Ginger Marinated Tuna Steaks Food

MARINATED TUNA STEAK

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.

CITRUS-GINGER TUNA STEAKS

Steps:

• In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade.

GINGER-MARINATED TUNA STEAKS

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.

BEK'S GRILLED TUNA STEAKS GLAZED WITH GINGER, LIME, AND SOY OAMC

Steps:

• Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
• Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
• Transfer to plate and serve.

MARINATED SEARED TUNA

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.

TUNA STEAK MARINADE

Steps:

• Whisk all ingredients together in a bowl. Marinate tuna steaks in a plastic bowl or bag for no more than 24 hours. Set aside some extra for basting while grilling.

GRILLED MARINATED TUNA STEAKS RAU

Steps:

• In a large shallow dish stir together all ingredients except fish until combined well and add fish. Marinate fish, covered and chilled, turning occasionally, at least 1 hour and up to 2.
• Prepare grill.
• Grill fish on an oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side for medium-rare, or until desired doneness. (Alternatively, fish may be broiled.)

MARINATED TUNA STEAKS

Steps:

• Mix together: soy, sherry, lemon juice, zest, garlic and olive oil.
• Marinate the steaks in this for up to 1 hour, turning frequently.
• When ready to cook, lift from the marinade and sprinkle with black pepper.
• Heat a grill pan or a frying pan (not using any oil or butter) until really hot and sear the steaks for several minutes on both sides to your likeness but do not over-cook them.
• Or cook them on the barbque.

SEARED TUNA STEAKS WITH GINGER

Steps:

• Spread sesame seeds in shallow baking dish or pie plate. Pat tuna steaks dry with paper towel; use 1 tablespoon oil to rub both sides of steaks, then sprinkle with salt and pepper. Press both sides of each steak in sesame seeds to coat.
• Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over high heat until just beginning to smoke; swirl to coat pan. Add tuna steaks and cook 30 seconds without moving steaks. Reduce heat to medium-high; continue to cook until seeds are golden brown, about 1 1/2 minutes. Using tongs, carefully flip tuna steaks; cook, without moving steaks, until golden brown on second side, about 1 1/2 minutes for rare (opaque at perimeters and translucent red and cool at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeters and reddish pink at center). To serve, cut into 1/4-inch-thick slices and drizzle with ginger soy sauce.

GRILLED GINGER-LIME TUNA STEAKS

Steps:

• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

AHI TUNA MARINADE

Steps:

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

MARINATED GRILLED TUNA STEAK

Steps:

• In a bowl combine all marinade ingredients until well blended.
• Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this).
• Pour the marinade over the tuna steaks and turn to coat.
• Cover with plastic wrap.
• Refrigerate 8-24 hours (turning a couple of times during chilling).
• Preheat the grill to HIGH heat.
• Oil the grill grate.
• Remove the steaks from marinade (discard any marinade) and place on a plate.
• Season lightly with freshly ground black pepper on both sides.
• Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!).
• Delicious!

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

MARINATED TUNA STEAK

Steps:

• Prick tuna steaks all over with a fork and place in a shallow dish.
• Mix all other ingredients together and pour over steaks. Cover and put in fridge for 1 to 3 hours.
• Remove tuna from the marinade. Shake excess moisture from the steaks. Pre-heat oiled griddle pan.
• 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 griddle pan, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges if required and salad and/or couscous.