Pan-Seared Tuna with Lime Pepper Crust Recipe
The zesty tang of lime and the warm bite of pepper combine to spark up this tuna recipe. This is especially useful if, like me, you often have trouble finding the highest grade of tuna. The powerful flavors in this recipe allow you to get away with less than sushi grade tuna. Have fun!
Ingredients
- 4 tuna steaks (3/4 to 1-inch thick, about 6 ounces each)
- Zest and juice of one (1) lime
- 2 teaspoons dried thyme leaves
- 1/2 to 1 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 to 2 teaspoons extra-virgin olive oil
- Extra-virgin olive oil
Instructions
Rinse the tuna steaks and pat dry with paper towels. Grate the zest from the lime (you should have about 1 1/2 teaspoons), then squeeze the juice and set aside.
In a small bowl, combine lime zest, thyme, pepper and salt; stir to mix. Lightly rub both sides of the tuna steaks with olive oil. Rub the seasoning mix on the tuna steaks; coating them well.
Using a heavy bottomed sauté pan or a cast-iron pan, warm the olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. Pour the lime juice over the tuna steaks right after you take them from the stove, then serve.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/07/pan-seared-tuna-with-lime-pepper-crust-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Tuna, Types of Seafood Tags: lime, pepper, seared, tuna
Spicy Tuna Steaks
Fresh tuna is always better than frozen. Tuna season runs from late spring until early fall. Target those months and your chances of getting fresh tuna are better. Ask your fish market about where they get theirs, and if they are frozen or fresh. Avoid any tuna with dark brown areas.
Ingredients
- 1/4 cup vegetable oil
- 4 cloves garlic, crushed and minced
- 2 tablespoons soy sauce
- 1/4 teaspoon dry mustard
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 2 pounds tuna steaks
- 1 lemon, cut in wedges
Instructions
In a jar or bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Shake or whisk to blend well. Rinse tuna steaks under cold running water and pat dry. Place the tuna in a shallow bowl; cover with marinade, cover the bowl, and refrigerate for 1 hour.
Cook the tuna steaks on a lightly oiled broiler pan under a preheated broiler for about 4 to 5 minutes on each side, or until tuna is opaque. Serve with lemon wedges.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/06/spicy-tuna-steaks-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Tuna Tags: fresh fish, Spicy, tuna, Tuna Steaks
Broiled Tuna with Lemon Caper Sauce
Capers come from a Mediterranean bush called the Caper, which has white flowers. Capers are the buds taken from the Caper bush. The caper buds are then pickeled to become the capers we use in our cooking. Capers are sorted by size, with the smallest being the best. These smallest capers are referred to as non-pareil.
Ingredients
- 4 tablespoons butter
- 1 small clove garlic, finely minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoon capers, drained, rinsed & chopped
- 1 teaspoon fresh chopped parsley
- Olive oil
- 4 tuna steaks
- Salt and pepper
Instructions
Oil the rack of a broiler pan and place in the oven. In a small skillet over low heat, melt butter; add garlic, lemon juice, zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
Rub olive oil over the tuna steaks; sprinkle with salt and pepper.
Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be somewhat pink in the middle, depending on how you like your fresh tuna done.
Drizzle warmed lemon caper sauce over the tuna steaks before serving.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/27/broiled-tuna-with-lemon-caper-sauce-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Categories: Fresh Fish Recipes, Tuna Tags: Broiled, Caper Sauce, Lemon, tuna
Seared Tuna with Lavender-Pepper Crust
Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas.
Ingredients
- 1 1/2 pounds center-cut Ahi tuna or 4 1-inch thick sushi quality tuna steaks
- 1 teaspoon coarse kosher salt
- 2 teaspoons black peppercorns
- 1 teaspoon white peppercorns
- 2 teaspoons fennel seeds
- 1 1/2 teaspoons dried culinary
- lavender flowers
- 3 tablespoons extra-virgin olive oil
- 4 cups savory mixed fresh greens and herbs
- Mustard Seed Dressing
Instructions
If using the center-cut Ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare.
Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/20/seared-tuna-with-lavender-pepper-crust-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
