Grilled Tuna With Mojo Recipes

GRILLED MAHI-MAHI WITH MOJO

Steps:

• Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. (Alternatively, heat the oil and garlic in a small saucepan over medium heat until the garlic is softened.) Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve.
• Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner--if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes.
• Place a bed of greens on 2 plates. Divide the fish between the plates and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce.

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.

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

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 WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

GRILLED TUNA STEAKS

Steps:

• Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.
• Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.

JAPANESE GRILLED TUNA

Steps:

• Combine oils, ginger and pepper. Brush on steaks.
• Sprinkle with kosher salt.
• Marinate for 30 minutes.
• Combine sugar, water, rice vinegar, soy sauce and ginger.
• Stir to dissolve.
• Bring to boil on high heat and reduce until syrupy, about 15 minutes.
• Make a apste of the wasabi powder and the water.
• Whisk in wasabi paste.
• The glaze should be used at room temperature.
• Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.
• Use either a squeeze bottle or a fork to streak glaze over fish.

GRILLED TUNA STEAKS WITH JAPANESE MARINADE

Steps:

• Heat grill to high; oil grates. Place 4 tuna steaks (each 3/4 inch thick and about 6 ounces) in a shallow dish or resealable plastic bag. Add Japanese Marinade; turn to coat. Cover; marinate 15 to 30 minutes in refrigerator, turning fish occasionally.
• Just before grilling, remove from refrigerator; remove tuna from marinade. Season with salt and pepper. Grill fish until charred on the outside but still pink inside, 2 to 5 minutes per side.

GRILLED TROPICAL TUNA STEAKS

Steps:

• To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well.
• Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.