Best Balsamic Tuna Recipes

BALSAMIC-GLAZED TUNA STEAKS

Steps:

• Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

GRILLED TUNA WITH BALSAMIC GLAZE

Steps:

• Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside.
• Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside
• Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
• Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.

BALSAMIC TUNA SALAD

Steps:

• Combine flaked albacore tuna, garbanzo beans, black olives, English cucumber, red bell pepper, green onions, and parsley in a bowl.
• Blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. Stir dressing into tuna and combine well. Serve over baby spinach.

SPICE-RUBBED SEARED AHI TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat. Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
• Slice the tuna fillet into four rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
• Evenly coat the tuna steaks with the freshly ground black pepper, and gently press it in, so that it adheres to the surface, being careful not to smash the flesh.
• Place a thick-bottomed frying pan or cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about one minute per side, or until desired doneness is reached.
• Remove the tuna steak and place on a cutting board. For presentation, cut each steak diagonally into 4-5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with additional lemon if desired.

TUNA WITH SESAME CRUST AND BALSAMIC GLAZE

Steps:

• Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.
• To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes -- seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.

BALSAMIC GLAZED TUNA STEAKS

Steps:

• Wrap bacon around tuna steaks and secure with toothpicks (if using).
• Salt and pepper.
• For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
• Sauce should be made ahead of time and can be refrigerated up to one week.
• Sauce can also be frozen and thawed in refrigerator before reheating.
• When warm and reduced, whisk in one tablespoon of butter until melted.
• Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
• Grill tuna steaks 4 minutes per side over hot coals.

SESAME CRUSTED TUNA STEAKS WITH BALSAMIC SAUCE

Steps:

• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add remaining ingredients and heat on medium until reduced by half.
• Sprinkle the tuna with the pepper, salt, and sesame seeds.
• Rub into meat to create crust.
• Heat cooking oil in a large skillet set over medium high.
• Add the tuna and cook until almost the desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two or 3 minutes on each side should result in a pink center.
• Drizzle sauce over the tuna and serve immediately.

TUNA AND WHITE BEAN LETTUCE WRAPS WITH BALSAMIC SYRUP

Steps:

• Place tuna, cannellini beans, onion, parsley, and capers in bowl.
• In separate bowl, whisk together olive oil, red vinegar, and lemon juice. Salt and pepper to taste. Pour into tuna mixture. Stir gently to combine. Cover and refrigerate for at least 1 hour.
• Bring balsamic vinegar to a boil over medium-high heat in a sauce pan. Reduce heat to medium-low and simmer 1 minute. Add brown sugar and salt and stir to dissolve.
• Continue stirring until sauce thickens, 4 to 5 minutes. Remove from heat. Sauce will thicken as it cools.
• To serve, place tuna on lettuce leaves and drizzle with balsamic syrup and sunflower seeds.

BALSAMIC TUNA SALAD

Steps:

• Drain the tuna and put into a small bowl then mix in mayonnaise.
• Slice tomato and lay pieces of tomato on top of tuna mixture.
• Drizzle on the balsamic vinegar.

BALSAMIC TUNA

Steps:

• Sprinkle the tuna with the salt and pepper.
• Heat the oil in a large nonstick skillet set over medium high.
• Add the tuna and cook 2 minutes on each side, or until cooked almost to desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two minutes on each side will result in a pink, not red, center.
• After removing the tuna from the pan, add the vinegar and orange juice and cook, stirring, until the liquid begins to turn to a syrup.
• To test, drag a spoon through the liquid along the center of the pan; the path of the spoon will not fill in quickly as the liquid becomes syrupy.
• Drizzle the syrup over the tuna and serve immediately.

TUNA CARPACCIO WITH WATERCRESS SALAD AND BALSAMIC DRESSING

Steps:

• Combine vinegar and mustard in small bowl; whisk in 4 tablespoons olive oil. Season dressing to taste with sea salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Place 1 sheet of plastic wrap on damp work surface (to prevent plastic from slipping). Arrange 1/4 of tuna squares 1 inch apart in circle on plastic. Cover with second sheet of plastic. Using flat side of mallet, gently pound tuna squares until they are very thin and form an 8- to 9-inch solid round. Place tuna round, still in plastic, on plate. Form 3 more rounds with remaining tuna. Refrigerate tuna carpaccio at least 30 minutes and up to 4 hours.
• Peel 1 plastic sheet from each tuna carpaccio round; invert onto plates and peel off remaining plastic. Brush each with 1 tablespoon olive oil, then sprinkle with lemon juice, chives, shallot, sea salt, and pepper. Toss watercress and 2 tablespoons dressing in medium bowl; season to taste with sea salt and pepper. Mound watercress atop and serve.

SEARED TUNA WITH SWEET BALSAMIC ONIONS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the onion and sprinkle with sugar.
• Sautee about 10 minutes, until light brown and soft.
• Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
• Add balsamic vinegar and cook for about 30 seconds.
• Transfer to a bowl.
• Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
• Season the tuna with salt and pepper.
• When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
• Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.

BLACKENED TUNA STEAK WITH FRUIT AND BALSAMIC SAUCE

Steps:

• Rub fish with your favorite blacken seasoning.
• Grill or saute fish until cooked to desired amount.
• While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
• Spoon berries over the fish and enjoy.
• Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.

GRILLED MARINATED TUNA WITH RADICCHIO BALSAMIC AND MEYER LEMON

Steps:

• Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.

TUNA PASTA SALAD WITH BALSAMIC AND YOGURT

Steps:

• Break tuna into small pieces and place into a large mixing bowl with yogurt, mayonnaise, parsley, basil and oregano.
• Stir together.
• Mix in vinegar, sugar, onion, roasted peppers and celery.
• Mix pasta into tuna mixture and stir until well coated.
• Serve now or chill.

TUNA WITH SESAME CRUST AND BALSAMIC GLAZE

Steps:

• 1. Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour. 2. To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes -- seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.

SPICED RUBBED TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• To make the balsamic reduction. Boil the vinegar until reduced by half. Mix the salt, coriander, paprika, and pepper together.
• Roll the tuna steak edges in the spice mixture. Sear the tuna in the oil 3 minutes per side and then drizzle with balsamic reduction.
• Serve with lemon wedges

BALSAMIC TUNA SALAD

Steps:

• Drain the can of tuna and empty into a bowl.
• Finely chop the green onions and pour in the bowl with the tuna.
• Do the same with the cranberries.
• Pour in the vinegar and oil.
• Sprinkle enough salt and pepper to taste.
• Mix it up.
• Put it on some bread, a salad, anything, or nothing (eat it just like it is).

AHI TUNA WITH BALSAMIC GINGER SLAW RECIPE - (4.6/5)

Steps:

• Mix the slaw, avocado, onions, and almonds in a medium size bowl. Mix balsamic, grated ginger, salt and pepper in a small bowl. Pour over the slaw mix, stir and let marinate. Salt and pepper the tuna steaks - let sit on counter for about 15 minutes to start to come up to temperature. Heat a large pan on medium high. Make sure it is really hot to sear the tuna and not overcook it. When the pan is hot, add butter and as soon as the butter melts, add tuna steaks. Sear for just 1-2 minutes per side depending on the thickness of the steak. Remove from pan and let sit for a few minutes before cutting. Slice or cut into cubes. Plate the slaw and add the tuna to the top.

SESAME ENCRUSTED TUNA WITH BALSAMIC SAUCE

Steps:

• Heat butter over medium high heat in a medium saucepan. Add ginger, cook until transparent. Add balsamic vinegar, soy sauce and liquid smoke. Reduce by 1/2. Whisk in sugar. Add cornstarch and whisk to thicken. Cover and set aside. In a large skillet, heat sesame oil over medium high heat until hot but not smoking. Brush tuna steaks with liquid smoke, then coat top and bottom with sesames seeds, leaving the sides uncoated. Add tuna to hot pan and sear for 2 minutes, turn and sear to desired temperature using the sides of the tuna as a guide to doneness. Transfer to plates and top with sauce. Serve immediately.