TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
TERIYAKI TUNA STEAKS
Bake or grill a meal in a packet with this easy teriyaki tuna steak with pineapple, fresh ginger, and mixed veggies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one tuna steak on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; top with pineapple chunks. Combine teriyaki sauce, ginger and salt; spoon over tuna and pineapple. Arrange vegetables beside tuna.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
- Bake 16 to 18 minutes on a cookie sheet in oven.
- OR Grill 8 to 10 minutes in covered grill.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.9 g, Cholesterol 54.2 mg, Fat 7.3 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 1.8 g, Sodium 1338.7 mg, Sugar 21.2 g
TARRAGON TUNA STEAKS
Steps:
- In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 0.6 g, Cholesterol 65.2 mg, Fat 18.5 g, Protein 39.9 g, SaturatedFat 3.5 g, Sodium 67.1 mg
TERIYAKI TUNA STEAKS
"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 20m
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 or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
Nutrition Facts : Calories 338 calories, Fat 9g fat (1g saturated fat), Cholesterol 99mg cholesterol, Sodium 484mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 52g protein. Diabetic Exchanges
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Serving suggestions: garlic toasts or grilled crusty bread
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
TUNA STEAKS
Make and share this Tuna Steaks recipe from Food.com.
Provided by Tonkcats
Categories Tuna
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dredge tuna in flour, salt and pepper.
- Melt butter in a heavy skillet and cook the tuna until lightly browned on both sides.
- Add lemon juice and cook a minute or two longer.
- Garnish with lemon wedges.
Nutrition Facts : Calories 93, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 63.2, Carbohydrate 7.8, Fiber 2.6, Sugar 0.6, Protein 0.8
TAVIRA TUNA STEAKS
Make and share this Tavira Tuna Steaks recipe from Food.com.
Provided by kellychris
Categories Tuna
Time P1DT6m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Blend together salt,pepper, and 1/2 of the herbs.
- Rub mixture on both sides of tuna steak.
- Place in 9x9 baking dish.
- With the remaining cilantro, oil, wine, and lemon juice - pour over steaks.
- Cover and marinate for 24 hours.
- Saute tuna in skillet about 6 minutes per side.
- Serve.
Nutrition Facts : Calories 91.5, Fat 6.8, SaturatedFat 0.9, Sodium 584.5, Carbohydrate 2.8, Fiber 0.2, Sugar 0.6, Protein 0.3
TUNA STEAKS MOROCCAN STYLE
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
- Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook.
- If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. Broil 4 minutes with the door partly open. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned.
- For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer.
- Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander. Serve with couscous.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 453 milligrams, Sugar 0 grams, TransFat 0 grams
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