Pan-grilled tuna loin steaks with mojo picón
Quick and easy to make, you’ll be amazed how elegant and delicious these tuna loin steaks are. Serve it alongside some greens and enjoy!
Ingredients
- 0.6 kg Fresh Tuna
- Black Pepper Powdered
- Olive Oil
- Salsa mojo picon The Tapas Sauces
Instructions
- Slice the loin steak into pieces of the same size.
- Fry the pieces of tuna in the pan with oil.
- Turn regularly to ensure even cooking.
- Remove the tuna and drizzle salsa mojo picon The Tapas Sauces on top.
Video
Notes
Tuna lovers can enjoy their favorite treat of the ocean in the form of fried steaks with a drizzle of delicious salsa on top. If you haven’t yet tried salsa mojo picon from The Tapas Sauces, this recipe gives you the most satisfying and delicious opportunity to do so. What’s more, it’s incredibly simple. This quick and easy recipe can be enjoyed any day of the week or as part of an elegant meal to impress your guests. Ready in a matter of minutes, this method of preparing tuna brings out the most tantalizing tastes and textures that this popular fish ingredient has to offer.
How to cook tuna
Searing tuna steaks in a hot skillet caramelizes the skin of the fish while retaining the moisture inside. To get the best results while cooking tuna steak on the stove, start with ¾-inch-thick steaks. Also, be sure to choose a large skillet that can accommodate the number of tuna steaks you’re cooking.Tuna seasoning
Organic dill weed adds a fresh and herbaceous tang to tuna salads. Organic garlic powder acts as a versatile taste enhancer with a savory touch. Not to mention, organic paprika (sweet or smoked) is perfect for adding a gentle warmth and a dash of color. To achieve a more grilled flavor, use smoked paprika.The best part of tuna
The otoro, which is the part beneath the fish’s belly and near its gills, is both the richest in taste and the most expensive. This is the fattest section of the meat, which diners enjoy. Chutoro is the part of the tuna’s bell that’s further down and near the back of the tail.The difference with canned tuna
Canned tuna is often packaged in water, vegetable oil, or olive oil, and it can be salted or unsalted. Whether or not you prefer it to fresh tuna, boils down to taste. Tuna packed in water is more neutral and watery, but when stored in olive oil, it has a peppery richness that adds to the depth of flavor.How to make tuna taste better
Begin by dressing up a can of tuna with mayonnaise, lemon, and cilantro. Then, for the ideal flavor and textural balance, add rice, crunchy seasoned carrots, and cucumber. Serve with your preferred condiments, such as soy and hot chili sauce.What to pair with tuna
With our pan-grilled tuna loin steaks with mojo picón, there are various delicious options to accompany the dish. Here are some of our recommendations:- Avocado salad – This allows you to add nutritious greens to your tuna recipe.
- Zucchini boats – Elegant, impressive to the eye, and a great use of vegetables.
- Salad – With lettuce, tomatoes, croutons, onions, and your favorite dressing.
- French fries – Opt for homemade fries for a rich and authentic taste.
- Coleslaw – For a cool, refreshing, and tasty accompaniment.
- Brown rice – This rice variety in particular makes a satisfying addition to tuna.
- Mushrooms – Quick and easy to make, you can also add a drizzle of sauce.
- Quinoa salad – Nutritious, diverse in flavors, and adaptable to different preferences.
- Boiled potatoes – Ensure they are small, cut them in half, and spread butter between them.
- Mashed sweet potatoes – An extra tasty twist on regular mashed potatoes to show off your chef skills.
