Grilled Tuna With Lemon Caper Butter Food

LINGUINE WITH GRILLED TUNA, CAPERS AND PARSLEY

Steps:

• Light a grill and preheat for at least 10 minutes or preheat a grill pan. Arrange the grill so half cooks over high heat and the other half can cook over moderately low heat. Meanwhile, soak 1 small bamboo skewer for 10 minutes.
• Thread the garlic cloves onto skewer. Brush both sides of the leek and the tuna with olive oil and season with salt and pepper. Rub the tuna with the rosemary.
• Oil the grill grates, then grill the leek cut side down and the tuna over high heat until grill marks form, 2 to 3 minutes. Flip the tuna and leek and move to the cooler part of the grill. Cook until the tuna is just slightly pink within and the leek is tender, about 8 minutes for the tuna and 15 minutes for the leek. Transfer to a work surface and let cool slightly.
• Grill the garlic on the skewer over high heat, turning a few times, until blistered and slightly softened, about 2 minutes.
• Remove the outer layer of the leek and discard; thinly slice the leek crosswise, discarding any pieces that are tough, and transfer to a large bowl. Peel the garlic and finely chop. Flake the tuna and add the garlic and tuna to the leek.
• Meanwhile, cook the linguine until al dente; drain, reserving 1/2 cup of the cooking water. Add the hot pasta, parsley, capers, lemon juice and the 1/4 cup of olive oil to the bowl and toss. Add the cooking water, little by little, if necessary, to loosen the sauce. Season with salt, pepper and crushed red pepper, then serve immediately.

GRILLED TUNA STEAKS WITH LEMON-PEPPER BUTTER

Steps:

• In a small bowl, mash together the butter, lemon zest, lemon juice, the 1/4 teaspoon pepper, and the garlic powder. Set aside (or chill if not using immediately).
• Prepare the grill for medium-high direct heat and lightly oil the grate (or preheat a broiler). Brush oil on both sides of tuna steaks. Season the tuno on both sides with salt and additional pepper. Grill or broil for 3 to 4 minutes per side for medium rare, turning once.
• Transfer tuna steaks to a serving platter; top with the butter mixture.

GRILLED TUNA WITH LEMON CAPER BUTTER

Steps:

• Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside.
• Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish.
• Place steaks on oiled grill. Grill, turning once, until firm and opaque at center; 10-12 minutes.
• Remove from heat and top each steak with 1 tablespoon lemon-caper butter.

TUNA WITH CAPERS, OLIVES AND LEMON

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

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.

PENNE WITH GRILLED TUNA AND CRISP- FRIED CAPERS

Steps:

• In a small saucepan over medium heat, combine the capers and butter and bring to a simmer; the pan should be big enough so the capers can move around and fry freely, which will take 10-12 minutes (they should be golden brown and crispy when they are finished).
• Drain off remaining butter and put the capers on a paper towel to drain.
• While the capers are cooking, thread the tuna chunks on skewers, brush with the vegetable oil and sprinkle with salt and pepper to taste.
• Place the skewers on the grill over a medium-hot fire and cook for 3-4 minutes per side (to check for doneness cut into one of the chunks--it should be pink but not red in the center).
• Remove from grill and let cool until they are cool enough to slide off the skewers.
• In the meantime, bring 4 quarts of salted water to boil in a large pot over high heat; add the pasta, return to boil and cook for 8-10 minutes, until pasta is tender but not mushy.
• Drain and place in a large bowl.
• Add the olive oil, lemon juice, garlic, parsley, grilled tuna and salt and pepper to taste; add capers, toss well, 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 AND PEPPERS WITH CAPER VINAIGRETTE

Steps:

• Prepare gas grill for cooking over direct high heat.
• While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
• Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
• While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
• Serve tuna topped with peppers and caper vinaigrette.