Best in class Tuna recipes?

I love Tuna. Sashimi, Sushi with Tuna as the feature are fantastic but when cooking I pan sear my Tuna with a rub. I am looking to get far more exposed to other great ideas with my favorite main. I would love to hear your best creativity with Tuna. What is your best with a great piece top grade Tuna?Best in class Tuna recipes?
I love seared Tuna too and this is my personal favorite. Buy fresh tuna. I usually cut it into 2 inch wide by 4 inch piece long pieces. Then place it in a thick terriyaki marinade - such as those labeled ';10 minute marinades';.





While that's sitting - make a wasabi cream sauce. I make mine from scratch by taste but here's a suggestion for the base. (Wasabi Cream: 1/3 cup sour cream, 3 tablespoons mayo,2 teaspoons wasabi powder,1 tablespoon fresh lime juice). Place the cream sauce in the the refrigerator.





Then mix together a fish beer batter mix and set to the side. (I use Captain Dipt brand.)





Heat oil in a pan (I use a mix of vegetable %26amp; sesime) to high. Dip marinated tuna in the beer batter mix and fry each side on high. Swirl some of the wasbi cream sauce on plate. Place cooked tuna on top and then slice. Top with another line of wasbi cream sauce on top and VOLA!Best in class Tuna recipes?
tuna has **** in it
This recipe uses salmon, but you could use Tuna instead.








Salmon Japonaise with Creamed Green Onions





1/2 cup soy sauce


1/4 cup sugar


1/4 cup lemon juice


1/4 cup sake


2 shallots, diced


2 cloves garlic, diced


1 tablespoon grated ginger


4 salmon fillets, about 8 ounces each


Vegetable oil for brushing salmon





For the creamed green onions:


1 tablespoon butter


12 green onions, trimmed and cut into 2-inch pieces


Salt and pepper


1/3 cup heavy cream


1 tablespoon water


1/2 teaspoon cornstarch


2 tablespoons chopped chives





In a mixing bowl combine soy sauce, sugar, lemon juice, wine, shallots, garlic, and ginger; mix well. Place salmon fillets in a resealable plastic bag. Pour marinade over salmon. Seal bag and marinate in refrigerator for 2 hours.





Just before grilling salmon, make the creamed green onions: In small saucepan melt butter. Add green onions and cook over low heat 3 to 5 minutes or until opaque. Season with salt and pepper. Add cream and stir to heat through. Keep warm.





Remove salmon from marinade; reserve marinade. Brush marinated fillets lightly with oil. Place fillets in centre of cooking grate. Grill 6 to 10 minutes or until fish is opaque and flesh flakes easily with a fork, turning once halfway through grilling time.





Meanwhile, process marinade in blender or food processor until smooth. Pour into a small saucepan and bring to a boil; simmer one minute. In small bowl combine water and cornstarch. Add cornstarch mixture to heated marinade; stir until slightly thickened.





To serve, pour some marinade on each plate, top with some creamed green onions, top with salmon fillet, and sprinkle chives over each fillet.
4 Tuna steaks, about 10 ounces each, 1 inch thick


1/2 cup mayonnaise


Kosher salt


Freshly ground pepper


Lemon wedges, optional





1. Build a charcoal fire or preheat a gas grill.





2. Coat the steaks on both sides with mayonnaise. Season to taste with salt and pepper.





3. Place the fish on the cooking grate over direct medium heat. Cover and cook, turning once halfway through the cooking time, until the fish is opaque but still moist in the center, about 10 minutes.





4. When done, let the fish rest for 3 to 5 minutes. Serve with additional salt, pepper, and lemon wedges, if desired.








I was incredulous at how fabulous it was, yet so simple!
http://web.foodnetwork.com/food/web/cach…
bit different... Teryaki seared tuna is yummy


For the tuna


150g/5½oz tuna steak


1 tbsp olive oil


salt and freshly ground black pepper


1 tbsp soy sauce


2 tbsp honey


1 tsp sesame seeds


For the crispy noodles


50g/1¾oz rice noodles


500ml/18fl oz vegetable oil











Method


1. For the tuna, rub the tuna steak with the oil and season both sides with salt and freshly ground black pepper.


2. Heat a frying pan until very hot. Add the tuna steak and sear for two minutes on each side, until browned and cooked through.


3. Pour over the soy and honey and allow to cook and caramelise for 30 seconds. Remove from the heat, sprinkle with sesame seeds and set aside.


4. To make the noodles, heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.)


5. Carefully add the rice noodles to the hot oil. They will puff up and cook in a few seconds, then carefully remove and drain on kitchen towels.


6. To serve, place the tuna on a small warm plate and place the crispy noodles in a bowl alongside.