GRILLED TUNA WITH CHERRY-TOMATO SALAD AND HERBED BULGHUR
This grilled-tuna dish makes a quick and healthy meal. The herbed bulghur wheat can be made ahead and set aside while the rest of the ingredients are being prepared.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil. Place bulghur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all water has not been absorbed, drain bulghur in a sieve, then return to dried bowl. Let cool. Using a fork, stir in celery leaves, mint, cilantro, and coriander.
- Make cherry-tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
- Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until first side is seared with grill marks, 3 to 4 minutes. Flip tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulghur on the side and cherry-tomato salad spooned on top.
Nutrition Facts : Calories 340 g, Cholesterol 77 g, Fat 5 g, Fiber 7 g, Protein 45 g, Sodium 781 g
GARLIC HERBED GRILLED TUNA STEAKS
Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges
PASTA SALAD WITH MARINATED TOMATOES AND TUNA
Fresh, quick-marinated tomatoes make the best sauces for pasta salad because not much needs to be done beyond tossing the tomatoes with hot pasta, salt and olive oil. The juices from the tomatoes and the heat create a gloriously glossy combination. Feel free to make this pasta salad ahead of time, then toss in flaked tuna right before serving.
Provided by Sue Li
Categories dinner, easy, lunch, quick, weeknight, poultry, salads and dressings, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Toss cherry tomatoes, olive oil, shallot, garlic, oregano and vinegar in a large bowl. Season with 1 teaspoon salt and 1 teaspoon black pepper and let marinate for at least 15 minutes.
- Bring a large pot of water to a boil and season generously with salt.
- Add pasta to the boiling water and cook until al dente, 8 to 10 minutes, depending on the shape and brand of pasta. With a spider or slotted spoon, strain pasta directly into tomato mixture and toss to combine. Season to taste with more salt and pepper.
- Stir in flakes of tuna and serve with a drizzle of olive oil on top. The pasta can be served hot or at room temperature.
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
GRILLED TUNA WITH CHERRY TOMATO SALAD AND HERBED BULGUR
Yield serves 4
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil. Place the bulgur in a large heatproof bowl; cover with the boiling water. Add 1/4 teaspoon salt; stir just to combine, and cover tightly with plastic wrap. Let steam until tender but still slightly chewy, 22 to 25 minutes. If all the water has not been absorbed, drain the bulgur in a sieve, then return it to the dried bowl. Let cool. Using a fork, stir in the celery leaves, mint, cilantro, and coriander.
- Make the cherry tomato salad: In a medium bowl, toss the tomatoes and scallions with the oil, lemon juice, and 1/4 teaspoon salt. Season with pepper. Set aside.
- Heat a lightly oiled grill or grill pan over medium-high heat. Sprinkle both sides of each tuna steak with about 1/4 teaspoon salt; season evenly with pepper. Cook until the first side is seared with grill marks, 3 to 4 minutes. Flip the tuna, and cook 3 minutes more for medium-rare. Serve with herbed bulgur on the side and cherry tomato salad spooned on top.
- (Per serving)
- Calories: 340
- Fat: 5g
- Cholesterol: 77mg
- Carbohydrate: 31g
- Sodium: 781mg
- Protein: 45g
- Fiber: 7g
GRILLED TUNA WITH HERBED AïOLI
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
Categories Fish Herb Low Carb Tuna Summer Grill/Barbecue Bon Appétit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
- Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
- Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.
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 :
GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING
Categories Salad Blender Leafy Green Tomato Backyard BBQ Tuna Corn Summer Grill Grill/Barbecue Sour Cream Gourmet
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
- In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.
GRIDDLED TUNA WITH BEAN & TOMATO SALAD
The fresh tuna in this dish has a lovely meaty texture that's even better when marinated before cooking
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 13
Steps:
- Put the tuna in a shallow dish, drizzle over the oil and lemon juice, scatter over the garlic and rosemary. Turn the tuna so it's well coated. Cover and put in the fridge for 30 minutes (you can leave it for longer if convenient).
- Tip the beans into a large bowl. Toss in the tomatoes, onion and rocket. Put the oil, lemon juice, mustard, honey and salt and pepper in a screw top jar. Seal and put aside.
- Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2 minutes each side - don't overcook or it will be dry.
- Shake the dressing. Pour over the salad. Mix. Serve the salad with the tuna on top.
Nutrition Facts : Calories 565 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 9 grams fiber, Protein 54 grams protein, Sodium 0.67 milligram of sodium
MEDITERRANEAN TUNA SALAD ON GRILLED TOMATO HERB BREAD
A very tasty dish, the flavor of the tuna salad with the marinated green beans is one you just cant miss. Chilling in the refrigerator overnight is best but could be ready to serve in one to two hours.
Provided by lauralie41
Categories Tuna
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
- In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
- Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
- When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 468.1, Fat 30.9, SaturatedFat 4.7, Cholesterol 35.7, Sodium 504.3, Carbohydrate 23.6, Fiber 4.3, Sugar 6.7, Protein 24.6
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TUSCAN TUNA WITH TOMATO SALAD - EATINGWELL
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Servings 4Total Time 20 minsAuthor Eatingwell Test KitchenCalories 256 per serving
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Stir together 1 teaspoon of the vinegar, the olive oil, Italian seasoning, salt and 1/4 teaspoon pepper in a small bowl. Brush on both sides of tuna steaks. Set aside.
- For tomato salad, stir together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons vinegar and the remaining 1/4 teaspoon pepper in a medium bowl. Set aside.
- For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish on grill. Grill, uncovered, for 6 to 8 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.)
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