Fresh Tuna Steaks Madeira Style Recipes
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
MARINATED TUNA STEAK
Steps:
- In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
- Preheat grill for high heat.
- Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g
TUNA MADEIRA STYLE (BIFES DE ATUM A MADEIRENSE)
From Jean Anderson, a lovely way to make tuna--though not the fashionable 'seared-on-the-outside/raw-on-the-inside' style of tuna. This requires you to plan ahead, as the fish should marinate 24 hours before you cook it. You can do the grilling over charcoal, on a gas grill or using a stovetop or George Foreman type grill.
Provided by Chef Kate
Categories Tuna
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a mortar and pestle, a fork or a mini-processor, combine the garlic, salt and pepper and oregano into a paste and blend in one tablespoon of the olive oil.
- Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish.
- Tuck in the bay leaves and refrigerate the fish for twenty four hours.
- The next day, preheat the grill and brush with olive oil if necessary.
- Grill the tuna over high heat for about three minutes each side.
- Delicious with a green salad and a nice feisty Portugese rose.
Nutrition Facts : Calories 419, Fat 21.3, SaturatedFat 4.3, Cholesterol 86.3, Sodium 670.4, Carbohydrate 0.6, Fiber 0.2, Protein 53.1
TUNA STEAKS MOROCCAN STYLE
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
- Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook.
- If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. Broil 4 minutes with the door partly open. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned.
- For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer.
- Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander. Serve with couscous.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 453 milligrams, Sugar 0 grams, TransFat 0 grams
TUNA STEAKS, MADEIRA-STYLE
Number Of Ingredients 8
Steps:
- 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 tablespoons (see Note).2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator, for 3 to 4 hours, spooning the oil over the steaks occasionally.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium well (the Portuguese like their tuna on the medium side of medium well), turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.5. Transfer the steaks to serving plates or a platter and serve at once.Serves 4Note: If you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini chopper or blender, adding the oil gradually.
Nutrition Facts : Nutritional Facts Serves
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