Plank Grilled Tuna Steaks Recipes

CEDAR PLANK TUNA

Steps:

• Preheat oven to 500 degrees F.
• Immerse cedar planks in water and soak for at least 4 hours or overnight.
• Once oven is hot preheat the plank for 5 minutes prior to starting the tuna.
• Heat a large saute pan over high heat. Season the tuna on all sides with salt and pepper then rub with olive oil. Place 2 tablespoons of olive oil into the hot saute pan. Sear the tuna on 1 side until well browned, about 4 to 6 minutes. Remove from pan placing onto the preheated cedar plank seared side up. Place on a half sheet pan. Place into the oven and roast 2 minutes (for medium rare), or until desired doneness.
• Heat large saute pan over medium heat, toast the fennel seeds, until lightly brown and fragrant. Place olive oil and butter into the heated pan, once the butter melts and starts to brown add the thinly sliced fennel and shallot. Season fennel with salt and pepper, to taste. Cook until the fennel becomes somewhat soft and starts to brown, about 8 minutes. Finish with the chopped parsley. Set pan aside and keep warm until ready to plate.
• Shrimp Vinaigrette:
• Heat large saucepan over high heat. Add the olive oil. Add the garlic, shallot and chiles, being careful not to burn the garlic. Add the shrimp, white wine and orange juice to the pan, cover and lower heat to medium. Cook shrimp until they have turned pink, be careful not to overcook them. When shrimp are cooked through, remove them with a slotted spoon and place in a bowl. Reduce liquid by half, then, finish the sauce with the orange segments, chopped parsley, and butter.
• Walnut Polenta:
• Heat a large straight-sided pan over high heat. Add milk and butter and season with salt and pepper. Bring to a boil. Slowly whisk in polenta, reduce flame to low. Stir for 3 to 5 minutes. Fold in half of the chopped walnuts. Season with salt and pepper.
• Assembly:
• Place some of the sauteed fennel on the cut cedar plank. Slice tuna and arrange on top of fennel. Place plank on half of a rectangle plate. Spoon shrimp vinaigrette over tuna. Spoon polenta into cast iron casserole. Garnish with grated Parmesan and grate the remaining walnuts, over the polenta, and drizzle with walnut oil. Place casserole on the other half of the plate. Repeat procedure for the remaining portions.

GRILLED TUNA STEAKS

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

GRILLED TUNA IN FLANK STEAK MARINADE

Steps:

• In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
• Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

GRILLED, CEDAR PLANKED AHI TUNA

Steps:

• Soak cedar plank for at least 20 minutes in cold water. Season tuna on both sides -- I use Penzeys Northwoods and Foxpoint seasoning mixes. In the meantime, start fire in grill. When coals are ready, put plank on grill and allow to heat for 1-2 minutes. place tuna on plank and grill, covered to allow smoke from cedar plank to permeate tuna. Cook from 10-20 minutes, depending on thickness of tuna and preference.

GARLIC HERBED GRILLED TUNA STEAKS

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.