Lemon And Thyme Grilled Tuna Recipes

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LEMON AND THYME GRILLED TUNA



Lemon and Thyme Grilled Tuna image

Enjoy a flaky and scrumptious dinner with grilled tuna that's marinated in lemon and thyme.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 7

4 (6-oz.) yellow fin tuna steaks (1/2 inch thick)
1/4 cup olive oil
2 teaspoons finely chopped fresh thyme
1 teaspoon salt
1 teaspoon grated lemon peel
1/2 teaspoon pepper
1/4 cup fresh lemon juice

Steps:

  • Place tuna steaks in resealable food storage plastic bag. Add all remaining ingredients. Seal bag; turn to mix well. Refrigerate at least 30 minutes.
  • Heat grill. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; discard marinade. Cook 6 to 7 minutes or until fish is firm but still pink inside and flakes easily with fork, turning once.

Nutrition Facts : Calories 185, Carbohydrate 0 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 33 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 290 mg, Sugar 0 g

GRILLED MARINATED TUNA WITH RADICCHIO BALSAMIC AND MEYER LEMON



Grilled Marinated Tuna with Radicchio Balsamic and Meyer Lemon image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 10

6 ounces albacore or ahi tuna
2 ounces white wine
3 sprigs thyme
Salt and pepepr, to taste
1 small head radicchio, cut into 4 wedges
2 tablespoons olive oil, plus more for cooking
1 slice pancetta
5 green pitted olives
1 tablespoons balsamic vinegar
1 Meyer lemon wedge (1/4 lemon)

Steps:

  • Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.

LEMON AND THYME GRILLED TUNA



Lemon and Thyme Grilled Tuna image

Make and share this Lemon and Thyme Grilled Tuna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tuna

Time 42m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) tuna steaks (1/2 inch thick)
1/4 cup olive oil
2 teaspoons finely chopped fresh thyme
1 -1 1/2 teaspoon salt
1 teaspoon grated fresh lemon, rind of
1/2 teaspoon pepper
1/4 cup fresh lemon juice

Steps:

  • Put the tuna steaks into a large heavy-duty zip-top plastic bag.
  • In a small bowl, add the olive oil, thyme, salt, lemon peel, pepper, and lemon juice; stir to combine.
  • Pour mixture into the bag with the tuna.
  • Seal bag; turn bag to coat tuna.
  • Marinate in the refrigerator for 30 minutes.
  • On a well greased grill rack, over medium heat, grill tuna steaks 6-7 minutes or until fish is firm but still pink on the inside and flakes easily; turn once during grilling.

GRILLED MARINATED TUNA WITH RADICCHIO BALSAMIC AND MEYER LEMON



Grilled Marinated Tuna with Radicchio Balsamic and Meyer Lemon image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 10

6 ounces albacore or ahi tuna
2 ounces white wine
3 sprigs thyme
Salt and pepepr, to taste
1 small head radicchio, cut into 4 wedges
2 tablespoons olive oil, plus more for cooking
1 slice pancetta
5 green pitted olives
1 tablespoons balsamic vinegar
1 wedge Meyer lemon, (1/4 lemon)

Steps:

  • Slice the tuna in three thin paillards and marinate in the white wine, thyme, salt, and pepper. Lightly coat the radicchio wedges in salt, pepper and olive oil and grill until tender and slightly charred. Grill the pancetta until caramelized and crispy. Dice and set aside. Place radicchio in a bowl with the pancetta, green olives, balsamic and a drizzle of olive oil and toss to coat. Grill the lemon wedge. Grill the paillards of tuna on one side only until cooked to medium rare. Place radicchio salad in the center of the plate then add the tuna. Garnish with a drizzle of the marinade and top with the grilled lemon.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

GRILLED WHOLE FISH WITH LEMON AND THYME



Grilled Whole Fish with Lemon and Thyme image

Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of homemade Sorrel Green-Goddess Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Yield Serves 8 to 10

Number Of Ingredients 6

Olive oil, for rubbing
2 white fish, such as scup, pike, perch, or trout (each 1 1/2 to 2 pounds), gutted, scaled, and patted dry
Kosher salt and freshly ground pepper
4 lemons, 2 thinly sliced into rounds, 2 halved
1 bunch fresh thyme
Sorrel Green-Goddess Dressing, for serving

Steps:

  • Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
  • Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers.
  • Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing.

GARLIC HERBED GRILLED TUNA STEAKS



Garlic Herbed Grilled Tuna Steaks image

Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

GRILLED CITRUS TUNA



Grilled Citrus Tuna image

This is a delicious and healthy meal. I serve it with mango salsa and rice. It is a great meal for the warm months, but it can also be broiled in the winter.

Provided by Lori McTavish Bizjak

Categories     Seafood     Fish     Tuna

Time 50m

Yield 2

Number Of Ingredients 6

½ cup orange juice
½ cup olive oil
1 teaspoon oregano, dried
1 teaspoon finely chopped fresh parsley
salt and ground black pepper to taste
2 (6 ounce) fresh tuna steaks

Steps:

  • In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
  • Preheat an outdoor grill for medium-high heat.
  • Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

Nutrition Facts : Calories 264 calories, Carbohydrate 7 g, Cholesterol 77.2 mg, Fat 7.3 g, Fiber 0.5 g, Protein 40.4 g, SaturatedFat 1.1 g, Sodium 63.6 mg, Sugar 5.2 g

GRILLED TUNA STEAKS FOR TWO



Grilled Tuna Steaks for Two image

"After enjoying yellowfin tuna at a restaurant in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home." -Jan Huntington, Painesville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1 tablespoon lemon juice
1-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 tuna steaks (6 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

Nutrition Facts :

GRILLED TUNA WITH HERBS



Grilled Tuna With Herbs image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 slab of tuna, preferably from the belly portion, about 1 3/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup olive oil
6 sprigs fresh thyme
2 cloves garlic, peeled and cut into very thin slices
2 tablespoons freshly squeezed lemon juice
4 strips lemon rind
1/8 teaspoon dried hot red pepper flakes
1 tablespoon melted butter

Steps:

  • Preheat charcoal or gas grill or broiler to high.
  • Sprinkle tuna with salt and pepper on both sides. Place oil in a flat dish and add thyme, garlic, lemon juice, lemon rind and hot red pepper flakes. Add tuna and coat on both sides.
  • Remove tuna from the marinade.
  • Add butter to marinade, and place the dish in a warm place.
  • If tuna is to be cooked on a charcoal or gas grill, place it directly on the grill, fatty side down, and cook, turning often, 5 to 6 minutes. If it is to be cooked under a broiler, arrange tuna on a rack, fatty side up. Broil about 2 inches from heat, leaving broiler door partly open. Cook 3 minutes and turn; continue cooking 2 minutes. Transfer tuna to marinade. Turn tuna to coat on both sides. Cut into thin slices and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 183 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED TUNA WITH HERBS AND OLIVES



Grilled Tuna With Herbs and Olives image

Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil. (I would rule out only thyme, tarragon and rosemary, unless you use them in minuscule quantities.) If you don't have a grill, many readers have baked it at 425 and been happy with the results.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 1/2 to 2 pounds tuna, about 1 inch thick, 2 or 4 steaks
Extra-virgin olive oil as needed
Salt and pepper
1/4 cup pitted oil-cured olives, finely chopped
About 1 cup mixed tender fresh herbs
1 teaspoon minced garlic, optional
Lemon wedges

Steps:

  • Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
  • When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
  • Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
  • When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 14 grams, Sodium 526 milligrams, Sugar 0 grams, TransFat 2 grams

GRILLED GINGER-LIME TUNA STEAKS



Grilled Ginger-Lime Tuna Steaks image

Add a zesty twist to your fish! Tuna takes on a whole new taste when it's marinated in an easy homemade ginger-lime marinade.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

1 1/2 lb tuna steaks, 3/4 to 1 inch thick
1/4 cup lime juice
2 tablespoons olive or vegetable oil
2 teaspoons finely chopped gingerroot
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, crushed
Lime wedges, if desired

Steps:

  • If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

GRILLED TUNA WITH LEMON CAPER BUTTER



Grilled Tuna With Lemon Caper Butter image

Make and share this Grilled Tuna With Lemon Caper Butter recipe from Food.com.

Provided by dicentra

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 tablespoons butter, softened
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons Dijon mustard
2 teaspoons capers, drained
48 ounces tuna steaks (3/4 inch thick)
1/4 cup vegetable oil

Steps:

  • Mix together butter, 2 tablespoons lemon juice, lemon zest, mustard and capers. Set aside.
  • Prepare hot grill. Brush tuna steaks with oil. Drizzle remaining lemon juice over fish.
  • Place steaks on oiled grill. Grill, turning once, until firm and opaque at center; 10-12 minutes.
  • Remove from heat and top each steak with 1 tablespoon lemon-caper butter.

Nutrition Facts : Calories 818.9, Fat 53.4, SaturatedFat 20.6, Cholesterol 190.3, Sodium 366.4, Carbohydrate 1.3, Fiber 0.2, Sugar 0.4, Protein 79.8

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From myrecipes.com


GRILLED HERB TUNA STEAKS RECIPE - RECIPETIPS.COM
READY IN. 20 mins. Preheat the grill to medium heat. Coat the tuna steaks with oil. In a small bowl, mix together the thyme, salt, and lemon pepper. Sprinkle this mixture generously on skinned sides of the tuna steaks. Just before placing the fish on the grill, place the soaked herbs on the grill grate. Place the fish on top of herbs.
From recipetips.com


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