Best Tuna Steak With Red Wine Sauce Recipes

RED WINE VINAIGRETTE TUNA STEAKS

Red Wine Vinaigrette Tuna Steaks image

Simple marinade, quick fresh and healthy dinner. I served with steamed green beans and Easy Pineapple Couscous (recipe I submitted same night as this one).

Provided by BFit4U

Categories Tuna

Time 23m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup red wine vinegar
2 tablespoons vegetable oil
1 tablespoon dijon-style mustard
1 garlic clove, minced
1/2 teaspoon dried Italian seasoning
1/8 teaspoon fresh coarse ground black pepper
2 (8 ounce) tuna steaks

Steps:

Mix all ingredients, except Tuna Steaks, with a whisk until well incorporated.
Pour over tuna steaks and marinate for at least 30 minutes.
Grease and preheat grill or grill pan to medium high heat.
Add tuna steaks, discard remaining marinade.
Grill 4-6 minutes per side. Tuna should not be cooked well done!
Remove from heat and let rest for 3-5 minutes.
Enjoy :-).

Nutrition Facts : Calories 449.4, Fat 24.7, SaturatedFat 4.6, Cholesterol 86.2, Sodium 88.8, Carbohydrate 0.6, Fiber 0.1, Protein 53

GRILLED YELLOWFIN TUNA WITH MARINADE

Grilled Yellowfin Tuna with Marinade image

This marinade can be used with most fish.

Provided by grncreek

Categories Seafood Fish Tuna

Time 1h30m

Yield 4

Number Of Ingredients 8

Ingredients

4 (6 ounce) yellowfin tuna steaks
½ cup vegetable oil
⅓ cup soy sauce
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1 clove garlic, crushed
4 wedges lemon, for garnish

Steps:

Prick tuna steaks all over with a fork and place in shallow glass dish.
Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
Preheat grill for medium heat and lightly oil the grate.
Remove tuna from the marinade. Shake excess moisture from the steaks.
Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g

TASTY TUNA STEAKS

Tasty Tuna Steaks image

Low-carb fans will love this easy tuna recipe created by our Test Kitchen. Marinated in red wine, soy sauce, ginger and garlic, these steaks are quick to fix and, you guessed it, low in carbohydrates. TIP: Asian vegetables or steamed broccoli florets are excellent on the side.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/3 cup dry red wine or reduced-sodium beef broth
1/3 cup reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
4 tuna steaks (6 ounces each)
1 bay leaf
1 tablespoon olive oil

Steps:

In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

Nutrition Facts : Calories 224 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 366mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

MARINATED TUNA STEAKS WITH ANCHO CHILE RED WINE SAUCE AND SPINACH-TOMATILLO RICE CAKE

Marinated Tuna Steaks with Ancho Chile Red Wine Sauce and Spinach-Tomatillo Rice Cake image

Provided by Bobby Flay

Categories main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 35

Ingredients

2 ancho chilies, soaked, seeded and pureed
4 cloves chopped garlic
2 teaspoons fennel seeds, toasted
2 teaspoons whole allspice, toasted
2 cups freshly squeezed orange juice
2 tablespoons honey
2 tablespoons olive oil
8 sprigs Mexican oregano
4 tuna steaks, 6 ounces each
Salt and pepper
Spinach-Tomatillo Rice Cake, recipe follows
Ancho Chile Red Wine Sauce, recipe follows
6 to 8 cups water
2 tablespoons olive oil
1 1/2 cups arborio rice
1/2 cup grated Parmesan
2 tablespoons unsalted cold butter, plus 2 tablespoons unsalted butter for sauteing
1 pound spinach, blanched, squeezed dry and finely chopped
Tomatillo Sauce, recipe follows
Salt and freshly ground pepper
1 cup flour
6 tomatillos, husked and scrubbed
6 cloves garlic
1 onion, quartered
3 tablespoons olive oil
Salt and freshly ground pepper
2 teaspoons chipotle pepper puree
1/4 cup chopped cilantro
2 tablespoons honey
2 ancho chilies, soaked until soft, seeded and pureed
3 cups dry red wine
1/4 cup red wine vinegar
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.
Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.
Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho Chile Red Wine Sauce.
Place water in a medium saucepan and bring to a boil. Heat olive oil in a medium high-sided saute pan over medium heat. Add the rice and stir to coat. Add 2 cups of the hot water and stir until evaporated. Repeat with the remaining water until the rice is al dente. Stir in the cheese and butter until combined. Stir in the spinach and tomatillo sauce, season with salt and pepper. Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour.
Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap of the excess. Heat the butter and oil in a large saute pan over high heat. Saute the cakes until golden brown on both sides. Remove to a plate lined with paper towels.
Preheat oven to 400 degrees F. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast until all vegetables are soft, about 20 to 25 minutes.
Place roasted vegetables and remaining ingredients in a food processor and process until smooth.
Combine ancho puree and wine in a small saucepan and cook until reduced by half. Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste. With the motor running, slowly add the olive oil and blend until emulsified. Re-season, if needed.

TUNA AU POIVRE WITH RED WINE SAUCE

Tuna au Poivre With Red Wine Sauce image

Provided by David Tanis

Categories dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth

Steps:

Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 3 grams, TransFat 0 grams

SEARED AHI TUNA W RED WINE DEMI GLACE REDUCTION

Seared Ahi Tuna w Red Wine Demi Glace Reduction image

I buy demi glace concentrate at Amazon but you could use beef broth with better than bouillon added to give it a deeper flavor.

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 10

Ingredients

2 - ahi tuna filets
2 tablespoon(s) olive oil divided
2 tablespoon(s) butter
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
1 teaspoon(s) salt
1/2 teaspoon(s) ground thyme
1/2 cup(s) dry red wine like cabernet sauvignon
1 cup(s) demi glace or beef broth with 1 tbsp. beef bouillon
1 sprig(s) fresh rosemary

Steps:

Take 1 tbsp. olive oil and mix with garlic powder, onion powder, salt and thyme. Rub all over tuna filets. Let sit 30 minutes
Add the other tbsp olive oil to pan and add the butter. When pan is very hot sear the tuna steaks on each side. Cook until desired doneness. I like mine raw in the middle but warm.
Remove from pan and let rest covered with foil. Pour red wine in pan and reduce by half. Add demi glace. Let reduce until a bit thickened.
Pour over tuna and garnish with rosemary