Best 10 Seared Tuna With Caviar Recipes

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Indulge in a culinary masterpiece with our seared tuna with caviar recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features perfectly seared tuna steaks, kissed with a golden crust and a tender, succulent interior, complemented by the luxurious decadence of caviar. Accompanying this exquisite main course are three delectable recipes: a refreshing cucumber salad with a tangy dressing, a creamy and flavorful avocado mousse, and a vibrant salsa made with fresh tomatoes, avocado, and cilantro. Each recipe is carefully crafted to elevate the seared tuna, creating a symphony of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME



Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories     main-dish

Yield 1 serving

Number Of Ingredients 11

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

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.

MARINATED SEARED TUNA



Marinated Seared Tuna image

Provided by Anne Burrell

Categories     main-dish

Time 2h34m

Yield 4 servings

Number Of Ingredients 8

1/2 cup soy sauce
1/4 to 1/2 cup rice wine vinegar
2 teaspoons sambal oelek
4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish
2 cloves garlic, smashed and finely chopped
1 1/2 inches ginger, peeled and grated
Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2- by 2- by 4-inches
Peanut oil, for searing

Steps:

  • In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
  • Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
  • When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
  • Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
  • Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
  • Serve immediately with a little extra soy on the side if desired.

SEARED AHI TUNA STEAKS



Seared Ahi Tuna Steaks image

This is an elegantly simple way to cook tuna that any restaurant would be jealous of!

Provided by Bethany Joyful

Categories     Seafood     Fish     Tuna

Time 17m

Yield 2

Number Of Ingredients 6

2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns

Steps:

  • Season the tuna steaks with salt and cayenne pepper.
  • Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg

SESAME SEARED TUNA



Sesame Seared Tuna image

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

Provided by NEWORLEANSGIGLET

Categories     World Cuisine Recipes     Asian     Japanese

Time 20m

Yield 4

Number Of Ingredients 9

¼ cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
½ cup sesame seeds
wasabi paste
1 tablespoon olive oil

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.

Nutrition Facts : Calories 422.2 calories, Carbohydrate 13.2 g, Cholesterol 77.2 mg, Fat 20.7 g, Fiber 2.3 g, Protein 44.1 g, SaturatedFat 3.1 g, Sodium 1045.5 mg, Sugar 5.8 g

SEARED TUNA WITH CAVIAR



Seared Tuna With Caviar image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield Eight servings

Number Of Ingredients 7

2 pounds center-cut yellow or blue fin tuna, 3 inches in diameter
1 egg white, beaten until foamy
1/2 cup fresh coarsely ground white pepper
1/2 teaspoon ground coriander seed
3 to 4 tablespoons grape-seed or safflower oil
8 cups mixed greens: combination of bibb, mache, radicchio and chicory, dressed with vinaigrette
Sauce (see recipe)

Steps:

  • Brush egg white on all sides of the tuna with a pastry brush.
  • Mix the ground pepper and coriander and press the tuna into this mixture, using as much of it as necessary to cover each side and the ends.
  • Heat a heavy saute pan and pour about half of the oil into the pan. Bring to the smoking point and carefully place the tuna in the pan. Sear each side until dark brown and crusty, adding more oil if needed to keep the tuna from sticking. Sear the ends as well. Each side should take about one to one and a half minutes. Remove the tuna and let it rest for at least 10 minutes before slicing.
  • Using a very sharp knife, cut the tuna into one-half- to one-third-inch slices, allowing three slices per serving.
  • Arrange the dressed salad greens on each of eight plates at 12 o'clock.
  • In a semicircle, overlap three slices of tuna below the greens, with the top edges of tuna resting on the salad. At the base of each piece of tuna, place a dollop of the sauce.

AHI TUNA PARFAIT WITH TWO CAVIARS



Ahi Tuna Parfait with Two Caviars image

Every cook should have a repertoire of showoff dishes as easy to make as this one. It consists of molded layers of silken ahi tuna and two caviars, the pungent wasabi-spiked tobiko, which is flavored flying fish roe, and osetra, the deliciously briny eggs of the like-named sturgeon. I don't advocate using deluxe ingredients just because they're deluxe, but this dish gives them a perfect showcase.

Provided by Ming Tsai

Categories     appetizer

Yield Serves 4

Number Of Ingredients 12

1/2 tablespoon Dijon mustard
1/2 tablespoon rice wine vinegar
1/4 cup canola oil
1 tablespoon wasabi tobiko
Salt and freshly ground black pepper
1 cup heavy cream
1/2 pound #1 grade ahi tuna, cut into very small dice
3 dashes Tabasco sauce
1 tablespoon finely chopped chives, plus 8 whole chives
1 tablespoon extra-virgin olive oil
2 ounces wasabi tobiko
2 ounces osetra caviar

Steps:

  • To make the vinaigrette, combine the mustard, vinegar, oil, and tobiko in a small bowl. Season with the salt and pepper and whisk lightly.
  • In a small chilled bowl, whip the cream until stiff peaks form. Reserve.
  • Fill a large bowl with ice. Place a medium bowl in the ice and add the tuna, Tabasco sauce, chopped chives, and olive oil. Season with salt and pepper to taste and mix lightly.
  • Spray the insides of four 1- to 1 1/2-inch ring molds, or tuna cans with tops and bottoms removed, with nonstick cooking spray. Layer the tuna mixture and caviars in the molds as follows: one-eighth of the tuna, one-fourth of the tobiko, one-eighth of the tuna, one-fourth of the osetra. Press down lightly on the parfaits after each layer with the bottom of a Tabasco bottle (it's the perfect size) or the butt end of a whisk. Top the layers with a thin layer of the cream, smooth to cover, and unmold cream side up onto white serving plates. Or use the Tabasco bottle to push the parfaits from the bottom, then carefully lift them onto a plate. Garnish each portion with 2 chives. Drizzle the vinaigrette around and serve with demitasse spoons.

SEARED TUNA



Seared Tuna image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 18 pieces

Number Of Ingredients 4

2 pounds sushi-grade ahi tuna, cut into 1-inch cubes
1/2 cup olive oil
Salt and freshly ground black pepper
Rosemary stems cut into skewers about 2-inches long with leaves attached

Steps:

  • Preheat a grill or grill pan to high.
  • Put cubed tuna in a mixing bowl with olive oil, salt and pepper. Toss to incorporate the seasoning. Skewer the tuna through the center half way down the skewer. Season again with salt and pepper. Sear on a very hot grill for 10 seconds on all sides. Cool and serve at room temperature.

YELLOWFIN TUNA TARTARE YUZU-WASABI VINAIGRETTE AND SESAME SEAWEED SALAD



Yellowfin Tuna Tartare Yuzu-Wasabi Vinaigrette and Sesame Seaweed Salad image

Provided by Food Network

Categories     appetizer

Time 1h52m

Yield 6 appetizer servings

Number Of Ingredients 26

2 tablespoons mustard oil
6 tablespoons vegetable oil
8 tablespoons extra-virgin olive oil
1 tablespoon wasabi powder
1 1/2 tablespoons lemon juice
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 tablespoon yuzu kosho, red
2 tablespoons soy sauce
Salt
12 ounces yellowfin tuna, cleaned and diced into 1/4-inch cubes
4 tablespoons finely diced shallots
6 tablespoons finely sliced chives
Seaweed Salad, recipe follows
18 gaufrette potatoes, recipe follows
3 ounces paddlefish roe (optional)
2 ounces dried wakame seaweed
1/3 cup rice vinegar
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon toasted sesame oil
1/2 cup soy oil
2 small red chile peppers, seeds removed and cut into thin strips
4 tablespoons sesame seeds, toasted
2 large baking potatoes, like russets
2 tablespoons clarified butter

Steps:

  • Combine the mustard, vegetable, and extra-virgin olive oils in a cup with a pour spout.
  • In a mixing bowl, combine the wasabi, lemon juice, rice vinegar, Dijon mustard, yuzu kosho, and soy sauce, and whisk well. Slowly add the oils, whisking constantly to emulsify. Taste for seasoning, add salt, and set aside.
  • Place tuna in a glass or stainless steel bowl. Add the shallots and chives, and toss gently to combine. Drizzle about half of the vinaigrette over the tuna, and mix well. Let the tartar sit for 2 minutes; taste for seasoning, and add more of the vinaigrette or salt, to taste. Leftover vinaigrette will keep, refrigerated, for 1 week.
  • To serve: shape 1/6 of the tuna tartar into a disc and place it in the center of a serving plate. Arrange 3 dollops of seaweed salad around the disc and garnish with 3 potato slices. Top tuna with a small spoonful of caviar, if desired.
  • Place the wakame in a mixing bowl, and soak it in tepid water for 20 to30 minutes. Remove from water, squeeze dry, and trim away the tough spine. Cut into thin strips, and place in a large mixing bowl.
  • In a separate bowl, combine the vinegar, salt, sugar, and both oils. Pour the dressing over the wakame, add the chile peppers, and toss. Sprinkle with the sesame seeds.
  • Preheat an oven to 350 degrees. Peel the potatoes, and using a mandolin for best results (you can thinly slice with a knife, but you will not get the criss-cross pattern which makes these potatoes unique), slice them thin in a criss-cross pattern with the zig-zag part of a mandolin. Lay the slices onto a non-stick sheet pan, not overlapping, and brush them with clarified butter. Bake until crisp, about 12 minutes.

TUNA AND AVOCADO TARTARE WITH CALIFORNIA CAVIAR ON SESAME WONTON CRISPS



Tuna and Avocado Tartare with California Caviar on Sesame Wonton Crisps image

Categories     Citrus     Herb     Onion     Appetizer     Bake     Tuna     Avocado     Cucumber     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 18

Crisps
12 wonton wrappers, each cut diagonally in half to form 2 triangles
Olive oil (for brushing)
Sesame seeds
Tartare
2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons wasabi paste*
3/4 teaspoon Asian sesame oil
8 ounces sushi-quality ahi tuna steak, cut into 1/3-inch cubes
1 medium avocado, halved, pitted, peeled, cut into 1/3-inch cubes
1 cup 1/3-inch cubes seeded English hothouse cucumber
1 green onion, finely chopped
Toasted sesame seeds
Chopped fresh chives
California caviar (preferably ginger-flavored whitefish roe)
*Wasabi paste (horseradish paste) can be found in tubes in the Asian foods section or freshly made in the sushi section of most supermarkets.

Steps:

  • For crisps:
  • Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Arrange wonton triangles on sheet; brush each with olive oil and sprinkle with sesame seeds. Bake until triangles are golden brown, about 9 minutes. Cool on sheet. Do ahead Can be made 8 hours ahead. Let stand at room temperature.
  • For tartare:
  • Whisk first 5 ingredients in medium bowl to blend. Add tuna, avocado, cucumber, and green onion; stir gently to coat. Spoon tartare into bowl; sprinkle with sesame seeds and chives and place on platter. Spoon caviar into small bowl and place alongside. Surround with crisps.

SEARED TUNA



Seared Tuna image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 6

1/4 cup heavy cream
1 teaspoon powdered wasabi, or more if desired
3 tablespoons freshly ground black pepper
2 (8 ounce) sushi quality Ahi tuna steaks
2 tablespoons olive oil
Fresh ginger, grated, for garnish

Steps:

  • Mix the cream and powdered wasabi in a small saucepan. Place over medium heat and bring to a boil. Then set aside.
  • On a plate spread the black pepper. Press 1 side of the tuna steak onto the black pepper. Repeat with the other steak. Place a cast iron skillet over high heat. Add oil, and when smoking, place the tuna into the pan, pepper side down. Cook for approximately 1 to 2 minutes on each side. As the tuna cooks, the red meat will become whiter. Once you have cooked both sides, the tuna will be almost raw in the middle, thus seared.
  • Slice the tuna, and arrange on a plate. Drizzle the wasabi sauce around and on top of the tuna. Lightly sprinkle with finely grated ginger. Serve immediately.

Tips:

  • Selecting the Right Tuna: Choose sushi-grade or sashimi-grade tuna for the best flavor and texture. Look for a deep red color and firm flesh.
  • Searing Techniques: Heat a heavy-bottomed pan or skillet over high heat. Sear the tuna for 1-2 minutes per side, or until a golden crust forms. Be careful not to overcook, as tuna should remain rare or medium-rare in the center.
  • Seasoning: Keep the seasoning simple to allow the natural flavor of the tuna to shine through. Salt and pepper are essential, and you can also add a sprinkle of garlic powder, onion powder, or paprika.
  • Accompaniments: Seared tuna pairs well with a variety of accompaniments, such as caviar, microgreens, pickled ginger, and a drizzle of citrus-based sauce.

Conclusion:

Seared tuna with caviar is a luxurious and delicious dish that is perfect for special occasions or a romantic dinner. By following the tips and techniques outlined in this article, you can create a restaurant-quality dish at home. Remember to choose high-quality ingredients, sear the tuna perfectly, and pair it with complementary accompaniments for an unforgettable culinary experience.

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