What's a good quick recipe for tuna steaks?!
What's a good quick recipe for tuna steaks?
With only limited ingredients none to expensive or fancy what's the best method of cooking it?
Answers:
Either quickly fry for a rarer steak, or cook in oven on low heat for 20 mins.
Make some fine thread noodles (get in packet from supermarket), toss with some oil and fresh chilli and sit the tuna steak on top. Serve with some salad and decent bread.
Marinate the tuna in a teriyaki marinade (there are quite a few brands that offer it now on the dressing aisle) and get a can of pineapple rings. Add the pineapple juice to the marinade and marinate the fish for a little while in a big ziploc bag or sealed bowl. Not too long, because the citrus in the marinade will start to cook the fish. When you're ready to cook the tuna, grill it or cook it on your stovetop along with the pineapple rings and it'll be lovely! I hope this helps!
if you can bbq it. tastes amazing. failing that grill it and try a lime dressing and new potatos
Try the following
Tuna with beans and tomatoes
2 tsp olive oil
12 tomatoes, halved
1 tbsp brown sugar
2 tbsp balsamic vinegar
2 cloves garlic, crushed
1 tsp salt
? tsp freshly ground black pepper
350g baby green beans, trimmed
4 tuna steaks
10 basil leaves, roughly torn
Method
1. Preheat the oven to 390F/Gas 6. Lightly mix the oil, tomatoes, sugar, vinegar, garlic, salt and pepper in a large bowl then place ingredients in a large oven-proof dish.
2. Roast uncovered in a hot oven for about 35 minutes or until the tomatoes are soft.
3. Steam the beans until tender. Grill the tuna steaks until brown on both sides or just cooked through.
4. Stir the basil into the tomato mixture and then serve the tuna with the tomatoes and beans
or Tuna steaks with salsa verde and new potatoes
2 x 250g/9oz fresh tuna steaks
5 tbsp Italian olive oil
salt and freshly ground black pepper, to taste
2 handfuls of new potatoes, par-boiled until al dente then cooled
For the salsa verde
4 anchovy fillets
1 tbsp capers, roughly chopped
1 clove garlic, roughly chopped
? lemon, zest and juice only
90ml/3fl oz olive oil
2 tbsp flatleaf parsley, chopped
1 tbsp basil, chopped
salt and freshly ground black pepper
Method
1. Marinate the tuna steaks in the olive oil, salt and pepper for at least two hours before cooking.
2. Preheat a griddle until hot and cook the tuna steaks for approximately two minutes on each side.
3. In the meantime, prepare the salsa verde. Place the anchovy fillets, capers and garlic into a mortar and pestle and pound until broken down.
4. Add the lemon zest and juice.
5. Add the olive oil in a steady stream, whisking to combine.
6. Stir in the parsley and basil and season to taste with salt and black pepper.
7. Boil the new potatoes for 12-15 minutes.
8. Crush the potatoes with a fork and combine with half the salsa verde.
9. Serve the potatoes on the side of the plate and pour over the rest of the salsa verde. Serve with the tuna.
or Tuna crusted with coriander and peppercorns
4 x 170g/6oz tuna steaks, fresh or defrosted
25g/1?tbsp mixed peppercorns
2 tbsp coriander seeds
1 tsp olive oil
Method
1. Place the peppercorns and coriander seeds in a pestle and mortar and crush lightly.
2. Brush the tuna with the oil. Spoon the crushed seeds over the tuna steaks and press into the flesh lightly.
3. Heat the griddle pan over a high heat.
4. Griddle the tuna for 3-4 minutes on each side. and serve with new potatoes and a small salad
or Crispy noodles and tuna steak with sweetcorn and mango salsa
For the tuna
drizzle of oil
? fresh tuna steak
For the crispy noodles
drizzle of oil
85-110g/3-4oz medium egg noodles
salt and freshly ground black pepper
For the salsa
? red onion, peeled and chopped
? green pepper, chopped
? corn cob, sweetcorn kernels removed
drizzle of oil
salt and freshly ground black pepper
? mango, peeled, stoned and chopped
handful of mint and coriander, chopped
Little Gem lettuce leaves
sesame seeds, to sprinkle
wedge of lime, to serve
Method
1. For the noodles, bring a pan of water to the boil and cook the noodles according to packet instructions. Drain.
2. Heat the oil in a pan and shallow-fry the noodles for 5-6 minutes, or until crisp and golden.
3. For the salsa, mix the onion, pepper, sweetcorn, oil, seasoning, mango and fresh herbs together in a bowl.
4. For the tuna, heat the oil in a non-stick griddle pan and griddle the tuna for one and a half minutes on each side. Remove from the heat.
5. To serve, arrange the crispy noodles on a serving plate and serve the tuna steak on top.
6. Arrange the lettuce leaves around the edge and spoon the salsa inside. Sprinkle with sesame seeds and garnish with a wedge of lime to serve.
Cover in poppy seeds then fry to medium (flesh cooked white but slight pink juice) then serve with coriander mash. Simple and lovely. Bit like me really. Enjoy