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.
ntil tender. Meanwhile, sprinkle the tuna steak with 2 tbsp of the
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!
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.
n a plate. Press the tuna steak into the salt mixture on
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.
salad bowl.
Sprinkle tuna with salt and black pepper
Marinate flank steak in 1/2 cup olive
Make the butter: Combine butter, garlic, lemon juice and parsley and mix well. Cover and refrigerate.
In another small bowl, combine the salt and pepper and mix well. Press the tuna steaks into the mixture and coat on all sides; drizzle tuna lightly with olive oil.
Grill over a medium-hot fire for 4-5 minutes per side for medium rare, depending on thickness.
Serve with a large spoonful on the butter on top of each steak.
aste.
Lightly dust the tuna with the seasoned flour. In
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.
To prepare the salsa, mix the vinegar, soy sauce, garlic, sugar, kiwis, cilantro, and strawberries. Set aside.
Grill the tuna steaks to your liking.
Top each steak with a few tablespoons of the salsa, and enjoy.
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.
ntil ready to use.
Tuna:
Prepare an outdoor grill
Combine soy sauce, lime juice, sesame oil, garlic, and pepper in large ziplock bag; add tuna. Marinate in fridge for 30 minute.
Spray grill rack with nonstick spray; preheat to med-high heat.
Place tuna on grill rack. Grill until browned but still pink in center, about 6 min on each side for med-rare.
5 points plus per tuna steak.
ell blended.
Place the tuna steaks into a shallow glass
f doneness.
Cut each tuna steak diagonally across the grain into
Soak bamboo skewers in water.
Combine vinegar, soy sauce, water, olive oil and Mrs. Dash in medium bowl.
Cut tuna into 1 1/2-inch cubes and marinate in vinegar mixture 1 hour.
Cut pepper into 1 1/2-inch cubes.
Alternate pepper and tuna on skewers, starting and ending with pepper.
Cook on grill 15 to 20 minutes (or until done).
Rub fish with your favorite blacken seasoning.
Grill or saute fish until cooked to desired amount.
While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
Spoon berries over the fish and enjoy.
Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.
Put all marinade ingredients into a zip-lock bag shake and add tuna.
Zip and chill for 2 hours.
Place steaks on a clean, hot, oiled, grill. And marinade in pot and reduce to half.
And turn after 3 minutes and cook for three more minutes. Place on serving dish and pour reduced marinade over steaks.