Brad's cheesey tomatoes with seared ahi tuna and capers. Drizzle with worchesrershire first, then oil. Brad's pan seared tuna steaks. sushi quality ahi tuna steaks, olive oil, divided, sea salt, garlic powder, white pepper. Brad's cheesey tomatoes with seared ahi tuna and capers.
See great recipes for Chia Seed Crusted Ahi Tuna, Brad's ahi tuna tartare too! In a bowl, add the diced tomatoes, shallot, capers and basil, then toss well. Drizzle over the olive oil and lemon juice, generously salt and pepper, then toss to coat thoroughly. You can have Brad's cheesey tomatoes with seared ahi tuna and capers using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Brad's cheesey tomatoes with seared ahi tuna and capers
- You need 3 of LG tomatoes, I used romas.
- It’s 1 (6 oz) of ahi tuna fillet.
- It’s of Mrs dash seasoning.
- Prepare of Worchestershire sauce.
- It’s of Olive oil.
- You need of Garlic powder.
- Prepare of Shredded Romano cheese.
- It’s of Capers.
Allow to sit as long as possible before using, tossing occasionally. Rub each tuna steak on both sides with olive oil, and generously salt and pepper them. Mussels Cacciatore When ready to grill, brush tuna steaks with oil mixture. Seared Ahi Tuna with Artichoke Hearts and Lemon Caper.
Brad's cheesey tomatoes with seared ahi tuna and capers instructions
- Slice tomatoes into 3/4 inch slices. Grease a baking sheet. Drizzle with worchesrershire first, then oil. Bake at 425. 10 minutes.
- Meanwhile, coat tuna filet with Mrs dash seasoning on both sides. Sear in a hot dry pan a minute or two per side. You want it to stay rare in the middle. Remove and slice tin across the grain..
- Add Romano cheese to tomatoes. Return to oven 2 minutes..
- Remove tomatoes from heat. Sprinkle with garlic powder. Add tuna on top. Drizzle with a little more worchestershire sauce. Top with capers. Serve immediately. Enjoy..
See more ideas about Tuna recipes, Recipes, Food. See more ideas about Recipes, Tuna recipes, Food. Coat the outside of the tuna steaks with the cereal mixture. Put the vegetable oil in the hot pan and swirl to coat, and then sear the tuna on all sides, until the coating just turns brown in. Most often pan-seared, the rich, vibrant color and tantalizing steak-like consistency puts Ahi (or Yellowfin) in a class of its own.