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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g
DAVEY'S BROILED YELLOWFIN TUNA AND RELISH
This is a concotion made up by my husband. It's quite tasty and worth the effort. I'm sure the marinade would be good with any type of tuna, we just happened to have yellow fin on hand. Preparation time does not include marinating, and is only an estimate...how fast can one dice?! Broil time is APPROXIMATE, depending on thickness of tuna - you may need to scale it back to 3-4 minutes per side, use your judgement! BTW, the relish does make a lot, I usually make it as stated, just to have some extra to use the next day on something else, you may want to halve it though, depending on your needs!
Provided by Crabzilla
Categories Tuna
Time 40m
Yield 2 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 1390.5, Fat 118.3, SaturatedFat 19.2, Cholesterol 76.5, Sodium 1865.6, Carbohydrate 34.6, Fiber 10.7, Sugar 11, Protein 50.9
GRILLED YELLOWFIN TUNA WITH MARINADE
This marinade can be used with most fish.
Provided by grncreek
Categories Tuna Recipes
Time 1h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g
YELLOWFIN TUNA SUMMER SALAD
Could there be a more delightful dish to usher in the beginning of the warm weather season than a delicious, crispy salad? As an added bonus, this salad is as pretty as a picture and tastes as good as it looks! We have used both the Yellowfin tuna (also known as Ahi tuna) marinated in lemon dill and olive oil, and the one with roasted garlic in olive oil. Both are equally delicious. My husband and I have a newsletter publishing company and work from home. I came up with this recipe because I needed something crunchy and filling for a mid-day meal. And one that wasn't calorie laden.
Provided by Olivia Paige
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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