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Receta Seared Tuna Bruschetta
by Rene Astudillo

Seared Tuna Bruschetta

Photos of seared tuna on friends' Facebook pages never fail to heighten my craving for this tasty fish recipe. The last time I had seared tuna was more than six months ago in a sushi bar in San Jose, California. Then after seeing another FB friend post a photo of some kind of fish bruschetta, I thought I'd make this recipe -- a seared tuna bruschetta. It was the perfect lunch for a lazy Sunday; but with the leftovers, I'm sure I will be having more later in the week perhaps as appetizer.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Hawaiian
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • One 1/4 lb fresh Ahi tuna steak
  • 4 slices sourdough bread
  • 6 tbsps Olive oil
  • 6 cloves garlic, peeled and crushed
  • 1 small yellow onion, chopped
  • 1 medium brown tomato, sliced into small cubes
  • 1/2 yellow bell pepper, sliced into small cubes
  • 1 cup watercress leaves, washed and patted dry
  • 1 tsp kosher salt
  • 1 tbsp whole peppercorns
  • 1/4 tsp cayenne pepper
  • 1/2 tbsp butter
  • 1 1/2 tsp Sriracha mayo

Direcciones

  1. Season tuna steak with salt and cayenne pepper.
  2. Heat 2 tbsps Olive oil and butter in a skillet.
  3. Add peppercorn and cook for about 2 minutes.
  4. Add tuna and cook (sear) either side, about 1 1/2 minutes each. Remove from heat and set aside.
  5. In the same skillet, heat 2 tbsps Olive oil.
  6. Add garlic and cook until browned.
  7. Add onions and cook until translucent.
  8. Add bell pepper and tomatoes and stir fry for 2 minutes.
  9. Remove from heat and set aside.
  10. Heat the remaining Olive oil and toast the sourdough slices on either side, one at a time. (Add oil as needed.)
  11. Place toasted bread on a serving plate.
  12. Top each slice with tomato and bell pepper mixture.
  13. Finally, slice the seared tuna and divide among the 4 slices.
  14. Add Sriracha mayo and enjoy.