Best Tuna Steaks With Mint Sauce Recipes

Spaghetti with Tuna-Mint Sauce image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and freshly ground black pepper
1 pound spaghetti
Three 12-ounce cans tuna packed in extra-virgin olive oil
1 medium shallot, finely chopped
Crushed red pepper flakes
1 cup torn fresh mint leaves

Steps:

Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions. Reserve 3/4 cup of the pasta cooking water and then drain.
Stir the tuna, shallots and red pepper flakes together in a large bowl. Season with salt, pepper. Stir in the cooked pasta, the reserved 3/4 cup pasta cooking water and mint.
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Grilled Tuna with Caramelized Onions, Cinnamon and Mint image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 large onions, halved and thinly sliced
1 tablespoon sugar
2 cinnamon sticks
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley, plus whole leaves for garnish
4 tuna steaks, 1 1/2-inches thick
2 tablespoon canola oil

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.

Tuna Steaks with Mint Sauce image

Yield serves 6

Number Of Ingredients 8

2 garlic cloves
1 1/2 cups loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Coarse salt
6 tuna steaks (1/2 inch thick), cut from the narrow end of the loin

Steps:

Coarsely chop the garlic. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together. Transfer to a small bowl; stir in the lemon juice and vinegar. Stir in the oil to form a slightly thick paste; set aside.
Heat a large skillet over high heat; generously scatter salt in the bottom. Add the fish to the skillet. Cook, turning once, until the fish is opaque and just cooked through, 2 to 3 minutes per side.
Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.