TUNA KEBABS WITH GINGER-CHILE MARINADE
Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.
Provided by Molly Stevens
Categories Fish Ginger Onion Marinate Dinner Tuna Hot Pepper Summer Grill/Barbecue Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
- Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
GRILLED TUNA KEBABS
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Four servings
Number Of Ingredients 11
Steps:
- Sprinkle 1 teaspoon salt over the eggplant cubes and place on paper towels. Let stand for 1 hour. Rinse and drain. Heat 2 teaspoons of the olive oil in a large nonstick skillet. Add the eggplant and saute until half cooked, about 4 minutes. Using 8 metal or bamboo skewers that have been soaked in water, skewer the tuna, peppers, onion and eggplant pieces, alternating colors and dividing the ingredients evenly among the skewers.
- Combine the remaining 2 tablespoons olive oil, lemon juice, basil and salt and pepper to taste in a shallow dish. Place the skewers in the dish and turn to coat in the marinade. Cover with plastic wrap and refrigerate for 30 minutes, turning from time to time.
- Preheat a grill or broiler. Remove the skewers from the marinade and grill until tuna begins to char on the outside but is still pink in the center, about 2 minutes per side (about 8 minutes total).
- Heat a medium-size skillet over medium-high heat. Add the spinach and cook until just wilted. Divide among 4 plates. Spoon the hot rice beside the spinach and top both with 2 skewers per plate. Serve immediately.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 20 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 22 grams, TransFat 0 grams
TUNA KEBABS
Steps:
- Set 4 bamboo skewers to soak in warm water. Preheat the broiler or compression grill for 10 minutes.
- For the sauce: Heat oil in a small saucepan over medium high heat and fry the garlic and ginger for 2 minutes to release flavorful oils. Add 1/4 cup of the wine, tamari, brown sugar, and Shanghai Spice Mix. Remove from the heat and add the peanut butter, stirring until smooth. Set aside and keep warm.
- For the tuna kebabs: String 5 tuna pieces and 4 artichoke halves alternately on each bamboo skewer, starting and ending with tuna. Brush the kebabs with the sauce. Broil the kebabs for 3 minutes on each side or until the tuna is white throughout.
- Add the remaining wine to the rest of the sauce to thin it to a pouring consistency.
- Serve kebabs garnished with chopped cilantro or parsley on top.
- Note: To make Shanghai Ethmix:
- 7 tablespoons crushed red pepper flakes 2 3/4 teaspoons ground ginger 2 3/4 teaspoons ground anise
- Grind to a fine powder.
SEARED TUNA KEBABS
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- Cut fennel into 1-inch-thick wedges and halve crosswise into 1-inch pieces. In a medium saucepan of boiling salted water blanch fennel 2 1/2 minutes. In a colander drain fennel and refresh under cold water.
- In a bowl stir together oil, garlic, gingerroot, lime juice, and thyme. Add fennel, cucumber, and tuna, tossing to coat, and let stand, covered, at room temperature 15 minutes.
- Thread fennel, cucumber, and tuna onto two 10-inch metal skewers and grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning them, until tuna is cooked through, about 12 minutes.
TUNA KABOBS
Make and share this Tuna Kabobs recipe from Food.com.
Provided by Lorac
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill to medium high.
- Combine soy, vinegar, sesame oil and wasabi in a ziplock bag.
- Add tuna and marinate at room temperature for 10 minutes.
- Thread tuna on skewers and cook on an oiled grill 5-10 minutes or until browned outside and cooked to desired degree of doneness inside.
GRILLED TUNA SKEWERS
Fresh herbs and lime juice brighten these skewers of silken tuna.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat a grill pan over medium heat or preheat a charcoal or gas grill to medium. (If you're using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Toss tuna with 1 tablespoon oil. Thread tuna onto 4 skewers.
- Combine cilantro, lime juice, and 1/4 cup oil. Season with salt and pepper. Reserve 3 tablespoons.
- Brush pan or grill grate with remaining tablespoon oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 minutes per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.
SEARED TUNA WITH GINGER NOODLES
Japanese food is one of my favourite cuisines and this recipe shows why. It's simple, quick, healthy and yet the taste really packs a punch!
Provided by Sackville
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil a large pot of water, throw in the noodles and cook for two minutes or until soft.
- Drain, rinse and cool.
- Mix the sesame oil, lime juice and wasabi paste together.
- Pour this over the noodles and mix in the pickled ginger and garlic chives.
- Press the tuna into the sesame seeds until the fish is coated on all sides.
- Heat a non-stick frying pan and cook the tuna for one minute on all sides or until just seared.
- Transfer to a chopping board, let the tuna rest for a moment and then cut it into thick slices.
- Serve with soy sauce and wasabi in dipping bowls.
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