GRILLED TUNA STUFFED WITH MESCLUN
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler. In a medium bowl or blender, add lime juice, soy sauce, olive oil, sesame oil, pepper and 2 tablespoons water. Whisk or blend until emulsified. Soak greens in this mixture while preparing the tuna.
- Using a sharp, thin-bladed knife like a boning knife, make a small horizontal incision halfway down any side of the tuna steak. Insert the knife almost to the opposite edge of the steak, then swing it back and forth, turning the knife as necessary to keep the blade facing the direction you're cutting. The goal is to create a large pocket. Be careful not to cut through the top, bottom or opposite edge of the tuna, and try to keep the entry point relatively small.
- Drain the greens of excess marinade and cram them into the pocket; you can overstuff as long as you don't tear the tuna (the tuna won't shrink, nor will the greens expand). If the pocket opening is small, seal it with a toothpick; if it's more than an inch or two wide, use two skewers. Marinate the tuna in the remaining soy mixture until the grill is hot, or up to an hour at room temperature or several hours refrigerated.
- Grill the tuna, turning once, a total of about 6 minutes an inch of thickness (if your steak is 1 1/2 inches thick, for example, turn it after about 4 minutes and cook 4 or 5 minutes more). Season with salt and pepper, cut into 1/2-inch-thick slices and serve.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 899 milligrams, Sugar 1 gram, TransFat 0 grams
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Serving suggestions: garlic toasts or grilled crusty bread
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
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.
SPICY GRILLED TUNA, CUBAN STYLE
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.
TUSCAN-STYLE GRILLED TUNA STEAKS AND GRILLED STUFFED PORTABELLO
Make and share this Tuscan-Style Grilled Tuna Steaks and Grilled Stuffed Portabello recipe from Food.com.
Provided by ElizabethKnicely
Categories Tuna
Time 27m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side if you prefer pink tuna at the center. Cook steaks over high setting on indoor electric grill, medium high heat on outdoor gas grill or 6 inches from hot, prepared charcoal.
- GRILLED STUFFED PORTABELLOS:.
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400°F or "HIGH" setting. If you are using an outdoor gas grill, preheat to medium high; for charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary and smoked mozzarella. Drizzle with oil and toss. Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425°F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or slightly crusty bread to catch juices.
- Serve with mixed green salad dressed with oil and vinegar and garlic toast or grilled crusty bread.
Nutrition Facts : Calories 261.5, Fat 19.7, SaturatedFat 8.4, Cholesterol 44.9, Sodium 389.6, Carbohydrate 9, Fiber 1.6, Sugar 4.2, Protein 13.6
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 :
EASY GRILLED TUNA
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.
Nutrition Facts : Calories 526.8 calories, Carbohydrate 12.3 g, Cholesterol 77.1 mg, Fat 35 g, Protein 40.3 g, SaturatedFat 5.7 g, Sodium 2006 mg, Sugar 9.8 g
MEDITERRANEAN GRILLED TUNA
Provided by Food Network
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.
GRILLED STUFFED TUNA MELTS
Deli-inspired tuna melts have a slight smoky flavor when prepared on the grill. Yum!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill for indirect grilling as directed in owner's manual. Cut two 12-inch square pieces of heavy-duty foil. In small bowl, mix tuna, onion, bell pepper and pickles. Stir in mustard and cheese.
- Spoon tuna mixture on 2 bread slices; top with remaining bread slices. Place each sandwich on center of foil piece. Fold foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Place packets over unheated area on grill. Cover and grill 12 to 15 minutes or until sandwiches are heated through.
Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 3 g, TransFat 0 g
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
STUFFED TUNA STEAKS
An Asian flavor that is very unique and delicious. This is one of those recipes that looks fancy but is actually quite easy to prepare. I used pre-bagged mixed greens, found near the bagged salads in the grocery store. You can make this in your broiler or on the grill!
Provided by Zanna_409104061
Categories Tuna
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preaheat your grill or broiler.
- Mix together all the ingredients except the tuna and greens.
- Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side.
- You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket.
- Place the tuna in the soy mixture, covering each side.
- Remove tuna from liquid, letting excess sauce drip off.
- Toss the greens with the sauce, drenching it in the liquid.
- Stuff the tuna pocket with the greens and seal the opening with toothpicks.
- Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.
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