ntil tender. Meanwhile, sprinkle the tuna steak with 2 tbsp of the
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.
and red pepper flakes. Toss tuna with marinade, and set aside
n a plate. Press the tuna steak into the salt mixture on
marinade.
Marinate the tuna steaks for at least 10
Place tuna steak in a shallow dish with
ablespoon oil.
Season the tuna with salt and pepper.
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.
side.
Fish:
Season tuna with salt and pepper.
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.
arm through.
Brush the tuna steaks with the olive oil
hunky mash.
For the tuna steaks, rub olive oil in
aste.
Lightly dust the tuna with the seasoned flour. In
f olive oil. Season the tuna pieces generously with salt and
Rub fish with your favorite blacken seasoning.
Grill or saute fish until cooked to desired amount.
While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
Spoon berries over the fish and enjoy.
Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.
Sprinkle both sides of fillet with Tony's seasoning.
Top the fillets with 1 pat of butter on each fillet.
Squeeze the lemon and lime all over the fillets, (about 1 teaspoons of each on each fillet).
Turn heat on using HIGH setting. Wait for 20 minutes before adding fillets.
Grill on preheated grill, over indirect heat for 5 minutes per side, then serve. (The middle will be red and the outside cooked to perfection).
Please Note: Cooking the tuna all the way through will take away from the taste and texture of the fish.
Place tuna steak in salt water to remove excess blood in steak. Soak.
Wash and pat dry the tuna steaks, sprinkle with a little
o make the tuna filling:.
Drain the tuna, and mix in