Tuna With Hoisin Maple And Ginger Marinade Food

GINGER-MARINATED TUNA STEAKS

Steps:

• In a small bowl, combine all ingredients except tuna.
• Place tuna steaks in a plastic ziploc type bag. Add Marinade to bag and seal. Set bag in a shallow pan.
• Refrigerate for 30 minutes, turning bag occasionally to coat.
• Lightly coat the grill rack with nonstick cooking spray.
• Drain tuna and discard marinade.
• Grill fish for 10 ro 12 minutes or until fish flakes with a fork (about 145 degrees F), turning once.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

GRILLED TROPICAL TUNA STEAKS

Steps:

• To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
• Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

MARINATED SEARED TUNA

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

TUNA WITH HOISIN, MAPLE AND GINGER MARINADE

Steps:

• Whisk together all the marinade ingredients in a small bowl. Place the tuna in a large zip lock bag and add marinade.
• Turn bag several times to coat tuna with marinade. Marinate in fridge for no more than 1 hour. (lemon juice will "cook" the fish).
• Preheat grill.
• Grill for about 3 - 4 minutes per side, basting generously with reserved marinade. Tuna should be slightly pink in the centre.

PEPPERED TUNA WITH ASIAN GUACAMOLE AND HOISIN DIPPING SAUCE

Steps:

• Heat the star anise and peppercorns in a small, dry skillet over medium-high heat until you can smell the pepper when standing over the pan, about 30 seconds. Remove from the heat and cool. Grind in a spice grinder or mortar and pestle. Combine the soy sauce and 1 tablespoon oil, and brush the mixture on all sides of the tuna. Sprinkle the tuna lightly on all sides with the peppercorn mixture and salt. Let it stand for 15 minutes, or refrigerate for several hours.
• To cook the tuna, heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat until very hot, then sear the tuna for about 2 minutes on each side, just until rare to medium-rare (the sides will be browned, but the tuna will still feel slightly soft when pressed). Transfer it to a plate to cool.
• To serve, cut the tuna into 1/8-inch-thick slices and divide it among the plates. Serve with a spoonful of guacamole and a ramekin of dipping sauce.
• Place the avocado, cucumber, radishes, ginger, sesame oil, peanut oil, lime juice, scallions, cilantro, and wasabi in a bowl, add salt and chile paste, to taste, and stir just until combined. Taste for seasoning and add more lime, salt, or chile paste as desired.
• Combine the ingredients and whisk together or puree in a blender.

PAN-SEARED TUNA WITH GINGER, MISO AND CILANTRO SAUCE

Steps:

• Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
• Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
• Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.