Time 14m Number Of Ingredients 12 Steps:
Make dipping sauce. In a medium bowl whisk together soy sauce, rice vinegar, and honey until honey dissolves. Whisk in sesame oil, ginger, and garlic until emulsified. Leave at room temperature or refrigerate if desired. (recipe note #1) Preheat a gas grill (or charcoal grill) to high. (recipe note #2) Rinse tuna steaks and pat dry with paper towels. Rub all sides of tuna with olive oil and season with salt and pepper. Grill tuna 2 minutes per side, until seared on the outside and rare in the center. (If you prefer a cooked center, cook an additional ~2 minutes per side.) Transfer tuna to cutting board. With a thin, sharp knife, thinly slice tuna across the grain (1/4 to 1/2-inch thick slices). Sprinkle with sesame seeds and sliced green onion. Serve with dipping sauce.
Time 25m Number Of Ingredients 10 Steps:
Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550. Pat dry the tuna with a paper towel. Combine the salt and pepper in a small dish and season the tuna steaks. Place the seasoned tuna steaks over direct heat and grill for approximately 3 minutes. Flip to the other side and cook an additional 3 minutes. The internal temperature should be between 125 and 130 degrees F for a medium rare steak. Remove from the grill. Slice the tuna into pencil thin slices and serve with the dipping sauce. Tuna is best served warm.
Time 2h45m Yield 8 to 10 servings Number Of Ingredients 29 Steps:
Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat. Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls. Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving. Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving. Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes. Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.
Number Of Ingredients 8 Steps:
Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart. Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.
Time 22m Yield 2 Number Of Ingredients 9 Steps:
Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats. Preheat an outdoor grill for high heat, and lightly oil the grate. Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill. Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.
Number Of Ingredients 6 Steps:
Mix all ingredients thoroughly. Adjust seasoning with additional lime juice, honey, other as needed Serve with grilled tuna on the side.
Time 15m Yield 2 Number Of Ingredients 7 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.
Time 20m Yield 4 servings Number Of Ingredients 13 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.
Yield serves 4 with 2 or 3 other dishes Number Of Ingredients 6 Steps:
Pat the tuna steaks dry with paper towels. To make the marinade, in a bowl large enough to accommodate the tuna steaks, whisk together the sugar, fish sauce, lime juice, and oil. Add the steaks and turn them to coat well. There’s no need to let the steaks marinate. Heat a 12-inch nonstick skillet over medium-high heat until hot. To test if it is ready, flick a drop of water into it. It should immediately dance and then evaporate. Add the tuna steaks and let them cook, undisturbed, for 2 minutes. The tuna should brown nicely on the underside, perhaps even with some dark caramelized spots. Using tongs, carefully turn the steaks over. Without disturbing them, let them cook for about another 1 1/2 minutes for rare or 3 minutes for medium-rare. To check for doneness, nick the steaks with the tip of a paring knife. A rare steak should be opaque at the edges and translucent red and cool in the middle. A medium-rare steak should be opaque at the edges and reddish pink in the middle. For a medium steak, cook for medium-rare but let the steak rest for 5 minutes under a foil tent before cutting. The steak will continue to cook as it rests. Transfer the steaks to a cutting board. Cut each steak into 1/4-inch-thick slices. Arrange the slices on a platter and serve immediately with the dipping sauce.
Time 25m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Place steak in a large shallow dish. Pour vinaigrette over it, turning to coat both sides. Cover and refrigerate several hours or overnight, turning once or twice. Lift steak from marinade, allowing excess to drain off. Sprinkle both sides of steak with black pepper. For the Salsa-Sour Cream Sauce, stir together sour cream, salsa, and lime juice. Top with a chili pepper, if desired. Cover and chill until serving time. For the Honey Mustard-Yogurt Sauce, in a small bowl stir together honey mustard, yogurt, and dill weed. Cover and chill until serving. For the Horseradish-Mayo Sauce, in a small bowl stir together mayonnaise, horseradish, and chives. Top with additional pieces of chives. Cover and chill until serving time. Grill steak over medium heat, turning once, until desired doneness, 12 to 15 minutes for medium. Let steak rest for 5 minutes, then slice across the grain into thin strips, about 1/4 inch thick. Loosely thread 2 or 3 strips onto 10- or 12-inch wooden skewers; add a grape or cherry tomato at the tip. To assemble, open the two bunches of lettuce, keeping them intact. Place prepared lettuce on serving platter. Arrange the assembled skewers on top of the lettuce leaves. Place the cilantro sprigs and/or basil leaves in a small bowl. Place the dipping sauces in additional small bowls. To serve, have guests tear off a lettuce leaf and top with an herb sprig. Then, top with a skewer of meat. Fold lettuce leaf around skewered meat and gently pull to remove skewer, holding lettuce roll securely. Serve with dipping sauce.
