bowl. Season. Toss 1/2 with edamame, spinach and mint. Distribute between serving plates. Thinly slice tuna and arrange over salad. Drizzle with remaining dressing to serve.
ll ingredients together.
Season Tuna with Bistec Seasoning and pepper
n a bowl.
Place tuna steaks in a large resealable
Marinate the tuna steak with balsamic vinegar, salt and pepper.
Place the fish, in a large skillet coated with nonstick cooking spray. Cook on both sides over medium-high heat until the fish is seared on the outside but still pink in the center. Cut seared tuna on the bias into 1/2-inch-thick slices.
Dressing: mix the vinegar, chili sauce and oil.
In a bowl, place the salad mix, bean sprouts and serve the tuna fillets on top. Sprinkle with the peanuts.
Add the dressing and serve.
00b0F Sprinkle 1 side of tuna steaks with pepper. Heat 2
Mix all ingredients in a small bowl.
Follow \"Base recipe for Pan Seared Shrimp\" recipe number 316590, EXCEPT, subsitute an equal amount of red pepper flakes for black pepper.
Add Hoisin mixture when returning first batch of shrimp to skillet.
Salt and pepper tuna steaks.
Add butter to a hot pan; reduce heat to medium and add steaks.
Cook 2 minutes per side; remove and let rest.
Bring wine, shallot whites and lobster tails to a boil in a non-reactive pan.
Lower the heat and reduce the mixture by half.
After 3 minutes remove the tails and dice them.
Continue reducing the wine again, add the cream and paprika.
Reduce by half; remove from heat.
Stir in butter one piece at a time.
Strain sauce and add the diced lobster.
Drizzle tuna with olive oil, sprinkle with salt and pepper on both sides.
In a very hot pan, sear tuna for 1 minute on each side (for rare).
For Sauce: Cream 1 avocado to a smooth consistency, cut other avocado into 1/4-inch cubes, to add texture.
Mix all remaining ingredients in avocado mixture.
Slice tuna into bite-sized (2-inch) pieces, top with a spoonful of guacamole.
Serve on toasted pitas.
br>Heat olive oil in pan on medium high heat and
he potato wedges in a pan of lightly salted water for
he eggs in a small pan, cover with cold water, bring
arge enought to place a tuna steak on, leave out so
on stick pan which you will be cooking the tuna in add
Drizzle the tuna with lemon juice and allow
br>Heat a grill pan or frying pan over high heat. Cook
bowl.
Wipe out pan and set over medium high
side.
Heat a pan on high. Brush tuna with remaining oil
tablespoon sauce together. Brush tuna steaks with the sauce and