Fire Ice Tuna Recipes

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GRILLED TUNA WITH FIRE & ICE SALSA



Grilled Tuna with Fire & Ice Salsa image

Tuna steak is a delicious treat once in a while, although the large tuna from which steaks are taken is on the high mercury list. This salsa pairs well with any robust fish, so if you'd like a more workaday dish, talk to your local grocery store's seafood department about the best local, sustainable fish for grilling.

Categories     Entrees     Expert Chef

Yield 4 (312 g)

Number Of Ingredients 7

1 cup pineapple, diced
2 Tbsp. lime juice
1 Tbsp. minced fresh cilantro
1 tsp. minced jalapeno
4 (8 oz.) tuna steaks, 1" thick
⅛ tsp. salt
⅛ tsp. pepper

Steps:

  • Combine the watermelon, pineapple, lime juice, cilantro and jalapeno in a small bowl and toss gently to combine. Pat excess moisture from the tuna steaks with a paper towel, and rub a few drops of olive or vegetable oil on each side. Season both sides with salt and pepper. On a grill over high heat, place the tuna steaks and allow them to remain for 2-3 minutes without moving. Flip the tuna steaks and allow to cook until it reaches a minimum internal temperature of 125ºF (3-5 minutes). If you desire a more well-done steak, reduce the heat to medium low, lower the grill lid, and allow to cook until opaque (3-4 minutes). Allow the tuna to rest for 2-3 minutes before serving. Top with the salsa.

Nutrition Facts :

FIRE AND ICE DRINKS



Fire and Ice Drinks image

Provided by Food Network

Number Of Ingredients 7

Stolichnaya Vodka
Galliano
Float of 151 rum
Amaretto Liqueur
Float of 151 Rum
ICE
Absolute Citron, Cointreau and lemon juice sugar-coated rim martini glass

Steps:

  • Garnished with a flaming sugar-coated lemon wedge.
  • Shake ingredients.
  • Shake ingredients, Kiss of Grenadine.

GRILLED TUNA WITH FIRE SPICES



Grilled Tuna With Fire Spices image

Provided by Steven Raichlen

Categories     dinner, main course

Time 45m

Yield 6 to 8 appetizer servings

Number Of Ingredients 17

1 1/2 pounds tuna loins (about 2 inches across, roughly the size and shape of pork loins)
1 to 2 tablespoons extra virgin olive oil
1/4 cup each finely chopped fresh rosemary, basil and thyme
Coarse sea salt
black pepper
1/2 cup soy sauce
1/4 cup maple syrup
1/4 cup pear nectar
4 cloves garlic, peeled and lightly crushed with side of knife
1 two-inch piece fresh ginger, peeled, cut crosswise into 1/4-inch slices and lightly crushed with side of knife
2 tablespoons coriander seeds
2 tablespoons juniper berries
2 tablespoons dried rosemary
2 tablespoons crumbled dried bay leaves
2 tablespoons dried oregano
2 tablespoons dried thyme
8 medium radishes, slivered, for garnish

Steps:

  • For the tuna: Lightly brush the fish all over with olive oil, then sprinkle with the fresh herbs. Refrigerate in plastic wrap for 2 to 4 hours.
  • For the sauce and fire spices: In a heavy saucepan, combine the sauce ingredients. Gently simmer until reduced by a third, about 15 minutes. Strain and cool. In a bowl, combine the coriander, juniper, rosemary, bay leaves, oregano and thyme.
  • Prepare a grill for direct grilling over high heat. Brush and oil the grate. Season the fish with salt and pepper. Just before grilling, toss the fire spices on the coals (or on the bars, ceramic bricks or lava stones of a gas grill).
  • Sear the tuna all over, 1 to 2 minutes a side. Transfer to a cutting board and thinly slice crosswise. Spoon the sauce onto plates, arrange the tuna slices on top and sprinkle with the radishes.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 918 milligrams, Sugar 7 grams, TransFat 0 grams

FIRE AND ICE PASTA



Fire and Ice Pasta image

Delicious bow tie pasta with a bite! Feel free to use penne or rotini pasta for a change of pace!

Provided by Patti Rotman

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 7

Number Of Ingredients 12

⅔ cup chopped fresh basil
1 (28 ounce) can diced tomatoes
1 ½ teaspoons minced garlic
1 (6 ounce) can sliced black olives
1 ½ cups olive oil
1 teaspoon salt
1 teaspoon ground black pepper
½ cup chopped fresh chives
½ cup chopped sun-dried tomatoes
1 teaspoon crushed red pepper flakes
6 ounces goat cheese
2 (16 ounce) packages farfalle pasta

Steps:

  • In a large bowl mix together the basil, diced tomatoes, garlic, olives, olive oil, salt, pepper, chives, sun dried tomatoes, and red pepper chile flakes. Cover and place in refrigerator for a few hours or overnight.
  • Remove sauce from refrigerator 2 hours before serving, to allow ingredients to come to room temperature.
  • In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
  • Toss cooked pasta with room temperature sauce. Sprinkle with goat cheese, if desired.

Nutrition Facts : Calories 1026.6 calories, Carbohydrate 102.5 g, Cholesterol 19.2 mg, Fat 59.4 g, Fiber 6.9 g, Protein 24.5 g, SaturatedFat 12.4 g, Sodium 857.5 mg, Sugar 8.6 g

FIRE AND ICE TOMATOES



Fire and Ice Tomatoes image

You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. -Nan Rickey, Yuma, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
3 teaspoons mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

Steps:

  • Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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