MARINATED TUNA AND SHRIMP BROCHETTE
Steps:
- Soak the skewers in water for at least 30 minutes so they don't burn when grilling. Cut the tuna into 2-ounce portions, then peel and devein the shrimp. Place 1 shrimp on each skewer, and then place the skewer through a piece of tuna long-ways and "cap" off with 1 more shrimp. In a medium bowl, combine all of the dry herbs and the garlic. Next, add the vinegar and citrus. Finally, slowly whisk in the oil to create a "vinaigrette" consistency. In a deep dish, add the tuna/shrimp skewer and top with half of the marinade. Marinate for no more than 25 minutes, or else the acids will cook the fish. Season with salt and freshly ground black pepper.
- Preheat a grill or a grill pan.
- Place the marinated skewers on the grill and cook to desired temperature (1 minute per side will cook the shrimp and make the tuna medium rare).
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
CITRUS-GINGER TUNA STEAKS
Now that I am retired, I have lots of time to plan, experiment and prepare meals...but this tuna, with its well-seasoned marinade, takes only a few minutes to make."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade.
Nutrition Facts :
CITRUS-GINGER TUNA STEAKS
DELICIOUS and fresh way to serve grilled tuna. You can use your favorite cut/type. We love ahi or yellowtail for this recipe. Original recipe found on Allrecipes.com
Provided by hollyfrolly
Categories Tuna
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients for marinade.
- Pour 1/2 cup marinade into a large ziplock baggie and add tuna.
- Seal bag and be sure tuna is fully coated in marinade.
- Refrigerate for 2 hours. (Careful not to over-marinate the fish- the acidity will cook it if marinated too long!).
- Cover and refrigerate remaining marinade.
- Coat grill rack with nonstick cooking spray before starting grill. Grill drained tuna, uncovered, for 2-4 minutes per side. (We like our's pink/rare on the inside) If you prefer yours to be flaky, grill for 5-7 minutes per side.
- Serve with the reserved marinade.
Nutrition Facts : Calories 825.4, Fat 65.2, SaturatedFat 10.3, Cholesterol 86.2, Sodium 1096.1, Carbohydrate 3.8, Fiber 0.3, Sugar 0.7, Protein 55.1
CITRUS CRUSTED TUNA
Great recipe, fast to make. If you don't want the intesity of the fresh grated horseradish feel free to use prepared or even horseradish mustard is delicious.
Provided by CookinCaptain
Categories Tuna
Time 16m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season tuna with salt and pepper.
- In a small bowl, combine the horseradish, citrus zest, juice, and season with salt and pepper, and set aside.
- Brush one side of the tuna with Creole mustard.
- Press crust into mustard.
- Heat oil in a large saute pan.
- Add the tuna, crust side down, and sear until golden brown, about 3 minutes.
- Turn over and sear until medium rare, another 2 to 3 minutes.
Nutrition Facts : Calories 20.7, Fat 0.2, Sodium 94.4, Carbohydrate 4.9, Fiber 1.3, Sugar 3, Protein 0.5
GRILLED CITRUS TUNA
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
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