photo credit: HilaryQuinn

Serving Size: 4

Ingredients:
4 tuna steaks, about 8oz. each
1 red chili pepper, seeded and chopped
3 teaspoons grated fresh ginger
2 teaspoons dried lemongrass
2 tablespoons white wine vinegar
3 tablespoons olive oil, divided
1 lime, juiced
sea salt and black pepper, to taste

Directions:
1. In a medium mixing bowl combine chili pepper, ginger, lemongrass, vinegar, 1 tablespoon of olive oil, lime juice, salt and pepper. Mix well.
2. Place tuna steaks in the bowl and marinade for 10-15 minutes.
3. Place the remaining mixture in a saucepan and put over medium heat.
4. Heat 2 tablespoons of olive oil in a large skillet over medium high heat and place tuna steaks in hot oil. Cook for 2-3 minutes per side or cooked to desired doneness.
5. Once mixture in saucepan is reduced pour over tuna steaks and serve with white rice or rice noodles.

Serving Size: 4

Ingredients:
4 fresh tuna steaks
cracked black pepper, to taste
kosher salt, to taste
3 teaspoons canola oil
3 tablespoons mayonnaise
3 teaspoons fresh horseradish
8 slices french bread, toasted
4 slices tomato
4 pieces of romaine lettuce

Directions:
1. Season tuna steaks with black pepper, refrigerate for 1 hour.
2. Season steaks with kosher salt.
3. Heat a large skillet until hot, pour in canola oil and place tuna steaks in hot oil. Sear steaks on all sides; let rest for 15 minutes. Then thinly slice the tuna.
4. In a small mixing bowl combine mayonnaise and horseradish. Whisk until smooth.(This step can be preformed while tuna is in refrigerator.)
5. Spread mayonnaise mixture on each slice of bread. Add tuna, tomato and lettuce. Enjoy!

photo by kangster

Serving Size: 4

Ingredients:
4 fresh tuna steaks
2 large eggs
1 tablespoon milk
3 tablespoons bread crumbs1/4 cup olive oil
2 large garlic cloves, minced
6 large marinated artichoke hearts, reserving marinade
sea salt and fresh ground pepper, to taste
1 tablespoon fresh parsley, finely chopped

Directions:
1. In small mixing bowl combine eggs and milk, whisk until smooth.
2. In another small bowl combine bread crumbs, salt and pepper.
3. In a large skillet add olive oil over medium-high heat. Preheat oven to 350 degrees.
4. Add garlic to oil in skillet.
5. Dredge tuna steaks in egg, then dip in crumb mixture on both sides.
6. Saute steaks in oil, 2-3 minutes each side.
7. Place steaks in glass baking dish. Drizzle some of the artichoke marinade over steaks and place artichokes next to the steaks.
8. Bake for 20 minutes. Garnish with parsley.