Tuna Steak With Chilli Lime Recipes

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Steps:

• In a mixing bowl add the juice of a lime, half as much olive oil, a teaspoon of chilli and salt. Mix well and leave to one side.
• Heat a griddle pan on the stove to a medium heat. Coat each tuna steak with spray oil and place on the griddle.
• Turn the fish every minute or so until the tuna starts to lose the raw pink colour. Griddle until the fish is cooked all the way through. I like my tuna well done but it can be served pink in the centre.
• Once you are satisfied the fish is cooked to your tastes, put on serving plates and pour the chilli and lime dressing over the fish. Serve with a rice, potatoes or bread and a large mixed salad.

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

Steps:

• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

Steps:

• Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
• Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
• Transfer to plate and serve.