MARINATED SEARED TUNA
Steps:
- In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
- Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
- When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
- Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
- Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
- Serve immediately with a little extra soy on the side if desired.
MARINATED TUNA STEAK
Steps:
- In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
- Preheat grill for high heat.
- Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g
MARINATED TUNA ON A BED OF BITTER GREENS
Provided by Nancy Harmon Jenkins
Categories dinner, appetizer, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the tuna into 4 or 8 equal portions, depending on whether it will be served as an appetizer or a main course. Put the fish in a shallow dish made of a noncorrodible material (glass, clay, stainless steel or enameled iron). Make a marinade by combining the soy sauce, lemon juice, sherry, ginger, scallions, garlic, chili pepper and black pepper. Pour the marinade over the tuna, cover and refrigerate for 5 to 8 hours.
- After the tuna has marinated, prepare the greens. Tear the leaves into bite-sized pieces. Wash the leaves well under running water and place them in a large pot. Cover and steam over a high heat for about 5 minutes, adding a little boiling water if necessary to keep the greens from burning. When the greens are tender, drain them in a colander.
- If you are using a gas grill to cook the fish, preheat it to the highest setting. If you are using a charcoal grill, give the coals enough time to become red hot. The tuna can also be broiled.
- Meanwhile, heat the olive oil in a pan and, when the oil sizzles, add the greens. Saute for no more than 2 minutes. Taste the greens and add salt and freshly ground black pepper if desired. Set them aside.
- Remove the fish from the marinade and reserve the marinade. Grill or broil the steaks until they are lightly charred on the outside and opaque in the center. (Tuna should not be eaten rare because of the danger of parasites.) While cooking the steaks, baste them frequently with the marinade.
- When the fish is thoroughly cooked, arrange the greens on a warm platter or individual plates. Place the tuna on the greens, garnish with lemon quarters and serve immediately.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 9 grams, Fiber 10 grams, Protein 52 grams, SaturatedFat 1 gram, Sodium 3886 milligrams, Sugar 19 grams, TransFat 0 grams
MARINATED SEARED TUNA, CRISPY VEGETABLES, TAPENADE VINAIGRETTE
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice all the vegetables thinly with a very sharp mandoline and put them in icy water for about an hour. Combine marinade ingredients. Cut the tuna in a long thin slices about 1/2-inch thick and let sit in the marinade for about 20 minutes. In a medium size skillet over high heat sear the tuna briefly, until rare. Reserve on the side once done. Drain all the vegetables, dry them and season with a little bit of lemon and olive oil seasoned to taste. Place a small amount in the middle of the plate and add the thin slice of tuna on top of it. Combine tapenade dressing and drizzle vinaigrette on tuna.
SALAMI WITH MARINATED CAULIFLOWER AND BITTER GREENS
While this sandwich is not one of our top sellers, it has its fervent followers, like those of the anchovy sandwich (see page 68). Taking our inspiration from the traditional New Orleans muffaletta-the sandwich of salty meats and tangy olive salad on a thick round roll-we often pair a fresh smoked salami similar to a sopressata with a drier saucisson sec. But you can customize your sandwich for your palate with your own favorites: prosciutto, mortadella, pancetta-any salumi will stand up nicely to the myriad flavors that burst from the marinated cauliflower salad. Don't let the name cauliflower dissuade you-this is not the boiled bane of your childhood. Rather, it's a textured mix of tastes in a bold marinade, with raisins and caraway seeds.
Yield makes 4 sandwiches
Number Of Ingredients 17
Steps:
- Remove any green leaves from the cauliflower while keeping the stem. Quarter, and using a sharp knife or the slicing attachment on a food processor, slice the cauliflower as thin as possible. (Don't worry if some of the cauliflower crumbles into small pieces.) In a bowl, combine the cauliflower with all the marinade ingredients and mix well. Set aside to marinate for 6 hours or more. Make sure to stir the mixture from the bottom before using.
- Slice the ciabatta rolls in half, with a thicker bottom half (see Note). Place the marinated cauliflower on the bottom slices and top with the salami and the bitter greens. Spread the mustard evenly on the top slices and close the sandwiches. Cut into halves and serve.
- Cut the bottom of the bread a bit thicker than usual, and then make the salad your bottom layer, so that the marinade soaks into the bread.
RASPBERRY-CHILI TUNA ON GREENS
A Taste of Home Recipe. Healthy and wonderful; definitely a "wow" kind of meal! I add a shake of Tobasco sauce to the marinade and I add mandarine orange slices and some almonds or sunflower seeds to the salad. Do DRIZZLE the dressing on the salad mixture, as it is thick and sweet and wonderful. . .but it is easy to over-do it (trust me. . .I dumped all of the dressing in the salad bowl and had to add extra lettuce to compensate).
Provided by januarybride
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients.
- Pour 1/4 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 30-60 minutes, turning occasionally.
- Cover and refrigerate remaining marinade to use as salad dressing.
- Coat grill rack with cooking spray before starting the grill.
- Drain and discard marinade. Grill tuna, covered, over medium-hot heat for 4-5 minutes on each side or until fish flakes easily with a fork.
- In a large bowl, combine the romaine, carrot and cucumber; drizzle with reserved marinade and toss to coat. Divide among four plates.
- Top each salad with sliced, grilled tuna.
Nutrition Facts : Calories 106.5, Fat 0.3, Sodium 353.8, Carbohydrate 25.4, Fiber 2.5, Sugar 16.5, Protein 1.3
SAVORY PAN-SEARED TUNA STEAKS
These marinated tuna steaks, served rare, taste 'fancy' but are very easy to cook. Even my husband, who doesn't like most cooked fish, enjoys these steaks. A sprinkling of cracked black pepper is a good finisher for this dish.
Provided by meg_in_quebec
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
- Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
- Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 592 calories, Carbohydrate 11.5 g, Cholesterol 65.2 mg, Fat 41.4 g, Fiber 0.7 g, Protein 42.3 g, SaturatedFat 6.8 g, Sodium 1874.6 mg, Sugar 5 g
MARINATED TUNA STEAKS
Make and share this Marinated Tuna Steaks recipe from Food.com.
Provided by PetsRus
Categories Tuna
Time 16m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together: soy, sherry, lemon juice, zest, garlic and olive oil.
- Marinate the steaks in this for up to 1 hour, turning frequently.
- When ready to cook, lift from the marinade and sprinkle with black pepper.
- Heat a grill pan or a frying pan (not using any oil or butter) until really hot and sear the steaks for several minutes on both sides to your likeness but do not over-cook them.
- Or cook them on the barbque.
Nutrition Facts : Calories 409.7, Fat 18.5, SaturatedFat 3.5, Cholesterol 64.6, Sodium 1075.9, Carbohydrate 3.7, Fiber 0.2, Sugar 1, Protein 41.7
DEE'S GRILLED TUNA WITH GREENS
Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad's flavors. -Delawrence Reed, Durham, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush tuna with olive oil; sprinkle with salt and pepper. Grill, covered, over high heat or broil 3-4 in. from the heat for 2-3 minutes on each side for rare; cook longer if desired. Let stand for 5 minutes. , Meanwhile, in a large bowl, combine the spinach, tomatoes, edamame and corn. In a small bowl, whisk the vinaigrette ingredients; drizzle over salad and toss to coat., Divide salad among four plates; slice tuna and arrange over salads. Serve immediately.
Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 306mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
MARINATED TUNA STEAK
Tuna steaks marinated in soy, lemon and mustard
Provided by JacquiMrsC
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Prick tuna steaks all over with a fork and place in a shallow dish.
- Mix all other ingredients together and pour over steaks. Cover and put in fridge for 1 to 3 hours.
- Remove tuna from the marinade. Shake excess moisture from the steaks. Pre-heat oiled griddle pan.
- Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
- Cook tuna on preheated griddle pan, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges if required and salad and/or couscous.
SEARED "MARINATED" TUNA WITH BLACK-OLIVE VINAIGRETTE
Provided by Guy Savoy
Categories Olive Appetizer Tuna Lentil Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Place lemon juice in small bowl. Whisk in 1/2 cup olive oil, then olive puree. Season vinaigrette to taste with salt and pepper.
- Sprinkle tuna with salt and pepper; rub with remaining 2 tablespoons oil. Heat heavy large skillet over high heat. Add tuna to skillet; brown on all sides, turning occasionally, about 10 minutes. Transfer tuna to plate; chill 30 minutes.
- Thinly slice tuna crosswise, reserving any scraps. Spoon 1 tablespoon vinaigrette onto each of 6 plates. Arrange tuna slices, overlapping slightly, in circle on each plate. Spoon remaining vinaigrette over tuna. Dice any tuna scraps; place in center of circle. Sprinkle with chives.
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