Tuna: Tuna Recipes by Maree

posted by Maree 03-26-101 10:26 AM

Broiled Fresh Tuna on the Grill

Cut tuna into portion-sized pieces (don't let the red color spook you, it will disappear with cooking). Place thinly sliced onion slices in a Pyrex dish. Place tuna pieces (1 1/2 to 2" thick) on top of onion slices. Cover with a bottle of Italian salad dressing; and marinate on each side for from 10 to 15 minutes. The charcoal fire is only ready when it is of uniform white. Grease grill with a stick of margarine, then place tuna on grill without letting the pieces touch. Brush on marinade throughout cooking. Grill until well seared on one side then turn, baste and cook until meat is opaque throughout. Place pieces back in marinade pan until serving. It will look and taste more like a filet mignon than fish. Any left overs make a delicious cold salad.

Grilled Fresh Tuna Marinade

3 tbsp. soy sauce
1 tsp. sugar
1/2 c. white wine
2 tbsp. butter

Marinate for 1 hour or so - turn after 30 minutes. Then grill, basting as fish cooks.

Grilled Tuna

3 lb. yellow fin tuna

Marinate for 6-8 hours in garlic, ginger, sesame oil, black pepper and olive oil. 2 serrano peppers 18 sun dried tomatoes 1/2 c. pistachio nuts 1/2 c. Calamata black olives 4 oz. Feta cheese 3 oz. white wine Grilled tuna should be rare only if sushi quality. Saute rest of ingredients and add reserved marinade. Serve with whole wheat angel hair tossed with a herbal vinaigrette.

Baked Fresh Tuna

4 med. onions, finely chopped
2-4 tbsp. olive oil
2 cloves garlic, crushed
2 tomatoes, peeled, seeded & sliced Or
1 c. drained, canned tomatoes
1 c. dry white wine
Salt & pepper
Bouquet garni (bay leaf, parsley, thyme & strips of orange peel) tied in cheesecloth
1 1/2 lb. sliced fresh tuna
Lemon slices

Saute onions in oil until golden. Add garlic, tomatoes, wine, bouquet garni, salt and pepper. Cook over medium heat for 10 minutes. Pat the fish dry and remove any skin and bones. Spread half of sauce in baking dish. Place fish on top and cover with remaining sauce. Top with several slices of lemon. Bake uncovered at 350 degrees for 20 minutes. Remove bouquet before serving.

Grilled Tuna Steaks or any Fish

Fresh tuna/fish
1 bottle Italian dressing
Old bay seasoning

Marinate fish for 2 hours in Italian dressing (enough to coat fish). Grill 5 minutes, one side. Turn and lightly season. Cook 5 more minutes. Check for doneness. Cooking time varies due to thickness of fish.

Grilled Tuna or Salmon Steaks Italian Style

4 tuna or salmon steaks
1/4 c. olive oil
2 tsp. basil
3 tbsp. white vinegar
2 tsp. oregano
1 tsp. garlic, minced
2 tsp. salt, pepper, and thyme

Combine olive oil, basil, vinegar, oregano, garlic, salt, pepper, and thyme. Marinate 4 steaks 30 minutes; grill and baste 5 minutes or until steaks flake easily.

Marinated Tuna
Tuna, sliced thin
Italian salad dressing, (Golden Italian)
Teriyaki sauce, enough to color the dressing
(A ratio of 2 parts dressing to 1 part Teriyaki sauce works well)

Marinate tuna several hours or overnight. Broil or grill.

Grilled Tuna

4 tuna steaks
1 bottle Italian Dressing
Red pepper

Marinate tuna steaks for 2 hours in Italian dressing. Sprinkle red pepper on steaks. Grill for 5 minutes or until tuna turns white. Baste while cooking with dressing.

Grilled Tuna with Nectarine-Red Onion Relish

4 (8 to 10 oz.) boneless tuna steaks,1 inch thick
4 tbsp. salad oil
Salt & ground pepper to taste

1 red pepper, seeded, sliced in strips
6 firm ripe nectarine each cut into 8 slices
1 med. red onion, sliced into long, thin pieces
1 tsp. minced garlic
1/4 c. fresh basil
1/4 c. red wine vinegar
1/4 c. fresh orange juice
2 tbsp. lime juice
1/4 c. olive oil

Lightly rub steaks with oil and season with salt and pepper.

Grill 4 to 5 minutes per side on medium grill. Check for doneness by bending a steak gently and peering inside looking for a transluscent center.

Combine ingredients and toss gently - stainless steel bowl is best. Keep chilled until ready to serve. Serve steaks on top of relish. Relish will stay 2 weeks in refrigerator. Great as a side dish.

Broiled Tuna Steaks with Japanese Sauce

4 yellow fin tuna steaks, 1-inch thick
Sesame oil
1 rounded tsp. cornstarch
1/3 c. rice vinegar
1/3 c. mirin
1/3 c. soy sauce
1 lb. spinach leaves, rinsed, stemmed and dried
1 (6 oz.) box Wagner's Saffron Rice, cooked per box directions
3 tbsp. minced crystallized ginger

Start coals, start rice. Make sauce: dissolve cornstarch in vinegar. Combine with mirin and soy sauce and simmer until mixture is a clear dark brown and thickened. Remove from heat but keep warm.

Stem spinach leaves for 2 minutes.

Grill fish rubbed with sesame oil over hot coals 5-7 minutes per side

Assemble: Arrange a bed of spinach on each plate, place a tuna steak on top of spinach. Spoon a ring of yellow rice around plate. Spoon sauce over tuna and sprinkle with crystallized minced ginger.

Baked Tuna with Stuffing

1 c. ground raw carrots
1 c. ground raw celery
1/2 c. chopped onion (fine)
1/2 c. soft bread crumbs
1/4 c. butter (melted)
2 tsp. lemon juice
1/2 tsp. parsley
1/4 tsp. garlic powder
1 lb. tuna steaks
Salt and pepper

Combine vegetables, crumbs, melted butter, lemon juice and seasonings to make stuffing. Place tuna steaks in lightly greased pan. Sprinkle with salt and pepper. Mound stuffing over each steak. Bake 400 degrees for 25 minutes. Serves 4.

Grilled Tuna Brochettes

1 1/2 lbs. fresh tuna, cut into 2 inch chunks
1 fennel bulb, trimmed, cut into 2 inch pieces
1 red onion, cut into 8 wedges

1/4 cup fruity olive oil
2 Tbsps. fresh lemon juice
1/4 cup chopped scallions
1 Tbsp. fresh thyme leaves
2 cloves garlic, minced
1 tsp. salt
1 tsp. fennel seed
Crushed ground pepper to taste

Whisk marinade ingredients together in a large bowl until smooth. Add tuna, fennel, and red onion and turn into the marinade. Cover loosely and refrigerate for several hours or overnight.

Prepare hot coals for grilling.

On large skewers alternate tuna, fennel, and onion. Oil the grill, cook over medium heat 3-4 minutes per side. Serve immediately. Serves 4.

NOTE: This tuna is very moist and flavorful if it isn't over cooked, watch carefully.

Grilled Tuna Balsamico

1/3 c. Balsamic vinegar
1/3 c. olive oil
1/4 c. parsley, minced
2 garlic cloves, crushed
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
4 tuna steaks, 3/4 inch thick
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1/2 red onion, cubed

Whisk together vinegar, oil, parsley, garlic, salt and pepper to form marinade. Place tuna steaks in a suitable container for marinating and pour marinade over tuna. Cover and refrigerate for 2-4 hours. Turn steaks occasionally.

Prepare grill or broiler.

Saute pepper strips and onion in 1 tablespoon olive oil and 1 tablespoon marinade until tender. Set aside.

Grill steaks for 2 minutes on each side while basting with the marinade. Tuna should flake apart and be gray-ish in color all the way through. Place tuna steaks on serving plates and garnish with onion and pepper strips. Serve. Serves: 6. (Prep and Cooking Time: 2 1/2-4 1/2 hours)

Tuna Steaks with Creamy Shrimp Sauce

1 c. Italian salad dressing
2 tbsp. lemon juice
1 tsp. garlic powder
1/2 tsp. red pepper
1/2 tsp. tarragon leaves
2 lbs. tuna steaks (1 inch thick)
1/4 c. margarine
1/2 c. chopped onions
1 c. chopped green onions
1/2 c. chopped bell pepper
1 c. cream cheese
1 c. half & half cream
1 c. chopped, cooked shrimp
2 tbsp. chopped parsley

Combine salad dressing, lemon juice, garlic powder, red pepper, and tarragon leaves in a 2-quart mixing bowl. Blend thoroughly. Add tuna steaks to the blended marinade sauce, coating each steak thoroughly with the sauce. Cover tuna steaks and refrigerate at least 2 hours or preferably overnight.

Preheat oven to 425 degrees. Remove tuna steaks from marinade sauce and place in 2-quart casserole dish. Bake at 425 degrees for 15 minutes, turning steaks once.

In a 2-quart saucepan, melt margarine over medium heat. Add chopped onions, green onions, and bell pepper. Saute until onions are clear. Add cream cheese and half & half. Stir over low heat until cream cheese melts and sauce thickens. Add chopped shrimp and parsley to sauce. Blend thoroughly and cook sauce over low heat until tuna steaks are removed from oven.

Remove steaks from oven. Drain liquids from casserole. Pour shrimp sauce over tuna steaks. Place steaks in oven and bake an additional 10 minutes. Serves 6.

Barbecued Swordfish or Tuna

1/2 c. soy sauce
1 clove garlic
4 tbsp. ketchup
2 tbsp. lemon juice
1/4 c. chopped parsley
1/2 c. orange juice
1 tsp. pepper

Mix all ingredients and marinate fish, 1-2 hours. Brush or baste fish during barbeque. Cook approximately 20 minutes, depending on thickness, until fish flakes. Delicious backyard treat

Tuna Steaks with Olive Oil and Thyme

1 lb. fresh tuna (4 pieces)
1 tsp. dried thyme
1 tbsp. plus 1 tsp. olive oil
Fresh ground black pepper to taste
Sweet red pepper slivers & lime wedges, garnish

Preheat oven to 350 degrees. If necessary, trim dark parts from tuna.

In a small bowl, combine thyme, oil and black pepper into a smooth paste and rub into each piece of fish. Place fish in an ovenproof glass baking dish and bake uncovered until cooked through, 30-45 minutes, depending on thickness. Place fish on serving platter and serve hot, strewn with pepper slivers, with lime wedges on the side. Serves 4.

Tuna Steaks

Grilled Steaks on Grill: Baste fish with desired sauce and cook on a well-greased grill. Cook about 4 inches from moderately hot coals 5 to 6 minutes. Turn, baste with sauce and cook 4 to 5 minutes longer or until tuna has a slightly pink center.

Broiled Steaks in Oven: Place steaks in a single layer on a well-greased broiling pan. Broil about 4 inches from source of heat for 3 minutes. Baste fish and broil 2 minutes longer. Turn and baste. Cook 3 minutes more. These recipe are for a 3/4 inch steak.

Combine the following ingredients for the 3 separate sauces.

1/2 c. vegetable oil
1/4 c. lemon juice
2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. white pepper
1/8 tsp. liquid hot pepper sauce

3 tbsp. lime juice
2 tbsp. vegetable oil
2 tbsp. honey
2 tbsp. soy sauce
1/4 tsp. ginger
1/4 tsp. cinnamon

2 tbsp. vegetable oil
2 tbsp. soy sauce
2 tbsp. Worcestershire sauce
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/8 tsp. liquid hot pepper sauce
Lemon wedges for garnish

Grilled Tuna with Mango-Chile Sauce

3 lbs. fresh yellow fin tuna
3 mangoes, peeled and diced
1 c. cilantro leaves, chopped
1 jalapeno, chopped
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
Juice of 2 limes
1 onion, chopped
Salt to taste

Lightly season the tuna and brush with some oil. Mix the rest of the ingredients in a bowl and set aside. Grill the tuna and spoon the salsa over it. Serve immediately.

Broiled Tuna Steaks

4 tuna steaks, about 1 inch thick (2 lbs. total weight)
Salt and fresh ground pepper, to taste
4 sprigs fresh thyme, chopped or 1 tsp. dried
1 tsp. fresh grated or dried powdered ginger
1 sliced clove garlic
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
2 tbsp. olive oil

In a mixing bowl blend the salt, pepper, ginger, garlic, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna steaks. Cover with plastic wrap and let stand 1/2 to 1 hour until ready to broil.

Broil on rack under broiler about 4 inches from heat source, about 3 minutes per side, or grill on high (cover closed) 3 minutes per side. Leftover marinade can be heated and served over steaks.

Oven Baked Tuna with Artichokes

6 lg. marinated artichoke hearts
1 egg, beaten
1/4 c. olive oil
6 tuna steaks
2 tbsp. dry bread crumbs
1 tbsp. parsley, finely chopped
1 garlic clove, minced
Salt to taste

Rinse tuna steaks and pat dry. Dip steaks in beaten egg and bread crumbs. Saute steaks in olive oil and garlic until brown.

Place steaks in ovenproof dish. Drizzle some of the marinade over steaks. Seal dish with foil. Bake 20 minutes at 350 degrees. Garnish with parsley.

Grilled Tuna with Pesto

2 lb. fresh tuna
3 c. basil leaves
3 cloves garlic, peeled & crushed
Coarse salt & freshly ground pepper to taste
1/2 c. pignoli nuts
4 tbsp. freshly grated Parmesan cheese
2 tbsp. freshly grated pecorino Romano cheese
1/2 to 3/4 c. olive oil

Wash the basil and dry leaves. Place in blender or food processor, along with the remaining ingredients except the olive oil. Process. Add 2 teaspoons olive oil and blend, scraping down the sides of the blender or food processor with a spatula. Gradually add the remaining oil until the texture is like mayonnaise or creamed butter. Correct seasoning.

Brush fish with olive oil. Place on hot grill for 7 minutes. Turn fish over and grill for 5 more minutes. Serve with pesto sauce.

Broiled Tuna with Orange-Cumin Sauce

1/4 c. cumin seeds
1 c. fresh orange juice
1 tbsp. dark brown sugar
4 (3/4" thick) fillets of blue fin tuna, yellowtail or mackerel
1/4 c. virgin olive oil
1 orange, thinly sliced for garnish (opt.)
Parsley sprigs for garnish (opt.)

In small dry heavy gauge skillet, toast cumin seeds over medium heat about 2 minutes, or until fragrance is released. Shake skillet from time to time to keep seeds from scorching. Grind seeds with mortar and pestle or place between 2 sheets of wax paper and crush with rolling pin.

For sauce, combine juice, cumin and sugar in small saucepan. Bring to a boil over high heat and reduce sauce to 1/2 cup, about 5 minutes.

Preheat broiler.

Wipe tuna fillets with damp paper towels. Place fillets in broiling pan and brush them on both sides with olive oil.

Broil 4" to 5" from heating element, 3 to 4 minutes per side.

While fillets are broiling, warm serving platter under hot running water.

Just before fillets are done, dry platter. With metal spatula, transfer fillets to warm platter and top each with sauce. Garnish platter with orange slices and parsley sprigs, if desired.

Pan Fried Tuna

4 fresh tuna steaks
2 tbsp. olive oil
1/2 tsp. rosemary
1/2 tsp. thyme
4 cloves garlic, sliced

2 scallions, chopped
2 cloves garlic, diced
2 stuffed olives, chopped
1 tbsp. capers, chopped
1 tbsp. parsley, chopped
2 tbsp. balsamic vinegar
1/2 c. olive oil
1 tsp. anchovy paste

Marinate tuna for at least 1 hour. To make marinade mix first four ingredients. Pan fry tuna in a hot non-stick skillet for 5 minutes. Turn, cook other side 5 minutes. Sauce - mix remaining ingredients and pour over tuna. Serves 4.

Tuna Steaks with Mustard Butter

2 boneless tuna steaks (1/4 lb. each)
1 tbsp. each: reduced-sodium soy sauce, rice vinegar
1/8 tsp. ground ginger
1 tbsp. whipped butter, softened and divided
1/2 tsp. powdered mustard

In a container (not aluminum) that is large enough to hold tuna in a single layer, arrange tuna. Combine soy sauce, vinegar and ginger; pour over tuna. Let stand 5 minutes; turn tuna over and let stand 5 minutes longer.

In a cup or small bowl, combine 2 teaspoons butter and the mustard; mix until combined. Cover and refrigerate until ready to serve.

Melt the remaining teaspoon of butter and brush on the tuna steaks. Place on a heated grill for about 2 minutes; turn tuna over and drizzle with any remaining marinade. Cook 2 minutes longer. Serve steaks topped with the butter/mustard mixture. This is a great way to use Market Day tuna steaks! Makes 2 servings.

Grilled Marinated Tuna Steaks

4 tuna steaks

3 tbsp. soy sauce
Juice of 1/2 lime
1 tbsp. rice vinegar
1 tbsp. sesame oil
Pinch dried red pepper flakes
6 thin slices peeled fresh ginger
2 garlic cloves, crushed

Combine marinade ingredients in non-aluminum baking dish and add tuna steaks. Cover and refrigerate at least 1 hour, but not more than 6 hours. Turn once or twice.

Bring fish to room temperature. Grill on preheated grill or broil in preheated broiler 4" from heat. Baste while cooking and turn once. Cook about 5 minutes each side. Do not over cook. Serves 4. Swordfish, salmon or mahi mahi may be substituted for tuna.

Broiled Tuna with Mayonnaise

4 fresh tuna steaks or fillets
Salt & pepper
1/2 c. mayonnaise
1 tsp. herb seasoning
1 tsp. lemon juice
1/2 c. diced onions

In small bowl, mix mayonnaise, herb seasoning and lemon juice. Line broiler pan with foil. Place fillets or steaks in pan. Salt and pepper to taste. Spread top of each fillet or steak with mayonnaise mixture. Cover with diced onions. Broil until golden brown. Fish will flake with fork if done. Do not overcook.

Grilled Blackened Tuna Steaks

1/4 c. olive oil
2 tbsp. lime juice
6 tuna steaks, about 6 oz. each
1 tbsp. dry mustard
2 tbsp. dried cilantro
1 tbsp. chili powder
1 tsp. freshly ground black pepper
1 tsp. black mustard seeds

Combine olive oil and lime juice, brush each steak with mixture. Mix remaining ingredients; sprinkle over steaks. Wrap and refrigerate for several hours. Grill over hot charcoal for 4 minutes per side, or until steaks just begin to flake. Do not dry out. Top with Lime and Soy Sauce. Serves 6.

Lime and Soy Sauce:
2 tbsp. lime juice
1 tbsp. champagne vinegar
1 tsp. soy sauce
1/4 c. olive oil
Lime juice to taste

Whisk together ingredients and spoon mixture over tuna steaks.

Grilled Sweet and Sour Tuna Steaks
Recipe By : SOAR/CA Culinary Academy
Serving Size : 4
Categories : Chinese/Thai/Japanese/Hawaiian; Fish/Seafood; Grilled Foods

1/2 cup dry sherry
2 tablespoons grated gingerroot
2 tablespoons soy sauce, low sodium
1 teaspoon honey
1 teaspoon maple syrup
1 Tablespoon minced garlic
2 teaspoons dark sesame oil
2 tablespoons minced cilantro (dry worked fine)
4 medium tuna steaks (1" thick)

In a small bowl combine sherry, ginger, soy sauce, honey, maple syrup, garlic, sesame oil, and cilantro. Set aside. Wash and pat dry tuna steaks. Place in a shallow glass baking dish. Pour sauce over steaks. Let marinate 30-60 minutes. Remove steaks from marinade and grill. Cook 5 to 6 minutes on each side, turning once and basting with marinade, if desired. Serve hot.

NOTES : A Hawaiian specialty, Grilled Sweet-and-Sour Tuna Steaks are perfect for outdoor grilling, but can also be broiled indoors (marinate only 10-20 min.) Make the sauce ahead of time and let the tuna steaks marinate for 30 to 60 minutes before grilling so that they really absorb the tangy flavor.

Recommended: use mesquite charcoal on the grill so the tuna takes on a teryaki taste from the smoke as it cooks. Grill the tuna only until it turns a dull pink color inside and browns nicely on the outside.

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