Best Roasted Tuna With Grapefruit And Tarragon Recipes

TUNA STEAKS WITH CREAMY SHRIMP SAUCE

Steps:

• Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight. Preheat oven to 425 degrees.
• Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.
• In a 2-quart saucepan, melt butter over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce.
• Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven. Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes.

REPUBLIC OF THE RIO GRANDE GRILLED TUNA AND GRAPEFRUIT SUPREME SALAD

Steps:

• Peel and segment 2 grapefruits; set aside. Squeeze the juice from the other half grapefruit into a measuring cup; it should yield about 1/4 cup of juice.
• To make the salad dressing, combine the grapefruit juice, vinegar, oil, garlic, salt, freshly ground black pepper to taste, and minced jalapeño in a medium bowl; mix well. Cover and refrigerate the salad dressing.
• Place the tuna steaks in a shallow dish. Pour 1 tablespoon of dressing over each piece of tuna. Turn the tuna in the marinade to coat. Cover with plastic wrap, or place all of the tuna steaks and marinade in a plastic bag, and refrigerate for 1 hour.
• Light the grill. Remove the tuna from the refrigerator and allow to come to room temperature. Grill for about 4 minutes per inch of thickness for rare, 6 minutes for medium or until done to taste, turning at least once.
• To serve, toss the greens with the salad dressing in a mixing bowl. Divide the dressed greens among 4 plates. Top each with a grilled tuna steak, then sprinkle with freshly ground black pepper. Spread grapefruit supremes over the top of the salad. Garnish with the cilantro and red onion slices.

FRESH TUNA TARRAGON

Steps:

• M arinate tuna steaks in white wine to cover for 2 hours.
• Drain.
• To the marinade, add tarragon and let soak.
• Dry steaks; dust lightly with flour.
• Sprinkle salt on and saute in oil on both sides until brown.
• Add the wine-tarragon mixture; cook at high heat. Remove fish to a hot platter.
• Pour sauce over and serve at once. Serves 4 to 6.

ROAST TUNA WITH ONIONS AND LEMON

Steps:

• Preheat the oven to 450°.
• Put half the olive oil in a medium skillet or saucepan and turn the heat to medium; a minute later, add the onion and cook, stirring occasionally, until softened, about 5 minutes; add the garlic and chile, stirring occasionally, for about 1 minute.
• Turn off the heat and stir in the parsley, thyme, and bread crumbs, along with some salt and pepper to taste.
• Layer half the lemon slices in the bottom of a small roasting pan.
• Rub the fish with the remaining olive oil, sprinkle it with salt and pepper, and place it in the pan.
• Put the onion mixture and remaining lemon slices on top of the fish.
• Roast the fish until done, about 10 minutes for medium-rare (cut into it and take a look).
• Drizzle with the lemon juice and a little more olive oil and serve hot or at room temperature.

TUNA SALAD WITH GRAPES AND LEMON TARRAGON DRESSING

Steps:

• In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Whisk dressing ingredients together.
• Combine with tuna mixture until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings.