TUNA STEAK COOKED RECIPES

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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

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

CROCK POT OR SLOW COOKED FLANK STEAK RECIPE | ALLRECIPES



Crock Pot or Slow Cooked Flank Steak Recipe | Allrecipes image

Long, slow cooking makes this a melt-in-your-mouth treat.

Provided by Marianne Gillette

Categories     Everyday Cooking

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

3 pounds flank steak
salt and ground black pepper to taste
1 large carrot, chopped
1 large onion, chopped
¼ teaspoon ground dried thyme
1 bay leaf
½ cup water

Steps:

  • Season the flank steak with salt and pepper and place into a slow cooker. Add the carrot and onion; season with thyme and bay. Pour in the water.
  • Cook on High for 4 hours; turn the steak over and press down into the liquid. Continue cooking until a fork easily passes through the meat, about 4 hours more.

Nutrition Facts : Calories 292.3 calories, CarbohydrateContent 2.7 g, CholesterolContent 69.8 mg, FatContent 14.2 g, FiberContent 0.6 g, ProteinContent 36.4 g, SaturatedFatContent 5.9 g, SodiumContent 99.4 mg, SugarContent 1.2 g

More about "tuna steak cooked recipes"

SEARED TUNA STEAK | JAMIE OLIVER FISH & SEAFOOD RECIPE
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.
From jamieoliver.com
Total Time 15 minutes
Calories 243 calories per serving
    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.
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HOW TO COOK TUNA STEAK - BBC FOOD
Season the tuna steak with salt and a little pepper and drizzle with olive oil. Rub the salt, pepper and oil into both sides of the steak. Heat a non-stick frying pan over a medium heat, until hot.
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An Asian-inspired version of a Philly cheese steak--thinly sliced steak is cooked with onion, cheese spread, and a splash of teriyaki sauce, and served on sandwich rolls. By Kikkoman …
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