Tuna Spiedini Recipes

TUNA AND RED ONION SPIEDINI

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, lemon juice and rosemary in small bowl to blend. Season dressing with salt and pepper. Thread tuna, onion and lemon slices onto 4 metal skewers. Brush with dressing; sprinkle with salt and pepper. Grill tuna and onion until tuna is just opaque in center and onion is slightly charred and tender, turning and brushing often with some remaining dressing, about 8 minutes.
• Toss greens and all remaining dressing in medium bowl. Mound salad on plates; top with skewers.

SWORDFISH SPIEDINI

Steps:

• Whisk the oil, herbes de Provence, salt, and pepper in a large bowl to blend. Cut the swordfish steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the swordfish cubes onto wooden skewers, 3 per skewer. Wrap a slice of pancetta around and between the swordfish cubes on each skewer. Arrange the swordfish skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the swordfish skewers until the swordfish is just opaque in the center and the pancetta is crisp, turning often, about 10 minutes.
• Transfer the skewers to plates and serve with lemon wedges.

TUNNU AURUDUCI (SAUTEED SWEET-AND-SOUR TUNA STEAKS)

Steps:

• Over medium heat, place a skillet lare enough to hold all the tuna steaks in one layer. Add 2 tablespoons of the olive oil, the sliced onions, salt, and pepper to taste. Cook the onions for about 8 to 9 minutes or until they're wilted and golden brown. Remove the onions from the pan and keep them warm.
• Add 2 more tablespoons of the olive oil to the same pan and increase the heat to high. Season the tuna steaks with salt and pepper and lightly flour them on both sides. Sear the tuna steaks for 2 minutes on each side, then remove them from the pan. Add the sugar, vinegar, wine, and cooked onions to the pan. Cook uncovered, over medium heat for about 2 minutes. Add the parsley and the tuna steaks and cook for another 2 mintues. Remove the tuna to a warm platter, pour the pan juices on top, and serve.

BLACKENED TUNA

Steps:

• Generously coat tuna with Cajun seasoning.
• Heat oil and butter in a large skillet over high heat. When oil is nearly smoking, place steaks in pan. Cook on one side for 3 to 4 minutes, or until blackened. Turn steaks, and cook for 3 to 4 minutes, or to desired doneness.

GINGER-TUNA KABOBS

Steps:

• Toss tuna with soy sauce and vinegar; refrigerate, covered, 30 minutes. , Drain tuna, discarding marinade; pat dry. Sprinkle tuna with sesame seeds and pepper. In a large skillet, sear tuna until browned and center is medium rare or slightly pink; remove from skillet., On each of 16 appetizer skewers, thread 1 ginger slice and 1 tuna cube. If desired, place on a watercress-lined patter. Serve with wasabi mayonnaise.

TUNA SPIEDINI

Steps:

• For marinade:.
• Mix together all the marinade ingredients in a medium bowl.
• For the skewers:.
• Toss the cubed tuna in the marinade and let sit in the refrigerator for 30 minutes.
• Bring a medium pot of salted water to a boil over high heat.
• Add the green onions and cook until tender but still firm to the bite, about 1 to 2 minutes.
• Transfer the green onions to a medium bowl of ice water.
• When the green onions are cool, pat dry with paper towels.
• Trim the stalks and the root end off the fennel.
• Halve the fennel lengthwise, then cut each half into 3 pieces.
• Cut each lemon into 6 pieces.
• Cut the red onion in half from stem to root end.
• Cut each half in half again lengthwise and cut each quarter into thirds.
• There should be 12 pieces of each vegetable.
• Preheat the oven to 400 degrees F.
• Remove the tuna and toss the vegetables in the marinade.
• Thread each skewer starting with a tomato.
• Then begin to thread the green onion starting with the tip of the white end.
• Add a piece of tuna.
• Keeping the ingredients near to the top of the skewer, ribbon the green onion around a piece of tuna and back through the skewer.
• Next add the red onion, and ribbon the green onion around the red onion and the skewer again.
• Next add another piece of tuna, and ribbon the green onion around again.
• Next add a piece of fennel, and ribbon the green onion around for the final time.
• Top with a piece of lemon.
• Center the ingredients on the skewer.
• Place on a baking sheet.
• Sprinkle both sides with salt and freshly ground black pepper.
• Bake for 8 to 10 minutes.
• Serve warm on a bed of rice.