Grilled Tuna With Orange Marinade Food

MARINATED TUNA STEAK

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

MARINATED GRILLED TUNA STEAK

Steps:

• In a bowl combine all marinade ingredients until well blended.
• Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this).
• Pour the marinade over the tuna steaks and turn to coat.
• Cover with plastic wrap.
• Refrigerate 8-24 hours (turning a couple of times during chilling).
• Preheat the grill to HIGH heat.
• Oil the grill grate.
• Remove the steaks from marinade (discard any marinade) and place on a plate.
• Season lightly with freshly ground black pepper on both sides.
• Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!).
• Delicious!

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 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.

PAN-SEARED AHI TUNA WITH BLOOD ORANGE SAUCE

Steps:

• In a skillet, heat olive oil over medium-high heat. Sear tuna on one side for about five minutes. Flip and sear other side for two to three minutes, or until tuna is cooked to your desired degree of doneness. Remove from skillet and allow to rest.
• Return skillet to heat and add white wine. Scrape the bottom of the skillet with a wooden spoon and simmer until wine is reduced by half. Reduce heat to medium and butter, shallot and garlic; cook and stir until shallot is clear, approximately 3 to 5 minutes. Stir in blood orange juice. Boil until the liquid has reduced to half its original volume or until it thickens. Remove from heat.
• Slice the tuna across the grain. Fan the slices out onto a place and drizzle with blood orange sauce.

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 STEAKS WITH ASIAN SESAME CRUST

Steps:

• Gather the ingredients.
• In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
• Add the tuna steaks, turning to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set to "sear" or the highest temperature setting.
• Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
• Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
• If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side. Remove the steaks from the grill and keep warm.
• While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the cornstarch with the water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
• To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.

TUNA STEAK MARINADE

Steps:

• Whisk all ingredients together in a bowl. Marinate tuna steaks in a plastic bowl or bag for no more than 24 hours. Set aside some extra for basting while grilling.

GRILLED SESAME ORANGE TUNA STEAKS

Steps:

• Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.

ORANGE MARMALADE MARINATED SALMON, CHICKEN OR PORK

Steps:

• In a ziplock gallon size bag add first 8 ingredients.
• Seal and mush with hand till blended.
• Add Salmon and marinate for 1 hour.
• Heat grill to medium high.
• If using a fish basket or heavy duty foil, spray it with nonstick oil.
• Remove salmon from marinade and reserve.
• Place salmon into basket or foil folding tail in to make thickness even.
• Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
• Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
• Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
• Turn salmon out onto platter.
• Drizzle the reduced marinade and garnish with scallions.
• *To make ahead*.
• To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
• To serve: Thaw in fridge and proceed with cooking directions.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

GRILLED TUNA RUBBED WITH FRESH MINT WITH ORANGE AND FENNEL RELISH

Steps:

• Mix together the oranges, fennel, scallion, currants, vinegar and honey in a medium bowl. Season with salt and pepper and let sit at room temperature for 30 minutes. Preheat grill. Rub each tuna steak on both sides with the mint leaves and brush with the olive oil. Season with salt and pepper and grill for 2 minutes on each side for rare or longer for desired doneness.

GRILLED TUNA WITH HONEY MUSTARD MARINADE

Steps:

• Combine the first 5 ingredients in a jar or covered container; shake to mix well.
• Put tuna in a food storage bag; add about 4 tablespoons of the mustard mixture.
• Seal the bag and let marinate for about 20 minutes.
• Brush the grill with olive oil and heat.
• Remove the tuna from the marinade and pour the marinade in a small saucepan.
• Bring marinade to a full boil; remove from heat and set aside.
• Grill the tuna over high heat for about 2 to 3 minutes on each side, or until done as desired.
• Drizzle with the hot marinade, if desired. You Might Also Like Marinated Grilled Tuna with Dijon Honey Mustard Broiled Tuna With Lemon Caper Sauce Nicoise-Style Tuna Salad With Dijon Dressing

TUNA WITH ORANGE, GINGER, AND LEMONGRASS SAUCE

Steps:

• Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.

GRILLED TUNA WITH ORANGE MARINADE RECIPE

Steps:

• Place tuna steaks in a shallow baking dish. Mix orange juice, soy sauce, olive oil, parsley, lemon juice, garlic, oregano and pepper to make a marinade. Pour marinade over tuna steaks and refrigerate for 30 minutes. Turn steaks after 15 minutes. Remove steaks from marinade shaking off excess oil and place on a clean hot grill. Cook for 5 to 6 minutes. Baste with excess marinade and turn and cook for an additional 4 to 5 minutes. Do not overcook. This recipe yields 6 servings.