Mediterranean Ahi Tuna Pockets Recipes

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

Steps:

• Preheat grill.
• Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour.
• Place directly on hot grill for 1 minute or until desired doneness.

Steps:

• Coat tuna steaks in olive oil. Set Aside. Use a mortar and pestle to combine olives, capers, lemon juice and balsamic vinegar until it forms a chunky paste. Stir in chopped basil leaves. Use a sharp kitchen knife to make a horizontal slit in each of the tuna steaks that creates a pocket, but does not cut the steaks in half. Fill each of the pockets with about 2 Tablespoons of the olive/caper mixture. Grill tuna steaks to desired level of doneness, about 2 minutes per side for medium-rare. Season with salt and freshly ground pepper. Plate may be garnished with additional mixture topped with basil sprig.

Steps:

• In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
• Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
• In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna.
• Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture.

Steps:

• Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks.

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.