ntil tender. Meanwhile, sprinkle the tuna steak with 2 tbsp of the
n a plate. Press the tuna steak into the salt mixture on
aste.
Lightly dust the tuna with the seasoned flour. In
Sprinkle both sides of fillet with Tony's seasoning.
Top the fillets with 1 pat of butter on each fillet.
Squeeze the lemon and lime all over the fillets, (about 1 teaspoons of each on each fillet).
Turn heat on using HIGH setting. Wait for 20 minutes before adding fillets.
Grill on preheated grill, over indirect heat for 5 minutes per side, then serve. (The middle will be red and the outside cooked to perfection).
Please Note: Cooking the tuna all the way through will take away from the taste and texture of the fish.
Place tuna steak in salt water to remove excess blood in steak. Soak.
Place tuna steak in a shallow dish with
Wash and pat dry the tuna steaks, sprinkle with a little
o make the tuna filling:.
Drain the tuna, and mix in
Combine Olive Oil, Old Bay, Lime and Lemon Juice.
Mix Well.
Pour over Tuna Steaks and marinade 20 minutes, turning occasionally.
Make sure grill is hot - place steaks in hottest section and Sear steaks 1 to 2 minutes per side to seal in the juices.
Finish cooking just slightly away from the hottest area - 8 to 10 minutes per inch of thickness.
My husband likes extra Old Bay on his steak so he sprinkles extra on before cooking and we also like to squeeze fresh lemon over our tuna before we eat it.
ENJOY!
Marinate the tuna steak with balsamic vinegar, salt and pepper.
Place the fish, in a large skillet coated with nonstick cooking spray. Cook on both sides over medium-high heat until the fish is seared on the outside but still pink in the center. Cut seared tuna on the bias into 1/2-inch-thick slices.
Dressing: mix the vinegar, chili sauce and oil.
In a bowl, place the salad mix, bean sprouts and serve the tuna fillets on top. Sprinkle with the peanuts.
Add the dressing and serve.
acon strips as you have tuna steaks, and lay bacon on
medium heat. Coat each tuna steak with spray oil and place
In a bowl, add all the relish ingredients; toss to combine; season with salt and pepper to taste (mixture will be slighly runny).
Chill relish until ready to serve.
Rub tuna steaks with oil and season with salt and pepper.
Grill 4-5 minutes per side over medium-hot grill (do no overcook).
To serve: spoon relish onto individual plates.
Place tuna steak on top of relish.
arsley.
Lightly brush the tuna steaks with the spicy dressing
In a 12-inch pan, saute garlic in oil.
Add onion and saute until translucent.
Add tomatoes, bay leaves, black pepper and paprika.
Let simmer 5 minutes.
Add wine, potatoes and tuna. Cover and let simmer on low flame approximately 30 minutes. Serves 5.
Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.
Bake 20 minutes at 350^F.
Allow to cool.
Chill.
In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.
Add the dry white wine.
Top the tuna steak with this cold sauce just before serving.
Garnish with parsley.
Serve cold.
ice is cooking, cube the tuna steak (about 1/2 inch cubes
Mix first 4 ingredients in small bowl.
Place tuna in large resealable plastic bag or glass dish. Add marinade.
Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade.
Grill over medium heat 5 to 6 minutes per side or until desired doneness.
Also great with halibut, mahi mahi, or swordfish.
Sprinkle steak with sauce, pepper and small amount of salt. Roll in flour.
Brown each piece of steak in skillet with olive oil.
Have heat high enough to brown quickly.
Place in baking dish with 1/2 cup of water to cover and bake at 350\u00b0 for 1 hour. This was one of Mama's old recipes.
marinade.
Marinate the tuna steaks for at least 10