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
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.
HERBED TUNA STEAKS
Provided by Food Network Kitchen
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
- Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
- Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
- Transfer to a cutting board and let rest 5 minutes before slicing.
TUNA STEAK WITH RED WINE SAUCE
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and heat 1 tablespoon in a heavy frying pan until foaming. Sprinkle the tuna steaks on each side with salt and pepper, add them to the pan and saute over quite high heat about 2 minutes.
- Meanwhile peel and thinly slice the shallots. Turn the steaks and brown the other side, about 1 to 2 minutes longer. Strip the herb leaves from the stems.
- Test the steaks in the center with a small knife, cooking them to rare or medium done depending on your taste. Transfer them to a plate, cover and keep them warm. Chop the herbs.
- Add the shallots to the pan and saute, stirring, 1 to 2 minutes. Add the red wine and boil rapidly until reduced by about half. Off the heat, whisk in the remaining cubes of butter until it softens and thickens the sauce slightly. Stir in the chopped herbs and taste for seasoning. Transfer the steaks to 4 warmed plates and spoon over the sauce.
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- Spice-Rubbed Seared Tuna Steaks With Balsamic Reduction. These flavorful and firey seared tuna steaks will make you rethink your love of beef. They pack a spicy and savory punch from the dry rub and cook to perfection on the stovetop.
- Grilled Blackened Tuna Steak with Mango Avocado Salsa. This recipe is light, bright, and perfect for summer. It packs a powerful flavor punch – especially if you make your own blacked seasoning from staples from your pantry.
- Ahi Tuna Poke Bowl. This ahi tuna poke bowl has a little bit of everything. It’s sweet, spicy, meaty, crunchy, and perfect on a hot summer day when you don’t want to fire up the stove.
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- Seared Ahi Tuna Tacos. Move over, ground beef, there’s a new taco fave in town! These seared ahi tuna tacos are rich and meaty with a delightful crunch from Asian slaw.
- Tuna Tartare. Are you feeling brave? How about trying your hand at this restaurant-quality tuna dish? Tuna tartare is nothing to be scared of, as long as you ensure you take the proper steps in preparation.
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