St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Featuring Fennel | Main | Marinated Lamb Kebabs with Onions, Peppers and Nectarines »

Seared Tuna with Avocado and Fennel-Onion-Caper Salsa

Seared Tuna with Avocado and Fennel-Onion-Caper Salsa
  

When the local fishermen are bringing tuna to the docks I can't resist this preparation. Most of the local catch goes directly to Tokyo, but apparently not all of it, for which I'm grateful. We may be getting tuna that doesn't, for some reason, meet the Tsukiji Fish Market mimimun standards but, not being as knowledgable as the legendary fish-graders there, I'm pretty happy with the cuts that show up in the case at Harbor Fish here in Portland.

The tuna is given a quick sear in a hot pan, leaving the center raw and fresh. The pairing of seared tuna with avocado is, of course, a reference to a popular maki item at sushi bars, and the salsa was inspired by the fennel and parsley in our farm share basket this week. I served this with a fresh salad and -- what else? -- a mound of Japanese rice.

Seared Tuna with Avocado and Fennel-Onion-Caper Salsa

1 lb tuna steaks, 3/4" thick
3 T fennel minced
1 medium onion, chopped
3 cloves garlic minced
2 T capers, rinsed
3 T white wine vinegar
2 T butter
1 T honey
2 scallions minced
fish sauce to taste
hot sauce to taste
1 avocado, sliced thin
2 T parsley minced
olive oil

Sauté the onion and fennel slowly in olive oil for about 5 minutes, stirring. Add the capers, garlic and vinegar. Allow the mixture to bubble for a few seconds, then remove from heat and stir in the butter, honey and scallions. Season to taste with fish sauce and hot sauce. Set aside.

Cut the tuna steaks into strips 1 -1/2" wide. Wash them and dry thoroughly. Heat a tablespoonful of olive oil in a heavy pan until very hot but not smoking. Add the tuna and sear for 60 seconds, then turn and sear another 40 seconds. Off heat, scatter a pinch of coarse salt over the steaks.

To serve, lay avocado slices over the fish, then add the salsa and scatter on some parsley.
____________________________________

Notes.
1. To get a good crust on the surface the fish must be very dry when it hits the pan.
2. The timing is for 3/4" thick steaks fresh from the refrigerator. If your fish cuts are thinner, thicker, colder or warmer than that, adjust timing accordingly. Remember that the fish continues to cook for a while after it's removed from the pan so if you are making your adjustments by eye factor that in if you don't want to overcook your fish.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Looks awesome. It's sad when people overcook tuna. I'll have to try out your recipe. Thanks.

this looks fabulous stephen and that salsa sounds particularly good.

Wow, that looks terrific. I am going to have to try that - I love the sweet / sour / salty combination you have going on in the salsa - sounds great.

Stephen - Though not the biggest fish eater, quickly seared tuna appeals to me as does a great steak. I love the touch of fennel, one of my favorite vegetables (as well as herb and spice when one takes into account the fronds and seeds) as well as the capers, which I hadn't considered using as a sauce for tuna before. Lovely.

I just bent my fork on the computer screen.

BRAVO!

Hey, we just had a perfect summer dinner and this photo of yours made my mouth water.

Water = contained drool.

Be proud. Belly-bump your computer screen.

Happy summer evenings, my friend!

Great looking tuna! I'll have to try the seasonings... I like to do tuna like that, with sesame seeds and maybe some soy sauce/honey, but then cook it, a la Alton Brown, directly over a chimney half full of burning coals, for about 30 seconds per side.

Made this for dinner tonight and it was wonderful. The blend of the avocado with the salsa was superb. I served it with steamed asparagus and coconut ginger quinoa. MMMMMMMMM

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.