Marinated Tuna On A Bed Of Bitter Greens Recipes

Steps:

• Mix the wasabi and soy sauce together in a bowl, then marinate the tuna in the mixture for 30 minutes, refrigerated.
• Place all ingredients except olive oil in a saucepan and reduce by 1/2. Blend in the olive oil with a whisk to emulsify.
• Toss the tuna in sesame seeds. Pan sear the tuna to the desired doneness. Toss field greens in the orange ginger dressing. Arrange the greens on a plate. Slice the tuna and place on the greens.

Steps:

• Cut the tuna into 4 or 8 equal portions, depending on whether it will be served as an appetizer or a main course. Put the fish in a shallow dish made of a noncorrodible material (glass, clay, stainless steel or enameled iron). Make a marinade by combining the soy sauce, lemon juice, sherry, ginger, scallions, garlic, chili pepper and black pepper. Pour the marinade over the tuna, cover and refrigerate for 5 to 8 hours.
• After the tuna has marinated, prepare the greens. Tear the leaves into bite-sized pieces. Wash the leaves well under running water and place them in a large pot. Cover and steam over a high heat for about 5 minutes, adding a little boiling water if necessary to keep the greens from burning. When the greens are tender, drain them in a colander.
• If you are using a gas grill to cook the fish, preheat it to the highest setting. If you are using a charcoal grill, give the coals enough time to become red hot. The tuna can also be broiled.
• Meanwhile, heat the olive oil in a pan and, when the oil sizzles, add the greens. Saute for no more than 2 minutes. Taste the greens and add salt and freshly ground black pepper if desired. Set them aside.
• Remove the fish from the marinade and reserve the marinade. Grill or broil the steaks until they are lightly charred on the outside and opaque in the center. (Tuna should not be eaten rare because of the danger of parasites.) While cooking the steaks, baste them frequently with the marinade.
• When the fish is thoroughly cooked, arrange the greens on a warm platter or individual plates. Place the tuna on the greens, garnish with lemon quarters and serve immediately.

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

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.

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.

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.