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Preparation
Yellowfin Tuna
Yellowfin tuna is typically a pricy fish, but its deep, rich flavors mean you don’t need much to satisfy a healthy appetite. This recipe is for two servings and calls for two tuna steaks, about three ounces each. If the tuna is around $20 per pound, you can buy all you need for two people for $7–$8.
Read on
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Seared Tuna with Stuffed Pretzel-Crusted Mushrooms
Pretzels work great as a crust [link widoczny dla zalogowanych], but panko, or Japanese breadcrumbs, will work too. Whatever you’re using, the key is for the crumbs to be dry and fine.
Ingredients
If you’re a fish lover, you know that fresh tuna steaks quick-seared or grilled taste fantastic and are as filling as a juicy rib-eye steak on the grill—well, almost. Like beef, tuna doesn’t need much accompaniment to bring out its natural goodness. A little salt and pepper and a drizzle of lemony butter and the fish is good to go.
Other types of tuna are good seared as well, but yellowfin is common in most fish markets. Be aware that tuna, like other types of fish, contains mercury, so if you’re concerned about the amount of mercury in your diet, skip the tuna in this recipe and try the mushrooms with seared pork chops or boneless chicken breasts.
2 yellowfin tuna steaks, about 3 oz. eachsea saltfreshly ground black pepper1 large egg, beaten1/2 cup finely ground pretzels4 stuffing mushrooms, stems removed3 tbsp extra virgin olive oil, divided1 shallot, minced1 tbsp unsalted butter, melted1/2 lemon, quartered
Preheat the oven to lowest setting, for warming.Season the tuna steaks and let sit at room temperature while you prepare the mushrooms.Place the beaten egg in a shallow bowl and the pretzel crumbs in another shallow bowl.Dip the mushrooms in the egg, let the excess drip off, then roll them in the pretzels, pressing all sides to form a good coating. Place on a plate and refrigerate 10 minutes.While the mushrooms rest in the fridge, heat 1 tsp oil in a small pan over medium-low heat. Add shallot, season with salt and pepper, and cook until the shallot begins to soften, about 3 minutes. Remove from the heat and set aside.In another small pan, melt the butter over low heat and stir in the juice from 2 lemon quarters. Season with salt and pepper and keep warm.Heat 1 tablespoon oil in a small non-stick skillet over medium-high heat. Place mushrooms hollow-side down in the skillet and let sear until golden on one side, about 2 minutes.Turn the mushrooms over and stuff them with the shallots and feta cheese. Sear until golden on the flat side and feta begins to melt [link widoczny dla zalogowanych], 1-2 minutes longer. Remove to a heat-proof plate and keep warm in the oven.Heat a medium cast iron or other heavy skillet over medium-high heat and add the remaining tablespoon of olive oil.Place the tuna steaks in the skillet and let sear until brown on one side, about 3 minutes [link widoczny dla zalogowanych], depending on thickness.Turn the steaks over and sear for 2-3 minutes longer, until brown on the other side and still pink in the middle for medium t
(If you like pretzel crusts, try Pretzel-Crusted Pork Chops with Spicy Honey-Mustard Sauce.)
Stuffed mushrooms make a tasty side dish, especially for lighter fish or chicken dishes. Many recipes rely on the stuffing for most of the flavor, but you can keep the stuffing to a minimum and add both taste and texture with a crunchy golden crust on the outside.
Pretzel-Crusted Mushrooms