GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Provided by Melissa Roberts-Matar
Categories Citrus Fish Vegetable Quick & Easy Tuna Bell Pepper Summer Grill/Barbecue Capers Gourmet
Yield 4 servings
Number Of Ingredients 9
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.
GRILLED TUNA, TOMATO AND ONION TOPPING
Provided by Molly O'Neill
Categories condiments, pizza and calzones, salads and dressings
Time 1h
Yield Topping for four pizzas
Number Of Ingredients 9
Steps:
- In a shallow dish combine the lemon juice, olive oil, 1 teaspoon of salt and pepper. Add the tuna and coat well. Refrigerate for 30 minutes.
- Remove the tuna from the marinade and grill over white coals with the tomato and onion slices. Grill the tuna until browned on the outside but still pink in the center, about 5 minutes per side. Grill the tomato and onion slices until lightly charred, about 5 minutes per side.
- Cut the tuna in half lengthwise and then across into thin slices. Quarter the tomato slices and cut the onion slices into large dice.
- When ready to assemble, divide the tomatoes and onions among the pizzas. Top with the tuna slices and season with the remaining salt and pepper. Sprinkle with parsley and serve. Use on rosemary-olive crust.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 22 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
SEARED TUNA WITH OLIVES, CAPERS, PEPPERS AND TOMATO
Seared Ahi served with Italian vegetables makes an easy and fresh tasting meal. Add fresh bread and wine if you like! Note, either fresh or canned tomatoes can be used.
Provided by CaliforniaJan
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the garlic in the oil over low heat until it turns pale gold, about 15 minutes. Remove garlic with a slotted spoon to a small bowl.
- Increase the heat to med-high and add the red onions. Cook for 2 minutes. Add the tuna strips. Increase the heat to high and quickly sear the fish on all sides, while seasoning it with the basil, oregano, and mint. Cook until the fish is done to your liking, 2 to 5 minutes. Remove fish to a hot platter or warm oven.
- Return the garlic to the skillet. Add the tomatoes, olives, capers, and red pepper flakes. Cook for just a minute, stirring occasionally. Spoon over fish.
- Garnish with the remaining basil and mint.
Nutrition Facts : Calories 313.4, Fat 16.3, SaturatedFat 2.8, Cholesterol 59.6, Sodium 726.4, Carbohydrate 6.2, Fiber 1.9, Sugar 2.1, Protein 34.6
GRILLED YELLOWFIN TUNA WITH OVEN-ROASTED PEPPERS
Steps:
- Preheat grill to high heat.
- Rub olive oil over each steak and season with salt and pepper. Transfer steaks to grill and cook for 2 to 3 minutes per side for rare. Place in the refrigerator to make the slicing easier.
- Serve with Oven-Roasted Peppers.
- Over a gas flame, or under the broiler, roast peppers until the skin blisters and turns black, turning with tongs so they get evenly charred. Place the peppers in a bowl and cover with plastic for 15 to 20 minutes. Uncover, peel off the blackened skin, remove the core, and discard the seeds and ribs. Cut the peppers into thin strips and place in a clean bowl. Add the fresh herbs, shallots, garlic, olive oil, and balsamic vinegar and toss to combine.
GRILLED TUNA WITH GRILLED ASPARAGUS AND OVEN ROASTED TOMATO SAUCE
Provided by Emeril Lagasse
Categories main-dish
Time 1h47m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season each piece of the tuna on both sides with the salt and pepper. Heat a grill to high and grill the tuna to the desired temperature.
- Serve the tuna with the asparagus and tomato sauce.
- Preheat the grill to medium.
- In a shallow baking dish, toss the asparagus with the oil to coat well. Add the salt, and pepper and toss.
- Place the asparagus on the grill in a single layer, and cook, turning, until marked and tender, about 12 to 15 minutes. Transfer to a platter, sprinkle with the lemon juice and drizzle with olive oil, to taste. Cover with aluminum foil and let sit for 5 minutes before serving.
- Preheat the oven to 400 degrees F.
- In a large, 14-inch, oven proof frying pan, combine all of the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Serve immediately. (Alternately, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth.)
- To store, cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
- The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
- Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
- In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
- Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
- To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
- Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.
GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA
Steps:
- First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
- Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
- Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
- Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.
GRILLED TUNA STEAKS WITH TOMATO AND HERB TOPPING
Great tasting grilled tuna steaks, with a bit of a bite from the jalapenos in the topping.....if you're heat sensitive, omit or reduce the amount for your tastes. Recipe is from Beth Kotek. Cooking time does not include the marinating and sitting times, or the time it takes to get your grill ready.
Provided by breezermom
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
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
Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Provided by Gordon Holland
Time 1h16m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g
GRILLED TUNA
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results-these seasonings are a lovely complement to the tuna."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
SEARED TUNA WITH TOMATOES AND BASIL
Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
- Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.
TUNA WITH PEPPERY TOMATOES & POTATOES
Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
GRILLED TUNA WITH CAPERS AND TOMATO SAUCE
Make and share this grilled tuna with capers and tomato sauce recipe from Food.com.
Provided by shay shearer
Categories Tuna
Time 52m
Yield 1 meal, 4 serving(s)
Number Of Ingredients 10
Steps:
- prepare a charcoal grill or preheat broiler.
- place the tuna on a flat dish and spoon 1 tablespoon oil over it.
- sprinkle with salt and pepper, red pepper flakes and thyme and spread well into the steaks.
- cover with plastic wrap and let stand at least 15 minutes before grilling heat the remaining tablespoon olive oil in a small skillet.
- add the capers and cook briefly over medium high heat.
- add the tomatoes, salt and pepper and lemon juice and cook for 5 minutes, keep warm.
- if using a grill, rub the rack lightly with olive oil.
- place the fish on the grill and cook for 3 minutes, then turn and cook for antoher 3 minutes for rare.
- if you wish the fish to vew more well done, cook longer on each side.
- if broiling place in pan and broil for 6 minutes for rare, turning once.
- remove fish and cut it into thin diagonal slices.
- to serve, divide the tomatoes among 4 warm plates.
- place the tuna slices on top and sprinkle with basil or parsley.
Nutrition Facts : Calories 238.3, Fat 12.6, SaturatedFat 2.4, Cholesterol 43.1, Sodium 387.2, Carbohydrate 3.3, Fiber 1.2, Sugar 1.8, Protein 27.4
GRILLED TUNA WITH PEPPERS AND TOMATOES
This recipe is translated from a french recipe I made a lot while living in France. It is a very simple, fresh and filling dish. Enjoy!
Provided by sexymommalucas
Categories Tuna
Time 18m
Yield 4 tuna steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- To make marinade mix together olive oil, garlic, basil, sweet peppers (red and green), and tomato, lemon juice, salt and pepper.
- Marinate (dredge steaks and get marinade on both sides) tuna steaks for up to 6 hours in the refrigerator.
- Grill for 4 minutes or less per side, depending on how you like them. Steaks should be firm with pink in the middle. If you prefer steaks to be more rare, grilling time should be 2 1/2 minutes on each side.
- Note: Cooking times will vary depending on the thickness of the fillets and the heat of the grill. Check the doneness of the fish by making an incision with a knife and checking the color in the middle.
Nutrition Facts : Calories 41, Fat 3.5, SaturatedFat 0.5, Sodium 1.7, Carbohydrate 2.7, Fiber 0.6, Sugar 0.9, Protein 0.5
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GRILLED TUNA STEAKS SICILIAN STYLE - HUNTER ANGLER …
From honest-food.net
4.9/5 (14)Total Time 35 minsCategory Main Course, SaladCalories 234 per serving
- To make the salad, saute the sliced onion in 2 tablespoons of olive oil over high heat until they blacken a bit on the edges, about 4 minutes or so. Add the garlic, cook another 30 seconds or so, then turn off the heat. Add the tomatoes, olives, capers and roasted red pepper to the pan and toss to combine. Add the remaining olive oil and salt and pepper to taste; you might not need more salt, as the olives and capers are salty. When the salad has cooled a bit toss in the oregano, basil and mint.
- When you're ready to cook the fish, get your grill nice and hot, and clean the grates well. Pat the tuna dry and coat with oil. Grind some black pepper over the fish. Using tongs, grab a crumpled piece of paper towel you have dipped in some vegetable oil and wipe down the grill grates.
- Grill the tuna for at least 2 minutes per side, depending on how thick the pieces are and how well-done you like your tuna. Slice it crosswise and serve atop the salad with some crusty bread and a good white or rosé wine.
THE ULTIMATE SPANISH TUNA WITH PEPPERS AND ONIONS
From spainonafork.com
Cuisine SpanishCategory Main CourseServings 2Total Time 30 mins
- Grab 1/2 red bell pepper and 1/2 green bell pepper and cut each one into thin strips that are about 2 inches long, thinly slice 3 cloves of garlic, thinly slice 1/2 of an onion, grab 2 fillets of tuna (mine where frozen and thawed out), cut each fillet into 1-inch pieces and then cut each piece in half and add to a bowl, drizzle in 1 tablespoon of extra virgin olive oil, season with sea salt and black pepper, mix together
- Heat a nonstick fry pan with a medium heat, after 2 minutes add the pieces of tuna and cook for 2 minutes, mixing them around occasionally, then transfer to a bowl and cover with foil paper
- Using the same pan with the same heat add 1 tablespoon of extra virgin olive oil and add the sliced garlics and onions, mix with the oil and cook for 3 minutes, then add the pieces of green and red bell pepper and mix with the onions and garlic, after cooking the bell peppers for 4 minutes add 1 teaspoon of smoked paprika, season with sea salt and black pepper and mix it all together, then add 1/2 cup of canned diced tomatoes, season again with sea salt and black pepper, mix it all together and lower the fire to a LOW heat, add the pieces of tuna back into the pan, gently mix it all together and cook for 2 minutes to heat the tuna through, serve in shallow bowls garnished with fresh parsley, enjoy!
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