he potato wedges in a pan of lightly salted water for
and red pepper flakes. Toss tuna with marinade, and set aside
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.
f olive oil. Season the tuna pieces generously with salt and
Wash and pat dry the tuna steaks, sprinkle with a little
n a plate. Press the tuna steak into the salt mixture on
arge enought to place a tuna steak on, leave out so it
bowl.
Wipe out pan and set over medium high
marinade.
Marinate the tuna steaks for at least 10
Place tuna steak in a shallow dish with
Rinse tuna steak and pat dry.
Combine sesame seeds, wasabi powder, soy sauce, honey and sesame oil in a shallow pan. Add steak, turning to coat both sides. Let marinate for 10 minutes, then turn and marinate for 10 minutes more.
Heat peanut oil in a heavy nonstick skillet over medium-high heat. Cook steak to desired doneness, about 2 minutes per side for a nice sear on the outside and a rare middle or 3 minutes for medium-rare.
Top with a sprinkle of green onions, if desired, and a squeeze of lime.
Mix together the coriander root and stem, ginger, chilli, lime juice and sugar. Rub this mixture over the tuna steak and leave for 1 minute to marinate.
Heat a non-stick frying pan over a high heat. Add the steak to the pan and sear for 1 minute on each side. Serve.
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
ust the tuna with the seasoned flour. In a frying pan, heat
lace back in the empty pan. Add the mayonnaise to the
arm through.
Brush the tuna steaks with the olive oil
hole potatoes in a large pan of lightly salted boiling water
side.
Fish:
Season tuna with salt and pepper.
n a bowl.
Place tuna steaks in a large resealable