Seared Tuna Steaks With Sweet Potato Mash Recipes

Steps:

• Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.

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:

• Add the potatoes to a pan of boiling water and cook until tender.
• Drain then put back in the pot with a knob of butter and the ginger then mash until smooth. Keep warm.
• Heat a little oil in a wide pan and add the onions. Cook for about 5 minutes until softened. Move the onions to the edge of the pan and turn up the heat. Add the tuna and cook for 1 minute each side for rare, 2 for medium. Add the soy sauce to the pan and turn the tuna and onions to coat.
• Serve the tuna topped with the onions and the mash on the side.

Steps:

• Heat oven to 425ºF.
• Mix syrup with 2 Tbsp. dressing. Remove 2 Tbsp. syrup mixture; toss with potatoes. Reserve remaining syrup mixture for later use. Spoon potatoes onto foil-covered rimmed baking sheet.
• Bake 25 to 30 min. or until potatoes are tender, drizzling with reserved syrup mixture and stirring after 15 min.
• Heat remaining oil in medium skillet on medium heat. Add fish; cook 3 to 4 min. on each side or until fish flakes easily with fork.

Steps:

• Marinate the tuna steaks in some lemon juice and pepper.
• Cut up the potatoes and boil until soft, finely chop or crush garlic cloves.
• When ready, drain water from potatoes and add garlic and a small amount of low fat milk to get desired consistency when mashing.
• Lightly spray grill or pan with oil and heat, throw tuna steaks on and cook to desired level. I usually like to keep it pink in the middle.
• Mix soy sauce and wasabi and serve in a small dish on the side or over the tuna when served.
• For the salad: Combine rocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in a large bowl.
• Toss with some balsamic vinegar and serve with tuna and mashed potato.

Steps:

• See recipe

Steps:

• For the mashed potato, cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them.
• Put the potato chunks in a large saucepan of boiling water, and simmer gently until they are absolutely tender - they should take about 25 minutes.
• When the potatoes are cooked, drain them and place back in the empty pan. Add the mayonnaise to the potatoes at this point and using a wooden spoon (not a masher or whisk) vigorously mash them. The finished mash should not be completely smooth, but a combination of creamy and chunky mash.
• For the tuna steaks, rub olive oil in to both sides then season with salt and freshly ground black pepper. Heat a pan and chargrill for two minutes on each side.

Steps:

• In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
• In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.
• Rub tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.