SEARED TUNA WITH CHILE-PINEAPPLE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
- Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
- Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
- Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.
Nutrition Facts : Calories 610, Fat 15 grams, SaturatedFat 6 grams, Cholesterol 56 milligrams, Sodium 757 milligrams, Carbohydrate 75 grams, Fiber 5 grams, Protein 42 grams, Sugar 7 grams
SNAPPER WITH SPICY PINEAPPLE GLAZE
Ginger and cayenne bring spice to this tangy treatment for red snapper fillets from our Test Kitchen. Sweet pineapple preserves round out the delectable combination of flavors. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the preserves, vinegar, ginger, garlic, 1/2 teaspoon salt and cayenne; set aside. Place fillets on a broiler pan coated with cooking spray. Rub fillets with oil; sprinkle with remaining salt., Broil 4-6 in. from the heat for 5 minutes. Baste with half of the glaze. Broil 5-7 minutes longer or until fish flakes easily with a fork. Baste with remaining glaze.
Nutrition Facts : Calories 304 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 552mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
GRILLED TUNA WITH PINEAPPLE SALSA
When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. , Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled., Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.
Nutrition Facts : Calories 252 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 212mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
SPICED TUNA WITH PINEAPPLE GLAZE
This is a recipe that I found at another web site and adapted to suit our taste. This has a little bit of a kick. Serve this with jasmine rice to soak up the wonderful glaze!
Provided by PaulaG
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Combine the spice rub ingredients in a heavy skillet, mix well, and heat over medium heat, stirring frequently, until spices begin to smoke and become fragrant.
- Remove from heat, cool, place in a coffee grinder and grind until fine.
- To make the glaze, combine the pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan.
- Bring to a boil, reduce heat to low and simmer until mixture is reduced by half, about 30 minutes.
- Add the catsup and cook an additional 5 minutes.
- Remove from heat, add lime juice, cilantro and white pepper; mix well and set aside.
- Rub the tuna steaks on all sides with spice mixture.
- Grill the tuna over a medium fire for 4 to 5 minutes per side, or until center is still slightly pink for medium-rare.
- Spread pineapple slices lightly with glaze and grill for 2 to 3 minutes per side.
- Serve grilled steaks on top of jasmine rice with glaze spooned over, top with a slice of pineapple.
Nutrition Facts : Calories 466.3, Fat 9.9, SaturatedFat 2.3, Cholesterol 64.6, Sodium 2002.3, Carbohydrate 51.4, Fiber 5, Sugar 35, Protein 44.4
TUNA BURGERS WITH PINEAPPLE GLAZE
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 11
Steps:
- To prepare the glaze:
- Combine the pineapple juice, vinegar, ginger, soy sauce and brown sugar in a small saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the ketchup and cook an additional 5 minutes. Remove from the heat and add the lime juice, and white pepper.
- To prepare the burgers:
- Shape the ground tuna firmly into 4 round uniform patties about 1 1/2inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking) Brush both sides of the burgers lightly with the pineapple glaze and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers, basting often with the glaze until cooked to desired doneness
TUNA STEAKS WITH PINEAPPLE SAUCE
A caribbean inspired recipe that goes well with either tuna or swordfish steaks. Perfect for the grill too. Serve with an island style rice pilaf. Prep time does not include marinating time.
Provided by BoxOWine
Categories Tuna
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare marinade by combining marinade ingredients in shallow dish.
- Add tuna and coat with marinade.
- Cover and refrigerate at least 1 hr or more, turning occasionally.
- Prepare pineapple sauce by puree in blender until smooth.
- Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
- process until smooth.
- Gradually add olive oil.
- Heat large skillet over high heat.
- Add small amount of peanut oil to skillet so tuna does not stick.
- Remove tuna from marinade, season with salt to taste.
- Add tuna to skillet and cook until brown on each side, about 3 mins per side.
- Spoon sauce on plate.
- Place tuna on top of sauce.
- Serve.
SPICY GLAZED SWEET POTATOES AND PINEAPPLES
This is a great Thanksgiving side dish for those of you who are tired of sweet potatoes with marshmallows. This dish also works well with toothpicks on an appetizer buffet.
Provided by Patty Ruth Hand Pirko
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sweet potatoes in a saucepan with enough water to cover. Add 2 tablespoons cinnamon; bring to a boil; cook 7 to 10 minutes; drain.
- Mix together the 1/2 cup brown sugar and cayenne pepper in a small bowl. Lie the bacon slices in a baking dish. Sprinkle the brown sugar mix over the bacon.
- Cook the bacon in the oven until the bacon is crispy, about 10 minutes. Place the bacon on a plate lined with paper towels to drain, reserving the liquid from the dish. Change oven setting to Broil.
- Pour the reserved pineapple juice into a measuring cup. Fill the cup with water to measure 1 cup total. Pour the mixture into a skillet and place over medium heat. Stir in the sugar, 1/4 cup brown sugar, and 2 teaspoons cinnamon. Cook until the volume of the liquid has reduced to about half. Add the pineapple and drained sweet potatoes. Cook and stir until most of the liquid is absorbed. Transfer the mixture to a round 2-quart casserole dish. Crumble the drained bacon over top of the dish. Pour the reserved liquid from the bacon dish over top of the dish.
- Place the dish under the broiler until the sugar on top caramelizes, 2 to 3 minutes.
Nutrition Facts : Calories 337.2 calories, Carbohydrate 77.5 g, Cholesterol 5.1 mg, Fat 2.1 g, Fiber 6.5 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 207.4 mg, Sugar 47.9 g
TUNA BURGER WITH PINEAPPLE-MUSTARD GLAZE AND GREEN CHILE-PICKLE RELISH
Steps:
- To make the glaze, combine the pineapple juice, vinegar, shallot, and ginger in a small nonreactive saucepan and cook over medium heat until reduced by half, about 10 minutes. Transfer to a blender and blend until smooth.
- Return the mixture to the saucepan, add the brown sugar, and cook over high heat, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the soy sauce, mustard, and lime juice and season with salt and pepper. Transfer to a bowl and let cool to room temperature. The glaze can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Bring to room temperature before serving.
- Meanwhile, to make the relish, preheat the oven to 375 degrees F.
- Put the chiles on a rimmed baking sheet, rub them with the oil, and season with salt and pepper. Roast in the oven until the skins of the chiles are blackened, about 15 minutes. Remove the chiles from the oven, place in a bowl, cover with plastic wrap, and let the chiles steam for 15 minutes. Peel, stem, and seed the chiles and then finely dice them.
- Combine the chiles, pickles, onion, lime juice, honey, cilantro, and oil in a medium bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before serving so that the flavors meld. The relish can be made 8 hours in advance and stored in a container with a tight-fitting lid in the refrigerator. Let come to room temperature before serving.
- Cut the tuna into large pieces and then coarsely chop in a food processor. Do not overprocess. (Alternatively you can chop it by hand with a sharp knife.)
- Whisk together 2 tablespoons of the oil, the mustard, honey, and chipotle in a large bowl. Add the tuna and green onions and gently fold to combine. Divide the tuna mixture into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Place on a plate, cover with plastic wrap, and let chill in the refrigerator for at least 30 minutes before cooking.
- To cook the burgers, heat the remaining 2 tablespoons oil in a sauté pan or griddle (nonstick or cast iron) until it begins to shimmer. Season both sides of each burger with salt and pepper. Cook the burgers until golden brown on the bottom sides, about 3 minutes. Turn over, brush with some of the glaze, and continue cooking until medium, about 3 minutes longer.
- Place the burgers on the bun bottoms, drizzle with more of the glaze, and top with the relish and pickled red onions, if using. Cover with the burger tops and serve immediately.
YELLOWFIN TUNA WITH GRILLED PINEAPPLE SALSA
This dish exemplifies simplicity at its best. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 13
Steps:
- Preheat a grill or grill pan to medium-high.
- Brush both sides of the pineapple slices with 1 tablespoon of the olive oil. Place the pineapple on the grill and cook, rotating the slices occasionally, until slightly softened and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature.
- Dice the pineapple slices (discard the tough core portions), and place the dice in a medium nonreactive bowl. Add the red onion, bell pepper, rice vinegar, jalapenos, lime juice, cilantro, and minced garlic.Drizzle with 3 tablespoons of the remaining olive oil, and stir well to combine. Season with 1/2 teaspoon of the salt, and set the salsa aside.
- Season the tuna steaks with the remaining 1 teaspoon salt and the Original Essence, and brush with the remaining 2 tablespoons olive oil. Place the steaks on the grill, rotating them 45 degrees after 2 minutes. Cook for 2 minutes longer. Turn to the other side, grilling the steaks for an additional 2 minutes, or until medium-rare. Remove the tuna from the heat and let it rest briefly before serving it with the Grilled Pineapple Salsa. Garnish with cilantro sprigs.
More about "spiced tuna with pineapple glaze recipes"
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
HAWAII SEARED TUNA STEAKS WITH PINEAPPLE SAUCE
From recipecenter.giantfood.com
SPICY PINEAPPLE-GINGER GLAZE | COOK'S ILLUSTRATED
From cooksillustrated.com
TUNA WITH PINEAPPLE - THERESCIPES.INFO
From therecipes.info
RECIPE SPICED TUNA WITH PINEAPPLE GLAZE - YOUTUBE
From youtube.com
TUNA AND CHARGRILLED PINEAPPLE TACOS - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
AHI TUNA BURGERS WITH GRILLED PINEAPPLE - A SPICY PERSPECTIVE
From aspicyperspective.com
GRILLED TUNA STEAKS WITH PINEAPPLE SALSA RECIPE | MYRECIPES
From myrecipes.com
SPICY TUNA WITH PINEAPPLE SYRUP RECIPE - COOKEATSHARE
From cookeatshare.com
SPICED TUNA WITH PINEAPPLE GLAZE - JABBERPATH.BLOGSPOT.COM
From jabberpath.blogspot.com
GRILLED TUNA WITH PINEAPPLE-GINGER GLAZE - CROWNBBQ RECIPES
SPICED TUNA WITH PINEAPPLE GLAZE RECIPE - FOOD.COM
From pinterest.com
SPICED TUNA WITH PINEAPPLE GLAZE - CHAMPSDIET.COM
From champsdiet.com
10 BEST TUNA FISH WITH PINEAPPLE RECIPES | YUMMLY
From yummly.com
SEARED ANCHO CRUSTED BIG EYE TUNA WITH GRILLED PINEAPPLE
From remcooks.com
SPICY TUNA PATTIES (WHOLE30 & PALEO) ‣ THE SPICY PINEAPPLE
From thespicypineapple.com
HONEY LIME GLAZED GRILLED AHI TUNA RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPICY TUNA RECIPES | ALLRECIPES
From allrecipes.com
SPICED TUNA WITH PINEAPPLE GLAZE RECIPE - YOUTUBE
RECIPE: TUNA BURGERS WITH PINEAPPLE-MUSTARD GLAZE
From hotsauceblog.com
10 BEST TUNA SALAD WITH PINEAPPLE RECIPES | YUMMLY
From yummly.com
GRILLED TUNA STEAK WITH PINEAPPLE SALSA - COOKING MANIAC
From cookingmaniac.com
SPICED TUNA WITH PINEAPPLE GLAZE - GLUTEN FREE RECIPES
From fooddiez.com
GRILLED TUNA PINEAPPLE KABOBS - THERESCIPES.INFO
From therecipes.info
SPICY GLAZED TUNA RECIPE - CALLING TENNESSEE HOME
From callingtennesseehome.com
WORLD BEST SEA FOOD RECIPES: SPICED TUNA WITH PINEAPPLE GLAZE
From fishofsea.blogspot.com
GRILLED TUNA WITH PINEAPPLE-GINGER GLAZE RECIPE
From recipeland.com
TUNA AND PINEAPPLE KEBABS WITH GINGER-SOY GLAZE
From bonterra.com
SPICED TUNA WITH PINEAPPLE GLAZE RECIPE - FOOD.COM
From pinterest.com
SALMON FILETS WITH SPICY PINEAPPLE GLAZE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SPICED TUNA WITH PINEAPPLE GLAZE RECIPE - FOOD.COM
From pinterest.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #seafood #barbecue #dinner-party #low-fat #fish #dietary #low-cholesterol #low-saturated-fat #low-calorie #tuna #healthy-2 #low-in-something #saltwater-fish #equipment #grilling #4-hours-or-less
You'll also love
Related Search