DEEP FRIED AHI TUNA RECIPES

Name: Seared tuna steak
Total time: 15 min
Yield: 4
Ingredients: 1 small dried red chilli; 1 tablespoon coriander seeds; ½ a clove of garlic; 1 good handful of fresh basil; 1 good handful of fresh coriander; olive oil; 1 lemon; 4 x 225 g tuna steaks ideally 2cm thick, from sustainable sources

SEARED TUNA STEAK | JAMIE OLIVER FISH & SEAFOOD RECIPE

Seared tuna steak | Jamie Oliver fish & seafood recipe image

When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.

Total Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 small dried red chilli
1 tablespoon coriander seeds
½ a clove of garlic
1 good handful of fresh basil
1 good handful of fresh coriander
olive oil
1 lemon
4 x 225 g tuna steaks ideally 2cm thick, from sustainable sources

Steps:

1. Smash up the chilli and the coriander seeds in a pestle and mortar.
2. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
3. Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
4. There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
5. Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
6. Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless.

Nutrition Facts : Calories 243 calories, FatContent 1.8 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 57.1 g protein, CarbohydrateContent 0.4 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.9 g salt, FiberContent 0.6 g fibre

RACHAEL'S JAPANESE CRISPY TUNA STEAKS WITH STIR-FRIED ...

Rachael's Japanese Crispy Tuna Steaks With Stir-Fried ... image

"When I bread tuna or swordfish," Rach says, "I never flour or egg the fish since it has enough moisture to attach to the crumbs naturally."

Provided by Rachael Ray

Number Of Ingredients 36

Ingredients

½ cup aquafaba mayonnaise (Sir Kensington's)
or regular mayonnaise
2 tablespoons Dijon mustard
1 tablespoon soy sauce
shoyu
or tamari
1 tablespoon Sriracha
1 teaspoon fresh lime juice
1 teaspoon ground ginger
1 clove garlic
grated or pasted
Salt
1 pound trimmed green beans
or haricots verts (small green beans)
1 cup plain breadcrumbs
½ cup panko breadcrumbs
3 tablespoons white or black sesame seeds
1 teaspoon chili powder or crushed red pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground ginger
4 sushi-grade tuna steaks
each 6 to 8 ounces and about 1 ¼ inches thick
About ¼ cup plus 3 tablespoons safflower
peanut
or canola oil
6 scallions
cut on an angle into 2-inch pieces
3 tablespoons soy sauce
shoyu
or tamari
2 tablespoons mirin or rice wine vinegar
2 teaspoons toasted sesame oil
Pepper
Finely chopped chives
for garnish

Steps:

In a small bowl, whisk all the ingredients for the sauce
For the green beans, in a large deep skillet, bring a few inches of water to boil
Prepare a large bowl of ice water
Salt the boiling water and add the green beans
Cook until crisp-tender, about 3 minutes
Drain the green beans and add to the ice water
Let cool, then drain well
Heat a large cast-iron skillet over medium to medium-high
In a shallow dish, mix the plain breadcrumbs, panko, sesame seeds, chili powder, granulated garlic, granulated onion, and ground ginger
Season both sides of the tuna with salt
Coat the tuna with the breadcrumbs, pressing firmly so the crumbs adhere
Add enough safflower oil to the bottom (about ¼ cup)
When the oil begins to ripple, add the tuna
Cook until deep golden, about 3 minutes per side
Transfer to a wire rack
Meanwhile, in a large nonstick skillet, heat the remaining 3 tablespoons safflower oil, three turns of the pan, over high
When the oil begins to smoke, add the green beans and scallions
Stir-fry until the green beans blister, about 3 minutes
Add the soy sauce, mirin, and sesame oil; season with salt and pepper
Serve the crispy tuna on top of the sauce
Or top the tuna with the sauce
Garnish with chives
Serve with the green beans

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