Marinated Tuna 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:

• Using a sharp, wet knife, thinly slice tuna along grain using a long, horizontal sawing motion. The easiest way to do this is to press the fish down with one hand and cut slices off the top. Cover four serving plates with tuna. The lined plates may be reserved in refrigerator, covered with plastic wrap, up to 4 hours.
• Mix vinegar, soy sauce, mirin, and ginger in a small bowl and spread about 2 tablespoons over each serving, evenly coating fish. Divide sprouts and arrange in a small fan on the side of each plate. Divide the red onion and place in a small mound at root end of sprouts. Spoon a bit of dressing over sprouts and serve immediately.

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.

Steps:

• In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice. Gently toss in tuna slices and olive slivers. Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly.
• Just before serving, strain the tuna slices from marinade. Divide tuna between 4 to 6 appetizer plates. Spoon a little marinade (with olive slivers) over the tuna. Grind black pepper, to taste, over each serving. Garnish with fennel and lemon zest, and serve immediately.

Steps:

• Mix together: soy, sherry, lemon juice, zest, garlic and olive oil.
• Marinate the steaks in this for up to 1 hour, turning frequently.
• When ready to cook, lift from the marinade and sprinkle with black pepper.
• Heat a grill pan or a frying pan (not using any oil or butter) until really hot and sear the steaks for several minutes on both sides to your likeness but do not over-cook them.
• Or cook them on the barbque.

Steps:

• In a bowl combine all marinade ingredients until well blended.
• Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this).
• Pour the marinade over the tuna steaks and turn to coat.
• Cover with plastic wrap.
• Refrigerate 8-24 hours (turning a couple of times during chilling).
• Preheat the grill to HIGH heat.
• Oil the grill grate.
• Remove the steaks from marinade (discard any marinade) and place on a plate.
• Season lightly with freshly ground black pepper on both sides.
• Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!).
• Delicious!

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:

• For marinade, combine the above ingredients except fish.
• Place fish in a plastic zip-loc bag and add marinade.
• Seal bag and turn bag to coat fish well.
• Chill 2 hours, turning fish once.
• Remove fish and discard marinade.
• Grill fish on a GREASED rack of uncovered grill over medium coals for about 12 minutes, or fish flakes easily when tested with fork (Make sure you turn fish at least once during cooking).

Steps:

• In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
• Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

Steps:

• Arrange tuna in a single layer in a shallow dish.
• Combine in bowl and mix well the teriyaki sauce, sherry, chopped ginger, chopped scallions, garlic, pepper, lemon juice, and rice wine vinegar.
• Pour over the tuna.
• Chill, covered for 2 hours, turning the tuna once.
• Drain the tuna and let it come to room temperature.
• Brush tuna all over with olive oil.
• Grill 3-6 mins on each side.
• Serve with pickled ginger and sliced scallions.

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:

• Whisk all ingredients together in a bowl. Marinate tuna steaks in a plastic bowl or bag for no more than 24 hours. Set aside some extra for basting while grilling.

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:

• Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.

Steps:

• In a large shallow dish stir together all ingredients except fish until combined well and add fish. Marinate fish, covered and chilled, turning occasionally, at least 1 hour and up to 2.
• Prepare grill.
• Grill fish on an oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side for medium-rare, or until desired doneness. (Alternatively, fish may be broiled.)