Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.
Time 16m Yield 4 servings Number Of Ingredients 3 Steps:
To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
Time 1h15m Yield 4 to 6 servings Number Of Ingredients 24 Steps:
For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice. For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached. For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again. For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.
Time 15m Yield 1 serving(s) Number Of Ingredients 4 Steps:
Spread both sides of the bread thinly with butter. Place the cheese on the bread and then the tuna. Grill for 2 minutes on each side or until the bread is golden brown. Serve or refrigerate and eat later (they are still nice cold).
Time 10m Yield 1 serving Number Of Ingredients 5 Steps:
Combine tuna, mayo and onions. Fill bread slices with tuna mixture and Singles. Cook in skillet sprayed with cooking spray 3 min. on each side or until golden brown on both sides.
Time 55m Yield 1 LB. Tuna, 4 serving(s) Number Of Ingredients 5 Steps:
Combine Olive Oil, Old Bay, Lime and Lemon Juice. Mix Well. Pour over Tuna Steaks and marinade 20 minutes, turning occasionally. Make sure grill is hot - place steaks in hottest section and Sear steaks 1 to 2 minutes per side to seal in the juices. Finish cooking just slightly away from the hottest area - 8 to 10 minutes per inch of thickness. My husband likes extra Old Bay on his steak so he sprinkles extra on before cooking and we also like to squeeze fresh lemon over our tuna before we eat it. ENJOY!
Time 1h30m Yield 4 Number Of Ingredients 8 Steps:
Prick tuna steaks all over with a fork and place in shallow glass dish. Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours. Preheat grill for medium heat and lightly oil the grate. Remove tuna from the marinade. Shake excess moisture from the steaks. Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes. Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.
Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Time 30m Yield 2 Number Of Ingredients 2 Steps:
Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes. Preheat outdoor grill for medium-high heat, and lightly oil the grate. Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source. When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness. Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon. When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.
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 8h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a bowl combine all marinade ingredients until well blended. Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this). Pour the marinade over the tuna steaks and turn to coat. Cover with plastic wrap. Refrigerate 8-24 hours (turning a couple of times during chilling). Preheat the grill to HIGH heat. Oil the grill grate. Remove the steaks from marinade (discard any marinade) and place on a plate. Season lightly with freshly ground black pepper on both sides. Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!). Delicious!
Time 51m Yield 4 Number Of Ingredients 9 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.
Time 30m Yield 2 servings. Number Of Ingredients 18 Steps:
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, 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. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Time 1h16m Yield 4 Number Of Ingredients 5 Steps:
Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour. Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor. Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.
Yield 6 servings Number Of Ingredients 11 Steps:
In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish). Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once. Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.
Time 10m Yield 3 servings Number Of Ingredients 1 Steps:
Ready either ready a charcoal fire or a top-of-the-stove grill. Wash and dry the tuna steaks and cook according to the Canadian rule: measure fish at thickest part and cook 10 minutes to the inch.
Number Of Ingredients 11 Steps:
Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside. Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter. Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.
Yield 4 servings Number Of Ingredients 9 Steps:
Preheat grill. Brush both sides of each tuna steak with 2 teaspoons olive oil and season with salt and pepper. Place on the hot grill and cook for 2 minutes per side for rare. Saute onions and garlic in 2 tablespoon olive oil until soft and fragrant. Add tomatoes, olives, parsley and capers and simmer until tomato juice evaporates. Season to taste. Spoon sauce over tuna 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.
