Marinated Tuna Steaks With Cucumber Sauce Recipes

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.

Steps:

• Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
• To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly 'pink'. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.

Steps:

• Prick tuna steaks all over with a fork and place in a shallow dish.
• Mix all other ingredients together and pour over steaks. Cover and put in fridge for 1 to 3 hours.
• Remove tuna from the marinade. Shake excess moisture from the steaks. Pre-heat oiled griddle pan.
• 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 griddle pan, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges if required and salad and/or couscous.

Steps:

• Preheat broiler to high or turn on charcoal outdoor grill.
• Place the tuna in a dish and sprinkle both sides with salt and pepper. Brush both sides with 2 tablespoons olive oil. Add the thyme, bay leaves, rosemary and pepper flakes. Cover with plastic wrap and let it stand for 20 minutes.
• Place the tomatoes in boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
• Place the remaining olive oil in a small saucepan over medium-high heat. When it's hot, add the fennel, onions and garlic. Cook briefly until wilted. Add the tomatoes, olives, lemon rind, vinegar, salt and pepper to taste. Cover and simmer for 5 minutes.
• Transfer the mixture into a blender or food processor. Add 3 tablespoons of the basil, then blend for 5 to 7 seconds, taking care that it remain coarse. Transfer the sauce to a saucepan, check for seasoning, reheat briefly. Keep warm.
• If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 4 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 3 minutes longer. The steaks should not be overcooked.
• If grilling, place the steaks on a hot grill and cover. Cook for 4 minutes. Turn the fish, cover the grill and continue cooking for about 3 minutes. Serve with the prepared sauce around the fish and sprinkle with the remaining basil.

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.