ntil tender. Meanwhile, sprinkle the tuna steak with 2 tbsp of the
n a plate. Press the tuna steak into the salt mixture on
and red pepper flakes. Toss tuna with marinade, and set aside
Combine all ingredients except tuna and paprika.
Baste fish with sauce and sprinkle with paprika.
Grill tuna about 4 inches from moderately hot coals for 5-6 minutes.
Turn, baste with sauce, and sprinkle with paprika;cook 4-5 minutes longer or until tuna has a slightly pink center (or to how you prefer it).
DO NOT OVERCOOK.
salad bowl.
Sprinkle tuna with salt and black pepper
Cut the focaccia sices to fit a tuna steak. Then slice in half across the thickness and place onto a baking sheet.
Place a layer of tuna across the inside of the focaccia slices followed by a layer of the sliced tomato and then torn basil leaves.
Sprinkle with grated mozzarella and place under broiler until melted.
Garnish with basil leaves, if desired.
cup of broth. Add tuna, vegetables, seasonings, and pureed potatoes
Mix all the ingredients for the marinade in a plastic bag.
Marinate tuna steaks for at least 4 hours in the fridge.
While tuna is marinating, mix all ingredients up for the relish and refrigerate for at least 2 hours. Toss again before serving.
Generously pepper both sides of tuna steaks.
Pre-heat broiler and broil steaks for 5-6 minutes per side, use your judgment, you do not want to overcook - broilers vary!
Dredge cooked steaks in toasted sesame seeds and top with relish.
Enjoy.
Prick tuna steaks all over with a
Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.
mall bowl.
Lay the tuna fillets into a glass baking
Toss together tuna, celery, walnuts, red onion, apple
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.