Grilled Tuna With Herbed Tomato Garlic And Lemon Sauce Food

GRILLED TUNA WITH GARLIC FRIES

Steps:

• Put a baking sheet in the middle of the oven; preheat to 450 degrees F. Preheat a grill to high. Mix the melted butter with half of the garlic and 1/4 teaspoon salt in a large bowl; set aside. Spread the fries in a single layer on the hot baking sheet and bake until crisp and golden, about 25 minutes.
• Meanwhile, puree the remaining garlic, the parsley, oregano, olive oil, vinegar, 3/4 teaspoon salt, the red pepper flakes and 2 tablespoons water in a blender or food processor to make a sauce; set aside.
• Brush the cut sides of the tomatoes with olive oil; season with salt and pepper. Brush the tuna steaks all over with about 2 tablespoons of the herb sauce; season with salt and pepper. Oil the grill grates. Grill the tuna until marked, 2 to 4 minutes per side for medium. Grill the tomatoes cut-side down until marked, about 3 minutes.
• Add the fries to the bowl with the garlic butter and toss. Season the tomatoes with salt and pepper. Serve the tuna with the tomatoes and fries; drizzle the remaining herb sauce over the tuna and tomatoes.

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.

LEMON AND THYME GRILLED TUNA

Steps:

• Place tuna steaks in resealable food storage plastic bag. Add all remaining ingredients. Seal bag; turn to mix well. Refrigerate at least 30 minutes.
• Heat grill. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; discard marinade. Cook 6 to 7 minutes or until fish is firm but still pink inside and flakes easily with fork, turning once.

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.

GRILLED TUNA WITH HERBS AND OLIVES

Steps:

• Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
• When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
• Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
• When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

TOMATO WITH FRESH TUNA, HERBS, AND LEMON GELEE

Steps:

• For the Lemon Gelee: Cut the zest off of the lemons. In hot broth, add the zest, and let soak for 30 minutes. Drain the zest out of the broth. Add the gelatin to the broth and soak for a few minutes to dissolve. Refrigerate for 30 minutes, or until jelled.
• Cut tuna into small dice with no sinew. Cut bread into small dice, same as the tuna, and soak tuna and bread in lemon juice. Peel eggs and crush with a fork. In a small bowl mix tuna, eggs, herbs, olive oil, salt and pepper. Keep refrigerated.
• Blanch, peel, halve, and remove seeds from the tomato. Slice tomatoes.
• Garnish plate with lemon gelee to one side of the plate. Lay one slice of tomato on the plate, and layer top with the tuna tartar. Add center slice of tomato, and add more tartar. Add remaining slice and tartar, and finish with a tomato slice. Sprinkle tomato with shallots, fennel, and dill seeds. Make a small pool of olive oil on the plate, and serve.

TUNA STEAKS WITH GARLIC LOVERS' FRESH TOMATO SAUCE

Steps:

• Combine tomatoes, olive oil, lemon juice and garlic.
• Season with salt and let flavors blend for two hours.
• Just before grilling or pan-searing the tuna steaks, add the herbs to the tomato mixture.
• Brush tuna steaks with olive oil and grill or pan-sear according to thickness.
• Top with the tomato-lemon sauce.
• This is scrumptious served cold the next day!

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 STEAKS WITH TOMATO AND HERB TOPPING

Steps:

• Combine the topping ingredients in a small bowl; stir well. Cover and let it stand at room temperature at least 1 hour.
• Place the tuna steaks in a large, heavy-duty, zip-lock plastic bag.
• Combine 2 tbsp olive oil, and the next 6 ingredients in a small bowl; stir well. Pour the marinade mixture over the tuna steaks. Seal bag securely. Marinate in the refrigerator 30 minutes.
• Remove the steaks from the marinade; discarding the marinade. Spray a grill basket with cooking spray, and place the steaks in the basket. Grill steaks, covered, over medium coals 5 minutes on each side or until fish flakes easily when tested with a fork.
• Remove steaks to a serving platter and serve with the tomato topping.

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.

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

MEDITERRANEAN TUNA SALAD ON GRILLED TOMATO HERB BREAD

Steps:

• In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
• In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
• Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
• When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.