Best 8 Seared Tuna With Blood Orange Vinaigrette Recipes

SEARED "MARINATED" TUNA WITH BLACK-OLIVE VINAIGRETTE

Steps:

• Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.
• Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
• Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

SEARED TUNA WITH BLOOD ORANGE VINAIGRETTE

Steps:

• In a small bowl, mix together chile powder, paprika, ground ginger, salt, and pepper. Rub tuna all over with olive oil and then with chile powder mixture to coat.
• Heat a large cast-iron skillet over medium-high heat. Place tuna in skillet and cook, turning once, until rare, about 2 minutes per side. Transfer to a cutting board and set aside.
• In a small bowl, whisk together blood orange zest and juice, soy sauce, fresh ginger, sweet chile pepper, and sesame oil; add blood orange segments and toss to coat. Set vinaigrette aside.
• Divide tuna evenly between two serving plates. Place a heart-shaped mold on one of the plates and fill with half of the sweet potato mixture. Smooth top to level; carefully lift mold to remove. Repeat process on second plate. Drizzle blood orange vinaigrette over tuna; serve with pea and crab salad.

MARINATED SEARED TUNA, CRISPY VEGETABLES, TAPENADE VINAIGRETTE

Steps:

• Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.

SEARED TUNA WITH BLOOD ORANGE-FENNEL GLAZE AND RELISH WITH SAUTEED WATERCRESS

Steps:

• Place a small saute pan over medium heat. Add the fennel seeds and toast for 1 minute. Place both juices and fennel seeds in a medium saucepan and cook over high heat until reduced to 1 cup. Remove from heat and whisk in mustard and honey. Heat saute pan or grill pan over high heat. Season the fillets on both sides with salt and pepper and brush 1 side of each piece of fish with the glaze. Cook glaze-side down until golden brown, about 2 minutes. Turn over, brush with more of the glaze and continue cooking for 1 to 2 minutes for medium-rare doneness.
• Whisk together the sherry, oil and salt and pepper in a medium bowl. Add the orange segments and fennel and mix to combine. Season with salt and pepper, to taste and fold in the parsley. Let sit at room temperature for 30 minutes before serving.
• Heat oil in a large saute pan. Add the garlic and cook over medium-high heat for 1 minute. Toss in the watercress and cook just until it wilts. Add the vinegar, toss and serve.

BLOOD ORANGE VINAIGRETTE

Steps:

• Combine olive oil, blood orange juice, red wine vinegar, honey, mustard, salt, and pepper in a blender. Process until well combined and smooth.

SEARED SESAME TUNA WITH ORANGE GLAZE

Steps:

• On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
• In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
• Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.

SEARED TUNA WITH OLIVE-TAPENADE VINAIGRETTE AND ARUGULA

Steps:

• Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
• Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
• Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.