Grilled Sesame Rolled Ahi Tuna On A Bed Of Spinach Food

GRILLED SESAME AHI TUNA

Steps:

• Mix all ingredients for marinade in small bowl.
• Place tuna steak in small resealable zippered bag and add marinade. Turn to coat. Let stand for 10-20 minutes, turning several times.
• Place black and white sesame seeds on a plate. Remove tuna steak from marinade and dip into sesame seed mixture, patting into steak until all sides are coated.
• Preheat grill on high. Place tuna steaks directly on grill and quickly sear, about 1-1/2 to 2 minutes per side. Medium rare has an internal temperature of 125 degrees.

SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

GRILLED TUNA ON SPINACH SALAD

Steps:

• For the tuna, in a small bowl combine the oil, cumin, coriander, paprika, lime peel, salt and pepper until well blended.
• Rub spice mixture on both sides of tuna steaks.
• Heat grill to medium heat.
• Grill tuna 8-10 minutes or until fish is opaque throughout, turning over once.
• Remove from grill.
• For the salad, with a whisk, mix oil, lime juice, sugar, cumin, salt and pepper until well blended.
• Add spinach, cucumber and radishes.
• Toss to coat.
• Cut fish into 1/2 inch slices.
• Arrange spinach salad on four dishes and top with fish.

GRILLED AHI TUNA WITH SESAME SOY SAUCE

Steps:

• Preheat a grill pan over medium-high heat.
• Divide the sesame soy sauce between 2 small bowls; reserve 1 bowl for serving.
• Brush the tuna steaks with 2 tablespoons of the sauce and arrange them on the pan.
• Grill, turning once and basting often with the sauce, until the tuna is well browned on both sides, about 8 minutes total for medium-rare.
• Serve immediately and pass the reserved bowl of sauce at the table.

GRILLED AHI TUNA & PINEAPPLE SPINACH SALAD #A1

Steps:

• Make tuna marinade-Whisk 1/4 cup olive oil (reserve the rest for vinaigrette) with the A1 and Sriracha sauces.
• Cut tuna into 16-1 1/2 inch cubes, place in zipper sealed bag, pour 2/3 cup of marinade over tuna (reserve rest to brush on pineapple later), make sure all pieces are coated, close bag and lay flat in refrigerator for 30 minutes (turn bag over after 1st 15 minutes).
• Vinaigrette for spinach-Whisk red wine vinegar, 1/2 cup olive oil, honey, lemon juice, shallots, salt & pepper until emulsified. Put to side for use later.
• Slice red onion pieces in half and separate. Put to side.
• Rub vegetable oil on grill surface with paper towel, preheat grill on high for 5 minutes.
• Use 4 metal skewers each will have 5 tuna cubes and 4 pineapple cubes when complete, starting with a piece of tuna first alternate tuna and pineapple cubes. Brush the pineapple with the remaining marinade from earlier.
• Sear kebobs 3-4 minutes on each side and remove from grill promptly. Remove from skewers as soon as they are cool enough to handle. Put to side.
• Toss spinach with vinaigrette and place on serving dish, distribute red onion slices, crumble goat cheese on top, add seared tuna & pineapple cubes, top with crumbled walnuts. Serve immediately.

GRILLED SESAME ROLLED AHI-TUNA ON A BED OF SPINACH

Steps:

• In a zip lock baggie, marinate tuna steaks for ½ hour. In a small bowl whisk the rice wine vinegar and wasabi powder together. Add the ginger, cucumber, onion and roasted pepper. Add a touch of salt and pepper, toss and set aside at room temperature. Heat gas grill to a medium high heat or charcoals should be medium ash in color. Brush each steak with olive oil so it will not stick to the grill, and then roll the sides of steaks only, in sesame seeds. Grill steaks to your desired taste, for medium rare, 4 minutes per side. Meanwhile in a 10 inch skillet heat to a medium high heat and add one tablespoon of olive oil. Add the spinach leaves and lemon juice and toss for 2 minutes until spinach is limp. Do not over cook. Divide the spinach on to four plates, top with ahi-tuna steak and then ginger salsa.

SESAME GRILLED TUNA STEAKS

Steps:

• Put all marinade ingredients into a zip-lock bag shake and add tuna.
• Zip and chill for 2 hours.
• Place steaks on a clean, hot, oiled, grill. And marinade in pot and reduce to half.
• And turn after 3 minutes and cook for three more minutes. Place on serving dish and pour reduced marinade over steaks.

GRILLED SESAME TUNA STEAK

Steps:

• While this recipe prescribes 6 oz of tuna, larger or smaller steaks may be used. If you find more guests at your table, simply multiply the ingredients by the number of guests. This is a messy operation, so expect to have some wasted seeds and teryaki.
• Marinade tuna in teryaki for at least 20 minutes but no more than 2 hours.
• Coat steaks after marinade in sesame seeds.
• Preheat grill on high while steaks are marinading.
• Place steaks on preheated grill.
• Grill for 3 minutes on each side.
• Use tongs or spatula to turn steaks.