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Video: Fresh summer dinner: Marinated seared tuna

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    >>> fish but first this is "today" on nbc.

    >>> in "today's" kitchen, assest as one, two, three, taking advantage of fresh fish in the supermarket. celebrity chef ann morrell is here to whip it up. good to see you.

    >> good to see you, al.

    >> you have a new food network show.

    >> a new show thursday night on the food network , chef wanted with an burrell. the ultimate job interview . it's real viable restaurants like big name restaurants that are looking for a new chef. so i find some candidates. we put them through some tests. and the winner of the show ultimately gets hired for the job.

    >> that's cool.

    >> in this economy, that's fantastic.

    >> it changes lives, good things happen.

    >> nice. good things happen when we get you in here. you're making a marinaded tuna.

    >> tuna. i'm a big fan of tuna. i don't go the asian route all that often. in the summertime when you can sear tuna, toss it in the marinade in the morning, come home.

    >> how long.

    >> this was done yesterday. but several hours.

    >> what goes in.

    >> ginger, garlic, scallion, soy sauce. my super secret weapon , a vietnamese spice super spicy.

    >> you sound like grover.

    >> that's how spicy it is, it makes me go grover. tuna is so fast. it's expensive but it's so fast to sear. you just turn it over, goes red to white. when it turns white it's ready.

    >> each side. like 15 seconds or something.

    >> yes. q and e, high-quality, quick and easy, high quality. when it's done, you slice it. look at this. it's amazing, some flavorful.

    >> is that the spice i'm smelling?

    >> it is.

    >> can you smell it?

    >> i can. it's burning my eyes a little bit.

    >> that's how we roll.

    >> to go along with my tuna, i have salad, i went shopping at the green market , arugula. i like a crunchy finish, pumpkin seed , finish with mint lemonade. if you would like to make this a big girl lemonade, as i like to do, throw a shot of bourbon in there.

    >> that will make it big. what kind of dressing.

    >> super simple, lemon, extra virgin olive oil , shaved parmes parmesano, red onion .

    >> you could put the tuna on the salad.

    >> this is a dinner really healthy and so quick and easy and a super crowd pleaser.

    >> what else do you like in the summertime this year?

    >> you know, i am all about vegetables in the green market , just finishing up the asparagus season, sugar snap peas on the way, peaches. this is when the market starts to go crazy and i can't get enough of it.

    >> show.

    >> chefs wanted.

    >> thursday food network , ann burrell.

    >>> up next, get cozy with some of the stars from " magic mike ."

TODAY recipes
updated 6/25/2012 6:32:05 PM ET 2012-06-25T22:32:05

Recipe: Marinated seared tuna

Ingredients
  • 1/2 cup soy sauce
  • 1/4 to 1/2 cup rice wine vinegar
  • 2 teaspoons sambal oelek
  • 4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish
  • 2 cloves garlic, smashed and finely chopped
  • 1 1/2 inches ginger, peeled and grated
  • Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2 by 2 by 4 inches
  • Peanut oil, for searing
Preparation

In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.

Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.

When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.

Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.

Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.

Serve immediately with a little extra soy on the side if desired.

Serving Size

Makes 4 servings

Recipe: Arugula salad

Ingredients
  • 4 cups baby washed arugula
  • 1/2 red onion, sliced
  • 1/2 cup toasted pumpkin seeds
  • Shaved Parmesan, for garnish
  • Kosher salt
  • Red wine vinegar
  • High-quality extra-virgin olive oil
Preparation

In a bowl, toss together the arugula, onions, pumpkin seeds and shaved Parmesan. Season with salt. Drizzle with vinegar and oil and toss. Taste and re-season. Serve immediately.

Serving Size

Makes 4 servings

Recipe: Lemonade

Ingredients
  • 3 cups sugar
  • 3 cups water
  • 12 lemons, juiced
  • Ice
  • 1 small bunch fresh mint
  • Club soda, as needed
Preparation

In a saucepan, add the sugar and water. Heat until the sugar dissolves. Chill until ready to use.

In a small pitcher, mix together the lemon juice and chilled simple syrup. Add the syrup in stages, and taste so it is the right amount of sweet and sour for your liking.

To serve, place ice cubes in a high ball glass. Add a few mint leaves. Pour some lemonade and top with club soda.

Serving Size

Makes 8 servings

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