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.
TUNA STEAKS WITH CARAMELIZED ONIONS
Golden-brown caramelized onions lift any dish out of the ordinary, but fresh tuna steaks? They go into the stratosphere!
Provided by Betty Crocker Kitchens
Categories Entree
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in large skillet over medium heat until hot. Add onions; cook about 15 minutes or until onions are golden brown, stirring occasionally.
- Add peppercorns, bay leaf and wine. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.
- Move onions to side of skillet. If necessary, add additional oil to skillet. Increase heat to high. Add tuna steaks; cook about 3 minutes or until browned on both sides.
- Reduce heat to medium; cook 4 to 6 minutes or until fish flakes easily with fork, stirring onions occasionally. Serve tuna steaks with onions.
Nutrition Facts : Calories 360, Carbohydrate 10 g, Cholesterol 100 mg, Fat 3, Fiber 1 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1/2 of Recipe, Sodium 100 mg, Sugar 6 g
TUNA STEAKS WITH LEMONY TOMATOES AND ONION
Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions is full of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
- In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
- Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.
Nutrition Facts : Calories 370 g, Fat 17 g, Fiber 1 g, Protein 47 g
TUNA STEAKS WITH TOMATOES, CAPERS AND BASIL
Make and share this Tuna Steaks With Tomatoes, Capers and Basil recipe from Food.com.
Provided by lazyme
Categories Tuna
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 483.7, Fat 29, SaturatedFat 5, Cholesterol 64.6, Sodium 171.1, Carbohydrate 13.7, Fiber 3, Sugar 6.5, Protein 41.8
FRESH TUNA STEAKS WITH LEMON
This is from one of the Mediterranean Cooking cards that my partner, Chef1MOM sent me in the Cookbook Swap. The picture is beautiful, and the combination of ingredients cannot miss.
Provided by NurseJaney
Categories Greek
Time 25m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash parsley and pat dry with paper towels.
- Mince parsley with peeled garlic.
- Wash and dry whole lemon, grate half the zest.
- Peel rest of rind and discard it.
- Slice lemon thinly.
- Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
- Add wine, oil, parsley and garlic mixture, and grated lemon peel.
- Beat with fork until well blended.
- Wash and dry tuna.
- Arrange in saute or large omelet pan.
- Pour sauce over tuna and cover with lemon slices.
- Cook fish over high heat for 7-8 minutes,
- Remove lemon slices and turn fish over.
- Cook for another 2 minutes.
- Slice remaing lemon.
- Arrange tuna on serving plate.
- Drizzle with cooking juices.
- Decorate with uncooked lemon slices and sprigs of parsley.
- Serve hot or at room temperature.
TUNA STEAKS, WITH ANCHOVY TOMATO SAUCE
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 1h
Yield 3 - 4 servings
Number Of Ingredients 13
Steps:
- Wipe the tuna steaks dry with paper towels. Squeeze the lemon juice over the steaks and sprinkle them with half the olive oil. Leave to marinate while you prepare the sauce.
- Heat the remaining oil in a large heavy frying pan. Saute the onion and garlic until soft. Mash the anchovies into a paste and add. Cook for two minutes.
- Add the chicken stock, tomatoes, tomato paste and red wine. Season with salt and pepper and simmer gently, uncovered, for 30 to 40 minutes. The sauce should be thick but if it gets too dry, add a little more wine or water.
- Place the tuna steaks in the pan with the sauce. Cover and cook for five minutes. Turn over, cover, and cook another five minutes, or until done. Do not overcook. Garnish with parsley and capers and serve.
Nutrition Facts : @context http, Calories 719, UnsaturatedFat 28 grams, Carbohydrate 11 grams, Fat 48 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1043 milligrams, Sugar 4 grams, TransFat 2 grams
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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