TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE
Steps:
- Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
- Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
- Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g
TUNA STEAKS WITH FRESH TOMATO SAUCE
Firm-textured tuna steaks are a great fish for grilling. Pair them with an easy sauce of fresh tomato and mayonnaise.
Provided by BHG Test Kitchen
Time 18m
Number Of Ingredients 8
Steps:
- Thaw fish, if frozen.
- For sauce, in a small bowl combine tomato, onion, basil, mayonnaise or salad dressing, garlic, and salt. Cover and chill until serving time.
- Brush both sides of fish with oil. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with oil. Serve with sauce. Makes 4 servings.
Nutrition Facts : Calories 330 kcal, Carbohydrate 2 g, Cholesterol 73 mg, Protein 44 g, SaturatedFat 3 g, Sodium 228 mg, Fat 15 g, UnsaturatedFat 0 g
TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
- Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
- When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.
GARLIC HERBED GRILLED TUNA STEAKS
Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
TUNA WITH TOMATO-BASIL SAUCE
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
- Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
- Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.
SPICY TUNA STEAKS
Make and share this Spicy Tuna Steaks recipe from Food.com.
Provided by ratherbeswimmin
Categories Tuna
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper.
- Rinse fish under cold water and pat dry.
- Place fish in a shallow bowl and cover with marinade; refrigerate for 1 hour.
- Place tuna on non-stick grilling rack and grill 5-7 minutes on each side or until opaque; apply marinade while cooking to keep moist.
- Serve with lemon wedges.
TUNA STEAK WITH DALMATIAN LEMON-GARLIC SAUCE
For this meal you can use any kind of tuna, Blue Merlin, or "palamida" fish (something like white tuna, I do not know the English name) which you can find in Adriatic Sea. Lemon-garlic sauce is also sauce you can use for any kind of grilled fish, although you must be careful if you use white meat fish with delicate flavor - garlic can overcome so you will not taste the fish at all. In the photo I have submitted there is this "palamida" fish.
Provided by nitko
Categories Tuna
Time 20m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 8
Steps:
- Season steaks with salt and soak them in olive oil 30 minutes before putting on grill (or grill pan). Grill steaks until done.
- Before prepare lemon juice, finely minced garlic, finely minced parsley leaves, pepper, olive oil and oregano, stir all ingredients well and leave 30 minutes until all flavors combine and get used to each other.
- Pour juice over fish before serving. That is it! (leftovers of lemon-garlic sauce can be preserved hermetically covered in refrigerator for 5 days).
SICILIAN TUNA STEAKS IN SPICY SAUCE
Steps:
- Set a skillet pan big enough to hold all four steaks over a high heat with 2 tablespoons olive oil.
- As the oil is heating, sprinkle a level teaspoon of the ground sea salt over both sides of the tuna steaks - that's one level teaspoon for all four steaks - not a teaspoon for each one.
- As soon as the oil starts smoking, cut the heat back to medium-high and add the tuna steaks. Let them sizzle away for two minutes, then turn them and cook for another two minutes. Turn off the heat and let the steaks sit in the skillet whilst you make the sauce.
- Heat three level tablespoons of olive oil in a medium-sized pot (that will take a lid) over medium heat. Add the sliced strips of red bell pepper, stir well to coat them with the olive oil and turn the heat down to low-medium. Cover the pot with its lid. The peppers need to soften, but not brown at all. So, keep them slowly cooking for 10 minutes with some regular stirring.
- Add the chopped cherry tomatoes, the sliced garlic, the sugar, and ground sea salt. Cook for another five minutes on that low-medium heat - stirring now and then - until the cherry tomatoes lose most of their body.
- Now add all the sauce's remaining ingredients (including those chili peppers), stir it all together, and let the sauce gently simmer for another 10 minutes. Turn off the heat. Done.
- Melt the butter in a medium-size pot over a low heat and add the sliced garlic and sea salt. Stir the pot and let the garlic release its flavor into the butter - about 3 minutes over a stirred low heat. The garlic must not brown.
- Add all of the spinach. It'll be a bit of crush to get it into the pot - that's ideal - pile it in and put the lid on. After two minutes, stir the spinach so that it all picks up a coating of the buttery garlic. Put the lid back on and let the spinach cook for another two minutes. Then stir the spinach again, put the lid back and let it cook for another two minutes. Turn off the heat and keep the lid on so the spinach retains its heat as you finish cooking the tuna in the sauce.
- Put the skillet with the seared, partly cooked tuna steaks onto a medium heat and pour the sauce over them. Lift the steaks a little so that they sit in the surrounding sauce as it heats. As soon as the sauce starts to bubble, turn the heat to low and let the steaks finish their cooking for about six minutes at a very gentle simmer in the sauce. They'll then be ready to serve - straight from the skillet, with the emerald green spinach presented alongside.
Nutrition Facts : Calories 673 kcal, Carbohydrate 29 g, Protein 51 g, Fat 40 g, SaturatedFat 11 g, Cholesterol 87 mg, Sodium 2646 mg, Fiber 11 g, Sugar 11 g, ServingSize 1 serving
TUNA STEAK WITH GARLIC & CHILI
Make and share this Tuna Steak With Garlic & Chili recipe from Food.com.
Provided by English_Rose
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a griddle pan until smoking hot or preheat the broiler to high then reduce the heat to medium-high.
- In a medium size bowl, whisk the oil with the water until thick and creamy. Whisk in the lemon juice with a few pinches of salt. Stir in the garlic, oregano, capers, chilies and parsley.
- Lightly brush the tuna steaks with the spicy dressing and cook on the preheated griddle pan or under the broiler for 2 minutes on each side.
- To serve, make a diagonal cut in the middle of the tuna steak so you get 2 pieces per portion. Place the pieces, overlapped, in the middle of a serving plate and drizzle over the spicy dressing.
TUNA WITH PEPPERY TOMATOES & POTATOES
Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
TUNA STEAKS WITH GARLIC LOVERS' FRESH TOMATO SAUCE
Summer on a plate - simple, fresh and absolutely delicious! I love uncooked tomato sauces in the summer, when the garden has an abundance of juicy, vine-ripened tomatoes. This one is for the garlic and lemon lovers, and it's terrific served cold the next day! (Prep time includes letting tomato sauce sit and blend flavors; cook time is approximate only for tuna steaks.)
Provided by EdsGirlAngie
Categories Tuna
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, olive oil, lemon juice and garlic.
- Season with salt and let flavors blend for two hours.
- Just before grilling or pan-searing the tuna steaks, add the herbs to the tomato mixture.
- Brush tuna steaks with olive oil and grill or pan-sear according to thickness.
- Top with the tomato-lemon sauce.
- This is scrumptious served cold the next day!
TOMATO CREAM SAUCE WITH TUNA
Provided by Food Network
Time 38m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color.
- Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute.
- Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling.
- Add the cooked penne or your favorite pasta and finish cooking directly in the sauce for an additional minute.
- Sprinkle the dish with parsley and drizzle with the best extra-virgin olive oil available. Serve immediately.
- Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes.
- Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes.
- Season with salt, to taste. Add basil leaves at the very end.
TUNA STEAKS WITH GARLIC MASH POTATO
Make and share this Tuna Steaks With Garlic Mash Potato recipe from Food.com.
Provided by Raxyl
Categories Tuna
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the tuna steaks in some lemon juice and pepper.
- Cut up the potatoes and boil until soft, finely chop or crush garlic cloves.
- When ready, drain water from potatoes and add garlic and a small amount of low fat milk to get desired consistency when mashing.
- Lightly spray grill or pan with oil and heat, throw tuna steaks on and cook to desired level. I usually like to keep it pink in the middle.
- Mix soy sauce and wasabi and serve in a small dish on the side or over the tuna when served.
- For the salad: Combine rocket or mixed leaves, cucumber, Spanish onion and shaved parmesan in a large bowl.
- Toss with some balsamic vinegar and serve with tuna and mashed potato.
Nutrition Facts : Calories 321.9, Fat 0.9, SaturatedFat 0.2, Sodium 2048.2, Carbohydrate 69.6, Fiber 9.4, Sugar 8.2, Protein 13
GRILLED TUNA STEAK
Steps:
- Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550.
- Pat dry the tuna with a paper towel.
- Combine the salt and pepper in a small dish and season the tuna steaks.
- Place the seasoned tuna steaks over direct heat and grill for approximately 3 minutes. Flip to the other side and cook an additional 3 minutes. The internal temperature should be between 125 and 130 degrees F for a medium rare steak.
- Remove from the grill. Slice the tuna into pencil thin slices and serve with the dipping sauce. Tuna is best served warm.
TUNA STEAKS WITH GARLIC, TOMATOES, CAPERS, AND BASIL
Steps:
- Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
- Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.
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