Best 7 Seared Tuna Steaks With Yellow Chile Salsa Recipes

SEARED TUNA WITH MANGO SALSA

Steps:

• Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
• Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear for 2 to 3 minutes on each side, or until the outside is browned, but the inside is very rare.
• Serve the tuna on top of the mango salsa.

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.

SEARED TUNA WITH CITRUS SALSA

Steps:

• Rub tuna steaks with peppercorns and set aside while you make the salsa.
• To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Preheat a grill or grill pan to medium-high.
• Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
• Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
• Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Steps:

• Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
• Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
• Transfer tuna to plates. Spoon salsa alongside and serve.