TUNA STEAKS WITH TOMATO AND BASIL RAW SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 14m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
- Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
- When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.
TUNA WITH TOMATO-BASIL SAUCE
Steps:
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
- Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
- Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.
GRILLED TUNA WITH TOMATO BASIL VINAIGRETTE
Categories Fish Tomato Backyard BBQ Grill/Barbecue Healthy
Yield 2 servings
Number Of Ingredients 15
Steps:
- Prepare Tomato Basil Vinaigrette. Combine tomatoes, basil, 1/2 cup olive oil, basic vinegar, sugar and salt & pepper. Marinate Tuna Combine olive oil, lime juice, salt & pepper. Place tuna in ceramic dish and marinate with olive oil-lime mixture for at least 10 minutes. Combine radishes, chives and butter. Blanch cucumber in boiling water for 15 - 20 seconds. Drain cucumber and combine with radish mixture. Grill tuna to medium rare, turning twice. Divide the cucumber-radish mixture on plates forming a small nest. Place the grilled tuna on nests and spoon vinaigrette over the tuna.
GRILLED TUNA WITH BASIL PESTO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to 400 degrees F.
- Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
- Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
- Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.
TUNA WITH TOMATO CAPER BASIL SAUCE
This is a a favorite at our house with all the flavors that we love. I would say don't even try this with frozen tuna (it just isn't the same), only fresh will do!
Provided by FlemishMinx
Categories Tuna
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 3 TBS oil in a large deep skillet over medium heat; add the onions and saute about 5 minutes until soft.
- Add the garlic and cook an additional 2 minutes, then add in the tomatoes, basil and capers, stirring well to combine.
- Simmer, uncovered for 15 minutes; mixture will thicken.
- Remove sauce to a bowl and set aside.
- Wipe out the sauce pan, then heat with remaining 3 TBS of oil over medium heat.
- Salt and pepper fish to taste, then place in the pan when oil is hot.
- Cook fish about 3 minutes per side (fish should be light brown at edges but still pink inside).
- Pour the tomato mixture over the fish and simmer for about 5 minutes, then serve immediately!
Nutrition Facts : Calories 241.9, Fat 20.7, SaturatedFat 2.9, Sodium 105.2, Carbohydrate 14.1, Fiber 3.5, Sugar 6.5, Protein 2.5
GRILLED TUNA, TOMATO AND ONION TOPPING
Provided by Molly O'Neill
Categories condiments, pizza and calzones, salads and dressings
Time 1h
Yield Topping for four pizzas
Number Of Ingredients 9
Steps:
- In a shallow dish combine the lemon juice, olive oil, 1 teaspoon of salt and pepper. Add the tuna and coat well. Refrigerate for 30 minutes.
- Remove the tuna from the marinade and grill over white coals with the tomato and onion slices. Grill the tuna until browned on the outside but still pink in the center, about 5 minutes per side. Grill the tomato and onion slices until lightly charred, about 5 minutes per side.
- Cut the tuna in half lengthwise and then across into thin slices. Quarter the tomato slices and cut the onion slices into large dice.
- When ready to assemble, divide the tomatoes and onions among the pizzas. Top with the tuna slices and season with the remaining salt and pepper. Sprinkle with parsley and serve. Use on rosemary-olive crust.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 1 gram, Protein 22 grams, SaturatedFat 0 grams, Sodium 398 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED TUNA, TOMATO AND MOZZARELLA SALAD
Grilled tuna partners with classic mozzarella and tomato salad for a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 3
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Drizzle both sides of tuna steaks with oil; rub with garlic. Let stand at room temperature 15 minutes to marinate.
- Meanwhile, on large serving plate or platter, place tomato and cheese slices. Drizzle with vinaigrette; sprinkle with basil. Set aside.
- Place tuna on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until fish flakes easily with fork and is slightly pink in center. Cut tuna into slices. Place tuna slices on top of tomatoes and cheese.
Nutrition Facts : Calories 280, Carbohydrate 5 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g
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.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 33.5 g, Cholesterol 77.7 mg, Fat 3.4 g, Fiber 0.5 g, Protein 40.5 g, SaturatedFat 0.7 g, Sodium 319.3 mg, Sugar 28.3 g
ZESTY GRILLED TUNA WITH FRESH TOMATO SALSA
Prepare a zesty, grilled tuna dish that is both elegant and tasty! Veggies and feta cheese add flavor to our Zesty Grilled Tuna with Fresh Tomato Salsa.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients until well blended. Stir in 1 Tbsp. basil. Mix 2 Tbsp. dressing mixture with remaining basil, tomatoes, onions and cheese; set aside. Pour remaining dressing mixture over tuna in shallow dish; turn to coat both sides. Cover; refrigerate 30 min. to 1 hour to marinate.
- Heat greased grill to medium-high heat. Remove tuna from marinade; discard marinade. Grill tuna 5 to 7 min. on each side or until tuna flakes easily with fork.
- Serve topped with tomato mixture.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 33 g
SEARED TUNA WITH TOMATOES AND BASIL
Add a little Italian flavor to your seared tuna with tomatoes and basil, which create a well-seasoned natural sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 7
Steps:
- In a 12-inch skillet, heat 1 1/2 tablespoons oil over medium-high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minutes per side (3 minutes total). Tuna should be slightly pink inside. Transfer to a platter. Cover to keep warm. Add another 1 1/2 tablespoons oil, and repeat with second batch.
- Wipe out the bottom of the skillet. Add remaining 2 tablespoons oil and the onion. Cook over medium heat, stirring, until onion is golden brown and soft, 4 to 6 minutes. Add tomatoes and wine, and simmer, stirring often, until the tomatoes' skins just begin to wrinkle, about 2 minutes. Cook at a bare simmer until sauce thickens slightly, about 5 minutes more. Add basil to skillet, and cook, stirring, until wilted. Season with salt and pepper. Spoon hot sauce over tuna just before serving.
GRILLED MEDITERRANEAN TUNA STEAKS
Grilled tuna touches the Mediterranean with tomato, olives and basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
- Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
- In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna.
- Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture.
Nutrition Facts : Calories 470, Carbohydrate 2 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 55 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg
PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE
A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
Provided by Ryan Nomura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 4
Number Of Ingredients 25
Steps:
- Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
- Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
- Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
- When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
- Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
- To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.
Nutrition Facts : Calories 695.6 calories, Carbohydrate 21.7 g, Cholesterol 76.7 mg, Fat 49.4 g, Fiber 3.7 g, Protein 42.8 g, SaturatedFat 6.9 g, Sodium 635 mg, Sugar 8.7 g
MEDITERRANEAN TUNA SALAD ON GRILLED TOMATO HERB BREAD
A very tasty dish, the flavor of the tuna salad with the marinated green beans is one you just cant miss. Chilling in the refrigerator overnight is best but could be ready to serve in one to two hours.
Provided by lauralie41
Categories Tuna
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In medium mixing bowl combine diced tomato, 1 tablespoon oil, lemon juice, mustard, 2 large cloves of garlic finely chopped, and dried basil. Mix well and let stand for five minutes. Add tuna, celery, and fresh basil to tomato mixture and combine well. Cover and refrigerate for one to two hours or overnight. Stir before serving.
- In another medium bowl, add remaining fresh basil, fresh oregano, and vinegar. Mix well and let stand for 10 minutes. Add onion and remaining garlic. Set aside.
- Rinse fresh green beans well and snap ends off. Drop beans into medium pot of boiling water just until they begin to get tender. Drain green beans. Add drained beans, red pepper strips and cherry tomatoes to herb vinegar mixture. Mix well and refrigerate for one hour.
- When ready to serve, drizzle olive oil on bread slices, grill lightly, and than arrange of large platter. Stir tuna salad and mound on top of grilled bread slices. Add remaining olive oil, salt and pepper to green bean mixture. Combine well and spoon green bean mixture around grilled bread slices with tuna. Sprinkle with parmesan cheese if desired.
Nutrition Facts : Calories 468.1, Fat 30.9, SaturatedFat 4.7, Cholesterol 35.7, Sodium 504.3, Carbohydrate 23.6, Fiber 4.3, Sugar 6.7, Protein 24.6
GRILLED TUNA WITH BALSAMIC GLAZE
Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside.
- Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside
- Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
- Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.
Nutrition Facts : Calories 279 g
GRILLED TUNA
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 10m
Yield 3 servings
Number Of Ingredients 1
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.
Nutrition Facts : @context http, Calories 10, UnsaturatedFat 0 grams, Fat 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, TransFat 0 grams
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