Balsamic Glazed Tuna Steaks Food

BALSAMIC-GLAZED TUNA STEAKS

Steps:

• Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

BALSAMIC GLAZED TUNA STEAKS

Steps:

• Wrap bacon around tuna steaks and secure with toothpicks (if using).
• Salt and pepper.
• For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
• Sauce should be made ahead of time and can be refrigerated up to one week.
• Sauce can also be frozen and thawed in refrigerator before reheating.
• When warm and reduced, whisk in one tablespoon of butter until melted.
• Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
• Grill tuna steaks 4 minutes per side over hot coals.

SESAME CRUSTED TUNA STEAKS WITH BALSAMIC SAUCE

Steps:

• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add remaining ingredients and heat on medium until reduced by half.
• Sprinkle the tuna with the pepper, salt, and sesame seeds.
• Rub into meat to create crust.
• Heat cooking oil in a large skillet set over medium high.
• Add the tuna and cook until almost the desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two or 3 minutes on each side should result in a pink center.
• Drizzle sauce over the tuna and serve immediately.

TUNA WITH SESAME CRUST AND BALSAMIC GLAZE

Steps:

• Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.
• To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes -- seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.

GRILLED TUNA WITH BALSAMIC GLAZE

Steps:

• Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside.
• Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside
• Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
• Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.

SPICE-RUBBED SEARED TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• Gather the ingredients.
• Make the balsamic reduction : Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.
• Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
• If your tuna fillet is not already sliced into servings, slice into 4 rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
• Evenly coat the tuna steaks with the freshly ground black pepper and gently press it in so that it adheres to the surface, being careful not to smash the flesh.
• Place a thick-bottomed frying pan or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about 1 minute per side or until the desired doneness is reached.
• Remove the tuna steaks and place them on a cutting board. For presentation, cut each steak diagonally into 4 to 5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with a lemon wedge and enjoy.

BALSAMIC-GLAZED TUNA STEAKS

Steps:

• Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

BALSAMIC GLAZED TUNA STEAKS RECIPE - (4.4/5)

Steps:

• 1. Combine vinegar, brown sugar, onion, thyme and oil. Stir until sugar dissolves. Place tuna steaks in resealable plastic bag. Pour half of mixture over tuna. Seal bag and chill 30 minutes, turning occasionally. Refrigerate remaining vinegar-mixture. 2. Preheat grill. Remove tuna from marinade; discard marinade. Grill fish 5 minutes per half-inch thickness, turning once, or until fish flakes with a fork. Brush fish with reserved vinegar mixture just before removing from grill.