Best Daveys Broiled Yellowfin Tuna And Relish Recipes

DAVEY'S BROILED YELLOWFIN TUNA AND RELISH

Davey's Broiled Yellowfin Tuna and Relish image

This is a concotion made up by my husband. It's quite tasty and worth the effort. I'm sure the marinade would be good with any type of tuna, we just happened to have yellow fin on hand. Preparation time does not include marinating, and is only an estimate...how fast can one dice?! Broil time is APPROXIMATE, depending on thickness of tuna - you may need to scale it back to 3-4 minutes per side, use your judgement! BTW, the relish does make a lot, I usually make it as stated, just to have some extra to use the next day on something else, you may want to halve it though, depending on your needs!

Provided by Crabzilla

Categories Tuna

Time 40m

Yield 2 serving(s)

Number Of Ingredients 25

Ingredients

2 (6 ounce) fresh yellowfin tuna steaks
1 tablespoon cracked black pepper
3 ounces toasted sesame seeds (more if you prefer)
3/4 cup peanut oil
1 ounce sesame oil
2 tablespoons low sodium soy sauce
1 teaspoon minced garlic
2 tablespoons rice wine
1 teaspoon sugar
1 teaspoon Chinese five spice powder
1 ounce freshly grated gingerroot
1 cup diced roma tomato
1/2 cup diced celery
1/2 cup diced red pepper
1/2 cup diced red onion
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
1 teaspoon celery seed
1 pinch cinnamon
1 pinch nutmeg
1 teaspoon sugar
1 tablespoon mild cider vinegar (or to taste)
2 largelimes, juice

Steps:

Mix all the ingredients for the marinade in a plastic bag.
Marinate tuna steaks for at least 4 hours in the fridge.
While tuna is marinating, mix all ingredients up for the relish and refrigerate for at least 2 hours. Toss again before serving.
Generously pepper both sides of tuna steaks.
Pre-heat broiler and broil steaks for 5-6 minutes per side, use your judgment, you do not want to overcook - broilers vary!
Dredge cooked steaks in toasted sesame seeds and top with relish.
Enjoy.

Nutrition Facts : Calories 1390.5, Fat 118.3, SaturatedFat 19.2, Cholesterol 76.5, Sodium 1865.6, Carbohydrate 34.6, Fiber 10.7, Sugar 11, Protein 50.9

AIR FRYER YELLOWFIN TUNA STEAKS

Air Fryer Yellowfin Tuna Steaks image

Three ingredients is all you need for this simple tuna steak recipe. It's light, flaky, and the lemon pepper adds the perfect zing.

Provided by Soup Loving Nicole

Categories Main Dish Tuna

Time 15m

Yield 2

Number Of Ingredients 3

Ingredients

1 teaspoon olive oil
2 (5 ounce) yellowfin tuna steaks
2 teaspoons lemon-pepper seasoning

Steps:

Preheat an air fryer to 400 degrees F (200 degrees C).
Brush olive oil on both sides of tuna steaks. Sprinkle lemon pepper on both sides. Place tuna steaks into the air fryer basket.
Air-fry for 5 minutes. Flip steaks over and cook until fish flakes easily with a fork, about 5 minutes more.

Nutrition Facts : Calories 176.5 calories, Carbohydrate 0.4 g, Cholesterol 63.8 mg, Fat 3.8 g, Fiber 0.1 g, Protein 33.2 g, SaturatedFat 0.7 g, Sodium 514.3 mg

YELLOWFIN TUNA WITH FRESH PINEAPPLE SALSA

Yellowfin Tuna With Fresh Pineapple Salsa image

Inspired by a past trip to Key Largo, this grilled yellowfin tuna is perfectly complimented by fresh and healthy pineapple salsa.

Provided by Cheese Please

Categories Weeknight

Time 30m

Yield 2 pieces, 2 serving(s)

Number Of Ingredients 10

Ingredients

2 cups pineapple, diced
1/2 cup cilantro, chopped
1/4 cup red onion, finely chopped
1 habanero pepper, stemmed, seeded, and finely chopped
2 tablespoons lime juice (about 1 lime)
1/8 teaspoon salt
1/2 lb yellowfin tuna fillet (sliced into 2-inch thick pieces, the thicker the better, mine were about 1.5-inch)
1 teaspoon garlic powder
1/2 teaspoon sea salt
ground pepper

Steps:

Slice the top of pineapple and the bottom off. Stand the pineapple on its side and with a sharp knife, slice sides of pineapple off. Cut the pineapple into small slices and then remove the core of each slice. (The core tends to be hard to eat, but I've had some pineapples were it was soft). Dice the remaining pineapple into small pieces.
Toss all of the ingredients into a bowl and chill for a couple of hours to let the flavors marinate.
Season each side of the fish with garlic powder, fresh ground pepper and sea salt.
Heat grill to medium high heat. Grill each side for about 4-5 minutes, until inside of the fish is a nice medium rare. Top with pineapple salsa! Enjoy!

YELLOWFIN TUNA, SEARED RARE WITH SESAME, AND A KEY LIME GINGER BROTH

Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth image

Provided by Geoffrey Zakarian

Number Of Ingredients 26

Ingredients

1/2 cup sesame seeds
1/2 cup curry powder
1 teaspoon paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1/4 cup grated lime zest
2 tablespoons honey
Zest of 3 key limes
Juice of 3 key limes
1 medium head of ginger (peeled, chopped, and blanched)
1 bunch Italian parsley (washed, chopped roughly)
1 1/2 cups roughly chopped spinach
2 tablespoons extra virgin olive oil
2 tablespoons French butter
1/4 cup chicken stock
2 heads romaine, ribs only
1 teaspoon extra virgin oil
1 teaspoon minced anchovies
1 teaspoon finely ground coriander
1/2 bunch basil, chiffonade
Juice of 1 lemon
Salt and pepper to taste
4 (6 ounce) portions tuna
1 teaspoon extra virgin olive oil
Spice mixture from above
Salt and pepper, to taste

Steps:

For the spice mixture: Combine all ingredients in a bowl and set aside.
For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste.
For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper.
For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve.