Best Grilled Tuna With Cherry Tomato Salad And Herbed Bulghur Recipes

GRILLED TUNA WITH CHERRY-TOMATO SALAD AND HERBED BULGHUR

Grilled Tuna with Cherry-Tomato Salad and Herbed Bulghur image

This grilled-tuna dish makes a quick and healthy meal. The herbed bulghur wheat can be made ahead and set aside while the rest of the ingredients are being prepared.

Provided by Martha Stewart

Number Of Ingredients 12

Ingredients

1 cup bulghur wheat
1 1/2 teaspoons coarse salt
1/4 cup loosely packed inner celery leaves, roughly chopped
1/4 cup loosely packed fresh mint leaves, roughly chopped
1/4 cup loosely packed fresh cilantro leaves, roughly chopped
1/4 teaspoon ground coriander
1/2 pint cherry tomatoes, sliced in half
2 scallions, thinly sliced into rounds
2 teaspoons extra-virgin olive oil, plus more for grill
3 tablespoons freshly squeezed lemon juice
Freshly ground pepper
4 tuna steaks (each 6 ounces and about 1 inch thick)

Steps:

Bring 2 cups water to a boil. Place bulghur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all water has not been absorbed, drain bulghur in a sieve, then return to dried bowl. Let cool. Using a fork, stir in celery leaves, mint, cilantro, and coriander.
Make cherry-tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until first side is seared with grill marks, 3 to 4 minutes. Flip tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulghur on the side and cherry-tomato salad spooned on top.

Nutrition Facts : Calories 340 g, Cholesterol 77 g, Fat 5 g, Fiber 7 g, Protein 45 g, Sodium 781 g

GRILLED TUNA STEAKS WITH TOMATO AND HERB TOPPING

Grilled Tuna Steaks With Tomato and Herb Topping image

Great tasting grilled tuna steaks, with a bit of a bite from the jalapenos in the topping.....if you're heat sensitive, omit or reduce the amount for your tastes. Recipe is from Beth Kotek. Cooking time does not include the marinating and sitting times, or the time it takes to get your grill ready.

Provided by breezermom

Categories Tuna

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 medium tomatoes, peeled, seeded, and diced
1/4 cup green onion, finely chopped
1/4 cup fresh basil, chopped
1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons red wine vinegar
1 teaspoon jalapeno pepper, seeded and finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
4 tuna steaks, 3/4 inch thick (6 to 8 ounce)
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon fresh thyme, chopped
1 teaspoon ginger, root peeled and grated
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
vegetable cooking spray

Steps:

Combine the topping ingredients in a small bowl; stir well. Cover and let it stand at room temperature at least 1 hour.
Place the tuna steaks in a large, heavy-duty, zip-lock plastic bag.
Combine 2 tbsp olive oil, and the next 6 ingredients in a small bowl; stir well. Pour the marinade mixture over the tuna steaks. Seal bag securely. Marinate in the refrigerator 30 minutes.
Remove the steaks from the marinade; discarding the marinade. Spray a grill basket with cooking spray, and place the steaks in the basket. Grill steaks, covered, over medium coals 5 minutes on each side or until fish flakes easily when tested with a fork.
Remove steaks to a serving platter and serve with the tomato topping.

GRILLED TUNA WITH CHERRY TOMATO SALAD AND HERBED BULGUR

Grilled Tuna with Cherry Tomato Salad and Herbed Bulgur image

Yield serves 4

Number Of Ingredients 12

Ingredients

1 cup bulgur wheat
1 1/2 teaspoons coarse salt
1/4 cup loosely packed inner celery leaves, roughly chopped
1/4 cup loosely packed fresh mint leaves, roughly chopped
1/4 cup loosely packed fresh cilantro leaves, roughly chopped
1/4 teaspoon ground coriander
1/2 pint cherry tomatoes, sliced in half
2 scallions, thinly sliced into rounds
2 teaspoons extra-virgin olive oil, plus more for the grill
3 tablespoons fresh lemon juice
Freshly ground pepper
4 tuna steaks (each 6 ounces and about 1 inch thick)

Steps:

Bring 2 cups water to a boil. Place the bulgur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all the water has not been absorbed, drain the bulgur in a sieve, then return it to the dried bowl. Let cool. Using a fork, stir in the celery leaves, mint, cilantro, and coriander.
Make the cherry tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until the first side is seared with grill marks, 3 to 4 minutes. Flip the tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulgur on the side and cherry tomato salad spooned on top.
(Per serving)
Calories: 340
Fat: 5g
Cholesterol: 77mg
Carbohydrate: 31g
Sodium: 781mg
Protein: 45g
Fiber: 7g

GARLIC HERBED GRILLED TUNA STEAKS

Garlic Herbed Grilled Tuna Steaks image

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

Ingredients

2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

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 SALAD WITH SUN-DRIED TOMATO DRESSING

Grilled Tuna Salad with Sun-Dried Tomato Dressing image

Categories Salad Blender Leafy Green Tomato Backyard BBQ Tuna Corn Summer Grill Grill/Barbecue Sour Cream Gourmet

Yield Serves 4

Number Of Ingredients 13

Ingredients

For the dressing
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice plus additional to taste
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
2 plum tomatoes, seeded and chopped
1/2 cup olive oil
2 tablespoons sour cream
1/2 cup packed fresh coriander
10 cups loosely packed mesclun (mixed baby greens, available at specialty produce markets)
1 cup cherry tomatoes, halved lengthwise
1 cup cooked fresh corn (cut from about 2 ears)
two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

Steps:

Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

MEDITERRANEAN GRILLED TUNA

Mediterranean Grilled Tuna image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (3/4-inch thick) tuna steaks
2 Tbs. olive oil
2 garlic cloves, minced
1 medium onion, sliced
2 tbs. capers
1/4 cup pitted and coarsely chopped black olives
1 (14-oz. can) whole plum tomatoes with their juice, crushed by hand
2 Tbs. chopped fresh parsley
salt and pepper to taste

Steps:

Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna steaks.