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.
Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g
FISHY MIXED GRILL: SWORDFISH KABOBS WITH GARLIC AND LEMON, TUNA STEAKS WITH ORANGE AND ROSEMARY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat grill pan or outdoor grill to medium high heat.
- Cube swordfish into generous bite-size chunks. Zest 2 lemons and pile zest on cutting board. Add 4 cloves garlic to zest and chop garlic. Add about a teaspoon of coarse salt to garlic and lemon and combine with flat part of the knife. Chop parsley and mix into garlic and salt. Add a generous amount of coarse black pepper to the pile and mix together with your finger tips. Coat the swordfish in a few tablespoons evoo ¿ enough to coat it evenly, just eyeball it. Slather the lemon zest and garlic mixture all over the fish. The evoo will make it stick. Pile the cubes onto metal skewers, it should fill 2 (12-inch) skewers. Set the fish aside for 10 to 15 minutes. Cut up 1 of the zested lemons into wedges and reserve.
- Cut tuna steak into 6 small portions. Combine the zest of 2 oranges with the remaining 4 cloves garlic and chop. Add chopped rosemary to garlic and orange zest and combine with flat of knife. Add about 1/2 teaspoon coarse salt and about 1 teaspoon coarse black pepper to the mix. Place a few tablespoons balsamic vinegar and 1/4 cup evoo into a shallow dish. Add the orange-rosemary mixture and mix together. Add the fish and coat evenly in dressing and let stand 10 to 15 minutes. Peel oranges and slice into disks.
- Throw together a salad, such as Panzanella with The Works, below, then go back to the fish.
- When you are ready to eat, grill swordfish skewers 3 minutes on each side, 6 minute total. Slide from skewers and squeeze lemon juice over the fish. Cook tuna steaks 2 to 3 minutes on each side for pink, medium-rare fish, 4 minutes on each side for fully cooked fish. Serve tuna with sliced oranges alongside and scatter scallions over both. Each person should end up with 4 or 5 cubes of swordfish and 1 small tuna steak. Serve with salad.
- Combine all the salad ingredients in a large bowl and dress salad with lemon juice, red wine vinegar, evoo, and a splash of the hot pepper juice, then season with salt and pepper, to your taste.
TUNA STEAKS WITH ORANGE AND ROSEMARY
Make and share this Tuna Steaks With Orange and Rosemary recipe from Food.com.
Provided by Recipe Reader
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut tuna steak into 6 portions.
- Zest the oranges, then slice.
- Combine the zest with garlic, rosemary, salt, pepper, balsamic, and olive oil.
- Add fish and coat evenly in dressing. Let stand 15 minutes.
- In a hot grill pan, cook tuna steaks 3 to 4 minutes on each side.
- Top with green onions and garnish with orange slices.
Nutrition Facts : Calories 324.1, Fat 16.5, SaturatedFat 3.2, Cholesterol 57.5, Sodium 254.6, Carbohydrate 6.6, Fiber 1.4, Sugar 4.3, Protein 36
GRILLED SESAME ORANGE TUNA STEAKS
This recipe was a collaboration between my son and I. He wanted to enter a contest because he aspires to be a chef someday. Although they look fancy, they're easy to make. -Lorna McFadden, Port Orchard, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.
Nutrition Facts : Calories 506 calories, Fat 10g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 822mg sodium, Carbohydrate 56g carbohydrate (24g sugars, Fiber 4g fiber), Protein 47g protein.
ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
- Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
- Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
- Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
- When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
- Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
- A nice Sicilian rose, chilled, makes a fine beverage companion.
- 1 loaf crusty bread, 9 to 12 inches in length
- 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
- 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
- 1/2 cup prepared pesto sauce
- 1/4 pound deli sliced provolone
- 1 jar, 16 to 18 roasted red peppers, drained
- 1 (15-ounce) can quartered artichoke hearts in water, drained
- 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
- Coarse salt and black pepper
- Extra-virgin olive oil, for drizzling
- Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
- Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
- Yield: 4 servings
- Prep Time: 10 to 15 minutes
- Cook Time: none
- Ease of Preparation: easy
ROSEMARY MARINATED TUNA
A simple grilled or broiled fish dish. If you want to minimize the olive taste of the oil, use light olive oil. If you prefer a richer dish, serve with hollandaise sauce instead of lemon wedges.
Provided by echo echo
Categories Tuna
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place fish in a single layer in a shallow pan.
- Combine first 6 ingredients (olive oil through rosemary), pour over steaks and marinate in refrigerator 1 hour, turning once.
- Broil or grill tuna steaks, 4-5 minutes per side, basting with marinade (minus the bay leaf, of course).
- Serve hot with lemon wedges.
Nutrition Facts : Calories 161.4, Fat 18, SaturatedFat 2.5, Sodium 97.4, Carbohydrate 0.7, Fiber 0.1, Sugar 0.2
GRILLED TUNA WITH ROSEMARY
Steps:
- 1. Thaw tuna, if frozen. Rinse and pat dry with paper towels. Measure thickness of tuna. Cut into 4 serving-size portions. Brush both sides of each piece with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary onto tuna. 2. Place fish steaks on a greased grill rack or in a grill basket. Grill on the rack of an uncovered grill directly over medium-hot coals until tuna flakes easily with a fork (allow for 4 to 6 minutes per 1/2-inch of thickness). If the tuna is more than 1-inch thick, gently turn it halfway through grilling. 3. To serve, top tuna with capers. If desired, garnish with fresh rosemary.
ROSEMARY- AND ORANGE-MARINATED TUNA KEBABS
Categories Low Fat Low Cal Low/No Sugar Wheat/Gluten-Free Orange Rosemary Tuna Summer Healthy Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
- Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
- Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.
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ORANGE-ROSEMARY TUNA - BETTER HOMES & GARDENS
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Total Time 1 hr 26 minsCalories 147 per serving
- Thaw tuna, if frozen. In a small bowl combine olive oil and orange juice. Brush tuna with oil mixture. For a charcoal grill, grill tuna directly on the greased rack of an uncovered grill over medium heat for 4 to 6 minutes or until tuna is slightly pink in the center, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tuna on the greased rack over heat. Cover and grill as above.) Remove tuna from grill. Cover and chill tuna for 1 hour or until completely chilled. Slice to serve.
- Meanwhile, in a small bowl, combine mayonnaise, onion, chopped orange, rosemary, and pepper. Divide tuna portions among 8 serving plates. Top each tuna piece with 1 tablespoon of the mayonnaise mixture. In a small bowl combine orange peel and snipped rosemary. Sprinkle atop each serving and serve with crackers if desired. Makes 8 servings.
SESAME-CITRUS TUNA STEAKS - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
- Combine the soy sauce, honey, orange juice, sesame oil, garlic, ginger, and cornstarch in a heavy, zip-top plastic bag and add the tuna steaks. Close the bag and marinate the fish for 2 to 4 hours in the refrigerator.
- Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 500°F. Place a wire rack on top of a shallow-rimmed roasting pan. Rub the rack with oil.
- Remove the tuna steaks from the marinade and rub with olive oil. Place on the rack in the roasting pan and roast for 5 to 6 minutes, turning once, until the surface of the tuna is browned but the center is still red.
- 3. Remove the tuna steaks from the marinade and rub with olive oil. Place on the rack in the roasting pan and roast for 5 to 6 minutes, turning once, until the surface of the tuna is browned but the center is still red.
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- Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle steaks evenly with salt. Combine sesame seeds and black sesame seeds in a shallow dish. Dredge steaks in sesame seeds. Lightly coat both sides of fish with cooking spray. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Sprinkle evenly with onions; serve with orange-ginger sauce.
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