Grilled Tuna With Orange Marinade Recipes

Steps:

• Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

Steps:

• In a bowl combine all marinade ingredients until well blended.
• Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this).
• Pour the marinade over the tuna steaks and turn to coat.
• Cover with plastic wrap.
• Refrigerate 8-24 hours (turning a couple of times during chilling).
• Preheat the grill to HIGH heat.
• Oil the grill grate.
• Remove the steaks from marinade (discard any marinade) and place on a plate.
• Season lightly with freshly ground black pepper on both sides.
• Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!).
• Delicious!

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.

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

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:

• Place tuna steaks in a shallow baking dish. Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano and pepper to make a marinade. Pour marinade over tuna steaks and refrigerate for 30 minutes. Turn steaks after 15 minutes. Remove steaks from marinade shaking off excess oil and place on a clean hot grill. Cook for 5 to 6 minutes. Baste with excess marinade and turn and cook for an additional 4 to 5 minutes. Do not overcook. This recipe yields 6 servings.