small bowl.
Place tuna fillet in a ziploc bag and
make 16 cuts in the tuna, then press 16 slices of
Cook potatoes in boiling salted water for 20 mins. Drain and allow to cool.
For the pesto, combine arugula, olive oil, garlic, Parmesan and pine nuts in a food processor. Pulse and season. Set aside.
Thread potatoes, peppers, spring onions and tuna onto 8 wooden skewers. Sprinkle tuna with sesame seeds and cumin. Heat canola oil in a frying pan and saute kebabs for 5 mins, turning. Arrange on plates with remaining potatoes. Drizzle with pesto and garnish with reserved arugula.
egrees F.
Place the tuna in a covered baking dish
5 minutes.
Add the tuna pieces and simmer until they
ll ingredients together.
Season Tuna with Bistec Seasoning and pepper
Place shallots, green onion and tomatoes in a mixing bowl.
Add sherry and rice vinegars.
Add salt and olive oil; stir well.
Set aside.
(I made this mixture ahead of time and let set for 30-45 minutes, allowing the flavors to mix, but this is not necessary).
Roll tuna fillet in poppyseed-peppercorn mixture.
In a well-heated pan, sear tuna on both sides to desired temperature (approx. 1-2 minutes per side, so that the tuna is very pink on the inside).
Place tuna on a plate and top with tomato mixture.
Enjoy!
venly over both sides of tuna.
Heat grill pan over
Preparation:
10 minutes.
Cooking:
20 minutes.
Heat the vegetable oil in a heavy skillet and cook the tuna pieces for 2 minutes per side, turning once.
Transfer the tuna to a platter and keep warm.
Add the peppers to the oil and cook until softened, stirring frequently, about 5 minutes.
Return the tuna pieces to the pan and season with cayenne pepper and salt to taste.
Cover the pan and cook for 5 minutes longer.
Serves six.
Combine all ingredients for the dressing in a mixing large bowl.
Cut the tuna fillet into 1/2 inch cubes and toss into the dressing. Refrigerate covered.
Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill.
Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
he sweated shallots, all the tuna, half of the mustard oil
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.
Spray 10-inch nonstick skillet with cooking spray.
Heat over medium high heat.
Add fish, onion, garlic, gingerrroot and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with fork.
Carefully stir in remaining ingredients. Cook until heated through and fish flakes easily with fork.
Serve with additional soy sauce if desired.
Please note:
my recipes are for people who have choosen a healty life-style.
our tuna fillets and wrap two pieces of bacon around the fillet
dd chopped onion and anchovy fillet, and saute until soft, about
br>Cover one side of tuna completely with sesame seeds and
sed for other recipes as well.
Put tuna in a freezer
hick.
Put the drained tuna and capers into the container
Take the tuna chunks and soak in a
Tuna tostada tacos #recipes ingredients: 1 cup of peas