PAN FRY TUNA STEAK RECIPES

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TUNA TARTARE | JAMIE OLIVER



Tuna tartare | Jamie Oliver image

This is something you have to try. Use insanely fresh fish and each bite will be a real wake-up for the senses.

Total Time 25 minutes

Yield 4

Number Of Ingredients 10

olive oil
2 cloves of garlic peeled and very finely sliced
a small bunch of fresh coriander
1 spring onion
1 fresh green chilli stalk removed
3 limes
200 g (sushi-grade) tuna from sustainable sources
2 blood oranges peeled and sliced into rounds, pips removed
10 red or yellow cherry tomatoes quartered
4 heaped teaspoons soured cream

Steps:

    1. If beautiful fresh fish inspires you like it does me, this is something you have to try. You’ll get small, dainty portions, but each bite will be a real wake-up for the senses. Tartare is seen as a really cheffy thing to make, because most people, unless they’re quite foodie, won’t eat raw meat or fish at home. But if you get some insanely fresh sustainable tuna that looks the business – purply pink and glossy with a fresh smell of the sea – this will be heaven.
    2. Pour a few good lugs of olive oil into a small pan over a medium heat. Gently fry the garlic slices until they are lightly golden crisps; don’t let them burn. Remove them to some kitchen paper to drain. Pick 8 coriander leaves and put them to one side in a little cup of cold water.
    3. This is best served right away while the flavours are all super fresh, so when you’re ready to eat, put half your bunch of coriander, half your spring onion and half your chilli into a liquidizer and blitz with the juice of 1 lime and about the same amount of olive oil. Season with sea salt and black pepper and balance so it’s got attitude and a kick. If it needs to be loosened, add a tiny splash of water. Finely chop the remaining half of your coriander, spring onion and chilli on a board with the tuna until the mixture is as chunky or fine as you like.
    4. At this point you’re nearly ready to go, so lay 2 or 3 of your orange slices in the middle of 4 little plates and spoon your blitzed green sauce around them. Toss the tuna mixture in a bowl with the juice of the second lime and the same amount of olive oil. Have a taste, season it really well, then spoon your tuna tartare over your orange slices. Top with a few tomato quarters and a dollop of soured cream, then sprinkle over some of your garlic chips and your pretty coriander leaves. Serve right away with wedges from your third lime. If you want to add some more sliced chilli or a pinch of paprika, rock on!

Nutrition Facts : Calories 228 calories, FatContent 16 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 13.9 g protein, CarbohydrateContent 7.1 g carbohydrate, SugarContent 6.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

PAN-SEARED COD RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pan-Seared Cod Recipe: How to Make It - Taste of Home image

Cod has a soft, buttery appeal that goes with cilantro, onions and crunchy pine nuts. This pan-seared cod is the easiest preparation I’ve found. —Lucy Lu Wang, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings.

Number Of Ingredients 8

2 cod fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 large sweet onion, thinly sliced
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro
1 tablespoon pine nuts or sliced almonds

Steps:

  • Pat cod dry with paper towels; sprinkle with salt and pepper. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Brown fillets lightly on both sides; remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir until softened, 4-5 minutes. Stir in wine; cook until onion is lightly browned, stirring occasionally, 3-4 minutes longer. Return cod to pan. Reduce heat to low; cook, covered, until fish just begins to flake easily with a fork, 2-3 minutes., Remove cod from pan. Stir cilantro and pine nuts into onion; serve with fish.

Nutrition Facts : Calories 378 calories, FatContent 24g fat (3g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 691mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

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