Pan Seared Tuna with Citrus-Herb Vinaigrette

If you have roughly 1 hour to spend in the kitchen, Pan Seared Tuna with Citrus-Herb Vinaigrette might be a super gluten free, dairy free, and pescatarian recipe to try. This recipe serves 4 and costs $8.27 per serving. One serving contains 969 calories, 44g of protein, and 79g of fat. Head to the store and pick up soy sauce, kalamatan olives, kosher salt, and a few other things to make it today. 30 people were glad they tried this recipe. It works well as a main course. It is brought to you by Allrecipes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is outstanding. If you like this recipe, you might also like recipes such as Pan-Seared Tilapia with Citrus Vinaigrette, Pan-Seared Red Snapper with Citrus-Herb Relish, and Seared Tuna With Citrus Sauce.

Servings: 4

Preparation duration: 40 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible

16 baby carrots, greens trimmed to 1/4-inch

16 grape or cherry tomatoes, halved

1 cup chervil sprigs

1 teaspoon Dijon mustard

1 1/2 teaspoons chopped fresh dill

1 tablespoon chopped fresh parsley

1 1/2 teaspoons fresh thyme

1 1/2 teaspoons minced ginger

48 haricots verts (thin, French green beans), trimmed

1 tablespoon honey

16 Nicoise, Gaeta, or Kalamata olives, pitted and halved

Kosher salt and fresh cracked pepper to taste

1 tablespoon fresh lemon juice

1 1/2 teaspoons fresh lime juice

1/2 cup olive oil

3/4 cup olive oil

2 tablespoons fresh orange juice

1 red onion, thinly sliced

1/4 teaspoon red pepper flakes

2 tablespoons red wine vinegar

1/2 jalapeno or serrano chili pepper, seeded and chopped

1 shallot, chopped

1 1/2 teaspoons soy sauce

Equipment:

blender

bowl

pot

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender.

3. 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.

4. 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.

5. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds.

6. 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.

7. When the vegetables are cold, remove from the ice water and pat dry.

8. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.

9. Heat a heavy-bottomed skillet over high heat until very hot.

10. 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.

11. 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.

12. Drizzle with additional dressing to serve.


Nutrition Information:

Quickview
968k Calories
44g Protein
78g Total Fat
24g Carbs
100% Health Score
Limit These
Calories
968k
48%

Fat
78g
121%

  Saturated Fat
11g
74%

Carbohydrates
24g
8%

  Sugar
12g
14%

Cholesterol
64mg
22%

Sodium
703mg
31%

Get Enough Of These
Protein
44g
89%

Vitamin B12
16µg
267%

Vitamin A
10632IU
213%

Selenium
65µg
94%

Vitamin E
12mg
85%

Vitamin B3
16mg
82%

Vitamin K
72µg
69%

Vitamin D
9µg
65%

Vitamin B6
1mg
55%

Phosphorus
537mg
54%

Vitamin C
39mg
48%

Vitamin B1
0.56mg
37%

Potassium
1229mg
35%

Vitamin B2
0.59mg
35%

Iron
6mg
34%

Magnesium
131mg
33%

Manganese
0.53mg
27%

Vitamin B5
2mg
23%

Fiber
5g
23%

Folate
76µg
19%

Copper
0.37mg
18%

Calcium
168mg
17%

Zinc
2mg
14%

covered percent of daily need
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