Best 2 Tuna Loin Recipes

**Tuna loin**, a versatile and delectable fish cut, offers a treasure trove of culinary possibilities. Indulge in the art of preparing tuna loin with our curated collection of recipes, ranging from simple pan-seared delights to tantalizing Asian-inspired creations. Whether you prefer a classic approach or crave an exotic twist, our recipes cater to every palate. Embark on a culinary journey and discover the endless potential of this prized fish. From the zesty flavors of Mediterranean herbs to the aromatic allure of Asian spices, each recipe promises a unique and unforgettable taste experience.

Here are our top 2 tried and tested recipes!

CITRUS GINGER CRUSTED TUNA LOIN SERVED WITH FUFU, CHAYOTE SLAW, AND SMOKED TOMATO VINAIGRETTE

Citrus Ginger Crusted Tuna Loin Served with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 34

Ingredients

6 (7 to 8 ounce) tuna loins
Salt and pepper
2 tablespoons Dijon mustard
3 tablespoons freshly grated ginger
1 tablespoon lemon zest
1 tablespoon lime zest
1 tablespoon orange zest
3 cups fine cornmeal
1 cup all-purpose flour
4 eggs lightly beaten
2 to 3 tablespoons salad oil
Fufu, recipe follows
Chayote Slaw, recipe follows
Smoked Tomato Vinaigrette, recipe follows
Serving suggestions: fried plantains and grilled shrimp
6 slices smoked bacon, diced
1 onion, diced small
1 ripe plantain peeled and cut into 1-inch cubes
4 teaspoons sour cream
1/2 cup rice wine vinegar
1 lime, juiced
1/2 cup salad oil
3 chayote, julienne
2 cups julienne green cabbage
1 seedless cucumber, julienne
1 cup fresh corn kernels
1/2 red bell pepper, julienne
1 cup julienne jicama
1/4 tablespoon chopped habanero, optional
2 teaspoons chopped cilantro
Salt and pepper
12 ripe plum tomatoes halved crosswise
1 cup salad oil
Kosher salt and freshly ground black pepper

Steps:

Season the tuna with salt and pepper.
Coat the tuna with the mustard using a pastry brush.
You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.
Dredge the tuna first in the flour then in the eggs and finally in the corn meal. Let dry for about 2 to 3 minutes.
Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.
Slice tuna and assemble with Fufu, Chayote Slaw, and Smoked Tomato Vinaigrette. Garnish with fried plantains and grilled shrimp if desired.
Fry the bacon in a hot skillet together with onions until bacon is crisp and onions caramelize. Remove from the heat. Bring a saucepan of water to boil. Add plantains, reduce heat, and simmer until soft, about 15 to 18 minutes. Drain and transfer the plantains to a mixing bowl and mash. Add bacon and onions. Keep warm.
Whisk the sour cream in a large mixing bowl until smooth, then add the vinegar, lime juice, and oil. Stir in all the remaining ingredients. Correct the seasonings by adding salt, pepper, or vinegar, to taste. Serve at room temperature.
Place the tomatoes in a perforated pan over a smoker on high heat until wisps of smoke begin to appear. Tightly cover the smoker and reduce the heat to medium. Smoke the tomatoes until hot and soft, about 25 to 30 minutes. Place the smoked tomatoes, oil, and seasonings in a blender at high speed until smooth. Adjust seasonings.

COLD SOBA NOODLE TUNA LOIN

Cold Soba Noodle Tuna Loin image

Provided by Food Network

Time 20m

Yield 2 servings as an entree

Number Of Ingredients 7

Ingredients

1 pound tuna loin
1/2 pound soba noodles, cooked, drained
Rice wine vinegar
Sesame oil
1 tablespoon marasala tikka (available in far Eastern grocery stores)
Peanut oil
1/2 pound fresh spinach

Steps:

In a medium size bowl toss soba noodles with 2 teaspoons rice wine vinegar and 1 tablespoon sesame oil, set aside.
Wash and rinse then drain the spinach. Heat a saute pan and add spinach. Toss for about one minute, until leaves are just wilted. Season with salt and pepper. Arrange on a plate.
Heat another saute pan. Slice the tuna loin into two triangles. Toss in the marasala tikka, covering all sides with a thin layer. Place both pieces of tuna in the hot pan and sear for no more than 30 seconds on each side (for rare tuna). Remove from the pan.
Slice the tuna into 1/4-inch slices. Top the plated spinach with noodles and arrange the tuna on top
Garnish: whole chives.

Tips:

Choose the Right Tuna Loin: Opt for tuna loins that are deep red in color, have a firm texture, and are free from any blemishes or discoloration.

Proper Thawing: If your tuna loin is frozen, thaw it properly in the refrigerator overnight or under cold running water for a shorter period.

Seasoning and Marinating: Generously season the tuna loin with salt, pepper, and your preferred herbs and spices. Marinating the tuna in a mixture of olive oil, lemon juice, and herbs can enhance its flavor.

Searing: Sear the tuna loin in a hot skillet with a little oil until it develops a nice crust. This helps lock in the juices and create a delicious caramelized exterior.

Cooking Methods: You can cook tuna loin using various methods, including grilling, baking, pan-searing, or poaching. Adjust the cooking time based on the desired level of doneness.

Internal Temperature: Use a meat thermometer to check the internal temperature of the tuna loin. The ideal internal temperature for medium-rare is 125°F (52°C), medium is 135°F (57°C), and well-done is 145°F (63°C).

Resting: After cooking, let the tuna loin rest for a few minutes before slicing and serving. This allows the juices to redistribute and results in a more tender and flavorful dish.

Conclusion:

Tuna loin is a versatile and delicious fish that can be prepared using various cooking methods. By following these tips and techniques, you can create a perfectly cooked tuna loin that is moist, flavorful, and sure to impress your family and friends. Experiment with different seasonings, marinades, and cooking methods to find your favorite way to enjoy this delicious seafood.