Best 10 Seared Tuna With Tomatoes And Basil Recipes

TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE

Steps:

• Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
• Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
• When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.

TUNA WITH TOMATO-BASIL SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
• Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.

BASIL TUNA STEAKS

Steps:

• Drizzle both sides of tuna steaks with oil. Sprinkle with the basil, salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center.

SEARED TUNA WITH BASIL OIL

Steps:

• Bring 4 quarts water to a boil and add 3 tablespoons salt. Set up an ice bath. Blanch basil for 2 minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes, drain, then squeeze excess water from basil. Blend basil and 1 cup olive oil in a blender until well mixed. Strain in a coffee filter or cheesecloth.
• Heat cast iron pan over high heat until very hot. Season tuna with salt and pepper. Brush lightly with olive oil. Place steaks in pan and cook until bottom is brown and crusty, about 3 minutes. Flip tuna and cook for 1 minute. (Tuna will be just seared on the outside and raw in the middle.)
• Remove to a plate. Drizzle with basil oil and garnish with lemon juice and zest.

SEARED TUNA WITH TOMATOES AND BASIL

Steps:

• In a 12 inch skillet, heat 1/1/2 tablespoons oil over medium-high heat.
• Season tuna generously with salt and pepper.
• Arrange half of tuna in a skillet in a single layer to prevent crowding.cook, turning once until golden brown on top and bottom, about 1 1/2 minutes on each side, 3 minutes total.
• Do not over cook.
• Tuna should be slightly pink inside.
• Transfer to a platter.
• Cover to keep warm.
• Add more oil to skillet and cook a second batch.
• Wipe out bottom of skillet.
• Add remaining 2 tablespoons of oil and the onion.
• Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 8 minutes.
• Add the tomatoes and wine, and simmer, stirring often, until the tomato skins start to wrinkle, about 2 minutes.
• Cook at a bare simmer until the sauce starts to thicken slightly, about 5 minutes more.
• Add basil to the skillet, and cook, stirring, until wilted.
• Season with salt and pepper.
• Spoon hot sauce over tuna before serving.

TUNA STEAKS WITH GARLIC, TOMATOES, CAPERS, AND BASIL

Steps:

• Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
• Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.

MARINATED SEARED TUNA

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.

SPAGHETTI WITH TUNA, TOMATOES, CAPERS, AND BASIL

Steps:

• Gently mix first 6 ingredients in large bowl. Season tuna-tomato mixture to taste with salt and pepper. Let stand 1 hour at room temperature.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return to pot. Add tuna-tomato mixture and basil. Toss to combine. Season with salt and pepper. Transfer to bowl and serve.

SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO

Steps:

• Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
• Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
• Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
• Garnish with the remaining basil and mint.

SEARED TUNA WITH OVEN-DRIED TOMATOES AND SWEET-AND-SOUR ONIONS

Steps:

• To make the tomatoes, preheat the oven to 280 degrees. Place the tomatoes on a baking sheet and sprinkle with the thyme, sugar, half of the garlic and salt and pepper. Bake for 3 1/2 hours.
• Meanwhile, to prepare the onions, combine the water, vinegar, sugar, salt and pepper in a medium-size saucepan and bring to a boil. Add the onion and cook for 5 minutes. Drain and let cool. Toss with the olive oil and set aside.
• When the tomatoes are cool enough to handle, coarsely chop them. Heat the olive oil in a medium-size skillet over medium heat. Add the tomatoes, tarragon and remaining garlic and cook for 2 minutes. Season with salt and pepper and set aside.
• To make the tuna, combine the rosemary, garlic, poppy seeds, cracked pepper and salt. Roll each piece of tuna in the mixture until well coated. Heat the oil in a large nonstick or cast-iron skillet over high heat. Sear on all sides until browned on the outside but medium rare in the center, about 6 to 8 minutes. Remove from pan and cut each piece across into 1/4-inch thick slices.
• Divide the onion mixture among 4 plates. Place the tomato mixture over the onions. Top with tuna slices, season with salt and serve immediately.