Fresh Tuna Steaks In The Manner Of Tavira Recipes

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Steps:

• 1. Using a mortar and pestle, pound the garlic, salt, 2 tablespoons of the coriander, and the pepper to a paste; blend in 1 tablespoon of the olive oil.
• 2. Rub the mixture on both sides of each tuna steak and lay the steaks in a 9 x 9 x 2-inch baking dish. Mix 2 tablespoons of the remaining coriander with 1/4 cup of the remaining oil, the wine, and lemon juice. Pour evenly over the tuna, cover, and marinate in the refrigerator for 24 hours.
• 3. When ready to cook, heat the remaining 3 tablespoons olive oil in a large heavy skillet over high heat until ripples appear on the skillet bottom; add the tuna and brown about 3 minutes on each side, keeping the heat high.
• 4. Meanwhile, strain the marinade, warm in a small saucepan over moderate heat, and stir in the remaining 1/4 cup chopped coriander.
• 5. Serve sizzling hot with a little of the hot marinade spooned over each portion. Accompany with sun-ripened tomatoes, cut into wedges or rounds, and crisp slices of cucumber -- both drizzled with olive oil and vinegar.
• 6. Variation On the grill When ready to cook, make a hot charcoal fire, and when it burns down, leaving coals covered with white ash, adjust the grill so that it is about 6 inches above the coals. Brush the tuna steaks well with the marinade. Strain the remaining marinade into a little saucepan and set to one side of the grill so that it will heat as the tuna grills. Grill the tuna 3 to 4 minutes on each side, brushing often with the marinade, just until cooked through. Stir the remaining chopped coriander into the marinade, top each portion with a generous spoonful of it, and serve.

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

Steps:

• Dredge tuna in flour, salt and pepper.
• Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
• Add lemon juice and cook a minute or two longer.
• Garnish with lemon wedges.

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.