Grilled Tuna With Fruit Salsa Food

TUNA WITH AVOCADO-KIWI SALSA

Steps:

• If tuna steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix remaining tuna ingredients. Add tuna; turn to coat with marinade. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinate.
• Meanwhile, in medium bowl, mix all salsa ingredients; refrigerate.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. Remove tuna from marinade; reserve marinade. Place tuna on grill. Cover grill; cook over medium heat 11 to 16 minutes, brushing 2 or 3 times with marinade and turning once, until tuna flakes easily with fork and is slightly pink in center. Discard any remaining marinade. Top tuna with salsa.

BLACKENED TUNA STEAKS WITH MANGO SALSA

Steps:

• Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
• Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
• Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
• Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.

GRILLED YELLOW FIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
• Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

GRILLED TUNA WITH CITRUS SALSA

Steps:

• In a medium bowl mix together the oranges, pepper, onion, mint and vinegar. Season with salt and pepper and set aside.
• Heat the grill to high-heat. Oil the grates generously with vegetable oil (not cooking spray), and let heat up. Rub each tuna steak with a little bit of olive oil, and then sprinkle with coriander, salt and pepper. Place the tuna steaks on the grill and cook 4 to 6 minutes, turning just once. It will still be pink in the center.
• Top with salsa, and serve.

GRILLED TUNA STEAKS WITH MANGO SALSA RECIPE - (4.1/5)

Steps:

• Salsa: Combine all of the salsa ingredients in a small bowl. Stir, just enough to mix. Put into the refrigerator for at least 30 minutes to let the flavors combine together. Preheat barbecue grill or a stovetop grill. Lightly coat both sides of the ahi steaks with some olive oil. Place the steak onto direct heat, and cook only until grill marks form; about 3 to 5 minutes depending on how hot the grill is. Turn the steak over and cook for another 3 to 5 minutes. Remove the ahi from the heat, and set aside. Do not overcook the tuna or the flesh will become dry and lose its flavor. The steak will have a white ring around the edges and the center will be very pink when it is finished cooking. Remove from the grill. Spoon the salsa over the top. Serve. Eat.

GRILLED MARLIN WITH TROPICAL FRUIT SALSA

Steps:

• Rub fish with garlic and leave garlic on fish. In pan or large ziploc, combine olive oil, juice of 1/2 lime, soy sauce, and green onion. Add fish and marinate about 1 hour.
• In medium bowl, combine juice of 1 lime, mango, onion, salt, sweet pepper, and parsley. Chill while fish is marinating.
• Grill marlin over medium heat about 7-8 minutes per side. Top with fruit salsa and serve.

YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA

Steps:

• Preheat a grill or grill pan to medium-high.
• Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
• Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
• Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.

CITRUSY FRUIT KABOBS

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; cool to room temperature., Thread fruit onto eight metal or soaked wooden skewers. Brush with half of glaze. Lightly oil grill rack., Grill, covered, over medium heat until lightly browned, 5-7 minutes, turning occasionally and basting frequently with remaining glaze. Just before serving, sprinkle with mint. Serve warm.

GRILLED TUNA WITH MANGO SALSA

Steps:

• Roast the chilies over a gas burner or in a dry griddle until the skins blister and darken. Do not let the flesh burn.
• Place chilies in a sealed zip lock bag to keep steam inside Let steam for 20 minutes.
• Meanwhile, peel and then dice mangoes into about 1/2 inch thich cubes and add to a bowl.
• Remove the roasted chilies from the bag and carefully peel off the skins. Cut off the steams and slit the chilies, scraping out the seeds.
• Chop the chilies, cilantro, white onions finely and add them to the bowl. Also add the lime juice and zest. Stir well and cover. let sit in fridge for at least an hour before serving.
• Brush Tuna steaks with light coat of olive oil and season with kosher salt and black ground pepper to taste.
• Grill tuna for about 3 minutes on each side. More if you like it more done in the middle.
• Serve the mango salsa either on top of grilled fish or on the side.
• It's also really good served with flour or corn tortillas.

TUNA STEAKS WITH FRUIT SALSA

Steps:

• In medium microwavable bowl, mix all salsa ingredients. Microwave on High 1 1/2 to 2 minutes, stirring once, until thoroughly heated. Cover to keep warm.
• Set oven to broil. Spray broiler pan rack with cooking spray.
• Mix brown sugar and lime juice in small bowl. Arrange tuna steaks on rack in broiler pan. Brush with brown sugar mixture.
• Broil with tops 4 to 6 inches from heat 4 to 5 minutes on each side or until fish flakes easily with fork, brushing occasionally with brown sugar mixture. Serve fish with salsa.

GRILLED TUNA WITH PINEAPPLE SALSA

Steps:

• Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA

Steps:

• Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
• Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
• Transfer tuna to plates. Spoon salsa alongside and serve.

GRILLED TUNA WITH TOMATO SALSA

Steps:

• For the vinaigrette, whisk the oil, lemon juice, lemon zest, honey, shallot, olives, garlic, oregano, salt and pepper together in a bowl and set aside.
• Lay the tuna steaks in one layer in a shallow baking dish and pour two thirds of the vinaigrette over them. Turn the tuna to coat well. Cover with cling film and place in the fridge for 15 minutes.
• Meanwhile, combine the remaining vinaigrette with the tomatoes, capers, and rocket. Set aside.
• Heat the grill or a griddle pan to a medium-high heat. Grill the tuna for 3-4 minutes on each side for medium-rare or until cooked to your liking.
• Drizzle the bread with oil and cook in a hot griddle pan for 1-2 minutes on each side or until char marks appear. Cool slightly then rub with the raw garlic, place the smashed tomato on top and season with salt and pepper.
• Serve the tuna steaks topped with the salsa and the garlic and tomato bruschetta on the side.