GRILLED TUNA WITH BALSAMIC GLAZE
Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
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.
Nutrition Facts : Calories 279 g
GRIDDLED TUNA KINDA NIçOISE SALAD
This is my take on the classic salad niçoise, looks really impressive and takes just 15 minutes.
Provided by Jamie Oliver
Categories Mains Jamie's 15-Minute Meals Tuna Bread Quick fixes
Time 15m
Yield 4
Number Of Ingredients 17
Steps:
- Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer
- START COOKING
- Line the beans up and cut off the stalks, put them into the pan with a pinch of sea salt, then cover with boiling water and the lid.
- Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden.
- Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a splash of water.
- Pour about 40% of the dressing on to a nice serving platter and put aside. Rub 10% into the tuna and season with salt and black pepper.
- Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together.
- Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together.
- Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle.
- Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce. Scatter the dressed beans, olives and tomatoes over the top.
- Tear each tuna steak in half and add to the dressing platter. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.
Nutrition Facts : Calories 491 calories, Fat 20.9 g fat, SaturatedFat 4.5 g saturated fat, Protein 33.8 g protein, Carbohydrate 37.7 g carbohydrate, Sugar 8.5 g sugar, Sodium 2.0 g salt, Fiber 7.2 g fibre
ASIAN SEARED TUNA
This is simplicity itself - beautiful fish cooked quickly and teamed with gorgeous Asian flavours.
Provided by Jamie Oliver
Categories Healthy meals Dinner for two Dinner Party Romantic meals Asian Tuna
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they're nicely coated.
- Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don't drain away the oil!).
- Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you've seared only four sides of each chunk. Transfer to a plate.
- Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
- Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.
Nutrition Facts : Calories 317 calories, Fat 22.2 g fat, SaturatedFat 4.0 g saturated fat, Protein 26.9 g protein, Carbohydrate 2.6 g carbohydrate, Sugar 1.5 g sugar, Sodium 0.8 g salt, Fiber 1.2 g fibre
EASY TUNA CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
- Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 37.1 g, Cholesterol 22.6 mg, Fat 28.5 g, Fiber 0.9 g, Protein 11.5 g, SaturatedFat 9.7 g, Sodium 705.8 mg, Sugar 0.6 g
HOMEMADE BALSAMIC GLAZE WITH HONEY
This simple balsamic glaze recipe with honey adds a sweet-tart deliciousness to salads, grilled or roasted vegetables, grilled chicken or salmon.
Provided by Marsha Maxwell, FoodLove.com
Categories Sauces & Spreads
Time 22m
Number Of Ingredients 2
Steps:
- Bring 1 cup balsamic vinegar to a boil over medium-high heat in a one-quart saucepan. Reduce the heat to medium or medium low, so the vinegar stays at a simmer. Simmer for about 15 minutes or until the vinegar is reduced by half.
- Add the honey and stir to combine. Continue simmering until the glaze has thickened slightly. You will see that the bubbles take longer to pop, and the surface of the liquid seems to have more tension. By this time, the vinegar will be reduced to about 1/3 cup. This takes about 10 additional minutes after adding the honey.
- Allow the glaze to cool, and pour into a small jar or squeeze bottle. Store in the refrigerator.
Nutrition Facts : ServingSize 1 teaspoon, Calories 17 kcal, Carbohydrate 4 g, Sodium 4 mg, Sugar 3 g
BALSAMIC TUNA
Make and share this Balsamic Tuna recipe from Food.com.
Provided by Dancer
Categories Tuna
Time 16m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the tuna with the salt and pepper.
- Heat the oil in a large nonstick skillet set over medium high.
- Add the tuna and cook 2 minutes on each side, or until cooked almost to desired degree of doneness.
- The tuna will continue to cook slightly after it is removed from the pan.
- Two minutes on each side will result in a pink, not red, center.
- After removing the tuna from the pan, add the vinegar and orange juice and cook, stirring, until the liquid begins to turn to a syrup.
- To test, drag a spoon through the liquid along the center of the pan; the path of the spoon will not fill in quickly as the liquid becomes syrupy.
- Drizzle the syrup over the tuna and serve immediately.
BALSAMIC GLAZED TUNA STEAKS
My brother is a deep-sea fisherman, whenever he gets the chance and brings home hundreds of pounds of Tuna! This is our absolute favorite way to fix this delicacy! I make the sauce way ahead of fishing season and store in the freezer. Even the kids give it two thumbs up! A fancy way to entertain guests and make it seem like you slaved all day. Give thanks to Beulah's in Port Aransas, Texas for this winner!
Provided by mostrah
Categories Tuna
Time 33m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 47.5, Fat 0.8, SaturatedFat 0.1, Sodium 898.1, Carbohydrate 7.7, Fiber 0.3, Sugar 6.3, Protein 2.1
BALSAMIC-GLAZED TUNA STEAKS
Simple to prepare but full of flavor, these tuna steaks have a slight sweetness, thanks to the delicious balsamic glaze. Ready in minutes, they're perfect for hectic days. -Laura McDowell Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 77mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
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.
Nutrition Facts : Calories 462 kcal, Carbohydrate 48 g, Cholesterol 80 mg, Fiber 9 g, Protein 53 g, SaturatedFat 1 g, Sodium 576 mg, Sugar 25 g, Fat 9 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 0 g
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