Best Pan Seared Tuna With Smokey Lobster Butter Sauce Recipes

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PAN SEARED TUNA WITH SMOKEY LOBSTER BUTTER SAUCE



Pan Seared Tuna with Smokey Lobster Butter Sauce image

Make and share this Pan Seared Tuna with Smokey Lobster Butter Sauce recipe from Food.com.

Provided by kyle martin

Categories     Tuna

Time 30m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) tuna steaks
salt
fresh ground black pepper
unsalted butter
2 (3 ounce) cold water lobster tails
1/2 cup white wine
shallot
1/2 cup heavy cream
1/4 lb unsalted butter, cut up
paprika
salt
pepper

Steps:

  • Salt and pepper tuna steaks.
  • Add butter to a hot pan; reduce heat to medium and add steaks.
  • Cook 2 minutes per side; remove and let rest.
  • Bring wine, shallot whites and lobster tails to a boil in a non-reactive pan.
  • Lower the heat and reduce the mixture by half.
  • After 3 minutes remove the tails and dice them.
  • Continue reducing the wine again, add the cream and paprika.
  • Reduce by half; remove from heat.
  • Stir in butter one piece at a time.
  • Strain sauce and add the diced lobster.

SEARED TUNA WITH WASABI-BUTTER SAUCE



Seared Tuna with Wasabi-Butter Sauce image

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Provided by DARLA

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

Steps:

  • Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
  • Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
  • Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Nutrition Facts : Calories 533.4 calories, Carbohydrate 4.5 g, Cholesterol 158 mg, Fat 34.6 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 20.1 g, Sodium 277.5 mg, Sugar 0.8 g

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE



Pan-Seared Tuna with Ginger-Shiitake Cream Sauce image

Categories     Milk/Cream     Dairy     Fish     Ginger     Mushroom     Sauté     Low Carb     Quick & Easy     Dinner     Seafood     Tuna     Winter     Cilantro     Soy Sauce     Bon Appétit     Sugar Conscious     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Steps:

  • Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
  • Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

PAN SEARED TUNA



Pan Seared Tuna image

I don't know if any of you have friends that won't eat 'raw' fish but I've conformed a bunch of my leary friends after they had this extremely rare tuna which was described by them more like a steak. Lots of oooos and ahhhhs. I like to add Asian Seasoning in the sauce also from the Pampered Chef line. Very Good and do not over cook the tuna, should be rare. I usually serve this as an appetizer but would make a great meal too!

Provided by CelestialShannon

Categories     Tuna

Time 25m

Yield 4-7 serving(s)

Number Of Ingredients 12

1 bunch fresh cilantro, leaves chopped
2 sliced jalapenos
4 teaspoons grated fresh ginger
4 grated garlic cloves
4 limes, juice of
1/2 cup soy sauce
1/8 teaspoon sugar
salt & freshly ground black pepper
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced

Steps:

  • In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
  • Stir the ingredients together until well incorporated.
  • Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
  • Season the tuna pieces generously with salt and pepper.
  • Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. I use a timer.
  • Pour half of the cilantro mixture into the pan to coat the fish.
  • Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Nutrition Facts : Calories 626.1, Fat 43.5, SaturatedFat 7.1, Cholesterol 64.6, Sodium 2089.8, Carbohydrate 15.9, Fiber 7.7, Sugar 2.4, Protein 46.1

SAVORY PAN-SEARED TUNA STEAKS



Savory Pan-Seared Tuna Steaks image

These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.

Provided by meg_in_quebec

Categories     Seafood     Fish     Tuna

Time 35m

Yield 2

Number Of Ingredients 9

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

Steps:

  • Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
  • Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
  • Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g

SEARED TUNA WITH CITRUS SAUCE



Seared Tuna With Citrus Sauce image

Make and share this Seared Tuna With Citrus Sauce recipe from Food.com.

Provided by Zurie

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 lbs tuna steaks, about 6 oz each
2 tablespoons olive oil
8 ounces fresh arugula (or more)
4 tablespoons soy sauce
3 tablespoons orange juice
1 tablespoon lemon juice
1 orange, zest of, grated
1 lemon zest, only grated
3 garlic cloves, peeled and crushed
1 1/2 inches fresh ginger, grated
2 oranges, in segments (remove white pith)
3 teaspoons sugar
1 inch dried chilies, crumbled or 1 small chili pepper, chopped, seeds removed
salt

Steps:

  • Mix together the ingredients from the soy sauce down to the chilli pepper, stir well, and stand for a while for flavours to mix.
  • Put in a suitable container in a warming oven to just warm through.
  • Brush the tuna steaks with the olive oil and just sear quickly on both sides in a hot griddle pan over very high heat for rare meat -- or cook to your liking. Use salt to taste.
  • Arrange the arugula on 4 plates, top each with a tuna steak, and drizzle the citrus sauce with orange segments over each serving.
  • Serve immediately -- but can be served cold.

Nutrition Facts : Calories 381.9, Fat 15.6, SaturatedFat 3.1, Cholesterol 64.6, Sodium 1088, Carbohydrate 16.1, Fiber 2.7, Sugar 11.8, Protein 43.9

SEARED TUNA STEAKS WITH CAPER BUTTER



Seared Tuna Steaks with Caper Butter image

This Mediterranean dish is perfect for warm summer nights.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

4 fresh tuna steaks, each about 8 ounces and 3/4 inch thick
Extra-virgin olive oil, to coat tuna
Salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, room temperature
2 tablespoons capers, rinsed and dried
1 tablespoon finely diced red and/or yellow pepper
1 large bunch fresh arugula

Steps:

  • Rub tuna with olive oil, salt, and plenty of pepper. Set aside to marinate for at least 20 minutes.
  • In a small bowl, combine butter, capers, and diced peppers. Turn mixture onto a square of parchment or wax paper, and roll into a log about 1/2-inch in diameter. Refrigerate until firm, about 30 minutes.
  • Heat an iron skillet slowly over low heat until very hot (a few drops of water splashed in the pan should evaporate almost immediately). Arrange tuna in skillet, and cook for about 5 minutes on each side. It should be well browned and crisp on the outside and rare to medium on the inside.
  • Arrange arugula on plates or platter. Place tuna on top with a slice of caper butter on each steak. Serve immediately.

SEARED AHI TUNA STEAKS



Seared Ahi Tuna Steaks image

This is an elegantly simple way to cook tuna that any restaurant would be jealous of!

Provided by Bethany Joyful

Categories     Seafood     Fish     Tuna

Time 17m

Yield 2

Number Of Ingredients 6

2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns

Steps:

  • Season the tuna steaks with salt and cayenne pepper.
  • Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME



Pan-Seared Tuna With Avocado, Soy, Ginger, and Lime image

From Tyler Florence on FN. A friend made this at a dinner party when we were needing something healthy -- it was delish!

Provided by DriaDB

Categories     Tuna

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
salt & freshly ground black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
4 (6 ounce) fillets sushi-quality tuna
2 avocados, halved, pitted, peeled and sliced

Steps:

  • In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
  • Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

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