Grilled Tuna With Tarragon Mayonnaise Recipes

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.

TARRAGON TUNA SALAD

Steps:

• In a small bowl, combine the tuna, celery and onion. Combine the mayonnaise, parsley, lemon juice, tarragon, mustard and pepper. Stir into tuna mixture. If desired, serve on lettuce leaves.

TARRAGON TUNA STEAKS

Steps:

• In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

GRILLED TUNA WITH HERBED AïOLI

Steps:

• Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
• Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
• Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

GRILLED TUNA WITH TARRAGON MAYONNAISE

Steps:

• Whisk 1/4 cup oil, lemon juice, yolks and water in small metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer maintains 140°F for 3 minutes, about 6 minutes total. Transfer to processor. With machine running, very gradually add 1/2 cup oil in thin steady stream (if oil is added too quickly, the mayonnaise will separate and become runny). Mix in chopped tarragon. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat) or preheat broiler. Drizzle additional oil over fish. Sprinkle with salt and pepper. Grill or broil about 3 minutes per side for medium. Transfer to plates. Top with mayonnaise. Garnish with tarragon sprigs.

GRILLED SALMON WITH TARRAGON MAYONNAISE

Steps:

• Thaw fish, if frozen.
• For sauce:.
• In a small bowl combine 1/4 cup mayonnaise, 1/4 cup sliced green onions, 1 tbs lemon juice, and 2 tsp tarragon.
• Cover and chill.
• Tear heavy foil slightly longer than salmon.
• Poke several holes in foil with a fork.
• Spray foil with nonstick coating.
• Place salmon, skin side down, on foil.
• Stir together softened margarine and 1 teaspoon fresh tarragon.
• Spread butter mixture over salmon.
• Place foil with salmon on grill.
• Cover and grill for 4 to 6 minutes until fish begins to flake easily when tested with a fork.
• Serve with sauce.
• If desired, garnish with lemon slices and tarragon sprigs.

GRILLED TUNA BURGER WITH GINGER MAYONNAISE

Steps:

• Start a gas or charcoal fire; heat should be moderately high and rack should be clean and about 4 inches from heat source. Brush each steak lightly with soy sauce and sprinkle with pepper. In a bowl, combine mayonnaise, fresh ginger, one teaspoon soy sauce and sesame oil if you are using it.
• Oil grill grates lightly; grill tuna about 2 minutes per side for rare, proportionately longer if you want it better done. Toast buns if you like.
• Serve fish on buns, spread with some ginger mayonnaise and topped with a bit of pickled ginger, if you like.