Best 3 Rare Seared Tuna Recipes

Rare seared tuna is a delectable dish that combines the flavors of the sea with the smoky char of a hot sear. It is a versatile dish that can be served as an appetizer, main course, or even in a salad. The key to cooking rare seared tuna is to find the right balance between searing the outside of the fish and keeping the inside raw and tender. This article will provide you with the best recipes and tips for cooking rare seared tuna, ensuring that you create a dish that is both delicious and visually appealing.

Here are our top 3 tried and tested recipes!

RARE SESAME SEARED TUNA

Rare Sesame Seared Tuna image

Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.

Provided by Ashlin

Categories One Dish Meal

Time 20m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

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.
Coat the tuna steaks with the remaining soy sauce mixture. Spread the sesame seeds out on a plate, then press the tuna 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.

Nutrition Facts : Calories 466.6, Fat 27.5, SaturatedFat 4.8, Cholesterol 64.6, Sodium 1097.1, Carbohydrate 9.8, Fiber 2.3, Sugar 4.7, Protein 44.8

YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH

Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth image

Provided by Geoffrey Zakarian

Number Of Ingredients 26

Ingredients

1/2 cup sesame seeds
1/2 cup curry powder
1 teaspoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1/4 cup grated lime zest
2 tablespoons honey
Zest of 3 key limes
Juice of 3 key limes
1 medium head of ginger (peeled, chopped, and blanched)
1 bunch Italian parsley (washed, chopped roughly)
1 1/2 cups roughly chopped spinach
2 tablespoons extra virgin olive oil
2 tablespoons French butter
1/4 cup chicken stock
2 heads romaine, ribs only
1 teaspoon extra virgin oil
1 teaspoon minced anchovies
1 teaspoon finely ground coriander
1/2 bunch basil, chiffonade
Juice of 1 lemon
Salt and pepper to taste
4 (6 ounce) portions tuna
1 teaspoon extra virgin olive oil
Spice mixture from above
Salt and pepper, to taste

Steps:

For the spice mixture: Combine all ingredients in a bowl and set aside.
For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.

RARE SEARED TUNA

Rare Seared Tuna image

Recipe from the Santa Cafe in Santa Fe, I adopted this recipe and have actually had the pleasure of the original poster cooking it for me (IHHDRO)

Provided by Dawnab

Categories Tuna

Time 11m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 tuna, loin preferably ahi (3 X 6 inch "log" o)
2 tablespoons chimayo chili powder
1 tablespoon coriander, toasted and ground
1 tablespoon cumin seed, toasted and ground
1 tablespoon kosher salt

Steps:

Thoroughly and evenly coat the outside of the Tuna loin with the spice mixture.
Sear the Tuna in 2 tablespoons of oil in a very hot skillet for approximately 15 seconds per side.
Allow to cool and slice.

Tips:

For the best results, use sushi-grade tuna steaks that are at least 1 inch thick.
Sear the tuna steaks in a very hot skillet for a short period of time, just until they are browned on the outside and rare or medium-rare on the inside.
To prevent the tuna steaks from sticking to the skillet, make sure the skillet is well-oiled and hot before adding the tuna.
Season the tuna steaks with salt and pepper before searing them.
Serve the tuna steaks immediately with your favorite sauce or dipping sauce.

Conclusion:

Seared tuna is a delicious and versatile dish that can be enjoyed in many different ways. Whether you prefer it rare or medium-rare, with a simple sauce or a more complex one, seared tuna is sure to please everyone at your table. So next time you're looking for a quick and easy meal that's also healthy and delicious, give seared tuna a try!

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