Grilled Tuna With Garlic Fries Food

GARLIC HERBED GRILLED TUNA STEAKS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

CHILLED, GRILLED VEGGIES WITH TUNA

Steps:

• Place a grill pan over medium high heat. Drain tuna and transfer oil to the work bowl of a mini food processer. Add garlic, thyme or rosemary, salt and pepper. Pulse to combine. Brush the vegetables on both sides with oil mixture. Grill for 3-4 minutes per side or until cooked through. Remove from heat and let cool to room temperature or chill up to 24 hours. Meanwhile, place tuna in a small bowl. Add any remaining oil mixture, stirring to combine. Chill until ready to use. Arrange vegetables on a platter or plates and top with tuna. Garnish with lemon wedges before serving.

GRILLED TUNA BURGERS WITH SPICY MAYO

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

GRILLED TUNA WITH BASIL PESTO

Steps:

• Preheat grill to 400 degrees F.
• Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
• Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
• Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.

GRILLED YELLOWFIN TUNA WITH MARINADE

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• 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 grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

GRILLED TUNA WITH AIOLI

Steps:

• whisk together the first 6 ingredients for marinade.
• put mayo in a small bowl, add 2 tbsp of marinade, stir in, set aside.
• sprinkle tuna with salt& pepper, pour marinade over, turning to coat both sides, and marinate for 1 hr heat grill to medium high.
• grill tuna 3-5 minutes per side for medium.
• serve topped with aioli.

GRILLED TUNA WITH HERBED TOMATO, GARLIC AND LEMON SAUCE

Steps:

• In a medium bowl, stir together the tomatoes, olive oil, lemon juice, garlic and salt. Set aside for about 2 hours to allow the flavors to blend.
• Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce.
• Grill or broil the tuna about 4" from the heat, turning once, until charred outside and still pink in the center, 3 to 4 minutes per side.
• Transfer the tuna to a large platter and cut into thick strips. Thop with half of the tomato suace and pass the remainder.

WASABI GRILLED TUNA

Steps:

• -----------Sauce-------------.
• In a bowl mix wasabi and water to make a paste.
• Let stand 10 minutes.
• Stir in vinegar, mayonnaise and garlic.
• Set aside.
• ---------Tuna-----------.
• Prepare grill with medium-hot coals.
• In a cup, mix the soy sauce, oil, and wasabi powder.
• Brush on tuna.
• Grill for 3-4 minutes on each side for rare tuna.
• Thinly slice the tuna and serve with the Wasabi sauce.

GRILLED TUNA WITH HERBS

Steps:

• Preheat charcoal or gas grill or broiler to high.
• Sprinkle tuna with salt and pepper on both sides. Place oil in a flat dish and add thyme, garlic, lemon juice, lemon rind and hot red pepper flakes. Add tuna and coat on both sides.
• Remove tuna from the marinade.
• Add butter to marinade, and place the dish in a warm place.
• If tuna is to be cooked on a charcoal or gas grill, place it directly on the grill, fatty side down, and cook, turning often, 5 to 6 minutes. If it is to be cooked under a broiler, arrange tuna on a rack, fatty side up. Broil about 2 inches from heat, leaving broiler door partly open. Cook 3 minutes and turn; continue cooking 2 minutes. Transfer tuna to marinade. Turn tuna to coat on both sides. Cut into thin slices 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 WITH PROVENçAL VEGETABLES AND EASY AIOLI

Steps:

• Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
• Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

TUSCAN STYLE GRILLED TUNA

Steps:

• Rinse and pat tuna steaks dry.
• Place zest on top of cutting board.
• Pile rosemary and parsley leaves on top of zest.
• Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side.
• Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.

GRILLED TUNA WITH HERBED AïOLI

Steps:

• Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
• Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
• Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

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.

LEMON AND THYME GRILLED TUNA

Steps:

• Put the tuna steaks into a large heavy-duty zip-top plastic bag.
• In a small bowl, add the olive oil, thyme, salt, lemon peel, pepper, and lemon juice; stir to combine.
• Pour mixture into the bag with the tuna.
• Seal bag; turn bag to coat tuna.
• Marinate in the refrigerator for 30 minutes.
• On a well greased grill rack, over medium heat, grill tuna steaks 6-7 minutes or until fish is firm but still pink on the inside and flakes easily; turn once during grilling.

GRILLED TUNA FISH STEAKS

Steps:

• Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.