Best Grilled Tuna With Apricot Mustard Mint Glaze Recipes

MARINATED TUNA STEAK

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

GRILLED SAUSAGE WITH APRICOT MUSTARD GLAZE

Steps:

• HEAT broiler or outdoor grill. Combine preserves and mustard in small bowl; set aside. Cut pork sausage into two-inch pieces. Place sausage pieces on a tray under broiler or on grill.
• COOK 4 minutes; turn over and cook an additional 4 minutes. Remove from broiler or grill. Dip each piece in apricot mustard glaze; return to broiler or grill and cook an additional 2 minutes until lightly browned.
• SERVE with toothpicks and additional apricot mustard glaze for dipping.

JASON'S 4 MINUTE TUNA STEAKS RECIPE - (5/5)

Steps:

• Marinade (30 minutes to 2 hours before serving) Mix all ingredients on the left (except tuna) in a non-reactive bowl that is just big enough to hold the steaks in one layer. Add the steaks and turn them to coat. They should be sitting very tightly in the bowl. If you don't have the bowl of appropriate size, just pour the marinade into a large zip loc freezer bag, add the steaks, squeeze all the air out and close the bag. If marinating only for 30 minutes leave the fish at room temperature. If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking. -------------------------------------------------------------------------------- Set a large frying pan on med-high heat. Remove tuna from the marinade and dry on paper towels. When the pan is hot, pour 2 Tbsp of oil from the marinade into the skillet. Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick. Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook 1/4" of tuna on each side and leave the rest rare. If you like your tuna more cooked through, cover the pan, turn down the heat to medium and cook flipping the steaks half way until desired doneness. Sprinkle the steaks with rosemary, pour the pan juices over them, or top with garlic herb butter, and serve.

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

TUNA STEAK MARINADE RECIPE - (5/5)

Steps:

• Combine all ingredients in a medium mixing bowl. Lay tuna steaks flat in a pyrex or alternative pan. Pour marinade over steaks about one half hour prior to throwing on the grill. Flip steaks or use spoon to put marinade all over steaks to ensure full exposure.

GRILLED TUNA WITH CARAMELIZED ONIONS, CINNAMON AND MINT

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving.
• Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side.
• Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.

GARLIC HERBED GRILLED TUNA STEAKS

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.

GRILLED TUNA WITH APRICOT-MUSTARD-MINT GLAZE RECIPE - (5/5)

Steps:

• 1. To make the glaze, heat the oil in a medium saucepan over high heat. Add the onion and cook until soft, 3 to 4 minutes. the garlic and chiles and cook for 1 minute Add the apricots, wine, 1/4 cup of water, an the sugar and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the apricots are soft and most of the liquid has been absorbed, about 20 minute Remove from the heat and let cool slightly. 2. Transfer the apricot mixture to a blende add the vinegar and mustard, and season with salt and pepper; blend until smooth, Add the mint, pulse a few times to incorp rate, and transfer the glaze to a bowl. The glaze can be made up to 1 day ahead and refrigerated, Bring to room temperature before using. 3. Preheat a grill to high or a grill pan over high heat. 4. Whisk together the cumin, ancho powd sugar, cloves, allspice, and cinnamon in a bowl. 5. Brush the tuna on both sides with the oi and season with salt and pepper. Rub one side of each steak with the spice rub. Place the tuna on the grill, rub side down, and cook until golden brown and a crust has formed 2 to 3 minutes. Flip over, brush with some of the glaze, and continue cooking for 2 to 3 minutes for medium-rare. The tuna will be red in the center. 6. Remove from the grill and brush or drizzle with more of the glaze before serving. Garnish with chives, red chile oil, and cilantro oil.