Fresh Tuna Steaks With Lemon Recipes

Steps:

• Wash parsley and pat dry with paper towels.
• Mince parsley with peeled garlic.
• Wash and dry whole lemon, grate half the zest.
• Peel rest of rind and discard it.
• Slice lemon thinly.
• Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
• Add wine, oil, parsley and garlic mixture, and grated lemon peel.
• Beat with fork until well blended.
• Wash and dry tuna.
• Arrange in saute or large omelet pan.
• Pour sauce over tuna and cover with lemon slices.
• Cook fish over high heat for 7-8 minutes,
• Remove lemon slices and turn fish over.
• Cook for another 2 minutes.
• Slice remaing lemon.
• Arrange tuna on serving plate.
• Drizzle with cooking juices.
• Decorate with uncooked lemon slices and sprigs of parsley.
• Serve hot or at room temperature.

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.

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:

• Place tuna steaks in resealable food storage plastic bag. Add all remaining ingredients. Seal bag; turn to mix well. Refrigerate at least 30 minutes.
• Heat grill. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; discard marinade. Cook 6 to 7 minutes or until fish is firm but still pink inside and flakes easily with fork, turning once.

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
• In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
• Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

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).