MARINATED TUNA STEAK
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.
Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g
MARINATED GREEN BEANS
Make and share this Marinated Green Beans recipe from Food.com.
Provided by Elizabeita
Categories Vegetable
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
- Drain, immerse in ice water till cool. Drain.
- Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
- Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
- Enjoy.
Nutrition Facts : Calories 165.7, Fat 7.2, SaturatedFat 1, Sodium 307.1, Carbohydrate 23.2, Fiber 5, Sugar 15, Protein 3.5
MARINATED TUNA STEAK
Tuna steaks marinated in soy, lemon and mustard
Provided by JacquiMrsC
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Prick tuna steaks all over with a fork and place in a shallow dish.
- Mix all other ingredients together and pour over steaks. Cover and put in fridge for 1 to 3 hours.
- Remove tuna from the marinade. Shake excess moisture from the steaks. Pre-heat oiled griddle pan.
- 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 griddle pan, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges if required and salad and/or couscous.
ASIAN-FLAVORED SEARED TUNA WITH GREEN BEANS
Provided by Gail Conde
Categories Bean Fish Tuna Green Bean Spring Bon Appétit Florida
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix soy sauce, wasabi powder and garlic powder in 8x8x2-inch glass dish. Add tuna; turn several times to coat with marinade. Let stand 15 minutes.
- Meanwhile, cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain well.
- Heat sesame oil in heavy large skillet over medium-high heat. Remove tuna from marinade; reserve marinade. Sprinkle tuna on all sides with pepper. Add tuna to skillet and cook until just opaque in center, about 3 minutes per side. Transfer tuna to plates. Add green beans, sugar and reserved marinade to skillet. Cook until sauce is reduced enough to coat beans, stirring occasionally, about 4 minutes. Using tongs, place beans alongside tuna and serve.
SEARED TUNA WITH GREEN BEANS, LEMON AND WASABI
Provided by Rocco DiSpirito
Categories Fish Backyard BBQ Dinner Lunch Seafood Tuna Summer Grill/Barbecue Healthy Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
- Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
- Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
- In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.
- Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.
MARINATED FRESH TUNA WITH GREEN BEANS, PICKLED PEPPERS, GARLIC, AND MAYONNAISE
Let it not be said that we didn't warn you: this is a five-napkin sandwich, tasty and light but also juicy and messy, making it great outdoor summer fare. When buying the ingredients, remember that fresh tuna should be deep red, so if it's turning brown or gray don't buy it. Playfully sweet and hot, peppadew peppers are perfect for the marinade; if you can't find them, substitute pickled cherry peppers so that you retain sweetness in addition to bite. Placing it on the cutting board with the raw side up and cutting from the top down keeps the tuna from falling apart when you cut it . . . no promises from us that it will be as considerate when you bite into it a few minutes later!
Yield makes 4 sandwiches
Number Of Ingredients 13
Steps:
- Season the tuna generously with salt and pepper. Add the vegetable oil to a large cast-iron skillet placed over high heat. Add the tuna and sear on one side only until the steak is cooked halfway through (cook it less if you prefer your tuna rare or more if you prefer it well done). Remove from the heat and set aside, seared side down.
- In a small bowl, combine the peppers, shallot, olive oil, basil, vinegar, olives, 1/2 teaspoon of salt, and pepper to taste and mix well.
- With the seared side down, cut the tuna into 1/4-inch slices. Transfer the tuna to a rimmed plate and cover with the marinade. Refrigerate for 30 minutes, basting the fish every few minutes with any marinade that gathers on the bottom of the plate.
- Submerge the beans in a pot of boiling water and cook for 5 minutes. Remove from the heat and drain. Using your hands, split the beans in half lengthwise and set aside.
- Grill the bread on one side only. Lightly rub the garlic on the grilled side of 4 slices and top with the marinated tuna, followed by the beans. Spread the toasted side of the top halves with the mayonnaise. Close the sandwiches, cut into halves, and serve.
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