Best 5 Peppercorn Crusted Tuna On A Passion Fruit Canvas Recipes

PEPPER CRUSTED TUNA STEAK

Steps:

• Mix the basil, thyme and the black pepper together. Season the tuna with the mixture. In a hot saute pan, add the olive oil and sear the tuna until cooked rare or to desired temperature. Remove the tuna. Then add the bok choy with the wasabi, fish stock and the soy sauce to the hot saute. Reduce the stock by a quarter. Remove from heat and ladle the soy wasabi broth into the bowls and place the cooked tuna on the top of top of the bok choy.

SEARED AHI TUNA WITH BLACKBERRY-PASSION FRUIT MARINADE

Steps:

• Crush blackberries in a bowl until smooth. Add passion fruit juice, soy sauce, lemon juice, honey, parsley, sea salt, and pepper and stir until marinade is thoroughly mixed.
• Place tuna in a glass dish and pour marinade over top; flip several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours.
• Remove tuna from the marinade and shake off excess. Discard the remaining marinade.
• Heat a nonstick skillet over medium-high to high heat. Sear tuna in the hot skillet for 1 to 1 1/2 minutes per side.
• Remove from the skillet and slice into 1/4-inch thick slices.

PEPPER-CRUSTED TUNA

Steps:

• Season the tuna with salt on both sides, then press the peppercorns into both sides. Heat the olive oil in a large cast-iron skillet until almost smoking. Add the tuna and lower the heat to medium. Sear the tuna until browned on the outside but still rare in the center, about 4 to 5 minutes per side. Thinly slice the tuna and fan the slices onto 4 plates. Serve immediately.

PEPPERCORN-CRUSTED TUNA

Steps:

• Rub 2 tbsp (25 mL) olive oil onto tuna steaks all over and coat top with peppercorns and salt.
• Heat remaining tablespoon of olive oil in a nonstick skillet over high heat.
• Add tuna peppercorn-side up.
• Fry for 2 minutes, flip and fry for 2 to 3 minutes, depending on thickness of fish.
• Remove tuna from pan and transfer onto serving plates.
• The fish should be rare. If you like it more cooked, fry another 2 minutes.
• Add red wine to skillet over high heat and reduce until 2 tbsp (25 mL) remain.
• Add balsamic vinegar and stock and reduce until 1/2 cup (125 mL) remains.
• Add cream and boil just until sauce begins to thicken.
• Season with salt and pepper.
• Spoon sauce around tuna.

SEARED TUNA IN BLACK PEPPER CRUST

Steps:

• Beat the lime juice, marjoram and 2 tablespoons of the olive oil together. Set aside.
• Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs. Press the cracked black pepper over the outside of the pieces of fish.
• Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet. When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides. Remove the fish to a warm plate. The fish should be rare in the middle.
• Wipe out the skillet and add the remaining olive oil. Add the spinach and saute it for a few minutes, until the spinach is barely wilted. Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
• Divide the spinach mixture equally among four dinner plates. Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach. Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach. The plates are now ready to be served.