**Pan-Seared Tuna Steaks with Gingery Dipping Sauce: A Symphony of Flavors for a Quick and Healthy Meal**
In this article, we present a culinary masterpiece that combines the tender texture of tuna steaks with a tantalizing gingery dipping sauce, resulting in a delightful and nutritious meal. The pan-seared tuna steaks, cooked to perfection with a crispy outer layer and a succulent, juicy interior, exude an irresistible aroma that will entice your senses. Accompanied by a symphony of flavors from the gingery dipping sauce, this dish promises an explosion of taste in every bite. Whether you're a seasoned chef or a home cook looking for a quick and healthy recipe, this pan-seared tuna with gingery dipping sauce is sure to become a favorite in your kitchen. Let's dive into the culinary journey and explore the detailed recipes that will guide you towards creating this delectable dish.
SEARED AHI TUNA STEAKS WITH DIPPING SAUCE
These paleo pan-seared ahi tuna steaks take less than 10 minutes to make, but look and taste so fancy and buttery. Don't forget the dipping sauce!
Provided by Jean Choi
Time 4m
Number Of Ingredients 10
Steps:
- Pour sesame seeds on a shallow plate.
- Pat the tuna steaks dry with a paper towel.
- Use a teaspoon of dijon mustard for each steak to coat on both sides.
- Press both sides of each tuna steak in sesame seeds, making sure they are coated evenly.
- Heat a tablespoon of coconut oil in a frying pan over medium high heat.
- Lay one steak in the pan and fry for 1 minute. Flip the steak and cook for additional 1 minute on the other side. Transfer to a cutting board, then repeat the process with the other steak. They should be cooked just on the outside. Make sure you don't overcook them!
- Cut the tuna steaks in to 1/4-inch slices.
- Whisk together all ingredients for the dipping sauce and place in a small bowl.
- Serve tuna with the dipping sauce.
PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
PAN-SEARED TUNA STEAKS WITH GINGERY DIPPING SAUCE
This recipe was inspired by a grilled tuna steak that I ordered at a sleepy roadside restaurant in Vietnam. Working tableside on a small charcoal brazier, the young waiter cooked a half-inch-thick tuna steak with care and patience. Back in my home kitchen, I decided to adapt the recipe to the stove top. I find that pan searing allows greater control than grilling over the doneness of the lean, meaty steaks, yielding juicier results. There are no tricks here. The tuna steaks are coated with the same seasonings used for Grilled Shrimp and Squid (page 111), and the gingery dipping sauce offers a good contrast to the richness of the fish. Serve with Chicken Dumpling and Chrysanthemum Leaf Soup (page 61), boiled gailan (Chinese broccoli) or regular broccoli (which are both good with the dipping sauce), and rice.
Yield serves 4 with 2 or 3 other dishes
Number Of Ingredients 6
Steps:
- Pat the tuna steaks dry with paper towels. To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil. Add the steaks and turn them to coat well. There's no need to let the steaks marinate.
- Heat a 12-inch nonstick skillet over medium-high heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the tuna steaks and let them cook, undisturbed, for 2 minutes. The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots. Using tongs, carefully turn the steaks over. Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare.
- To check for doneness, nick the steaks with the tip of a paring knife. A rare steak should be opaque at the edges and translucent red and cool in the middle. A medium-rare steak should be opaque at the edges and reddish pink in the middle. For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting. The steak will continue to cook as it rests.
- Transfer the steaks to a cutting board. Cut each steak into 1/4-inch-thick slices. Arrange the slices on a platter and serve immediately with the dipping sauce.
SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES
Provided by Bobby Flay
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
- Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
- Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
- Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
- Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
SEARED TUNA WITH WASABI-BUTTER SAUCE
I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.
Provided by DARLA
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
- Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
- Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.
Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g
PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE
Steps:
- Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
- Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
- Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
Tips:
- Choose the right tuna steaks: Look for steaks that are at least 1 inch thick and have a deep red color. Avoid steaks that are thin or have a lot of white streaks, as these will be less flavorful and more likely to overcook.
- Sear the tuna steaks properly: The key to perfectly cooked tuna steaks is to sear them quickly over high heat. This will create a nice crust on the outside while leaving the inside rare and juicy. Be sure to preheat your skillet or grill before adding the tuna steaks, and don't overcrowd the pan.
- Don't overcook the tuna steaks: Tuna steaks are best when cooked rare or medium-rare. Overcooking will make them dry and tough. A good rule of thumb is to cook the tuna steaks for 2-3 minutes per side for rare, or 3-4 minutes per side for medium-rare.
- Use a good quality dipping sauce: The dipping sauce is an important part of this dish, so be sure to use a recipe that you enjoy. The gingery dipping sauce included in this recipe is a great option, but you can also try other sauces, such as a soy-based sauce or a citrus-based sauce.
Conclusion:
Pan-seared tuna steaks with gingery dipping sauce is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. By following the tips above, you can ensure that your tuna steaks are cooked perfectly and that your dipping sauce is flavorful and delicious.
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