GRILLED YELLOWFIN TUNA WITH MARINADE
Steps:
- Prick tuna steaks all over with a fork and place in shallow glass dish.
- Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
- Preheat grill for medium heat and lightly oil the grate.
- Remove tuna from the marinade. Shake excess moisture from the steaks.
- Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
- Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g
MARINATED ROASTED PEPPERS
This is a versatile condiment that complements practically any dish: meats, chicken, fish, eggs, pasta, sandwiches-you name it! Here, the peppers are roasted directly over a gas flame, but using a broiler will work just as well.
Provided by Ashley Christensen
Categories condiment
Time 6h30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Peppers: Place pepper directly over a high gas flame; use tongs to rotate pepper until the entire surface is charred, about 10 minutes. (Alternatively, roast under the broiler, turning occasionally with tongs to char evenly.) Place charred pepper in a bowl and cover with plastic wrap; the steam trapped in the bowl will enable "carryover cooking." Let rest to loosen skin, 15 minutes.
- Pepper is ready to be peeled when there's condensation under the plastic. Remove plastic wrap and place pepper on a work surface. Use a kitchen towel to gently rub off the charred skin. Tear pepper in half; discard the stem and seeds. Slice into ¼-inch strips, then cut strips into 1-inch segments. Set aside in a bowl.
- In a small saucepan over very low heat, add oil, thyme, bay leaf, garlic, and lemon peel. Heat until warm and aromatic, 5 minutes. Remove saucepan from heat and pour contents over peppers. Stir to make sure peppers are fully submerged, cover with plastic wrap, and marinate in the refrigerator, 6-12 hours. Makes 1½ cups. (You can store the peppers in a lidded container in the refrigerator for up to 5-7 days.)
YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH
Provided by Geoffrey Zakarian
Number Of Ingredients 26
Steps:
- For the spice mixture: Combine all ingredients in a bowl and set aside.
- For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
- For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
- For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
- Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED TUNA AND ROASTED PEPPER SANDWICHES ON THYME FOCACCIA
Yield Makes 6 sandwiches
Number Of Ingredients 9
Steps:
- If using tuna steaks, prepare grill.
- Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme, 1/4 cup oil, and salt and pepper to taste.
- In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.
SEARED TUNA PEPPER STEAKS
A spicy pepper coating and an Asian-style sauce give these tuna steaks an intense flavor. Joan serves mashed or oven-roasted sweet potatoes alongside. Look for the sesame oil in the Asian foods section of the supermarket.
Provided by Joan Brett
Categories Low Carb Quick & Easy Dinner Tuna Bon Appétit Colorado
Yield Serves 4
Number Of Ingredients 6
Steps:
- Sprinkle tuna steaks on both sides with salt, then sprinkle with coarsely cracked black pepper, pressing gently to adhere. Heat sesame oil in large nonstick skillet over high heat. Add tuna steaks and sear until brown outside and just opaque in center, about 3 minutes per side. Using tongs, transfer tuna steaks to platter. Tent platter loosely with foil to keep tuna steaks warm. Add soy sauce, then Sherry to same skillet. Reduce heat and simmer until mixture is slightly reduced, scraping up any browned bits, about 1 minute. Spoon sauce over tuna steaks. Sprinkle with chives or green onion tops.
YELLOWFIN TUNA WITH FRESH PINEAPPLE SALSA
Inspired by a past trip to Key Largo, this grilled yellowfin tuna is perfectly complimented by fresh and healthy pineapple salsa.
Provided by Cheese Please
Categories Weeknight
Time 30m
Yield 2 pieces, 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice the top of pineapple and the bottom off. Stand the pineapple on its side and with a sharp knife, slice sides of pineapple off. Cut the pineapple into small slices and then remove the core of each slice. (The core tends to be hard to eat, but I've had some pineapples were it was soft). Dice the remaining pineapple into small pieces.
- Toss all of the ingredients into a bowl and chill for a couple of hours to let the flavors marinate.
- Season each side of the fish with garlic powder, fresh ground pepper and sea salt.
- Heat grill to medium high heat. Grill each side for about 4-5 minutes, until inside of the fish is a nice medium rare. Top with pineapple salsa! Enjoy!
SLOW-ROASTED TUNA WITH TOMATOES, HERBS, AND SPICES
Categories Fish Tomato Roast Low Carb Wheat/Gluten-Free Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F. Using knife, make 9 slits in sides of tuna. Fill each with 1 clove, 1 coriander seed, and 1 garlic sliver; sprinkle tuna with salt and pepper. Heat oil in ovenproof pot over medium heat. Add onion and sauté 8 minutes; push to side of pot. Add tuna and sauté until brown on all sides, about 12 minutes. Scatter tomatoes, oregano, and remaining garlic slivers around tuna. Sprinkle with salt and pepper. Pour vinegar over fish.
- Bake tuna uncovered until thermometer inserted into center registers 145°F for medium-rare, about 12 minutes. Transfer tuna to platter. Spoon tomato sauce over. Cool to room temperature. Slice tuna thinly and serve.
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TUNA MELTS WITH ROASTED BELL PEPPERS - EATINGWELL
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Servings 4Calories 493 per servingTotal Time 40 mins
- Position rack in upper third of oven; heat broiler to high. Line a baking sheet with foil; place bell pepper halves on it, skin-side up. Broil until the skin is nicely charred, about 15 minutes. Transfer to a large bowl, cover tightly with plastic wrap and let steam for 10 minutes.
- Meanwhile, stir tuna, celery, mayonnaise, dill, shallot, mustard and pepper in a medium bowl. Arrange English muffins, cut-side up, on the foil-lined pan. Divide the tuna salad evenly among them.
- Peel the peppers and slice into 1/4-inch-thick strips. Divide the strips among the sandwiches and top each with a slice of cheese (tear it into smaller pieces if it hangs over the edge). Broil until the cheese begins to turn golden and bubbly, 2 to 3 minutes.
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- Tuna Poke Bowls. When I hear the word “tuna,” I can’t help but follow it with the phrase, “poke bowls.” This dish is the first thing that comes to mind when it comes to tuna recipes.
- Ahi Yellowfin Tuna Rolls and Hand Rolls. Put those sushi-making classes to good use and whip up these scrumptious yellowfin tuna rolls! Want to save this recipe?
- Ginataang Yellow Fin Tuna. Raise your hand if you’re a fan of Filipino food! I’m in love with this underrated cuisine. This Filipino dish features yellowfin tuna fillets bathed in creamy coconut sauce.
- Grilled Yellowfin Tuna in Lemon and Garlic. This grilled tuna dish is the embodiment of fresh flavors! Here, tuna steaks are grilled to smoky perfection and served in a rich, lemon garlic butter sauce.
- Southwest Tuna Chopped Salad. While I’m not the biggest fan of salads, chopped salads are an exception. Plus, how can anyone say no to such a colorful bowl?
- Wasabi Seared Tuna. Do you like your tuna raw or cooked? Can’t decide between the two? Searing is the solution. In this recipe, the tuna is cooked quickly just to give it a good sear around the edges, while the center remains nice and pink.
- Tuna Steak Marinade. While tuna is the main component of this dish, it’s the marinade that gives it the utmost flavor. It’s a blend of honey, olive oil, garlic, lemon, herbs, and spices.
- Sesame-Crusted Seared Tuna Salad Bowl. This salad bowl features sweet and savory seared tuna encrusted with sesame seeds. Honestly, the tuna slices alone are delicious enough to be their own dish.
- Spicy Pan Bagnat with Yellowfin Tuna. Obviously, there has to be a recipe for a tuna sandwich on this list! The one I picked for this collection is a spicy pan bagnat, an elevated version of the classic sandwich.
- Seared Ahi Tuna. Let’s cap things off with a simple dish that truly highlights the deliciousness of ahi tuna. I have for you another fantastic recipe for seared tuna.
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