Best Tuna Steaks With Cucumber Relish Recipes

SPICED TUNA TARTARE WITH CUCUMBER RELISH PONZU AND BLACK SESAME SEEDS

Steps:

• In a large mixing bowl place the tuna. Incorporate the remaining ingredients and mix thoroughly. Refrigerate tuna until needed.
• In a bowl combine all ingredients. Incorporate evenly and reserve until needed.
• Place all ingredients in a bain-marie. Wrap tightly with plastic and place in a double boiler and allow to steep for 3 hours. Allow sauce to cool then strain through a china cap. Reserve until needed.
• To plate place a mound of tuna tartare in the middle of the plate and surround with cucumber relish. Drizzle ponzu sauce around. Serve immediately.

MARINATED TUNA STEAKS WITH CUCUMBER SAUCE

Steps:

• In shallow glass dish or pie plate, mix lime juice, 2 tablespoons cilantro, the garlic and salt. Cut fish steaks into 4 serving pieces. Add fish to lime mixture, turning several times to coat. Cover; refrigerate 1 hour, turning once, to marinate.
• Meanwhile, in small bowl, mix all sauce ingredients; refrigerate.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fish from marinade; discard marinade. Place fish on rack in broiler pan. Broil with tops 4 inches from heat 7 to 10 minutes, turning once, until fish flakes easily with fork. Serve with sauce.

SEARED TUNA STEAK WITH THAI CUCUMBER RELISH

Steps:

• 1. Peel the cucumber and slice in half and scoop out the seeds and discard. Dice into small cubes. Add the salt and let sit 30 minutes. Rinse the cucumber and drain well. Add the remaining ingredients and let sit another 30 minutes.
• 2. Heat a cast iron pan with the olive oil until hot. Season the tuna steak with salt. Sear 4 minutes each side and 1 minute on the edges.
• 3. Cut into slices and serve with the relish over top

BLUEFIN TUNA WITH OLIVE, CUCUMBER, AND CILANTRO RELISH

Steps:

• Using a vegetable peeler, remove half of cucumber peels in alternate strips. Halve cucumbers lengthwise; scoop out and discard seeds, then cut cucumbers into a 1/4-inch dice. In a small bowl, combine cucumbers, olives, and cilantro. Add lemon juice and 1/4 cup oil; season with salt and pepper.
• Season tuna with salt and pepper. Heat a large, heavy skillet (preferably cast-iron) over high. Add 2 tablespoons oil; when it begins to shimmer, add 3 tuna steaks. Sear 1 minute, then flip and cook 30 seconds more. Add 2 tablespoons butter, swirl to melt, and cook 10 seconds more. Transfer fish to a platter, tenting with foil to keep warm. Wipe out skillet and repeat with remaining 1 tablespoon oil, 3 tuna steaks, and 2 tablespoons butter. Serve tuna topped with relish, with lemon wedges and more relish alongside.