Pan Seared Tuna With Mandarin Orange Pico De Gallo Recipes

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:

• 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:

• Spray a medium saucepan with vegetable oil. Place over medium-high heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Stir in vinegar, brown sugar and pepper flakes. Cook and stir until sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in remaining ingredients except tuna. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add fish to skillet and cook about 5 minutes per side or until fish flakes easily when tested with a fork. Serve fish with mandarin orange mixture.

Steps:

• In a medium bowl, combine tomatoes, green onions, lime juice, jalapeno and cilantro to make"Pico de Gallo" Cover and refrigerate to let flavors blend.
• Preheat a large skillet over high heat.
• Brush both sides of tuna with olive oil and season one side with black pepper.
• Add steaks to hot skillet, pepper side down.
• Sear for 2 minutes, then turn steak over and reduce heat to medium.
• Loosely cover skillet with foil and allow steaks to cook 5 minutes for rare, 7 minutes for medium.
• Serve on top of brown rice and spoon Pico de Gallo over each piece of tuna.
• Squeeze fresh lemon over the top and enjoy!

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil.
• Stir the ingredients together until well incorporated.
• Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil.
• Season the tuna pieces generously with salt and pepper.
• Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. I use a timer.
• Pour half of the cilantro mixture into the pan to coat the fish.
• Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Steps:

• In a medium bowl, stir together the tuna, onion, tomatoes, cilantro, and jalapeno. Season with salt and pepper. Refrigerate until serving.

Steps:

• Coat a medium saucepan with vegetable oil. Place over medium-high heat. Add the onion and garlic until onion is tender, about 5 minutes. Stir in vinegar, brown sugar and pepper flakes. Cook until the sugar dissolves, about 2 to 3 minutes. Remove from heat and stir in remaining ingredients except tuna and set aside. Coat a large skillet with vegetable oil and place over medium-high heat. Add tuna to hot skillet and sear for about 2 minutes per side. Cut each tuna steak in half to make 4 portions. Slice into half-inch strips and arrange "fanned" over Pico de Gallo sauce mounded in center of the plate. Garnish with paprika around rim of the plate.