I need a quick recipe for a nice garnish for tuna steaks and not just dill or something< I am think something

Question

citrus and sweet, with some balsamic vinegar > I have grapefruit, lemons, limes and getting ready to go to the store so I don't have time to research alot of recipes.. thanks

Answer 1

Take some pink grapefruit sections, orange sections, minced shallots, and some chopped herbs of your choice, toss them in some extra virgin olive oil, a little balsamic vinegar, and some salt and pepper and top your seared tuna steaks. Easy and delish!

Good luck!

Answer 2

Steak Garnishes

Answer 3

Take some fresh asparagus & sautee in olive oil & minced garlic for about 5 - 6 minutes. Add a little balsamic vinegar & a sprinkle of brown sugar. Cook til carmelized & serve over tuna steaks on a bed of garlic brown rice......

Answer 4

Do a mango salsa. Old World Harbor has a great mango salsa found in many better supermarkets or make your own. Also excellent on salmon !

Try this one:
INGREDIENTS
1 mango - peeled, seeded and diced
1 papaya - peeled, seeded and diced
( or two mangos)
1 large red bell pepper, seeded and diced
1 avocado - peeled, pitted and diced
1/2 sweet onion, peeled and diced
2 tablespoons chopped fresh cilantro
2 tablespoons balsamic vinegar
salt and pepper to taste

DIRECTIONS
In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving

Answer 5

heat some vinegar and a little water in a pan,add juice and zest of a couple of limes,a little sugar, heat and simmer for a few mins to make a syrup. Add segmented grapefruit and some coconut if you like the taste then pour over cooked tuna for a zingy flavour.

Answer 6

Seared tuna with yoghurt mash and red pepper salsa Serves 1 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients For the seared tuna 150g/5½oz fresh tuna steak 1 tbsp olive oil salt and freshly ground black pepper For the yoghurt mash 1 large potato, peeled and cubed 2 garlic cloves, peeled and finely chopped 3 tbsp sesame seeds, toasted 25g/1oz butter 3 tbsp Greek yoghurt ¼ tsp freshly grated nutmeg salt and freshly ground black pepper For the red pepper salsa 2 tbsp soy sauce 2 tsp honey 1 tsp fish sauce ½ lemon, juice only ½ garlic clove, peeled and finely sliced pinch dried chilli flakes ½ red pepper, deseeded and finely chopped For the crystallised lemon ½ lemon, grated zest only 1 tsp sugar pinch salt fresh coriander leaves, to serve Method 1. Preheat the oven to 150C/300F/Gas 2. 2. For the tuna, rub the tuna with olive oil and season well with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, place the tuna in the pan and griddle for two minutes on each side. Remove from the heat and keep warm. 3. For the mash, place the cubed potato and garlic into a small pan of boiling water and boil for 8-10 minutes, or until the potato is soft. Drain and return to the saucepan, add the sesame seeds, butter, Greek yoghurt and nutmeg and mash until smooth. Season well with salt and freshly ground black pepper. 4. For the red pepper salsa, place the soy sauce, honey, fish sauce, lemon juice, garlic, chilli and red pepper into a small bowl and stir well. 5. For the crystallised lemon, put the grated lemon zest into a small saucepan of boiling water and boil for 2-3 minutes. Drain away the water and dry the lemon zest as well as possible. 6. Add the sugar and salt to the blanched lemon zest and stir well to coat. Place the lemon zest onto a non-stick baking sheet and spread out well. Place in the oven for ten minutes, or until the lemon peel has dried out and is beginning to curl up. Remove from the oven and leave to cool. 7. To serve, place the mash onto a serving plate, top with the seared tuna and then the crystallised lemon and spoon the red pepper salsa around the sides. Garnish with coriander leaves.