Tuscan Style Grilled Tuna Steaks And Grilled Stuffed Portabello Recipes

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Serving suggestions: garlic toasts or grilled crusty bread
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

Steps:

• Preheat grill for medium heat.
• In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
• Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler. In a medium bowl or blender, add lime juice, soy sauce, olive oil, sesame oil, pepper and 2 tablespoons water. Whisk or blend until emulsified. Soak greens in this mixture while preparing the tuna.
• Using a sharp, thin-bladed knife like a boning knife, make a small horizontal incision halfway down any side of the tuna steak. Insert the knife almost to the opposite edge of the steak, then swing it back and forth, turning the knife as necessary to keep the blade facing the direction you're cutting. The goal is to create a large pocket. Be careful not to cut through the top, bottom or opposite edge of the tuna, and try to keep the entry point relatively small.
• Drain the greens of excess marinade and cram them into the pocket; you can overstuff as long as you don't tear the tuna (the tuna won't shrink, nor will the greens expand). If the pocket opening is small, seal it with a toothpick; if it's more than an inch or two wide, use two skewers. Marinate the tuna in the remaining soy mixture until the grill is hot, or up to an hour at room temperature or several hours refrigerated.
• Grill the tuna, turning once, a total of about 6 minutes an inch of thickness (if your steak is 1 1/2 inches thick, for example, turn it after about 4 minutes and cook 4 or 5 minutes more). Season with salt and pepper, cut into 1/2-inch-thick slices and serve.