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.
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
tablespoon sauce together. Brush tuna steaks with the sauce and
ll ingredients together.
Season Tuna with Bistec Seasoning and pepper
Drain tuna well and transfer to a
nto the marinade. Coat the tuna steaks with the marinade, cover
arlic chives.
Press the tuna into the sesame seeds until
an until hot. Brush the tuna with a little oil then
Drizzle the tuna with lemon juice and allow
ablespoon oil.
Season the tuna with salt and pepper.
pan on high. Brush tuna with remaining oil. Cook for
ou will be cooking the tuna in add the fennel seeds
marinade.
Marinate the tuna steaks for at least 10
Make tuna marinade-Whisk 1/4 cup
side and keep warm. Add tuna steaks and cook for 2
Tuna:.
Place a large nonstick pan over high heat until hot.
Combine sesame seeds and miso in a bowl along with sesame oil; season with salt and pepper.
Coat pan with cooking spray.
Lightly salt tuna; dredge in sesame-wasabi mixture.
Reduce heat to medium and place tuna in pan. Sear until lightly browned, about 2 minutes. Flip; cook 2 minutes more.
Remove from heat and let rest for a few minutes.
Drizzle with the dynamite sauce.
Dynamite Sauce:.
Whisk the ingredients together until well blended.
Store in fridge.
Preheat a stainless steel 10-12 inch skillet over medium heat for about 2 minutes.
Rub tuna with 1 TBS fresh lemon juice and season with salt and black pepper.
Put tuna in heated skillet. Cook tuna on each side for about 11/2 minutes. Remove from pan, and place on a plate.
Add rest of ingredients to pan in order given, and cook for about 1 minute. Pour over tuna and serve.
Mix all the ingredients for the sauce.
Add the chopped tomato, cilantro and onion.
Season the tuna very well with salt and pepper.
Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. This should be rare to medium rare.
To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.