Fresh Fried Ahi Blue Fin Tuna Recipes

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.

Steps:

• For the Pickled Ginger Tartar Sauce: Combine all the ingredients in a small serving bowl and set aside.
• For the Wasabi Guacamole: Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.
• For the Tempura Batter/Tuna: Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use.
• In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices. Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole.

Steps:

• 1. First pre-heat the oil. Then once hot sprinkle the flour into the hot oil. Then slice the Ahi into steak chunks. Then lightly salt& pepper both sides of the fish.
• 2. Then fry on both sides for about 3 to 4 mins on each side.
• 3. Drain on a plate covered with a paper towel.
• 4. Special Tip: I use 1 to 2 pieces of bread to soak up the oil.

Steps:

• Begin by preparing the vinaigrette. Sweat the red onions in 1 teaspoon olive oil until tender add the golden raisins and the sherry vinegar, bring up to a boil, remove from heat, cover and let cool. To the blender add the mustard, olives, garlic, anchovies and add half the sherry liquid. Pulse to begin and add the remaining sherry liquid slowly. Once all ingredients are homogenous add the 1/2 cup olive oil in a slow and steady stream. Vinaigrette should be emulsified and able to coat the vegetables. Adjust with the fresh ground black pepper; the olives should provide sufficient salt.
• Preheat a grill or grill pan.
• In a 2-quart pot of cold water, add the whole butter, a pinch of salt and the
• potatoes, bring up to a simmer. Cook until fork tender, drain. While still warm slice each potato into 3 equal parts and toss in the vinaigrette. In a pot of salted boiling water blanch and shock the summer beans. Drain and slice down the center to expose the beans inside the pod. Slice the tomatoes lengthwise and hold.
• Ten minutes before plating, lightly coat the tuna in the vinaigrette, before grilling. Cook the tuna to a recommended medium rare. While the tuna is cooking, toss the beans, tomatoes, olives and potato in the vinaigrette. Add, the greens just before plating. Check the seasoning and adjust. In a large bowl arrange a bed of the vegetables. Slice the tuna horizontally, exposing the center. Place in the center along with the white anchovies, sprinkle with sea salt, drizzle with olive oil and enjoy.

Steps:

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

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

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.

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).

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Steps:

• Mix mayonnaise, sugar, vinegar, soy sauce, garlic, ginger, sesame oil, pepper, and cayenne together in a small bowl.
• Let sit for 5 minutes before serving.