Grilled Tuna Rolls Recipes

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.

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 TUNA SANDWICHES

Steps:

• In ungreased 8-inch square glass baking dish, mix all marinade ingredients; remove 1 tablespoon marinade and reserve. Add tuna to marinade; turn to coat. Cover and refrigerate at least 15 minutes but no longer than 2 hours.
• Spray grill rack with cooking spray. Heat coals or gas grill for direct heat. Remove tuna from marinade; discard marinade. Cover and grill tuna over medium heat about 10 minutes, turning once, until fish flakes easily with fork.
• Mix reserved 1 tablespoon marinade and the mayonnaise; spread on cut sides of buns. Layer lettuce, tuna, tomato and cucumber in each bun.

GRILLED TUNA

Steps:

• Ready either ready a charcoal fire or a top-of-the-stove grill.
• Wash and dry the tuna steaks and cook according to the Canadian rule: measure fish at thickest part and cook 10 minutes to the inch.

HOT TUNA BUNS

Steps:

• In a medium bowl, combine the first seven ingredients. Spread about 1/3 cup on bottoms of buns; replace tops. Wrap in foil. Bake at 400° for 10 minutes or until cheese is melted.

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.

GRILLED TUNA ROLLS

Steps:

• Heat a charcoal grill with hot coals; brush the grill with oil.
• Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper.
• Cook the tuna over the hot coals for about 2 1/2 minutes on each side.
• Remove to a plate.
• The tuna should be seared on the outside and raw inside.
• Allow to cool and cut into cubes.
• (If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat.
• Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)
• For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl.
• Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds.
• Line the rolls with arugula leaves, fill with the tuna mixture, and serve.