Tuna Grilled Korean Style Food

GRILLED TUNA

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.

SPICY GRILLED TUNA, CUBAN STYLE

Steps:

• In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
• Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.
• Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

GRILLED TUNA

Steps:

• Ready either ready a charcoal fire or a top-of-the-stove grill.
• Wash and dry the tuna steaks and cook according to the Canadian rule: measure fish at thickest part and cook 10 minutes to the inch.

GRILLED TUNA

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.

KOREAN-STYLE SEARED TUNA

Steps:

• In a small bowl, combine the soy sauce, sugar, red pepper flakes, and broth.
• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add the soy sauce mixture; simmer until reduced to approximately 1/3 cup.
• Meanwhile, sprinkle the fish with the salt and black pepper.
• Heat the cooking oil in a large frying pan over moderately high heat.
• Add the tuna and cook until brown, about 3 minutes.
• Turn and cook the fish until done to your taste.
• (This is best with the tuna still very pink in the center.) When done, cut the tuna into slices and serve with the sauce.

TUNA STEAKS MOROCCAN STYLE

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.

ORIENTAL GRILLED TUNA

Steps:

• Combine all ingredients except for tuna in a medium mixing bowl.
• Place tuna in sauce mixture.
• Marinate for 2-3 hours.
• Grill tuna over medium coals for 10 minutes or until cooked throughout, turning once.