Best Tuna Canary Islands Style Recipes

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

Ingredients

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

TUNA, CANARY ISLANDS STYLE

Tuna, Canary Islands Style image

From Hank Shaw's "Hunter-Angler-Gardener-Cook" blog. He says that he adapted this recipe from one in Penelope Casas' "Delicioso! The Regional Cooking of Spain."

Provided by FLKeysJen

Categories Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs tuna
2 roasted red peppers, coarsely chopped (1 16 oz. jar)
1 teaspoon sweet paprika
1 teaspoon spanish smoked paprika
salt and pepper, to taste
6 -8 chopped garlic cloves
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
1/3 cup olive oil
3/4 cup white wine
1 1/2 tablespoons sherry wine vinegar

Steps:

Slice the tuna into large chunks of about 2 inches across.
Toss the tuna chunks in a large bowl with some salt to coat and set aside.
Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 4 tablespoons of olive oil.
Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke.
Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. It could take a good 2-5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 3-5 minutes.
Serve hot or at room temperature, with tortillas, rice or crusty bread.