Chilled Grilled Veggies With Tuna Recipes

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GRILLED TUNA WITH GARLIC FRIES



Grilled Tuna with Garlic Fries image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, melted
2 cloves garlic, minced
Kosher salt
1 pound frozen shoestring French fries (about 6 cups)
1 cup fresh parsley
1/2 cup fresh oregano
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons white wine vinegar
Pinch of red pepper flakes
4 plum tomatoes, cored and halved lengthwise
Freshly ground pepper
4 1-inch-thick tuna steaks (6 ounces each)

Steps:

  • Put a baking sheet in the middle of the oven; preheat to 450 degrees F. Preheat a grill to high. Mix the melted butter with half of the garlic and 1/4 teaspoon salt in a large bowl; set aside. Spread the fries in a single layer on the hot baking sheet and bake until crisp and golden, about 25 minutes.
  • Meanwhile, puree the remaining garlic, the parsley, oregano, olive oil, vinegar, 3/4 teaspoon salt, the red pepper flakes and 2 tablespoons water in a blender or food processor to make a sauce; set aside.
  • Brush the cut sides of the tomatoes with olive oil; season with salt and pepper. Brush the tuna steaks all over with about 2 tablespoons of the herb sauce; season with salt and pepper. Oil the grill grates. Grill the tuna until marked, 2 to 4 minutes per side for medium. Grill the tomatoes cut-side down until marked, about 3 minutes.
  • Add the fries to the bowl with the garlic butter and toss. Season the tomatoes with salt and pepper. Serve the tuna with the tomatoes and fries; drizzle the remaining herb sauce over the tuna and tomatoes.

Nutrition Facts : Calories 590, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 75 milligrams, Sodium 928 milligrams, Carbohydrate 34 grams, Fiber 4 grams, Protein 41 grams, Sugar 2 grams

GRILLED TUNA WITH HERBS AND OLIVES



Grilled Tuna With Herbs and Olives image

Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 to 2 pounds tuna, about 1 inch thick, 2 or 4 steaks
Extra-virgin olive oil as needed
Salt and pepper
1/4 cup pitted oil-cured olives, finely chopped
About 1 cup mixed tender fresh herbs
1 teaspoon minced garlic, optional
Lemon wedges

Steps:

  • Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
  • When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
  • Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
  • When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 2 grams

GRILLED CITRUS TUNA



Grilled Citrus Tuna image

This is a delicious and healthy meal. I serve it with mango salsa and rice. It is a great meal for the warm months, but it can also be broiled in the winter.

Provided by Lori McTavish Bizjak

Categories     Seafood     Fish     Tuna

Time 50m

Yield 2

Number Of Ingredients 6

½ cup orange juice
½ cup olive oil
1 teaspoon oregano, dried
1 teaspoon finely chopped fresh parsley
salt and ground black pepper to taste
2 (6 ounce) fresh tuna steaks

Steps:

  • In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
  • Preheat an outdoor grill for medium-high heat.
  • Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 77.2 mg, Fat 7.3 g, Fiber 0.5 g, Protein 40.4 g, SaturatedFat 1.1 g, Sodium 63.6 mg, Sugar 5.2 g

GRILLED TUNA



Grilled Tuna image

"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results-these seasonings are a lovely complement to the tuna."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup soy sauce
3 tablespoons brown sugar
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons sherry
2 tablespoons unsweetened pineapple juice
2 tablespoons minced fresh gingerroot
2 garlic cloves, minced
4 tuna steaks (6 ounces each)

Steps:

  • In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

Nutrition Facts :

GRILLED TUNA SALAD



Grilled Tuna Salad image

I love cooking this tuna spinach salad! Tuna steaks are quick to cook and delicious, and always seem a little more elegant, even though they're pretty inexpensive. You can find them at most meat and seafood counters. -De'Lawrence Reed, Durham, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 18

1/2 pound tuna steaks
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
3 cups fresh baby spinach
1/2 cup grape tomatoes
1/3 cup frozen shelled edamame, thawed
1/4 cup frozen corn, thawed
CITRUS VINAIGRETTE:
1 tablespoon olive oil
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons lime juice
1-1/2 teaspoons lemon juice
1-1/2 teaspoons orange juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.

Nutrition Facts : Fat 12 g fat (2 g saturated fat), Cholesterol 51 mg cholesterol, Sodium 380 mg sodium, Carbohydrate 16 g carbohydrate, Fiber 3 g fiber, Protein 31 g protein. Diabetic Exchanges

GRILLED LIME TUNA



Grilled Lime Tuna image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 2

1 thick slice of tuna 10 ounces
1/2 lime

Steps:

  • Preheat broiler if using.
  • Wash and dry tuna, and squeeze juice from lime over both sides. Let tuna sit no more than 20 minutes.
  • Prepare stove-top grill if using. Measure tuna at thickest point, and cook eight minutes to the inch, grilling or broiling on both sides.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 39 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI



Grilled Tuna with Provençal Vegetables and Easy Aioli image

Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.

Provided by Amy Finley

Categories     Tomato     Backyard BBQ     Dinner     Seafood     Tuna     Eggplant     Zucchini     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
2 zucchini, quartered lengthwise
1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
4 tablespoons (about) olive oil
2 cups assorted cherry tomatoes, halved
2 teaspoons herbes de Provence*
1 garlic clove, minced
Easy Aioli

Steps:

  • Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
  • Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

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