GARLIC HERBED GRILLED TUNA STEAKS
Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
SEARED TUNA SALAD WITH HERBES DE PROVENCE, GRILLED FINGERLING POTATOES, HICKORY SMOKED SALT & SHAVED ASPARAGUS SALAD
Steps:
- For the vinaigrette: Place the salt in a zip-lock back. Fill the bag with smoke using a Smoking Gun filled with hickory chips. Seal and set aside for 20 minutes or longer. Repeat for the capers.
- In a blender, combine the smoked capers and 1 tablespoon of the smoked salt. Add the rice vinegar, olive oil, mustard, agave and brown sugar. Blend until smooth.
- For the tuna: Cut the tuna into 6-ounce portions. Roll on all sides in herbes de Provence. Heat a saute pan over high heat; coat with olive oil. Add the tuna and sear on all sides, 30 to 45 seconds side, leaving the center raw.
- For the potatoes: Heat a grill pan over medium-high heat. Toss the fingerling potatoes with the remaining 2 tablespoons smoked salt and some olive oil. Add to the pan and grill until fully cooked.
- For the asparagus salad: Toss the shaved radish and fennel in a bowl with the asparagus and arugula. Dress with vinaigrette. Top with the quail eggs.
- To plate: Place some grilled potatoes on each plate. Spoon some of the asparagus salad over the potatoes. Cut the tuna into slices and arrange on top of the salad. Serve.
GRILLED TUNA WITH HERBS
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat charcoal or gas grill or broiler to high.
- Sprinkle tuna with salt and pepper on both sides. Place oil in a flat dish and add thyme, garlic, lemon juice, lemon rind and hot red pepper flakes. Add tuna and coat on both sides.
- Remove tuna from the marinade.
- Add butter to marinade, and place the dish in a warm place.
- If tuna is to be cooked on a charcoal or gas grill, place it directly on the grill, fatty side down, and cook, turning often, 5 to 6 minutes. If it is to be cooked under a broiler, arrange tuna on a rack, fatty side up. Broil about 2 inches from heat, leaving broiler door partly open. Cook 3 minutes and turn; continue cooking 2 minutes. Transfer tuna to marinade. Turn tuna to coat on both sides. Cut into thin slices and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 183 milligrams, Sugar 0 grams, TransFat 0 grams
GRILLED TUNA STEAKS WITH TOMATO AND HERB TOPPING
Great tasting grilled tuna steaks, with a bit of a bite from the jalapenos in the topping.....if you're heat sensitive, omit or reduce the amount for your tastes. Recipe is from Beth Kotek. Cooking time does not include the marinating and sitting times, or the time it takes to get your grill ready.
Provided by breezermom
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the topping ingredients in a small bowl; stir well. Cover and let it stand at room temperature at least 1 hour.
- Place the tuna steaks in a large, heavy-duty, zip-lock plastic bag.
- Combine 2 tbsp olive oil, and the next 6 ingredients in a small bowl; stir well. Pour the marinade mixture over the tuna steaks. Seal bag securely. Marinate in the refrigerator 30 minutes.
- Remove the steaks from the marinade; discarding the marinade. Spray a grill basket with cooking spray, and place the steaks in the basket. Grill steaks, covered, over medium coals 5 minutes on each side or until fish flakes easily when tested with a fork.
- Remove steaks to a serving platter and serve with the tomato topping.
GRILLED TUNA
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results-these seasonings are a lovely complement to the tuna."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
Nutrition Facts :
GRILLED TUNA WITH HERBED AïOLI
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
Categories Fish Herb Low Carb Tuna Summer Grill/Barbecue Bon Appétit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
- Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
- Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.
MEDITERRANEAN GRILLED TUNA
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks.
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- In a dish just large enough to fit the tuna steaks snugly in one layer, mix together the parsley, oregano, thyme, scallions, and oil.
- When well blended, lay the tuna steaks on top, turning to coat them all over with the herb mixture. Cover the dish with plastic wrap and leave to marinate in the refrigerator for about 30 minutes, turning them once.
- Heat a stovetop cast iron grill. If a drop of water dropped on it evaporates immediately, it’s ready. Add the tuna steaks and sprinkle with a little sea salt. Cook 5 minutes on one side then flip and cook the steaks 3-5 minutes on the other. A shorter cooking time on the second side will give you a rarer steak. Carve the tuna into ¼” slices. Serve immediately.
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