Stuffed Italian Tuna Steaks Recipes

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STUFFED TUNA STEAKS



Stuffed Tuna Steaks image

An Asian flavor that is very unique and delicious. This is one of those recipes that looks fancy but is actually quite easy to prepare. I used pre-bagged mixed greens, found near the bagged salads in the grocery store. You can make this in your broiler or on the grill!

Provided by Zanna_409104061

Categories     Tuna

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1 1/2 cups mesclun or 1 1/2 cups other mixed greens, torn
2 (3/4 lb) tuna steaks
1 clove garlic, minced
1 teaspoon any strong mustard
1 teaspoon ground ginger
1/2 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 cup dry white wine (or water)
1/4 cup soy sauce
1 1/2 tablespoons lime juice

Steps:

  • Preaheat your grill or broiler.
  • Mix together all the ingredients except the tuna and greens.
  • Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side.
  • You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket.
  • Place the tuna in the soy mixture, covering each side.
  • Remove tuna from liquid, letting excess sauce drip off.
  • Toss the greens with the sauce, drenching it in the liquid.
  • Stuff the tuna pocket with the greens and seal the opening with toothpicks.
  • Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.

STUFFED ITALIAN TUNA STEAKS



Stuffed Italian Tuna Steaks image

I had some tuna steaks that I found in the back of the freezer. I thought they might be fishy tasting so I was attempting to cover them up, but instead came up with a wonderful different way of fixing tuna

Provided by MsSally

Categories     High Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb tuna steak (3/4 in thick)
1/4 cup olive oil
1 teaspoon garlic powder
1/2 cup Italian style breadcrumbs
2 tablespoons pine nuts (toasted and finely choped)
1/2 teaspoon thyme

Steps:

  • Butterfly tuna steaks. Cut almost thru to the other side but not entirely.
  • Mix olive oil and garlic, set aside. Mix breadcrumbs, pine nuts and thyme.
  • Add 1 T olive oil to the crumb mixture and stir to coat.
  • Spray baking sheet with olive oil. Place about 2 T of mixture in pocket of each steak. Brush garlic olive oil mixture over each fillet and coat with crumbs. Place crumb side down in pan and then repeat coating on other side.
  • Bake at 400 for 10 mins, or to desired doneness. DO NOT OVERCOOK.
  • Allow to sit for about 5 mins and serve.

Nutrition Facts : Calories 366.7, Fat 22.7, SaturatedFat 3.7, Cholesterol 43.1, Sodium 143.6, Carbohydrate 10.8, Fiber 0.8, Sugar 1.2, Protein 29

TUSCAN-STYLE GRILLED TUNA STEAKS



Tuscan-Style Grilled Tuna Steaks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 19

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Stuffed Portobellos, recipe follows
Serving suggestions: Mixed green salad dressed with oil and vinegar
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: Garlic toasts or grilled crusty bread

Steps:

  • Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
  • Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
  • Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
  • Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
  • Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
  • Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

TUNA STUFFED TOMATOES



Tuna Stuffed Tomatoes image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 22

6 medium tomatoes
2 tablespoons olive oil, plus more if needed
2 tablespoons white wine vinegar
1 tablespoon finely minced anchovies
1 clove garlic, minced
One 8-ounce jar Italian tuna packed in oil, drained and flaked
1/2 cup 1/2-inch diced English cucumber
1/2 cup fresh parsley leaves, roughly chopped
1/4 cup kalamata olives, halved
1/4 cup seeded 1/2-inch diced tomatoes
2 tablespoons capers, finely minced
2 tablespoons 1/4-inch diced red onion
1/2 teaspoon shallots, finely minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
Toasted Garlic and Herb Breadcrumbs, recipe follows
Ricotta salata, for garnish
1/2 loaf day-old country-style bread
3 tablespoons butter
3 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves, finely chopped
2 cloves garlic, minced

Steps:

  • Cut off the top 1/2-inch from the core side of the tomatoes. Using a spoon, scoop out the seeds and flesh surrounding them, leaving the exterior intact in a bowl shape.
  • In a small bowl, mix together the olive oil, vinegar, anchovies and garlic. Doing this will help disperse the anchovies evenly with the rest of the mixture.
  • In a separate bowl, combine the tuna, cucumbers, parsley, olives, tomatoes, capers, onions and shallots. Season with salt and pepper and dress in the anchovy mixture. Add more olive oil as needed to moisten the mixture, but it should not be wet.
  • Divide the filling among the tomatoes and top with some Toasted Garlic and Herb Breadcrumbs and shaved ricotta salata.
  • Cut the crusts from the bread and tear it into small pieces. Place in a food processor and pulse until a coarse-crumb consistency is reached. In a large skillet, heat the butter and olive oil together over medium-high heat. Add the breadcrumbs and toss to coat and continue to cook, stirring constantly. When the breadcrumbs begin to brown, stir in the parsley and garlic, and toast until golden brown, an additional minute. Remove from the pan and cool.

ITALIAN STUFFED TUNA SANDWICH (WW)



Italian Stuffed Tuna Sandwich (Ww) image

Make and share this Italian Stuffed Tuna Sandwich (Ww) recipe from Food.com.

Provided by lazyme

Categories     Lunch/Snacks

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

4 cups lettuce, shredded
8 ounces solid white tuna, water-packed, chunks drained flaked
1 medium red onion, very thinly sliced
1 tablespoon capers, rinsed drained
3 tablespoons balsamic vinegar
1 tablespoon olive oil
1 teaspoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1 loaf Italian bread (8 ounces)
2 medium tomatoes, sliced

Steps:

  • To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set aside.
  • To prepare dressing, in small jar with tight-fitting lid or small bowl, combine vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire whisk, blend until combined.
  • Pour dressing over salad; toss to combine.
  • Split bread lengthwise almost all the way through; spread open.
  • Line bottom half of bread with tomatoes; top evenly with salad mixture.
  • Replace top half of bread to enclose.
  • Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and flavors are blended.
  • Cut loaf crosswise, through plastic wrap, into 4 equal portions.
  • SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads.
  • PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium; 6 points.

Nutrition Facts : Calories 389.4, Fat 11.9, SaturatedFat 2, Cholesterol 17.6, Sodium 888.6, Carbohydrate 46.2, Fiber 4, Sugar 5.5, Protein 23.2

SICILIAN-STYLE TUNA STEAKS (TONNO ALLA GHIOTTA)



Sicilian-Style Tuna Steaks (Tonno alla Ghiotta) image

Provided by Gianni Scappin

Categories     Fish     Olive     Onion     Tomato     Sauté     Dinner     Raisin     Seafood     Tuna     Healthy     Capers     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
4 (5- to 6-ounce) tuna steaks
Salt and freshly ground black pepper
1 large onion, sliced (about 1 cup)
2 garlic cloves, minced
3 tablespoons salted capers, soaked in water for 10 minutes and drained
3 tablespoons minced pitted green olives
1/4 cup raisins
5 plum tomatoes, peeled, seeded, and chopped
1 cup fish stock or water, as needed
2 tablespoons fresh flat-leaf parsley, coarsely chopped
4 to 5 fresh basil leaves, torn
1/3 cup pine nuts, toasted

Steps:

  • 1. In a medium skillet over moderately high heat, warm the oil. Season the tuna with salt and pepper and sauté, turning once, until golden on both sides, 3 to 4 minutes total. Remove the tuna and set aside. Do not clean the pan.
  • 2. In the same pan over low heat, sauté the onion, stirring frequently, until just tender, about 1 minute. Add the garlic, capers, olives, raisins, and tomatoes, and continue cooking, stirring, until heated through, about 2 minutes. If the tomatoes don't release much juice, add the fish stock or water to give the sauce some body.
  • 3. Return the tuna to the pan and cover it with a tight-fitting lid. Cook over moderate heat until the tuna reaches the desired doneness, 2 to 3 minutes for medium.
  • 4. Add the parsley and basil and stir to incorporate, then season to taste with salt and pepper. Serve the fish with the sauce spooned over the top; garnish with pine nuts.

SAVORY PAN-SEARED TUNA STEAKS



Savory Pan-Seared Tuna Steaks image

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

Categories     Seafood     Fish     Tuna

Time 35m

Yield 2

Number Of Ingredients 9

¼ cup soy sauce
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons Asian (toasted) sesame oil
2 teaspoons molasses
1 teaspoon cayenne pepper, or more to taste
6 thin slices fresh ginger, minced
2 cloves garlic, minced
2 1-inch-thick tuna steaks, thawed

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

TUSCAN-STYLE GRILLED TUNA STEAKS AND GRILLED STUFFED PORTABELLO



Tuscan-Style Grilled Tuna Steaks and Grilled Stuffed Portabello image

Make and share this Tuscan-Style Grilled Tuna Steaks and Grilled Stuffed Portabello recipe from Food.com.

Provided by ElizabethKnicely

Categories     Tuna

Time 27m

Yield 4 serving(s)

Number Of Ingredients 18

4 fresh tuna steaks, 1-inch thick (8 ounces each)
1 lemon, zested
3 sprigs fresh rosemary
handful flat leaf parsley
3 garlic cloves, crushed
coarse salt
black pepper
extra virgin olive oil, for cooking
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra virgin olive oil, plus more for drizzling
large portabello mushroom cap
coarse salt
black pepper
3 large firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped
1/2 lb fresh smoked mozzarella cheese, thinly sliced

Steps:

  • Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
  • Grill tuna steaks 6 minutes on each side or 4 minutes on each side if you prefer pink tuna at the center. Cook steaks over high setting on indoor electric grill, medium high heat on outdoor gas grill or 6 inches from hot, prepared charcoal.
  • GRILLED STUFFED PORTABELLOS:.
  • Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
  • Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400°F or "HIGH" setting. If you are using an outdoor gas grill, preheat to medium high; for charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
  • Combine tomatoes, rosemary and smoked mozzarella. Drizzle with oil and toss. Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425°F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or slightly crusty bread to catch juices.
  • Serve with mixed green salad dressed with oil and vinegar and garlic toast or grilled crusty bread.

Nutrition Facts : Calories 261.5, Fat 19.7, SaturatedFat 8.4, Cholesterol 44.9, Sodium 389.6, Carbohydrate 9, Fiber 1.6, Sugar 4.2, Protein 13.6

TRIPLE CITRUS TUNA STEAK



Triple Citrus Tuna Steak image

I'm a Floridian and we used to have a restaurant (now closed) near Madeira Beach. The tuna was incredible and this is my take on a special I once tried.

Provided by thedailygourmet

Time 55m

Yield 2

Number Of Ingredients 18

2 medium oranges, juiced
1 medium lime, juiced
1 medium lemon, juiced
¼ cup diced red onion
2 tablespoons minced habanero pepper
1 teaspoon cider vinegar
1 teaspoon minced garlic
1 pinch dried oregano
½ cup cubed mango
¼ cup diced red onion
1 tablespoon minced fresh cilantro
salt and ground black pepper to taste
2 (4 ounce) tuna steaks
salt and freshly ground black pepper to taste
5 ounces kettle-cooked potato chips
2 tablespoons unsalted butter
1 tablespoon sweet chili sauce
1 cup hot cooked jasmine rice

Steps:

  • Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
  • Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
  • Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
  • While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
  • Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
  • Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
  • To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.

Nutrition Facts : Calories 913.7 calories, Carbohydrate 101.6 g, Cholesterol 73.2 mg, Fat 44.5 g, Fiber 12.9 g, Protein 36.3 g, SaturatedFat 16.6 g, Sodium 508.9 mg, Sugar 27.2 g

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From cheftini.com


TUNA-STUFFED CHERRY PEPPER RECIPE - GREAT ITALIAN CHEFS
4. Thoroughly drain the tuna and blitz in a blender with the capers and anchovy fillets until a smooth, thick paste forms. Using either a pastry bag or small teaspoon, stuff each pepper with the filling until level with the top of the pepper. 5. Sterilise the …
From greatitalianchefs.com


CRAB STUFFED TUNA STEAK RECIPE - FOOD NEWS
Ingredients. 8 4oz thin tuna steaks. 8oz crabmeat. 3 lemons - juice of one, zest from 3. one scallion thinly sliced. salt. pepper. I love tuna seared like the Seared Ancho Crusted Tuna with Fig Lime Glaze, Jalapeños & Cilantro, or the Seared Tuna with Clementine Orange and Chipotle Miso Sauce, to name a few […]
From foodnewsnews.com


STUFFED TUNA STEAKS WITH ZUCCHINI AGRODOLCE RECIPE
Cut a 1 1/4-inch-long horizontal slit through the thickest portion of each steak, cutting to, but not through, other side to form a pocket. Stuff cheese-and-herb mixture into pockets; sprinkle with remaining 1/4 teaspoon salt and pepper.
From myrecipes.com


ITALIAN STUFFED STEAK - RECIPE | COOKS.COM
2016-11-26 In a baking dish, spoon spaghetti sauce in a thin layer over the bottom of the dish. Place steak rolls on top of sauce. Spoon more sauce over top of the steaks. Bake in a 350 degree oven for 1 to 1 1/2 hours covered. The last 10 minutes, sprinkle grated Mozzarella cheese over the top and put back in the oven uncovered until the cheese melts ...
From cooks.com


PERFECT OVEN BAKED TUNA STEAK RECIPE [MUST TRY]
Preheat the oven to 425°F. Marinate tuna steaks in a medium bowl with 2 tbsp olive oil, 1 tbsp sage, lemon zest, garlic, salt, black pepper, and sage for 30 minutes. In a cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Remove the tuna steaks from the pan after one minute of searing.
From beefsteakveg.com


STUFFED TUNA STEAK RECIPES ALL YOU NEED IS FOOD
Aug 17, 2021 · The breadcrumb and tuna filling makes these stuffed peppers a great choice if you're seeking variety. Add a salad or cup of soup for an excellent lunch or light dinner.
From stevehacks.com


ITALIAN TUNA STUFFED PEPPERS - CREATE THE MOST AMAZING DISHES
Tess Cooks 4u Hot And Sour Soup Soup Recipes For Christmas Dinner Soup Shooters Recipe
From recipeshappy.com


WHAT TO SERVE WITH TUNA STEAK? 11 BEST SIDE DISHES TO CONSIDER
2022-05-02 Table of Contents. What to Serve with Tuna Steak? 11 BEST Side Dishes to Consider. 1 – Basic Vinaigrette Salad. 2 – Greek-Style Lemon Roasted Potatoes. 3 – Homemade Garlic Fries. 4 – Teriyaki Vegetable Stir Fry. 5 – Stuffed Green Peppers. 6 – Loaded Baked Sweet Potatoes. 7 – Lemon Brown Rice with Garlic and Thyme.
From eatdelights.com


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