Tuna

We’ve caught yellowfin tuna this season which caused me (Beth) to search for new ways to prepare it and I’ve discovered 2 new recipes for seared tuna that are amazing. The first one I tried is:

Spicy  Sesame Crusted Seared Tuna Zucchini Salad

Piquant, sesame crusted ahi tuna served over a bed of crisp zucchini noodles loaded with fresh veggies, bright herbs, and finished with a smooth Asian flavored dressing. Ready, from prep to finish, in 20 minutes or less, this salad is perfect for lunch, dinner or entertaining!

Prep Time – 15 mins, Cook Time –2 mins, Total Time – 17 minsI

Ingredients

Seared Tuna:

• 1 8-10 ounce Tuna Steak (Ahi, Yellowfin or Sashimi)*
• 1 tsp Chili Powder
• ½ tsp Ground Coriander
• ¼ tsp Ground Ginger
• 3 TBS Sesame Seeds – mix of both black and white
• Olive Oil
• Kosher Salt and Ground Pepper to taste

Salad:

• 3 Large Zucchinis – ends trimmed and spiralized
• 1 Large Carrot – julienned
• ½ small Red Onion – thinly sliced
• ¼ Cup Cilantro Leaves
• 2 Scallions – thinly sliced
• 1 Red Thai Chile – minced
• ¼ Cup unsalted dry Roasted Peanuts – coarsely chopped

Dressing:

• 1 small Lime – juiced (about 2 TBS)
• 2 TBS Soy Sauce
• 1 TBS Sesame Oil ,plus more for pan
• 1 TBS Vegetable Oil
• 1 TBS Light Brown Sugar packed
• 1 tsp Ginger – grated
• 1 clove Garlic – minced
• ¼ tsp Crushed Red Pepper Flakes

Optional Add-Ins and Garnishes:

• Micro Greens, Shredded Red Cabbage, Sliced Cucumber, Sliced Avocado, Spring Lettuce Mix, Sliced Mango

1. Make the Dressing: In a small bowl whisk together all the ingredients for the dressing. Taste and adjust for seasoning with salt and pepper. Set aside.
2. For the Tuna: Season the tuna steak on all sides with chili powder, coriander, ginger, salt and pepper. Place the sesame seeds on a plate and add the tuna, gently pressing to adhere the seeds and turning to fully coat.
3. Heat a good drizzle both olive and sesame oil in a medium sauté pan over medium-high heat. Add the tuna and sear, about 30 seconds – 1 minute on each side depending on how cooked through you would like it. (The white sesame seeds should be slightly golden, but the inside of the tuna should be rare.) Transfer the tuna to a clean cutting board and let rest for a minute. Cut the tuna into ¼’’ thick slices.
   Optional: Return the sauté pan to the stove. Add the zucchini noodles and season liberally with salt and pepper. Cook for 3 minutes, or until warmed and al dente. Remove to bowl.
4. To serve: Add zucchini noodles, carrot, onion, greens, cilantro, scallions and Thai chile to a bowl. Drizzle with half of the dressing and toss to combine. Arrange salad on plates and top with sliced tuna. Sprinkle with peanuts and serve with remaining dressing on the side. Enjoy!

It sounds like a lot of work but it was so easy and really great flavors.

The next recipe I tried is a marinade and it will be a “go to” recipe from now on and not just for tuna. 

Citrus Marinade

Ingredients

• Zest and juice of 1 Cara Cara orange, or navel
• Zest and juice of 1 lemon
• ¼ cup soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 shallot, diced
• 2 cloves garlic, grated
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons fresh ginger, grated
• ½ teaspoon black pepper

I sautéd some asparagus in this marinade after searing the tuna and it was fantastic. 

We just had to share them. It’s always fun to find a great new recipe.