Grilled Cedar Planked Ahi Tuna Recipes

Steps:

• Preheat oven to 500 degrees F.
• Immerse cedar planks in water and soak for at least 4 hours or overnight.
• Once oven is hot preheat the plank for 5 minutes prior to starting the tuna.
• Heat a large saute pan over high heat. Season the tuna on all sides with salt and pepper then rub with olive oil. Place 2 tablespoons of olive oil into the hot saute pan. Sear the tuna on 1 side until well browned, about 4 to 6 minutes. Remove from pan placing onto the preheated cedar plank seared side up. Place on a half sheet pan. Place into the oven and roast 2 minutes (for medium rare), or until desired doneness.
• Heat large saute pan over medium heat, toast the fennel seeds, until lightly brown and fragrant. Place olive oil and butter into the heated pan, once the butter melts and starts to brown add the thinly sliced fennel and shallot. Season fennel with salt and pepper, to taste. Cook until the fennel becomes somewhat soft and starts to brown, about 8 minutes. Finish with the chopped parsley. Set pan aside and keep warm until ready to plate.
• Shrimp Vinaigrette:
• Heat large saucepan over high heat. Add the olive oil. Add the garlic, shallot and chiles, being careful not to burn the garlic. Add the shrimp, white wine and orange juice to the pan, cover and lower heat to medium. Cook shrimp until they have turned pink, be careful not to overcook them. When shrimp are cooked through, remove them with a slotted spoon and place in a bowl. Reduce liquid by half, then, finish the sauce with the orange segments, chopped parsley, and butter.
• Walnut Polenta:
• Heat a large straight-sided pan over high heat. Add milk and butter and season with salt and pepper. Bring to a boil. Slowly whisk in polenta, reduce flame to low. Stir for 3 to 5 minutes. Fold in half of the chopped walnuts. Season with salt and pepper.
• Assembly:
• Place some of the sauteed fennel on the cut cedar plank. Slice tuna and arrange on top of fennel. Place plank on half of a rectangle plate. Spoon shrimp vinaigrette over tuna. Spoon polenta into cast iron casserole. Garnish with grated Parmesan and grate the remaining walnuts, over the polenta, and drizzle with walnut oil. Place casserole on the other half of the plate. Repeat procedure for the remaining portions.

Steps:

• Soak the cedar plank in salted water for 2 hours, then drain. Remove the skin and any remaining bones from the salmon fillet. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Steps:

• Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
• When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
• Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
• When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

Steps:

• In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
• Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.