Grilled Tuna Steaks Bobby Flay Recipes

GRILLED TUSCAN TUNA SALAD

Steps:

• For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl.
• Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice.
• For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached.
• For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again.
• For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top.

BOBBY FLAY'S TUNA STEAK RECIPE

Steps:

• Heat the grill to medium heat.
• Finely chop the red onion and place it in a medium bowl.
• Add the red wine vinegar, sugar, and ½ teaspoon kosher salt to the onion. Set the onion mixture aside.
• Heat the olive oil in a small saucepan over medium heat until it is hot, 2 to 3 minutes.
• Add the ground cinnamon to the oil and stir.
• Allow the cinnamon to bloom in the oil for 4 to 6 minutes until it is fragrant. Remove from the heat immediately, pour the cinnamon oil over the red onions, and stir.
• Turn the grill to high heat.
• Dice the mango into ½-inch pieces and add to the onion mixture.
• Finely chop the mint and parsley and add to the mango mixture.
• Add the crushed red pepper flakes to the mixture, then stir all of the ingredients to combine and set the salsa aside.
• Brush canola oil on both sides of the tuna and season with the remaining 1 teaspoon of kosher salt and the black pepper.
• Grill the tuna for 2 to 3 minutes per side. It will easily come off the grill with a metal spatula when it is ready to turn. If it is sticking, leave it on the grill.
• Take the tuna off the heat and let it rest for 5 to 10 minutes.
• Thinly slice the tuna and serve it with mango salsa spooned on top.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

MARINATED GRILLED TUNA STEAK

Steps:

• In a bowl combine all marinade ingredients until well blended.
• Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this).
• Pour the marinade over the tuna steaks and turn to coat.
• Cover with plastic wrap.
• Refrigerate 8-24 hours (turning a couple of times during chilling).
• Preheat the grill to HIGH heat.
• Oil the grill grate.
• Remove the steaks from marinade (discard any marinade) and place on a plate.
• Season lightly with freshly ground black pepper on both sides.
• Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!).
• Delicious!

GRILLED TUNA WITH PINEAPPLE SALSA

Steps:

• Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.