GRILLED TUNA WITH RED PEPPERS
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
- Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 6 grams, TransFat 0 grams
TUNA AND RED PEPPER SAUCE
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
- Drain pasta. Toss immediately with tuna mixture.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
TUNA STEAKS WITH ROASTED RED PEPPER SAUCE
I just love this, serve with a tossed salad, roasted potatoes and crusty bread. Or just serve as is with just the bread.
Provided by Dancer
Categories Tuna
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add 2 tablespoons olive oil to a hot skillet.
- Sear tuna steaks on both sides.
- Melt 1/4 cup butter and stir in 1 tablespoon of flour.
- Add 3/4 cup of white wine and then add the flour and butter mixture.
- Add roasted red pepers and seasonings.
- Stir sauce until mixed well.
- Cook over medium heat for about 15 minutes or until desired doneness is reached.
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 & VEGETABLES W/YELLOW PEPPER SAUCE
My husband doesn't like "fishy" tasting fish, but loves this recipe. I also like to use red peppers because I prefer that color to the yellow.
Provided by Mysterygirl
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season tuna steak with salt and pepper and rub with garlic oil.
- Place on hot grill and cook to desired temp.
- Rub all veggies with garlic oil.
- Grill until tender.
- Season with pepper and sprinkle with balsamic vinegar.
- Sauce: Heat olive oil in 1 quart sauce pot.
- Add onions and saute onions until lightly browned.
- Add yellow peppers and thyme and sweat in olive oil 1 minute.
- Add stock and simmer covered until peppers are soft.
- Remove to blender and puree.
- Adjust seasoning and keep warm.
- Spoon sauce over tuna steaks and serve with the grilled vegetables.
GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES
Categories Sandwich Quick & Easy Lunch Tuna Bell Pepper Swiss Cheese Gourmet
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.
GRILLED TUNA WITH ROASTED RED BELL PEPPER SAUCE
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons olive oil with Thai seasoning in a medium mixing bowl and whisk to blend well. Add tuna and toss gently until completely coated. Cover bowl with plastic wrap and refrigerate 3 hours. Prepare charcoal grill. Grill tuna fillets 5 minutes on each side. Set aside and keep warm. If a charcoal grill is not available, preheat oven broiler, place tuna fillets, coated with the leftover marinade, on a thick pan and cook 5 to 6 minutes. To test for doneness, carefully cut into the middle of the fish with a small, thin knife. It should be cooked through but still very moist. For sauce, heat olive oil in a medium skillet over high heat. Add garlic and sauté 1 minute. Add pepper and tomato purees, fish sauce, and white pepper and cook, stirring constantly, 3 minutes. Add cream and bring to boil. Reduce heat to low and simmer 4 minutes. Divide fillet among 4 serving plates, smoothing over bottom of each plate. Place 1 tuna fillet in center of each plate, garnish with basil, and serve.
Nutrition Facts : Nutritional Facts Serves
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