squeeze bottle.
For tuna: rub tuna steaks with a little
apers are cooking, thread the tuna chunks on skewers, brush with
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.
arlic, capers, tuna + cream & blend till smooth.
Recipe Notes: Best made a
hour or overnight for best flavor.
Preheat an outdoor
Marinade -- Marinate the tuna steaks. Add the tuna in a large baggie with
Rinse and pat tuna steaks dry. Place zest on
Spray pizza pan with non-stick spray.
Pizza pans with small holes work best for this recipe.
Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings.
When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open.
Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill.
Done when cheese is melted and crust is brown.
To marinate the tuna, add the cilantro, the orange
Put the tuna steaks into a large heavy-duty zip-top plastic bag.
In a small bowl, add the olive oil, thyme, salt, lemon peel, pepper, and lemon juice; stir to combine.
Pour mixture into the bag with the tuna.
Seal bag; turn bag to coat tuna.
Marinate in the refrigerator for 30 minutes.
On a well greased grill rack, over medium heat, grill tuna steaks 6-7 minutes or until fish is firm but still pink on the inside and flakes easily; turn once during grilling.
For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.
For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.
Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).
Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a \"zig zag\" pattern.
Preheat charcoal grill on high. Brush both sides of tuna with olive oil. Season to taste. Grill tuna for 2 mins each side or until cooked, but still pink in the middle. Transfer to a plate. Set aside for 10 mins to cool slightly. Break into large chunks.
Combine, artichokes, tomatoes, green beans, salad greens, potatoes, olives, onion and basil in a serving bowl.
In a bowl, whisk together all dressing ingredients. Season to taste, add to serving bowl and toss. Top salad with tuna and egg to serve.
Combine the juice, oil and mustard in a medium bowl. Add tomato and onion; toss to coat.
Heat a grill pan on high heat or preheat the grill to medium-high. Spray tuna with no stick cooking spray. Season. Cook 2-3 mins per side or until just cooked.
Gently toss the arugula with the tomato mixture; serve with the tuna.
In a medium bowl, stir together the tomatoes, olive oil, lemon juice, garlic and salt. Set aside for about 2 hours to allow the flavors to blend.
Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce.
Grill or broil the tuna about 4\" from the heat, turning once, until charred outside and still pink in the center, 3 to 4 minutes per side.
Transfer the tuna to a large platter and cut into thick strips. Thop with half of the tomato suace and pass the remainder.
whisk together the first 6 ingredients for marinade.
put mayo in a small bowl, add 2 tbsp of marinade, stir in, set aside.
sprinkle tuna with salt& pepper, pour marinade over, turning to coat both sides, and marinate for 1 hr heat grill to medium high.
grill tuna 3-5 minutes per side for medium.
serve topped with aioli.
Combine all sauce ingredients together; set aside.
Season the tuna steaks with salt.
Coat with ground black pepper.
Grill the tuna over a hot charcoal grill, cooking each side for 2 minutes.
Arrange on serving plates.
Serve with the sauce on the side.
Serve with steamed potatoes, and garnish with a sprig of parsley.
our before serving.
Brush Tuna steaks with light coat of
Mix dressing together add scallions.
Flake tuna steaks adding 2 tablespoons or more if the tuna is not cooked rare.
Save remaining for dipping into grilled shrimp or veggies!
Place on a wrap with lettuce and tomato or which ever way you`d enjoy it.
Preheat the grill on medium heat. Combine mayonnaise, capers, cornichons and lemon juice in a small bowl.
Brush tuna with oil. Grill until cooked to desired doneness. Serve topped with eggs, mayonnaise mixture and watercress.
Spread both sides of the bread thinly with butter.
Place the cheese on the bread and then the tuna.
Grill for 2 minutes on each side or until the bread is golden brown.
Serve or refrigerate and eat later (they are still nice cold).