Tuna Steaks With Chilli Edamame Recipes

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TUNA STEAKS WITH CHILLI EDAMAME

Make and share this Tuna Steaks With Chilli Edamame recipe from Food.com.

Provided by hectorthebat

Categories     Tuna

Time 14m

Yield 2 serving(s)

Number Of Ingredients 6



Tuna Steaks With Chilli Edamame image

Steps:

  • Brush the tuna with a little oil on each side and season well. Griddle (make sure it is really hot before you start cooking and don't add any more oil other than what you have brushed the tuna with) or grill under a hot grill for 2-3 minutes on each side or until just cooked through. Squeeze over half the lime.
  • Tip the edamame salad into a bowl, add the chilli and squeeze over the rest of the lime. Season. Serve with the tuna and some rice noodles.

Nutrition Facts : Calories 29.9, Fat 2.3, SaturatedFat 0.3, Sodium 0.7, Carbohydrate 3.5, Fiber 0.9, Sugar 0.6, Protein 0.2

2 tuna steaks
1 teaspoon oil
210 g edamame beans
1 lime
1 chili
noodles

TUNA STEAK WITH GARLIC & CHILI

Make and share this Tuna Steak With Garlic & Chili recipe from Food.com.

Provided by English_Rose

Categories     Tuna

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Tuna Steak With Garlic & Chili image

Steps:

  • Preheat a griddle pan until smoking hot or preheat the broiler to high then reduce the heat to medium-high.
  • In a medium size bowl, whisk the oil with the water until thick and creamy. Whisk in the lemon juice with a few pinches of salt. Stir in the garlic, oregano, capers, chilies and parsley.
  • Lightly brush the tuna steaks with the spicy dressing and cook on the preheated griddle pan or under the broiler for 2 minutes on each side.
  • To serve, make a diagonal cut in the middle of the tuna steak so you get 2 pieces per portion. Place the pieces, overlapped, in the middle of a serving plate and drizzle over the spicy dressing.

4 (9 ounce) tuna steaks (about 1in thick)
1/2 teaspoon dried chili pepper flakes
4 tablespoons extra virgin olive oil
2 tablespoons water
1 1/2 tablespoons fresh lemon juice
1 garlic clove (peeled and finely chopped)
1 tablespoon fresh oregano, leaves (chopped)
2 tablespoons flat leaf parsley, chopped
2 tablespoons capers in brine (drained and finely chopped)
salt, to taste

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