Best 8 Seared Tuna With Citrus Salsa Recipes

TRIPLE CITRUS TUNA STEAK

Steps:

• Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
• Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
• Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
• While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
• Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
• Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
• To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

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.

GRILLED TUNA WITH CITRUS SALSA

Steps:

• In a medium bowl mix together the oranges, pepper, onion, mint and vinegar. Season with salt and pepper and set aside.
• Heat the grill to high-heat. Oil the grates generously with vegetable oil (not cooking spray), and let heat up. Rub each tuna steak with a little bit of olive oil, and then sprinkle with coriander, salt and pepper. Place the tuna steaks on the grill and cook 4 to 6 minutes, turning just once. It will still be pink in the center.
• Top with salsa, and serve.

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.

MAYA CITRUS SALSA WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

SEARED TUNA WITH ORIENTAL CITRUS SAUCE

Steps:

• Make sauce:
• In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. (Sauce may be made 1 day ahead and chilled, covered. Reheat sauce before preceeding.)
• Preheat oven to 400°F..
• In a large non-stick skillet, heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare.
• Cut each tuna steak into 4 slices and arrange slices, cut side up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate.

SEARED TUNA WITH JAPANESE SALSA

Steps:

• Mix all the ingredients for the sauce.
• Add the chopped tomato, cilantro and onion.
• Season the tuna very well with salt and pepper.
• Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. This should be rare to medium rare.
• To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.