Daveys Broiled Yellowfin Tuna And Relish Recipes

GRILLED YELLOWFIN TUNA WITH MARINADE

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

DAVEY'S BROILED YELLOWFIN TUNA AND RELISH

Steps:

• Mix all the ingredients for the marinade in a plastic bag.
• Marinate tuna steaks for at least 4 hours in the fridge.
• While tuna is marinating, mix all ingredients up for the relish and refrigerate for at least 2 hours. Toss again before serving.
• Generously pepper both sides of tuna steaks.
• Pre-heat broiler and broil steaks for 5-6 minutes per side, use your judgment, you do not want to overcook - broilers vary!
• Dredge cooked steaks in toasted sesame seeds and top with relish.
• Enjoy.

GRILLED YELLOWFIN TUNA WITH MARINADE

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

YELLOWFIN TUNA SUMMER SALAD

Steps:

• Toss together tuna, celery, walnuts, red onion, apple and red bell pepper until thoroughly mixed.
• Stir in mayonnaise until ingredients are completed coated.
• Tear lettuce/spinach leaves into bite sized pieces and divide equally among 4 salad bowls.
• Place scoops of tuna mixture in center of lettuce/spinach leaves.
• Arrange sliced eggs and tomatoes around edge of tuna mixture. Garnish with reserved bell pepper. Season with fresh ground pepper, to taste.
• Serve with crackers or toasted bread rounds.
• Optional: For an added boost of flavor, drizzle salad with extra virgin olive oil and balsamic vinegar.