Grilled Tuna With Fresh Tomato Cucumber And Dill Relish Food

GRILLED TUNA STEAKS WITH DILL SAUCE

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

TUNA STEAKS WITH CUCUMBER RELISH

Steps:

• Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
• To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly 'pink'. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

GRILLED TUNA

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

GRILLED TUNA WITH FRESH TOMATO, CUCUMBER AND DILL RELISH

Steps:

• Combine 2 tablespoons rice vinegar, oil, salt and pepper; mix well. Place tuna in resealable plastic bag. Pour marinade over tuna; close bag securely, turning to coat. Refrigerate at least 20 minutes or up to 2 hours.
• Meanwhile, in a small bowl, combine tomato, cucumber, dill and remaining 2 tablespoons rice vinegar. Season to taste with salt and pepper; set aside. Drain tuna and discard marinade. Grill tuna over medium-hot coals 4 minutes per side, or until cooked as desired. Serve topped with relish.

DILL CUCUMBER RELISH

Steps:

• Use coarse blade on grinder to chop vegetables.
• Combine all vegetables.
• Sprinkle with Salt.
• Cover with cold water and let stand for 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine Vinegar, celery seed, mustard seed and dill seed.
• Bring to a boil, stirring occasionally.
• Stir in drained vegetables and simmer 10 minutes.
• Pack into prepared jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.

BAKED WHITEFISH WITH DILL AND TOMATO-CUCUMBER RELISH

Steps:

• For fish:
• Line heavy baking sheet with foil; brush with oil. Arrange fish skin side down on foil. Finely chop dill and onion in processor. Sprinkle each fillet with half of salt and pepper. Press dill mixture firmly over. Pour vinegar evenly over. Cover and chill overnight, basting occasionally with juices.
• Position rack in center of oven and preheat to 375°F. Uncover fish and bake until just cooked through, about 25 minutes. Let stand at room temperature 30 minutes. Cover and chill at least 2 hours and up to 2 days.
• For Relish:
• Combine first 5 ingredients in medium bowl. Let stand 3 hours, stirring occasionally. Season with pepper.
• Scrape most of dill off fish. Cut crosswise into 12 portions; trim neatly. Slide spatula under each, separating from skin. Arrange fish on plates. Drain relish and spoon over. Garnish with dill sprigs.

GRILLED TUNA WITH FRESH TOMATO, CUCUMBER AND DILL RELISH

Steps:

• Combine 2 tablespoons rice vinegar, oil, salt and pepper; mix well. Place tuna in resealable plastic bag. Pour marinade over tuna; close bag securely, turning to coat. Refrigerate at least 20 minutes or up to 2 hours.
• Meanwhile, in a small bowl, combine tomato, cucumber, dill and remaining 2 tablespoons rice vinegar. Season to taste with salt and pepper; set aside. Drain tuna and discard marinade. Grill tuna over medium-hot coals 4 minutes per side, or until cooked as desired. Serve topped with relish.

GRILLED TUNA WITH TOMATO-FETA RELISH

Steps:

• In a medium bowl, stir together all relish ingredients, except for the fish or chicken.
• Grill or broil fish or chicken or eggplant for about 3-4 minutes per side.
• Serve with tomato-feta relish on top.

TUNA WITH TOMATO-BASIL SAUCE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
• Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
• Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.