Best Seared Tuna With Arugula Pesto Recipes

Seared Sesame Coated Tuna Over Arugula Salad image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 5

Two (6 to 8 ounce) fresh tuna steaks
1 tablespoon sesame oil mixed with 1 teaspoon or so rice vinegar
1/3 cup white sesame seeds or a combination of white and black seeds seasoned with salt and pepper
4 cups washed arugula mixed with washed Boston lettuce leaves
1/4 cup vinaigrette made with mustard

Steps:

Preheat oven to 400 degrees.
Brush tuna with sesame oil and rice vinegar and dip sides, bottom and top, into sesame seeds and transfer to a non-stick baking sheet. Bake for 10 minutes for rare or 20 minutes for more well done.
Meanwhile wash and dry salad and lightly coat with dressing. Make dipping sauce.
To serve, slice tuna steaks on bias and fan out in middle of plate; surround slices with salad and drizzle soy ginger reduction over the top.

Seared Tuna with Olive-Tapenade Vinaigrette and Arugula image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup chopped mixed-olive tapenade
1/2 cup chopped red onion
1/2 cup chopped fresh basil
5 tablespoons extra-virgin olive oil plus additional for brushing
1/4 cup white balsamic vinegar
2 teaspoons finely grated lemon peel
8 1/2-inch-thick diagonal baguette slices
4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
4 cups (packed) baby arugula

Steps:

Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

Seared Tuna with Arugula Pesto image

Number Of Ingredients 9

4 tuna steaks, about 1 inch thick
olive oil
salt and freshly ground black pepper
ARUGULA PESTO
1 bunch arugula, washed and stemmed (about 2 cups lightly packed)
1/2 cup lightly packed fresh basil
2 cloves garlic
1/2 cup olive oil
salt and freshly ground black pepper

Steps:

1 Rub the fish with a little oil and salt and pepper to taste. Cover and refrigerate until ready to cook. 2 To make the pesto: In a food processor, combine the arugula, basil, and garlic and process until finely chopped. Slowly add the oil and process until smooth. Stir in salt and pepper to taste. Cover and let stand 1 hour at room temperature. 3 In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Add the tuna slices and cook 2 to 3 minutes per side or until browned on the outside but still pink in the center, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish. 4 Serve the tuna hot or at room temperature, drizzled with the arugula pesto. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves