Best Tangerine Tuna Marinade Recipes

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TANGERINE MARINADE



Tangerine Marinade image

Make and share this Tangerine Marinade recipe from Food.com.

Provided by Stacey Sweet

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup soy sauce
1/2 cup tangerine juice, freshly squeezed
6 tablespoons honey
4 cloves garlic, minced
3 scallions
1 tablespoon minced ginger
1 stick cinnamon
1 teaspoon sesame oil
2 teaspoons sesame seeds, toasted

Steps:

  • Combine all ingredients in a medium bowl.
  • Whisk until honey has dissolved.
  • Marinade chicken or pork for 1 1/2-2 hours.

TANGERINE TUNA



Tangerine Tuna image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

1/4 cup soy sauce
1/4 cup fresh tangerine juice
4 strips tangerine zest
3 tablespoons honey
2 tablespoons Oriental sesame oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
3 strips lemon peel
1 whole star anise (optional)
4 tuna steaks (about 1 1/2 pounds total), cut to 1/4- to 1/2-inch thick
1 tablespoon Oriental sesame oil, for brushing the tuna
2 scallions trimmed, with the white part minced and the green part finely chopped; reserve for garnish
2 tablespoons toasted sesame seeds

Steps:

  • Whisk together all of the ingredients for the marinade in a shallow mixing bowl. Place the tuna steaks in a nonreactive baking dish and pour the marinade on top. Marinate the tuna, covered, in the refrigerator for 30 to 60 minutes, turning the steaks once or twice. Meanwhile, preheat broiler.
  • Drain the tuna steaks and blot dry. Brush the steaks with the sesame oil. Grill the tuna for one minute on each side, or until cooked to taste. Sprinkle the tuna with the chopped scallion greens and sesame seeds and serve at once.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 2 grams, Sodium 956 milligrams, Sugar 25 grams, TransFat 0 grams

MARINATED TUNA STEAK



Marinated Tuna Steak image

This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste.

Provided by LINKYJ

Categories     Seafood     Fish     Tuna

Time 51m

Yield 4

Number Of Ingredients 9

¼ cup orange juice
¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ teaspoon chopped fresh oregano
½ teaspoon ground black pepper
4 (4 ounce) tuna steaks

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.

Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g

GINGER-CITRUS AHI TUNA MARINADE



Ginger-Citrus Ahi Tuna Marinade image

A very simple and delicious marinade for ahi, or any kind of tuna.

Provided by barefoot77

Categories     Marinades

Time 5m

Yield 2

Number Of Ingredients 5

¼ cup soy sauce
¼ cup sesame oil
1 medium orange, juiced
1 (2 inch) piece fresh ginger, minced
2 cloves garlic, minced

Steps:

  • Whisk soy sauce and sesame oil together in a small bowl. Stir in orange juice, ginger, and garlic until well combined.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 14.3 g, Fat 27.4 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 3.9 g, Sodium 1805.1 mg, Sugar 8.5 g

CITRUS-GINGER TUNA STEAKS



Citrus-Ginger Tuna Steaks image

DELICIOUS and fresh way to serve grilled tuna. You can use your favorite cut/type. We love ahi or yellowtail for this recipe. Original recipe found on Allrecipes.com

Provided by hollyfrolly

Categories     Tuna

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon lime juice
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 (8 ounce) tuna steaks

Steps:

  • In a bowl, combine all ingredients for marinade.
  • Pour 1/2 cup marinade into a large ziplock baggie and add tuna.
  • Seal bag and be sure tuna is fully coated in marinade.
  • Refrigerate for 2 hours. (Careful not to over-marinate the fish- the acidity will cook it if marinated too long!).
  • Cover and refrigerate remaining marinade.
  • Coat grill rack with nonstick cooking spray before starting grill. Grill drained tuna, uncovered, for 2-4 minutes per side. (We like our's pink/rare on the inside) If you prefer yours to be flaky, grill for 5-7 minutes per side.
  • Serve with the reserved marinade.

Nutrition Facts : Calories 825.4, Fat 65.2, SaturatedFat 10.3, Cholesterol 86.2, Sodium 1096.1, Carbohydrate 3.8, Fiber 0.3, Sugar 0.7, Protein 55.1

FLASH-MARINATED TUNA ON FENNEL SALAD AND TANGERINE TOMATO COULIS



Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis image

Provided by Suzanne Hamlin

Categories     dinner, appetizer, main course

Time 25m

Yield 6 appetizer servings or 4 entrees

Number Of Ingredients 15

10 ounces tuna belly or fluke, sliced diagonally with the grain as thinly as possible
3/4 pound fennel bulb
3 scallions, trimmed and thinly sliced, including a bit of green ( 1/4 packed cup)
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped spearmint
Fine sea salt to taste
Freshly ground pepper to taste
1 pint wild or cultivated currant tomatoes
13 ounces Tangerine or yellow tomatoes
1 tablespoon sherry vinegar
1/8 to 1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
3 ounces mesclun, washed and dried
3 tablespoons sherry vinegar

Steps:

  • Put the fish slices in a large bowl. Pull off and discard the two tough outer layers of the fennel bulb. Cut off and discard the stalks. Cut out the tough core; cut the bulb in half and then across in paper-thin slices. Add the fennel and the scallion slices to the fish. In a small bowl, mix together 3 tablespoons olive oil with the lemon juice, the chopped mint and a pinch of salt and pepper. Mix gently with the fish. Cover and set in a chilled place for 10 minutes, no longer.
  • Set aside 36 of the tiny currant tomatoes. Put the rest, along with the pieces of Tangerine tomatoes, through a food mill set over a 2-quart stainless-steel bowl. In a small bowl, mix the sherry vinegar, 1/8 teaspoon of cumin and minced garlic. Slowly whisk in 1/3 cup olive oil until emulsified. Whisk into the liquefied tomatoes. Add more cumin if needed and sea salt to taste.
  • To assemble, divide the Tangerine tomato coulis among six 10-inch dinner plates, making a neat pool on the bottom of each plate. Mix the mesclun with the marinated tuna, adding 3 tablespoons of the sherry vinegar or to taste.
  • Divide the tuna salad among the plates, putting a mound in the center of each. Near the edge of each plate, make a border of 6 evenly spaced currant tomatoes.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 619 milligrams, Sugar 4 grams, TransFat 0 grams

SEARED TUNA WITH MELON SALSA AND TANGERINE LIME MOJO



Seared Tuna with Melon Salsa and Tangerine Lime Mojo image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

3 cups tangerine juice
1/2 cup lime juice
1/2 cup maple syrup
2 tablespoons red pepper flakes
1/4 cup olive oil, plus more for searing
Salt
1/4 honeydew melon, cut into very small dice
1/4 cantaloupe, cut into very small dice
1 mango, cut into very small dice
1 orange, segmented, cut into very small dice
1 small red onion, cut into very small dice
1/2 cup fresh squeezed orange juice
1 tablespoon extra-virgin olive oil
1/4 bunch mint, finely chopped
2 tablespoons olive oil
4 (4 ounce) pieces tuna loin

Steps:

  • Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside.
  • In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside.
  • In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa.

MARINATED SEARED TUNA



Marinated Seared Tuna image

Provided by Anne Burrell

Categories     main-dish

Time 2h34m

Yield 4 servings

Number Of Ingredients 8

1/2 cup soy sauce
1/4 to 1/2 cup rice wine vinegar
2 teaspoons sambal oelek
4 scallions, white and light green sliced and finely chopped, dark green sliced on an extreme bias for garnish
2 cloves garlic, smashed and finely chopped
1 1/2 inches ginger, peeled and grated
Four 6-ounce sushi-grade tuna steaks, preferably in logs about 2- by 2- by 4-inches
Peanut oil, for searing

Steps:

  • In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
  • Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
  • When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
  • Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
  • Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
  • Serve immediately with a little extra soy on the side if desired.

GINGER-MARINATED TUNA STEAKS



Ginger-Marinated Tuna Steaks image

Make and share this Ginger-Marinated Tuna Steaks recipe from Food.com.

Provided by Brenda.

Categories     Tuna

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

1 garlic clove, minced
1/4 cup reduced sodium soy sauce
1 tablespoon fresh ginger, grated
1 tablespoon dark sesame oil
2 tablespoons rice vinegar
1 tablespoon green onion, sliced
4 (6 ounce) fresh tuna steaks, about 1 inch thick, rinsed and patted dry

Steps:

  • In a small bowl, combine all ingredients except tuna.
  • Place tuna steaks in a plastic ziploc type bag. Add Marinade to bag and seal. Set bag in a shallow pan.
  • Refrigerate for 30 minutes, turning bag occasionally to coat.
  • Lightly coat the grill rack with nonstick cooking spray.
  • Drain tuna and discard marinade.
  • Grill fish for 10 ro 12 minutes or until fish flakes with a fork (about 145 degrees F), turning once.

Nutrition Facts : Calories 286.2, Fat 11.8, SaturatedFat 2.6, Cholesterol 64.6, Sodium 598.1, Carbohydrate 2, Fiber 0.2, Sugar 0.3, Protein 40.6

AHI TUNA MARINADE



Ahi Tuna Marinade image

Tuna marinade. Makes enough for 2 ahi tuna steaks.

Provided by TomOB

Categories     Marinades

Time 5m

Yield 2

Number Of Ingredients 8

¼ cup soy sauce
2 tablespoons white wine
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
¼ teaspoon red pepper flakes

Steps:

  • Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 5.8 g, Fat 16 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.2 g, Sodium 1806.2 mg, Sugar 1.1 g

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