SEARED TUNA WITH CHILE-PINEAPPLE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
- Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
- Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
- Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.
Nutrition Facts : Calories 610, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 56 milligrams, Sodium 757 milligrams, Carbohydrate 75 grams, Fiber 5 grams, Protein 42 grams, Sugar 7 grams
TUNA STEAKS WITH PINEAPPLE SAUCE
A caribbean inspired recipe that goes well with either tuna or swordfish steaks. Perfect for the grill too. Serve with an island style rice pilaf. Prep time does not include marinating time.
Provided by BoxOWine
Categories Tuna
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare marinade by combining marinade ingredients in shallow dish.
- Add tuna and coat with marinade.
- Cover and refrigerate at least 1 hr or more, turning occasionally.
- Prepare pineapple sauce by puree in blender until smooth.
- Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
- process until smooth.
- Gradually add olive oil.
- Heat large skillet over high heat.
- Add small amount of peanut oil to skillet so tuna does not stick.
- Remove tuna from marinade, season with salt to taste.
- Add tuna to skillet and cook until brown on each side, about 3 mins per side.
- Spoon sauce on plate.
- Place tuna on top of sauce.
- Serve.
GRILLED TUNA WITH FRESH PINEAPPLE SALSA
"This easy-to-mix salsa adds tropical flair to sweet and spicy glazed tuna steaks," writes Bonnie Hogan from Rochester, New Hampshire. "It's a delicious and attractive entree with minimal prep work."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings (1 cup salsa).
Number Of Ingredients 11
Steps:
- In a small bowl, combine the pineapple, red onion, cilantro, 1-1/2 teaspoons vinegar and jalapeno if desired. Cover and refrigerate until serving. In a small bowl, combine the hoisin sauce, ketchup and remaining vinegar; set aside. , Rub both sides of fish with oil; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved hoisin sauce mixture. Serve with pineapple salsa.
Nutrition Facts : Calories 256 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 385mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
SPICED TUNA WITH PINEAPPLE GLAZE
This is a recipe that I found at another web site and adapted to suit our taste. This has a little bit of a kick. Serve this with jasmine rice to soak up the wonderful glaze!
Provided by PaulaG
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
- Remove from heat, cool, place in a coffee grinder and grind until fine.
- To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
- Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
- Add the catsup and cook an additional 5 minutes.
- Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
- Rub the tuna steaks on all sides with spice mixture.
- Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
- Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
- Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.
Nutrition Facts : Calories 466.3, Fat 9.9, SaturatedFat 2.3, Cholesterol 64.6, Sodium 2002.3, Carbohydrate 51.4, Fiber 5, Sugar 35, Protein 44.4
PINEAPPLE PICO TUNA STEAKS
Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Add the tuna; turn to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a small bowl, combine pico de gallo ingredients. Cover and refrigerate until serving., Drain and discard marinade. Lightly oil the grill rack. For medium-rare, grill tuna, covered, over high heat or broil 3-4 inches from the heat for 3-4 minutes on each side or until slightly pink in the center. Serve with pico de gallo.
Nutrition Facts : Calories 385 calories, Fat 9g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 2g fiber), Protein 41g protein. Diabetic Exchanges
GRILLED TUNA STEAK WITH PINEAPPLE SAUCE
Sweet, smoky, with a tiny bit of spice over tender melt in your mouth tuna steak. So good
Provided by barbara lentz
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. Mix 1 cup of orange juice the soy sauce and paprika together. Add the tuna steaks to the marinade and let marinate 30 minutes.
- 2. Add the other 1 cup of orange juice to saucepan and add the pineapple, red onion, jalapeno, and honey. Bring to a boil. Reduce to a simmer and simmer 20 minutes.
- 3. During the last 10 minutes that the sauce is cooking remove the tuna from the marinade and place on a hot grille. Grille 4 minutes per side or until desired doneness. Serve with the sauce over top
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
TERIYAKI TUNA STEAKS
Bake or grill a meal in a packet with this easy teriyaki tuna steak with pineapple, fresh ginger, and mixed veggies.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 18m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one tuna steak on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food; top with pineapple chunks. Combine teriyaki sauce, ginger and salt; spoon over tuna and pineapple. Arrange vegetables beside tuna.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
- Bake 16 to 18 minutes on a cookie sheet in oven.
- OR Grill 8 to 10 minutes in covered grill.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 29.9 g, Cholesterol 54.2 mg, Fat 7.3 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 1.8 g, Sodium 1338.7 mg, Sugar 21.2 g
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