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 CITRUS TUNA
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.
Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 77.2 mg, Fat 7.3 g, Fiber 0.5 g, Protein 40.4 g, SaturatedFat 1.1 g, Sodium 63.6 mg, Sugar 5.2 g
MARINATED TUNA STEAK
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.
Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g
GARLIC HERB BUTTER CRUSTED TUNA W TRUFFLE
You can use any herbs you want. The garlic can get a little burnt. I just scrapped it off. If you want to use garlic powder that would work too. The truffle oil tastes so good on it just don't overdue it. It can overpower the dish.
Provided by barbara lentz @blentz8
Categories Seafood
Number Of Ingredients 10
Steps:
- Mix the garlic, rosemary & thyme together. Sprinkle salt on the tuna. Slather one side of the tuna with the butter mixture.
- Get a cast iron pan or skillet hot. Place the tuna butter side down. Slather the other side with the butter mixture. Sear until golden on each side and desired doneness is achieved.
- Remove from pan. Brush the truffle oil on each side. Serve on a bed of lettuce with a slick of lemon juice. Drizzle a little more truffle oil over the lettuce and tuna.
- You can add your favorite vinaigrette if you want.
ROSEMARY MARINATED TUNA
A simple grilled or broiled fish dish. If you want to minimize the olive taste of the oil, use light olive oil. If you prefer a richer dish, serve with hollandaise sauce instead of lemon wedges.
Provided by echo echo
Categories Tuna
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place fish in a single layer in a shallow pan.
- Combine first 6 ingredients (olive oil through rosemary), pour over steaks and marinate in refrigerator 1 hour, turning once.
- Broil or grill tuna steaks, 4-5 minutes per side, basting with marinade (minus the bay leaf, of course).
- Serve hot with lemon wedges.
Nutrition Facts : Calories 161.4, Fat 18, SaturatedFat 2.5, Sodium 97.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2
BROILED TUNA WITH ROSEMARY BUTTER
Categories Fish Herb Mustard Broil Quick & Easy Rosemary Tuna Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Mix butter, rosemary, and mustard in small dish. Season with salt and pepper.
- Preheat broiler. Brush tuna on both sides with oil and sprinkle with salt and pepper. Spread some rosemary butter on 1 side of each baguette slice. Broil tuna to desired doneness, about 4 minutes per side for medium. Broil baguette slices until beginning to brown, about 1 minute per side. Top each tuna fillet with dollop of rosemary butter. Serve with baguette slices.
ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
- Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
- Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
- Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
- When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
- Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
- A nice Sicilian rose, chilled, makes a fine beverage companion.
- 1 loaf crusty bread, 9 to 12 inches in length
- 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
- 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
- 1/2 cup prepared pesto sauce
- 1/4 pound deli sliced provolone
- 1 jar, 16 to 18 roasted red peppers, drained
- 1 (15-ounce) can quartered artichoke hearts in water, drained
- 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
- Coarse salt and black pepper
- Extra-virgin olive oil, for drizzling
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
- Yield: 4 servings
- Prep Time: 10 to 15 minutes
- Cook Time: none
- Ease of Preparation: easy
ROSEMARY-LEMON GRILLED AHI
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat broiler. Place lemons, cut side up, in a small, non-aluminum flameproof baking dish and sprinkle with salt and pepper. Roast, about 6 inches below the heat, until very soft, about 20 minutes. The tops will darken and caramelize. Let cool in the baking dish.
- Squeeze the lemon pulp and juice and scrape all the cooking juices from the baking dish into a strainer supported over a bowl. Force it through and add garlic. Whisk in rosemary and extra-virgin olive oil. Keeps up to 1 week refrigerated in a tightly sealed container.
- Soak rosemary or wooden skewers in water to cover 1 to 2 hours.
- Preheat grill or broiler. Skewer 2 tuna pieces lengthwise on each rosemary sprig and brush with marinade. Season with salt and pepper and grill, turning once or twice, to medium rare, 8 to 10 minutes, depending on heat. Serve immediately.
GRILLED TUNA WITH HERBS AND OLIVES
Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 495, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 2 grams
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
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