How to make seared tuna?

Question

i would also love suggestions on a sauce to go with it...would a creamy pesto sauce be gross? i love pesto!

Answer 1

INGREDIENTS
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick
DIRECTIONS
Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Answer 2

Pesto might be a bit strong for this fish, but you can give it a try. Brush fillets with Italian Dressing or Olive oil and put on grill that has been heated. Sear on each side for 2 minutes.
A dipping sauce might include:

1/2 cup mayonaise
1/8 tsp minced garlic
1 tsp lemon juice
1 tsp soy sauce
1 tsp red chili sauce (sweet)

Answer 3

Pan Seared Tuna w/ Citrus Herb Vinaigrette

INGREDIENTS
Tuna:
1/2 cup olive oil
1 tablespoon chopped fresh parsley
1/4 teaspoon red pepper flakes
4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible

Dressing:
2 tablespoons red wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh lime juice
1 1/2 teaspoons soy sauce
1 shallot, chopped
1 tablespoon chopped fresh parsley
1 1/2 teaspoons fresh thyme
1 1/2 teaspoons chopped fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 jalapeno or serrano chili pepper, seeded and chopped
1 1/2 teaspoons minced ginger
3/4 cup olive oil
Kosher salt and fresh cracked pepper to taste

Salad Vegetables:
48 haricots verts (thin, French green beans), trimmed
16 baby carrots, greens trimmed to 1/4-inch
16 grape or cherry tomatoes, halved
16 Nicoise, Gaeta, or Kalamata olives, pitted and halved
1 red onion, thinly sliced
1 cup chervil sprigs
DIRECTIONS
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.