Tuna recipes please?

Question

I have just bought 2 tuna steaks for dinner,has anyone got a nice tried and tested recipe for a sauce to go with it. Store cupboard stuff please as I dont want to go shopping again. I have cream, chillis, garlic, mushrooms and herbs and spices.

Oooooh so many good recipes, I need more tuna try 'em all!

Answer 1

My mum in Italy would cook tuna steak on the grill, after having marinate it with a mix of extravirgin olive oil, lemon juice and fresh chopped parsley....add salt and pepper and serve it with fresh small sweet tomatoes cut in half and drizzled with olive oil, salt, basil and balsamic vinegar...It`s sooooo goood!!!

Answer 2

Sesame crusted tuna w. black bean vermouth sauce

The tuna steaks should be at least an inch thick. For a rare steak that is still cold in the center, choose an inch and a half steak

Ingredients
For the steaks:
3/4 cup sesame seeds
4 tuna steaks, 8 ounces each and 1 inch thick
1 tablespoons olive oil
1 tablespoon grapeseed oil [or other high heat friendly oil
coarse salt
freshly ground black pepper

For the sauce:
4 tablespoons grapeseed oil
4 tablespoons black bean garlic paste
1 cup chicken broth
4 tablespoons dry vermouth
3 teaspoons cornstarch

Method
Spread the sesame seeds on a plate. Dry the tuna steaks, then rub both sides with the olive oil. Salt and pepper each side of the steak. Then press both sides into the sesame seeds to coat. [This looks particularly nice if you use black and white sesame seeds]

Heat the grapeseed oil in a skillet, preferably non-stick over high heat, so that the oil is just beginning to smoke. Put the steaks into the skillet and cook 30 seconds without moving. Reduce the heat to medium – high and then cook for a minute and a half until the seeds are turning golden brown. Use tongs to carefully flip steaks. Cook them without moving until the seeds are golden brown, about a minute and a half

At this point, the steaks should be rare, opaque on the edges and translucent red and cool at the center. For a medium rare [reddish pink] at the center, cook for three minutes. If you do want a rare to medium rare steak, be sure to slice the steak right after it is removed from the pan, otherwise it will continue to cook

You don't want a nasty surprise when you cut into it five minutes later to find that your beautiful rare tuna is now medium

For the sauce:
Heat a wok or heavy skillet over medium – high heat. Add the oil, the black bean garlic paste. Stir – fry about 12 seconds. Add the broth, vermouth and cornstarch and stir – fry about 1 minute or until sauce thickens. Makes about 1 1/2 cups sauce

Put some of the sauce on each plate and the steaks on top. Drizzle more sauce on top if you wish

Answer 3

Working in in Restaurants most my life the best tuna i ever had was seasoned with Seafood Magic which can be found at most grocery stores.

Sear the tuna on a grill or in a with a touch of oil to it. Sear each side for 30 seconds.

For a sauce I recommend Wasabi, Soy, Ginger, and a dab of honey.

Now re-reading your question I see u want a recipe for the items you have at hand. If you have cilantro or parsley mix it with some chopped garlic and citrus juice and a touch of oil. Fresh lime would be my first choice followed by lemon or a squeezed orange. add the mushrooms (keep them bite size if u have to cut them)

Let it soak for 30 min and grill both the tuna and the mushrooms. Salt and pepper when the tuna is seared on all sides and enjoy.

Answer 4

Make a marinade with chopped garlic, pinch of chillies, olive oil, coriander, lemon or lime juice and a little soy sauce. You can shake all this up in a bottle! Pour into a sealable bag and put the tuna steaks in, squishing it all about to get the steaks covered. Leave in fridge for about half an hour (but no need to if short of time).

I then put the tuna steaks in a steamer, put some lemon slices on top with some more chopped coriander and pour the marinade over them! You do lose a lot of the marinade in the steamer though.

Alternatively just put it all in a tinfoil parcel and oven bake them (in which case you can then use the juices as a sauce)!

Or grill them with the marinade poured over them.

If you want to use the other ingredients, quarter your mushrooms and fry them with chopped garlic and onion. Add any spare marinade left over (or juices out of the tinfoil parcel) and a little cream to make a sauce.

Enjoy.

Answer 5

Coriander, Fennel, and Pepper Crusted Tuna with Watermelon Salsa


Watermelon salsa:
2 cups watermelon, peeled, seeded, and diced
1 tablespoon sliced onion
1 tablespoon diced poblano pepper or 1 teaspoon diced jalapeno pepper
1/2 cup diced sweet yellow pepper
1 teaspoon chopped garlic
3 tablespoons chopped cilantro
Juice of 2 limes
1 teaspoon grated lime zest
Salt and freshly ground pepper
For spice blend:
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
24 ounces tuna (4 pieces, 1-1/2 inches thick)
2 teaspoons olive oil


To prepare the watermelon salsa, in a mixing bowl, combine all the ingredients and season with salt and pepper.
To prepare spice blend, grind all spices in a mini food processor or spice grinder they are powdery. Spread the spice mixture evenly on a large plate.

Rinse the tuna fillets and pat dry. Place one side of each piece of tuna into the spice mixture. Shake off excess.

In a 10-inch nonstick skillet, heat 1 teaspoon of olive oil over high heat until almost smoking. Carefully place two of the tuna fillets, spiced side down, into the skillet. A spice crust should form within 1 minute. Using kitchen tongs, turn over the tuna, lower the heat to medium, and cook for 2 to 5 minutes to desired doneness. Repeat the process with the remaining tuna fillets. For Watermelon Salsa:

Answer 6

Tuna strata with eggs and cheese:

INGREDIENTS:

* 5 slices bread, cubed
* 1 cup shredded mild cheddar cheese
* 1 can (7 ounces) tuna, drained
* 2 cups milk
* 3 eggs, slightly beaten
* 1/2 teaspoon salt
* 2 teaspoons grated onion
* paprika

Method:
Butter a 10x6x2-inch baking dish. Spread half of the bread into the baking dish. Top with half of the cheese then sprinkle the drained flaked tuna over the cheese layer. Layer with the other half of bread cubes and remaining 1/2 cup cheese.

In a bowl, combine milk, eggs, salt, and onion; pour over cheese and tuna mixture. Sprinkle with paprika. Bake at 180° for 45 to 50 minutes until firm, or until a knife inserted in centre comes out clean.

Answer 7

sorry cant help ya on the tuna stakes, but i have a great tunafish recipe.

in sause pan, chop onion and garlic i usualy use a whole small onion, about 5 cloves of garlic. some veg oil on bottom of pan, and sautae. place some salt and pepper, then add a can of sauce. not ragu or anthing like a plain can of tomato sauce. add some greating cheese and a little hot pepper seeds to tasted depends on how spicey u want it. open 2 cans tuna wiht oil. and just add oil from tuna cans to sauce. when water coems to boil put pasta. angel hair i use. in water and add tuna to sauce. put sauce on pasta and serive. all my freinds frown on it at first til i make it for them and they try some. they love it.

Answer 8

i am only 14 but i luv to cook the best idea is to............ grill the tuna steaks with a bit of salt and pepper. for a sause chilli would be ok i gess just mix it with cream and put muchrooms in the sause and wala bona petiex

Answer 9

How about chili and soya sauce - quickly marinate and then either flash fry, grill or steam...