GARLIC HERBED GRILLED TUNA STEAKS
Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
GRILLED TUNA STEAKS
Provided by Ina Garten
Time 16m
Yield 4 servings
Number Of Ingredients 3
Steps:
- To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
GRILLED TUNA STEAKS WITH DILL SAUCE
It's hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you're going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your fish monger.
Provided by Splashme
Time 22m
Yield 2
Number Of Ingredients 9
Steps:
- Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
- Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.
Nutrition Facts : Calories 686.7 calories, Carbohydrate 28.5 g, Cholesterol 77.1 mg, Fat 45.7 g, Fiber 1 g, Protein 43.3 g, SaturatedFat 6.4 g, Sodium 464 mg, Sugar 20.2 g
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA
Steps:
- First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
- Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
- Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
- Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.
GRILLED TUNA STEAKS
Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.
- Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.
GRILLED TUNA FISH STEAKS
Steps:
- Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
- Preheat grill for high heat.
- Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.
Nutrition Facts : Calories 171 calories, Carbohydrate 3 g, Cholesterol 38.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 993.3 mg, Sugar 0.4 g
GRILLED TROPICAL TUNA STEAKS
Steps:
- To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
- Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 33.5 g, Cholesterol 77.7 mg, Fat 3.4 g, Fiber 0.5 g, Protein 40.5 g, SaturatedFat 0.7 g, Sodium 319.3 mg, Sugar 28.3 g
GRILLED TUNA STEAKS WITH MANGO SALSA
From inside the carton of a tube of Amore Garlic Paste. Saving here for safe keeping as I couldn't find the same recipe already posted. I am guessing on times as I haven't had a chance to make this yet since we still have several feet of snow on!!! (Doesn't include marinating time.) **Made this last night on the griddle pan on the stovetop. Loved it and can't wait to try this on the charcoal grill... Light, filling and flavorful!
Provided by under12parsecs
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
- In a small bowl, toss remaining ingredients and chill.
- Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.
SESAME GRILLED TUNA STEAKS
This is a yummy and quick dish. Don't over cook. I like my tuna still pink inside. Left overs are great cold on a green salad!
Provided by Rita1652
Categories Tuna
Time 11m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Put all marinade ingredients into a zip-lock bag shake and add tuna.
- Zip and chill for 2 hours.
- Place steaks on a clean, hot, oiled, grill. And marinade in pot and reduce to half.
- And turn after 3 minutes and cook for three more minutes. Place on serving dish and pour reduced marinade over steaks.
GRILLED MARINATED TUNA STEAKS RAU
Provided by Martha A. Rau
Categories Ginger Marinate Quick & Easy Low Cal Backyard BBQ Tuna Grill Chill Grill/Barbecue Gourmet California
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a large shallow dish stir together all ingredients except fish until combined well and add fish. Marinate fish, covered and chilled, turning occasionally, at least 1 hour and up to 2.
- Prepare grill.
- Grill fish on an oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side for medium-rare, or until desired doneness. (Alternatively, fish may be broiled.)
GRILLED TUNA STEAKS WITH LEMON-PEPPER BUTTER
Tender grilled tuna steaks topped with lemon-pepper butter. From the Deen Brother's Y'all Come Eat cookbook.
Provided by Crafty Lady 13
Categories Very Low Carbs
Time 18m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, mash together the butter, lemon zest, lemon juice, the 1/4 teaspoon pepper, and the garlic powder. Set aside (or chill if not using immediately).
- Prepare the grill for medium-high direct heat and lightly oil the grate (or preheat a broiler). Brush oil on both sides of tuna steaks. Season the tuno on both sides with salt and additional pepper. Grill or broil for 3 to 4 minutes per side for medium rare, turning once.
- Transfer tuna steaks to a serving platter; top with the butter mixture.
GRILLED SESAME ORANGE TUNA STEAKS
This recipe was a collaboration between my son and I. He wanted to enter a contest because he aspires to be a chef someday. Although they look fancy, they're easy to make. -Lorna McFadden, Port Orchard, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.
Nutrition Facts : Calories 506 calories, Fat 10g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 822mg sodium, Carbohydrate 56g carbohydrate (24g sugars, Fiber 4g fiber), Protein 47g protein.
GRILLED TUNA STEAKS FOR TWO
"After enjoying yellowfin tuna at a restaurant in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home." -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts :
GRILLED GINGER-LIME TUNA STEAKS
Add a zesty twist to your fish! Tuna takes on a whole new taste when it's marinated in an easy homemade ginger-lime marinade.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
- Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.
Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g
GRILLED TUNA STEAKS WITH CANTALOUPE SALSA
Categories Low Carb Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Backyard BBQ Cantaloupe Tuna Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
- Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
- Transfer tuna to plates. Spoon salsa alongside and serve.
GRILLED TUNA STEAKS WITH BLACK SESAME SEEDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 3 to 4 minutes per side, until medium (longer for fully cooked, fork-tender fish).
TUSCAN-STYLE GRILLED TUNA STEAKS AND GRILLED STUFFED PORTABELLO
Make and share this Tuscan-Style Grilled Tuna Steaks and Grilled Stuffed Portabello recipe from Food.com.
Provided by ElizabethKnicely
Categories Tuna
Time 27m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side if you prefer pink tuna at the center. Cook steaks over high setting on indoor electric grill, medium high heat on outdoor gas grill or 6 inches from hot, prepared charcoal.
- GRILLED STUFFED PORTABELLOS:.
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400°F or "HIGH" setting. If you are using an outdoor gas grill, preheat to medium high; for charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary and smoked mozzarella. Drizzle with oil and toss. Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425°F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or slightly crusty bread to catch juices.
- Serve with mixed green salad dressed with oil and vinegar and garlic toast or grilled crusty bread.
Nutrition Facts : Calories 261.5, Fat 19.7, SaturatedFat 8.4, Cholesterol 44.9, Sodium 389.6, Carbohydrate 9, Fiber 1.6, Sugar 4.2, Protein 13.6
GRILLED JALAPENO TUNA STEAKS
Steps:
- Whisk olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat baking dish. Place the tuna steaks in the dish, turning to coat entirely in marinade; cover the dish with plastic wrap and refrigerate for 20 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cook steaks on the preheated grill until beginning to firm and hot in the center, 5 to 7 minutes per side.
Nutrition Facts : Calories 157.9 calories, Carbohydrate 1.2 g, Cholesterol 51.3 mg, Fat 4.5 g, Fiber 0.1 g, Protein 26.7 g, SaturatedFat 0.7 g, Sodium 42.1 mg, Sugar 0.2 g
GRILLED TUNA STEAKS WITH JAPANESE MARINADE
Besides fish and chicken, this marinade is also good with steak, tofu, and vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Heat grill to high; oil grates. Place 4 tuna steaks (each 3/4 inch thick and about 6 ounces) in a shallow dish or resealable plastic bag. Add Japanese Marinade; turn to coat. Cover; marinate 15 to 30 minutes in refrigerator, turning fish occasionally.
- Just before grilling, remove from refrigerator; remove tuna from marinade. Season with salt and pepper. Grill fish until charred on the outside but still pink inside, 2 to 5 minutes per side.
Nutrition Facts : Calories 323 g
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