TUNA STEAKS W HONEY MUSTARD & MASHED TARO
Taro root in so much like potatoes but with a more earthy taste. Great dish
Provided by barbara lentz
Categories Seafood
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. In a baking dish whisk 1/4 cup of the Dijon mustard with 2 Tbsp of olive oil add some salt and pepper and 1/4 cup cilantro. Add the tuna steaks and and mix well and set them in the fridge to marinate at least 30 minutes.
- 2. In a saucepan add the taro and cover it with water and salt and bring to boil. Cook about 20 minutes or until taro is tender. Drain. Mash the taro and mix it with butter and heavy cream. Adjust the cream depending on consistency. Season with salt and pepper.
- 3. In a bowl whisk 1/4 cup olive oil with 2 tbsp. each Dijon mustard and honey. Add the remaining cilantro and season with salt and pepper.
- 4. Remove the tuna from the marinade and brush the marinade off. Place some oil in a large skillet and sear the tuna until desired doneness.
- 5. Serve the tuna sliced on top of the mashed taro and drizzled with the honey mustard sauce.
HONEY MUSTARD GRILLED SALMON OR TUNA STEAKS
Salmon is my favorite "meat" and maybe my favorite food on earth. Since it's also good for you, I try to eat it at least a couple times a week. Grilled with this marinade is one of my favorite ways. If you have more fish and more than 3 people to feed, increase the amount of marinade. The preparation time is basically the marination time.
Provided by echo echo
Categories Tuna
Time 1h7m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Combine the honey mustard, soy sauce, vinegar and oil in a large ziplock plastic bag.
- Add the salmon and seal the bag, turning to make sure pieces are coated on all sides.
- Refrigerate 1-2 hours, turning occasionally.
- Grill over hot coals 5-7 min.
Nutrition Facts : Calories 63.3, Fat 6.8, SaturatedFat 0.9, Sodium 335.3, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 0.6
HOT MUSTARD TUNA WITH HERBY COUSCOUS
This is a dish that you'll make time and time again, it's so easy and it's superhealthy too
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 12m
Number Of Ingredients 9
Steps:
- Put the onion, lemon zest, juice and 1 tbsp oil into a small bowl, add salt and pepper to taste, then leave to soak for 5 mins until the onion has softened a little. Pour the hot stock over the couscous in a large bowl, cover with cling film and leave for 10 mins until the stock has been absorbed.
- Season the tuna steaks, brush with oil, then pat the mustard powder over both sides. Once the couscous is ready, add the parsley and capers to the onions, stir well, then mix into the couscous with a fork. Heat a griddle pan and sear the tuna for 1 min on each side until medium-rare. Serve the tuna with the couscous and lemon wedges on the side.
Nutrition Facts : Calories 386 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 0.86 milligram of sodium
TUNA STEAKS WITH HONEY MUSTARD MARINADE
Recipe notes say this tastes best served cold or at room tempature. The full flavor of the tuna is balanced with the sweetness from the marinade. From Adventures in Grilling. Posted for ZWT5.
Provided by TheGrumpyChef
Categories Tuna
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all of the ingredients except the tuna in a large shallow bowl and mix well. Add the tuna and refrigerate for 2 hours.
- Preheat the grill.
- Grill the tuna for 3 to 4 minutes, turn, and grill 4 to 5 minutes longer. Be careful not to overcook the tuna; it can be slightly pink in the center.
Nutrition Facts : Calories 162.4, Fat 13.9, SaturatedFat 1.8, Sodium 3.8, Carbohydrate 12, Fiber 1.5, Sugar 8.7, Protein 0.5
TUNA STEAKS MOROCCAN STYLE
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
- Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook.
- If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. Broil 4 minutes with the door partly open. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned.
- For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer.
- Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander. Serve with couscous.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 453 milligrams, Sugar 0 grams, TransFat 0 grams
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