Dees Grilled Tuna With Greens Recipes

DEE'S GRILLED TUNA WITH GREENS

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. 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.

CHILLED, GRILLED VEGGIES WITH TUNA

Steps:

• Place a grill pan over medium high heat. Drain tuna and transfer oil to the work bowl of a mini food processer. Add garlic, thyme or rosemary, salt and pepper. Pulse to combine. Brush the vegetables on both sides with oil mixture. Grill for 3-4 minutes per side or until cooked through. Remove from heat and let cool to room temperature or chill up to 24 hours. Meanwhile, place tuna in a small bowl. Add any remaining oil mixture, stirring to combine. Chill until ready to use. Arrange vegetables on a platter or plates and top with tuna. Garnish with lemon wedges before serving.

GRILLED TUNA WITH GARLIC FRIES

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.

SEARED TUNA WITH GREEN BEANS, LEMON AND WASABI

Steps:

• Bring a large pot of salted water to a boil. Preheat a grill or grill pan over high heat.
• Season the tuna steaks with salt and pepper to taste, and spray them lightly with cooking spray. When the grill is hot, add the tuna and cook for 1 1/2 minutes per side for medium-rare. Transfer the tuna to a platter and allow it to rest, uncovered, for 5 minutes.
• Meanwhile, cook the haricots verts in the boiling water until they are just tender, about 3 minutes; drain.
• In a medium bowl, whisk together the lemon juice and zest, garlic, and wasabi paste. Add the haricots verts, scallions, and sesame seeds. Toss to coat, adding salt and pepper to taste.
• Thinly slice the tuna. Fan each portion onto each of 4 plates. Pile a mound of dressed haricots verts on top of the tuna, and serve.

BABY GREENS WITH TUNA AND MIXED VEGETABLES

Steps:

• Make the salad: Combine all of the salad ingredients in a large bowl.
• Make the dressing: Whisk together mustard, vinegar, shallot, lemon zest and juice, water, salt, and pepper. Add oil in a slow, steady stream, whisking until dressing is emulsified.
• Toss the salad with the dressing, and serve immediately.

GRILLED TUNA STEAKS WITH GREEN ONIONS AND ORANGE BUTTER

Steps:

• Heat gas or charcoal grill. In small bowl, mix butter, 1 tablespoon chopped green onion and the orange peel; set aside.
• In another small bowl, mix oil, celery salt and pepper. Brush oil mixture on both sides of tuna steaks and over whole green onions.
• Place tuna on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until tuna flakes easily with fork and is slightly pink in center. Add onions to grill during last 5 minutes of grilling; turn occasionally. Cover tuna and let stand 5 minutes before serving. Serve tuna and onions with dollops of orange butter.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

GRILLED TROPICAL TUNA STEAKS

Steps:

• To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
• Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.

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.

GRILLED TUNA

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.

RASPBERRY-CHILI TUNA ON GREENS

Steps:

• In a small bowl, combine the first six ingredients. Pour 1/4 cup marinade into a large resealable plastic bag. Add tuna; seal bag and turn to coat. Refrigerate 30 minutes, turning occasionally. Cover and refrigerate remaining marinade for dressing., Drain tuna, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from heat 3-4 minutes on each side for medium-rare or until slightly pink in the center., In a large bowl, combine romaine, carrot and cucumber; drizzle with remaining marinade and toss to coat. Divide among four plates. Top with grilled tuna.

GRILLED TUNA STEAKS WITH DILL SAUCE

Steps:

• Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
• Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.