Grilled Tuna With Miso Shallot Caramel Recipes

Steps:

• Heat miso, mirin, sugar, and water in a small saucepan over medium heat, stirring, until sugar has dissolved. Remove from heat and whisk in mayonnaise, then cool to room temperature.
• Put tuna in a sealable bag (or nonreactive shallow dish). Pour marinade over tuna and marinate, chilled, at least 1 hour.
• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).
• Thread tuna onto skewers, leaving a small space between each piece. Put on a tray.
• Generously oil grill rack, then grill skewers, turning once, until just pink in center, about 4 minutes total. Let stand 5 minutes.

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 make the miso-shallot caramel, place sugar and about 2 tablespoons water in a small saucepan, and cook over medium-high heat until sugar is dissolved and turns amber in color, between 10 and 12 minutes.
• Add shallots, and toss to coat. Cook, stirring until caramel is liquid again, 1 to 2 minutes. Add miso, soy sauce, star anise, Worcestershire sauce, and Marsala wine; stir to combine. Reduce heat to medium, and cook until syrupy, about 8 minutes. Remove from heat, and discard anise.
• Transfer the mixture to the jar of a blender. Puree until smooth, about 5 minutes, scraping down the sides as needed. Transfer to a bowl; set aside.
• Place sesame seeds in a small saute pan set over medium heat, and toast until seeds are golden brown, about 5 minutes. Remove from heat; set aside to cool.
• Heat a grill or grill pan until very hot. Season the tuna steaks with salt and pepper. Place tuna steaks on hot grill, and cook until browned, about 2 minutes. Turn over, and continue cooking 1 to 2 minutes more. Transfer tuna steaks to a large cutting board; immediately brush tops with the reserved miso caramel.
• Slice each tuna steak diagonally into 3 pieces. Garnish with the reserved toasted sesame seeds, and serve.

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

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 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.

Steps:

• Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
• Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
• Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.