Rinse and pat tuna steaks dry. Place zest on top
saucepan and let sit for 30 minutes.
Toast coconut
Whisk together the olive oil, 4 T lime juice, soy sauce, ginger and 3 t garlic paste. Place tuna steaks in a single layer in a nonreactive dish and cover with the marinatde. Turn to coat both sides. Place in the refrigerator 3-5 hours, turning occasionally.
In a small bowl, toss remaining ingredients and chill.
Remove tuna steaks from the marinade. Cook on a hot grill for about 3-5 minutes per side so that the steaks remain pink in the center. Spoon the chilled salsa over each steak and garnish with a cilantro sprig if desired.
In a small bowl, mash together the butter, lemon zest, lemon juice, the 1/4 teaspoon pepper, and the garlic powder. Set aside (or chill if not using immediately).
Prepare the grill for medium-high direct heat and lightly oil the grate (or preheat a broiler). Brush oil on both sides of tuna steaks. Season the tuno on both sides with salt and additional pepper. Grill or broil for 3 to 4 minutes per side for medium rare, turning once.
Transfer tuna steaks to a serving platter; top with the butter mixture.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside. Place tuna steaks onto a plate, and brush with lemon juice. Season with salt and pepper to taste.
Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare. Serve with the grape and caper salsa.
seal and shake. Add the tuna steaks and store in refrigerator to
hour.
Place the tuna steaks in a large, heavy-duty
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix grapes, olives, shallot, and olive oil together in a bowl; season with salt and pepper.
Brush lemon juice over tuna steaks.
Cook tuna on preheated grill until the flesh flakes easily with a fork but still is pink in the center for medium, 4 to 6 minutes per side.
Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
Transfer to plate and serve.
Mix ingredients and pour over tuna steaks. Marinate for 1 hour. Grill to desired doneness.
Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in the hot oil until browned but still pink in the center, about 3 minutes on each side.
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.
Set aside. Wash tuna steak with tepid tap
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.
eep steam inside Let steam for 20 minutes.
Meanwhile, peel
For sauce: combine egg yolks, honey
Marinade tuna steaks in Italian dressing in the refrigerator for at least 30 minutes. Overnight is best.
Heat large skillet over medium-high heat. Add tuna steaks and sear for only a few seconds. Flip. If cooking tuna steaks thoroughly, about a minute on each side should do it. ***If steaks are really thick and you don't mind the heat, you can stand the steaks on their edges and roll them like wheels for a uniform flash-seared look. Please use caution if attempting this. Steaks can get quite hot.***.
Serve and enjoy.
Marinade -- Marinate the tuna steaks. Add the tuna in a large baggie with
Sprinkle the tuna steaks with half the lemon juice