Tims Tuna Steak Marinade Food

SEARED TUNA STEAK

Steps:

• Smash up the chilli and the coriander seeds in a pestle and mortar.
• Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
• Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
• There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
• Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
• Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It's quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil... The possibilities are endless.

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 TUNA IN FLANK STEAK MARINADE

Steps:

• In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
• Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

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.

MARINATED SEARED TUNA STEAKS

Steps:

• Instructions

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.

SESAME TUNA MARINADE

Steps:

• 1. Cut Tuna into serving size portions remove skin, rinse in cold water and pat dry.
• 2. In a gallon size zip lock type bag combine marinade ingredients and mix well. Add Tuna and squeeze out excess air. Zip it closed and message to coat evenly. Place in refrigerator overnight or at least a few hours before cooking.
• 3. Bring to room temperature before cooking. Grill, broil or pan-fry Tuna over medium high heat until done. Don't over cook! Tuna can be served rare or medium and will be done in less than 10 minutes on a hot grill. Any longer and the meat will dry out and lose flavor. It's not necessary to grill or broil both sides, the marinade will brown quickly because of the sugar. In fact, a light charring makes it taste even better.
• 4. Just before serving, sprinkle with toasted sesame seeds. Add rice pilaf, steamed asparagus and crisp salad greens with vinaigrette dressing for a perfect gourmet meal.
• 5. Note, this is a wonderful recipe that works equally well with Salmon, Swordfish, Halibut, or any firm flavorful fish.

SESAME SEARED TUNA

Steps:

• In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.
• Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.
• Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

TUNA STEAKS, GRILLED AND MARINATED

Steps:

• Combine the lime juice, olive oil, sun-dried tomatoes, cumin and hot pepper sauce in a glass or ceramic dish large enough to hold the fish snugly in a single layer.
• Cut the fish into six uniform pieces. Place them in the dish, turn them once to coat both sides, cover and refrigerate for at least two hours. Turn the fish once while it is marinating.
• Heat a grill or broiler. Grill or broil the tuna until it is seared on the outside but still rare in the middle, two to three minutes on each side, depending on the thickness of the fish and the heat of the grill or broiler.
• Serve at once topped with the pepper salsa.

MARINATED TUNA STEAK

Steps:

• Prick tuna steaks all over with a fork and place in a shallow dish.
• Mix all other ingredients together and pour over steaks. Cover and put in fridge for 1 to 3 hours.
• Remove tuna from the marinade. Shake excess moisture from the steaks. Pre-heat oiled griddle pan.
• 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 griddle pan, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges if required and salad and/or couscous.

MARINATED SEARED AHI TUNA

Steps:

• Marinade: In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
• Sear: Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
• Rest/Cool: Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
• Serve: Serve chilled or at room temp, over your favorite salad greens or crispy Asian salad. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

MARINATED SEARED TUNA

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

MEDITERRANEAN TUNA STEAKS

Steps:

• In a large skillet over medium heat, warm 3 tablespoons of the olive oil.
• Add the onion and saute until it begins to soften, about 3 minutes.
• Add the minced garlic and saute until golden, about 2 minutes longer.
• Stir in the tomatoes, basil and 2 tablespoons of the parsley and cook, uncovered, stirring occasionally, until slightly thickened, about 15 minutes.
• Remove from heat and set aside.
• Lightly season the tuna steaks on both sides with salt and pepper.
• In another skillet, large enough to hold the fish in a single layer, warm the remaining 3 tablespoons olive oil over medium heat.
• Add the crushed garlic and cook, stirring often, until golden, about 2 minutes. Remove and discard the garlic.
• Add the tuna steaks to the skillet, raise the heat to medium-high, and cook, turning once, until lightly browned on both sides, about 2 - 3 minutes per side.
• Pour the reserved sauce directly over the fish, reduce the heat to low, and add the olives and capers, and cook for another 5 minutes (sauce will thicken a little more).
• Transfer tuna steaks and sauce to plates and garnish with parsley.