Seared Tuna with Mushrooms, Snow Peas and Sweet Red Peppers

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My absolute favorite ocean fish is tuna. The only kind of tuna I was exposed to growing up came in a can and was packed in oil. We ate it with miracle whip, chopped onion and maybe a little pickle relish on Bunny bread…Bunny bread was the UP Wonder bread. We also ate it mixed with egg noodles, cream of mushroom soup and peas.  The infamous tuna noodle casserole. In the early 1970s I was following a Weight Watcher’s diet which required 5 fish meals a week (shell fish for only one meal a week) and tuna in a can was my best friend. I wish I still had my Weight Watcher’s recipe cards because there were some truly bizarre concoctions using tuna!

This recipe is pure awesomeness and involves neither a can nor Weight Watchers.

Ingredients:

8-10 oz tuna steak

1/2 cup soy sauce

1/4 cup rice vinegar

4 scallions sliced thin

2 cloves garlic grated

1 1/2 inch piece of fresh ginger grated

2 T peanut or canola oil for searing

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With a microplane grate both the garlic and ginger.

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Whisk together all of the ingredients.

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Place the tuna in a shallow dish and pour the marinade over the tuna.

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Allow the tuna to marinate for 30-60 minutes. While the tuna marinates prepare the vegetables.

Ingredients:

2 T canola oil

1 1/2 cups sliced mushrooms

1 1/2 cups snow peas

1 sweet red pepper sliced thin

1 inch piece of fresh ginger grated

2 cloves of garlic sliced thin

1/4 cup soy sauce

2 T hoisin sauce

1 T pickled ginger

1/2 cup ginger ale or fresh squeezed orange juice

green onions thin sliced for garnish

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Heat canola oil in a heavy skillet over medium high heat. Add the mushrooms and peppers and cook until lightly browned, 4-5 minutes.

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Add the garlic and snow peas and cook until the peas are lightly charred.

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Add soy sauce, hoisin sauce, and stir to combine. Deglaze the pan with the ginger ale or orange juice. Keep warm while searing the tuna.

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Heat 2 T peanut oil or canola oil in a heavy skillet like cast iron. Remove tuna from the marinade and pat dry. Season both sides with fresh cracked pepper. When the oil is very hot sear the tuna, one minute per side.

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Remove the tuna from the skillet and allow it to rest for 5 minutes. Slice the tuna.

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Serve with rice. Spoon the vegetables over the rice along with some of the sauce. Put the tuna on the plate and garnish with the green onions.

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One of my favorite meals!

NOTE:  When I buy a piece of ginger I peel it, cut it into pieces and put it in zip lock bags in the freezer. Ginger is easy to grate when it’s frozen.

 

Tuna Steaks with Caper-Olive Sauce

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I’ve always loved fish. I grew up eating awesome fresh water fish that my dad would catch; brook trout, coho salmon, rainbow trout, perch, bluegills, even smelt. I never had ahi tuna until I was an adult and it’s become one of my absolute favorites. Where I live it’s rare that I can find ahi tuna in any kind of grocery or specialty market so I’m always thrilled when I do find it. I was able to purchase some tuna recently and found a recipe that I had clipped from a magazine and it’s what was for dinner.

2 5-6 oz tuna steaks

olive oil and salt and pepper

Lightly rub the tuna steaks with olive oil and season with salt and pepper.

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For the sauce

1/2 cup olive oil

1/4 cup capers

1/4 cup pitted and sliced kalamata olives

2 T minced shallots

2 T minced fresh parsley

2 T fresh lemon juice

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Mince the shallots and parsley. Slice the kalamata olives. And juice the lemon.

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Heat the olive oil in a heavy skillet. Once the oil begins to shimmer add the capers, olives and shallots. Simmer 3-4 minutes over medium/low heat. Remove from the heat. Just before serving stir in the lemon juice and parsley.

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Heat a heavy skillet (I used a cast iron pan) over medium high heat. Sear the tuna steaks 3 minutes per side. Remove the steaks to dinner plates and spoon the  caper-olive sauce over the tuna. Serve with a wedge of lemon.  Hopefully you will remember to put the lemon wedges on the plates…I noticed mine when we had finished eating.

I served the tuna with oven roasted cauliflower with a cheddar/fontina cheese sauce.

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This was a great dinner!  I will definitely make this sauce again and think it would taste great on a salmon steak or mahi mahi.

TIP:  Be careful not to overcook your tuna. It should be seared for a few minutes on either side and should be rare or medium rare in the center. If you overcook it you should just buy a can of tuna for a lot less money because that’s what it will taste like.