Tuna Grilled Korean Style Recipes
SPRING HILL RANCH KOREAN-STYLE GRILLED TUNA STEAKS
We have a real difficult time here on the ranch with "tuna" from a can or the ubiquitous tuna casserole our mother used to make. We have found, however, that there is something very special to a lovely tuna steak, grilled to perfection over a hot grill. And when I say "to perfection," I mean cooked on the outside with lots of...
Provided by Wiley P
Categories Fish
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. In a small mixing bowl or 2-cup measure, whisk together the soy sauce, sesame oil, sugar, sesame seeds, ginger, garlic, salt and pepper.
- 2. Place the tuna steaks in a zip-lock bag and pour in the marinade, being sure each steak is coated. Seal the bag, refrigerate, and let the tuna marinate for 1 to not more than 1 1/2 hours, turning it occasionally. DO NOT OVER-MARINATE.
- 3. Preheat your grill for high heat. Use a wire brush to make sure your grill is clean of any residue. Use tongs and paper towel to apply a liberal coating of vegetable or canola oil to the grill. You can either discard the marinade or place it in a small pan and boil it down a little to use as for a basting sauce.
- 4. Grill the tuna for 1 1/2 to 2 minutes on each side. The "cooked" portion should extend only about 1/4" into the steak on each side, with pink and some red in the center. And trust me, the more red, the better. Please, oh please, do not over-cook this wonderful piece of tuna!
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 TUNA
Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Provided by Gordon Holland
Time 1h16m
Yield 4
Number Of Ingredients 5
Steps:
- Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
- Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
- Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g
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