up. Set aside. Wash tuna steak with tepid tap water
Cut tuna steak in half.
Pour soy sauce into shallow container and place tuna into soy sauce for 10 minutes. Flip pieces over and allow to sit in soy sauce for another 10 minutes.
Pour both types of sesame seed into a small plate and coat tuna on all sides by pressing the tuna into the seeds.
Put olive oil into pan and heat until it reaches smoking point.
Sear tuna on all sides for five seconds. Seeds are very likely to pop from the heat.
Pull tuna from pan and allow to rest for 10 minutes.
Slice thinly and serve.
Combine all ingredients except for tuna in a medium mixing bowl.
Place tuna in sauce mixture.
Marinate for 2-3 hours.
Grill tuna over medium coals for 10 minutes or until cooked throughout, turning once.
Crush wasabi peas in bag.
Add sesame seeds, sea salt, and black pepper. mix together.
Cut Ahi tuna into 1\" thick strips.
mix both oils in small bowl.
Coat Tuna with oil, then drop into bag of wasabi pea crumble mixture, move around in bag until tuna is covered with mixture.
Sear Tuna in Cast Iron frying pan until cooked to taste. I prefer rare.
Place cooked filets on sliced cabbage bed and serve with small bowl of soy sauce and wasabi mixed to taste for dipping.
Start with the tuna and flake it up in your mixing bowl so there are no chunks. Add olive oil mayo or Greek yogurt depending on your preference and ranch dressing. Stir thoroughly. Add chopped celery, olives with pimentos, and onions. Mix thoroughly. Add salt, pepper and garlic powder to taste. Taste as go along to adjust for your own preferences.
For extra crunch add some chopped water chestnuts and for an even more Mediterranean feel add feta cheese throughout.
in a microwave).
Place tuna steaks into the melted butter
Whisk all ingredients for the dressing together and season to taste.
Cook the beans in boiling water for 2 minutes, so they are just tender.
Combine the salad leaves, sliced cucumber,tomatoes and beans in a bowl.
Sprinkle the tuna slices, anchovies, eggs,radishes and olives over the salad.
Pour over the dressing and toss to combine.
mix dry ingredients.
store in air tight container.
*apply to fresh yellow fin tuna steaks.
Brush your Ahi with Extra Virgin olive oil and lightly salt and pepper each side.
Sear your fresh Ahi over a hot mesquite grill. This gives a wonderful flavor from the mesquite. 90 seconds on each side is sufficient. Set aside to rest and cool.
-Salsa-
In a medium bowl, add lime juice, ginger, Olive oil, garlic, fresco chili, sugar, scallions, cilantro, and soy sauce. Season with salt and pepper to taste.
-Shrimp garnish-
Clean and de-vein shrimp.
In a hot skillet, add a bit of olive oil. Add shrimp and cook for 90 seconds, ...
re still boiling, mix the tuna, cream of mushroom soup, the
Open tuna cans, cutting fully around, and
Drain the two cans of tuna of oil or water and
rown.
(Butter gives the recipe more taste but a non
ice your peppers and onion (yellow onion will be stronger than
Dice all vegetables & fruits.
In a large pot, saute vegetables in 1 cup oil.
Add remaining ingredients, bring to a boil and reduce heat to a simmer.
Simmer about 1.5 hours.
Thicken with cornstarch diluted in water to the consistency you like.
[The recipe is for a party sized pot (serves about 12-16)].
ell pepper if possible.
(Yellow will do and green is
Blanch green and yellow beans in boiling salted water for 1 min, until just tender. Shock in ice water until cool then drain.
Transfer blanched beans to a large serving bowl along with cannellini beans, arugula, onion, olives and capers. Whisk together olive oil and lemon juice. Drizzle over bean mixture and toss to combine. Top with tuna and season to taste.
revent sticking.
Add in tuna, onion, bell pepper, celery and
Drain tuna or chop chicken finely.
To make the sauce, place the canned mango, vinegar and 2 tbsp oil in a blender and puree. Stir in the onion and fresh mango. Season with salt and black pepper.
Heat 1 tbsp oil in a frying pan and fry the peppers over high heat until softened. Remove from the pan. Drizzle the lemon juice over the tuna and season with salt. Heat 1 tbsp oil in the pan and fry the tuna for 2-3 mins on each side. Arrange the arugula and peppers on plates and top with the tuna. Drizzle with the mango sauce and sprinkle with pink peppercorns.