Grilled Lime Tuna Recipes

GRILLED GINGER-LIME TUNA STEAKS

Steps:

• If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

GRILLED TEQUILA-LIME SHRIMP

Steps:

• Whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.
• Soak skewers at least 30 minutes in water to prevent burning.
• Preheat outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers, 5 to 6 per skewer.
• Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. Serve with lime wedges for garnish.

BEK'S GRILLED TUNA STEAKS GLAZED WITH GINGER, LIME, AND SOY OAMC

Steps:

• Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
• Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
• Transfer to plate and serve.

GRILLED LIME TUNA

Steps:

• Preheat broiler if using.
• Wash and dry tuna, and squeeze juice from lime over both sides. Let tuna sit no more than 20 minutes.
• Prepare stove-top grill if using. Measure tuna at thickest point, and cook eight minutes to the inch, grilling or broiling on both sides.

OLD BAY GRILLED LIME TUNA STEAK

Steps:

• Mix first 4 ingredients in small bowl.
• Place tuna in large resealable plastic bag or glass dish. Add marinade.
• Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade.
• Grill over medium heat 5 to 6 minutes per side or until desired doneness.
• Also great with halibut, mahi mahi, or swordfish.

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.

SOY-LIME MARINATED GRILLED TUNA WITH CUCUMBER SALAD

Steps:

• In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
• Stir well.
• Pour half the mixture into a shallow dish large enough to fit the fish.
• Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
• If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
• Meanwhile, cut the cucumbers in half lengthwise.
• Using a spoon, scoop out the seeds.
• Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
• Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
• Remove the fish to paper towels and discard the marinade in the dish.
• Pat the excess marinade from the tuna.
• With a pastry or barbecue brush, brush the fish with additional olive oil.
• On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
• Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
• When slightly cooled, cut into thick slices.
• Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
• Place the fish on top, and drizzle additional marinade over the fish.
• Serve immediately.