Grilled Tuna Steaks Recipes

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

Steps:

• To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
• Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

Steps:

• Combine Olive Oil, Old Bay, Lime and Lemon Juice.
• Mix Well.
• Pour over Tuna Steaks and marinade 20 minutes, turning occasionally.
• Make sure grill is hot - place steaks in hottest section and Sear steaks 1 to 2 minutes per side to seal in the juices.
• Finish cooking just slightly away from the hottest area - 8 to 10 minutes per inch of thickness.
• My husband likes extra Old Bay on his steak so he sprinkles extra on before cooking and we also like to squeeze fresh lemon over our tuna before we eat it.
• ENJOY!

Steps:

• Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes.
• Preheat outdoor grill for medium-high heat, and lightly oil the grate.
• Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.

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:

• 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:

• Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.
• Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.

Steps:

• Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

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:

• Combine all ingredients except tuna and paprika.
• Baste fish with sauce and sprinkle with paprika.
• Grill tuna about 4 inches from moderately hot coals for 5-6 minutes.
• Turn, baste with sauce, and sprinkle with paprika;cook 4-5 minutes longer or until tuna has a slightly pink center (or to how you prefer it).
• DO NOT OVERCOOK.

Steps:

• Prepare a charcoal or gas grill for medium high heat or preheat a ridged grill pan over a medium high flame.
• Wash and pat the tuna dry with paper towels.
• Brush both sides of the tuna with the oil and sprinkle with the salt and pepper.
• Grill the tuna until just seared on the outside but still rare in the center, about 2 minutes per side.
• If desired, continue cooking the tuna until just cooked through in the center, about 2 minutes longer per side.
• Using a metal spatula, transfer the tuna to a cutting board and set aside for 5 minutes.
• Using a large sharp knife, cut the tuna across the grain and on a bias into 1/2-inch thick slices.
• Arrange the slices on a serving plate.
• Drizzle with lemon juice and serve with basil pesto.

Steps:

• Combine lemon juice, cilantro, garlic, shallots, chili powder, cumin and salt. Mix well.
• Place tuna fillets in a large resealable bag.
• Pour marinade in bag and work it around until the steaks are covered. Refrigerate for 1 hour.
• Spray your grill with some non-stick cooking oil.
• Place the steaks on the grill and cook on high heat. Grill for 4 to 5 minutes per side (4 to 5 minutes total if using a George Forman grill) or until they reach the desired doneness (they should still be pink in the middle).
• Serve with remaining cilantro.