GRILLED TUNA STEAKS
Provided by Ina Garten
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.
GRILLED TUNA MELT
Want something warm & comforting? Try our Grilled Tuna Melt sandwich with melted cheese on whole grain bread. A Grilled Tuna Melt is great any time of day.
Provided by My Food and Family
Categories Holiday 2009
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.
Nutrition Facts : Calories 380, Fat 19 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
GRILLED TUNA SANDWICHES
Ginger and orange create the wow in grilled tuna for sandwiches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In ungreased 8-inch square glass baking dish, mix all marinade ingredients; remove 1 tablespoon marinade and reserve. Add tuna to marinade; turn to coat. Cover and refrigerate at least 15 minutes but no longer than 2 hours.
- Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Remove tuna from marinade; discard marinade. Cover and grill tuna over medium heat about 10 minutes, turning once, until fish flakes easily with fork.
- Mix reserved 1 tablespoon marinade and the mayonnaise; spread on cut sides of buns. Layer lettuce, tuna, tomato and cucumber in each bun.
Nutrition Facts : Calories 390, Carbohydrate 30 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 2 g, TransFat 1/2 g
GRILLED TUNA SALAD SANDWICHES WITH LEMON-HABANERO MAYONNAISE AND WATERCRESS
Provided by Bobby Flay
Time 49m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to high. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup. Remove from the grill and let cool slightly. Leave grill on high heat.
- Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl. Add the onions, celery, and parsley and set aside.
- Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.
GRILLED TUNA
Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.
Provided by Gordon Holland
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.
Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g
YUMMY GRILLED TUNA AND CHEESE SANDWICHES
Make and share this Yummy Grilled Tuna and Cheese Sandwiches recipe from Food.com.
Provided by Ben Ross
Categories Lunch/Snacks
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).
Nutrition Facts : Calories 1072.2, Fat 60.4, SaturatedFat 31, Cholesterol 164.7, Sodium 2351.2, Carbohydrate 60.1, Fiber 2.4, Sugar 4.3, Protein 69.7
GRILLED TUNA AND ROASTED PEPPER SANDWICHES ON THYME FOCACCIA
Yield Makes 6 sandwiches
Number Of Ingredients 9
Steps:
- If using tuna steaks, prepare grill.
- Season tuna steaks with salt and pepper and grill on an oiled rack set 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. (Alternatively, tuna steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer tuna to a platter and cool. In a large sealable plastic bag combine lemon juice, thyme, and 1/4 cup oil and add grilled tuna. Marinate grilled tuna, chilled, turning bag occasionally, at least 1 hour and up to 1 day. If using canned tuna, drain tuna and in a bowl stir together with lemon juice, thyme, 1/4 cup oil, and salt and pepper to taste.
- In a bowl toss together parsley, onion, and remaining 2 tablespoons oil and season with salt and pepper. Pat roasted peppers dry. Halve focaccia horizontally and layer one half with peppers, tuna, capers, and parsley salad. Top sandwich with remaining focaccia half, pressing gently, and cut lengthwise in half and crosswise into thirds to make 6 sandwiches. Cut sandwiches in half diagonally and wrap tightly in plastic wrap. Chill sandwiches at least 1 hour and up to 1 day.
GRILLED TUNA
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results-these seasonings are a lovely complement to the tuna."
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts :
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- Brush the outside of each slice of bread with butter and sprinkle the buttered side with parmesan cheese; press to adhere to the bread.
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