Tuna done two ways

Two of our guests went deep sea fishing and return with a tuna.  Steve cut the 4 loins off of it and we seared it with two different seasoning preparations.


Citrus Ginger Crusted Tuna Loin
Ingredients
  • 6 (7 to 8 ounce) tuna loins
  • Salt and pepper
  • 2 tablespoons dijon mustard
  • 3 tablespoons freshly grated ginger
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • 3 cups fine cornmeal
  • 1 cup all purpose flour
  • 4 eggs lightly beaten
  • 2 to 3 tablespoons olive oil
Directions
Season the tuna with salt and pepper.
Coat the tuna with the mustard using a pastry brush
You will need three bowls. In one bowl, mix the ginger and zests into the cornmeal. Put flour in a second bowl. Put eggs in a third bowl.
Dredge the tuna first in the flour then in the eggs and finally in the cornmeal.  Let dry for about 2 to 3 minutes.
Heat a saute pan, and add oil. Put the tuna in the pan and brown on all sides, about 1 to 2 minutes per side.
Slice tuna.

Herb-Seared Tuna
  • extra virgin olive oil
  • 1 pound sushi-quality tuna loin
  • Kosher salt and freshly ground black pepper
  • 1 cup finely chopped fresh herbs, such as basil, parsley, and chives
To make the tuna: Rub a little olive oil on the piece of tuna. and season with a fair amount of salt and pepper. Put the chopped herbs in a flat dish and roll in the herbs to coat. Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil. When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately 1 1/2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

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