Best Red Chile Seared Tuna With Teriyaki Glaze Recipes

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SEARED TUNA WITH CHILE-PINEAPPLE SAUCE



Seared Tuna with Chile-Pineapple Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups jasmine rice
Kosher salt
2 tablespoons plus 1 1/2 teaspoons coconut oil, melted
1 tablespoon plus 1 teaspoon white wine vinegar
2 scallions, thinly sliced (white and green parts separated)
1/2 to 1 Fresno chile pepper, minced (remove seeds for less heat)
3/4 cup pineapple juice
Juice of 1 lime
1 1/2 cups thinly sliced red cabbage
2 tuna steaks (about 1 1/4 pounds total)
1 avocado, thinly sliced
1/2 cup salted corn nuts, lightly crushed

Steps:

  • Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
  • Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
  • Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
  • Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.

Nutrition Facts : Calories 610, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 56 milligrams, Sodium 757 milligrams, Carbohydrate 75 grams, Fiber 5 grams, Protein 42 grams, Sugar 7 grams

GRILLED TERIYAKI TUNA



Grilled Teriyaki Tuna image

Yellowfin tuna is always delicious when grilled. This is great at a tailgate party, or at your Saturday afternoon summer barbecue. You can add a little cayenne pepper or minced fresh ginger to the marinade to give it a little extra kick.

Provided by DRIBBS

Categories     Seafood     Fish     Tuna

Time 45m

Yield 4

Number Of Ingredients 5

1 cup teriyaki sauce
¾ cup olive oil
2 tablespoons minced garlic
1 teaspoon ground black pepper
4 (4 ounce) fillets yellowfin tuna

Steps:

  • In a large resealable plastic bag, combine the teriyaki sauce, oil, garlic, and pepper. Place the tuna fillets in the bag. Seal the bag with as little air in it as possible. Give the mix a good shake, to ensure the tuna fillets are well coated. Marinate for 30 minutes in the refrigerator.
  • Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate.
  • Remove tuna from marinade, and place on grill. For rare tuna, grill for 3 to 5 minutes on each side. For medium, grill 5 to 8 minutes per side. For well done, grill for 8 to 10 minutes per side.

Nutrition Facts : Calories 551 calories, Carbohydrate 12.9 g, Cholesterol 50.6 mg, Fat 41.6 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 5.9 g, Sodium 2802.5 mg, Sugar 10.2 g

SWEET CHILI GINGER SEARED TUNA



Sweet Chili Ginger Seared Tuna image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 29

4 (7-ounce) A-grade tuna fillets
Sweet Chili Ginger Dipping Sauce, recipe follows
6 tablespoons sesame oil
8 ounces udon noodles, prepared following package instructions
Yuzu Syrup, recipe follows
Salt and freshly ground black pepper
Green Papaya Salad, recipe follows
1 cup soy sauce
3 tablespoons peeled and sliced fresh gingerroot
1 1/4 cup rice wine vinegar
1/2 cup sweet chili sauce*
1/2 cup sesame oil
Salt and freshly ground black pepper
1 cup yuzu juice*
1 cup brown sugar
2 teaspoons yuzu chili paste*
2 teaspoons togerashi*
1 bottle ginger ale
1 cup water
1/2 cup lime juice
2 teaspoons salt
1 green papaya, peeled, seeded, and julienned*
2 tablespoons chopped fresh cilantro
1 red onion, peeled and julienned
1 teaspoon yuzu juice*
1 teaspoon lime juice
1 teaspoon rice wine vinegar
1 teaspoon sugar
Salt and freshly ground black pepper

Steps:

  • Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.
  • Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.
  • To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.
  • Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week
  • Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.
  • Salt and freshly ground black pepper
  • Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.
  • Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.

TERIYAKI TUNA



Teriyaki Tuna image

This is a pan seared tuna dish that is best served with grated carrots.

Provided by IRACKAWAY

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 8

½ cup teriyaki sauce
1 ½ pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated

Steps:

  • Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
  • Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
  • Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 10.9 g, Cholesterol 77.1 mg, Fat 9.6 g, Fiber 2.1 g, Protein 42.9 g, SaturatedFat 1.5 g, Sodium 2336 mg, Sugar 5.9 g

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