TUNA MADEIRA STYLE (BIFES DE ATUM A MADEIRENSE)
From Jean Anderson, a lovely way to make tuna--though not the fashionable 'seared-on-the-outside/raw-on-the-inside' style of tuna. This requires you to plan ahead, as the fish should marinate 24 hours before you cook it. You can do the grilling over charcoal, on a gas grill or using a stovetop or George Foreman type grill.
Provided by Chef Kate
Categories Tuna
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a mortar and pestle, a fork or a mini-processor, combine the garlic, salt and pepper and oregano into a paste and blend in one tablespoon of the olive oil.
- Rub the tuna steaks with this mixtures and place them in a non-reactive covered dish.
- Tuck in the bay leaves and refrigerate the fish for twenty four hours.
- The next day, preheat the grill and brush with olive oil if necessary.
- Grill the tuna over high heat for about three minutes each side.
- Delicious with a green salad and a nice feisty Portugese rose.
Nutrition Facts : Calories 419, Fat 21.3, SaturatedFat 4.3, Cholesterol 86.3, Sodium 670.4, Carbohydrate 0.6, Fiber 0.2, Protein 53.1
TUNA STEAKS, MADEIRA-STYLE
Number Of Ingredients 8
Steps:
- 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 tablespoons (see Note).2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator, for 3 to 4 hours, spooning the oil over the steaks occasionally.3. Preheat the grill to high.4. When ready to cook, oil the grill grate. Remove the tuna steaks from the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction, on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium well (the Portuguese like their tuna on the medium side of medium well), turning over carefully with a long spatula. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side.5. Transfer the steaks to serving plates or a platter and serve at once.Serves 4Note: If you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini chopper or blender, adding the oil gradually.
Nutrition Facts : Nutritional Facts Serves
TUNA STEAK ON FETTUCCINE
For something new to do with tuna, I suggest this tangy dish. Although I prefer the marinade on tuna or mahi mahi, it's scrumptious on any fish, grilled, baked or broiled. -Caren Stearns, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine 2 tablespoons wine, 2 tablespoons oil, 1/4 teaspoon basil, 1/4 teaspoon oregano, and half the salt and pepper; add tuna. Turn to coat; cover and refrigerate 1 hour., In a large skillet, saute onion in remaining oil until tender. Add tomatoes, brown sugar and remaining wine, basil, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until bubbly and slightly thickened, 4-6 minutes. Meanwhile, cook fettuccine according to package directions., Drain tuna, discarding marinade. Place tuna over tomato mixture; return to a boil. Reduce heat; simmer, covered, until fish just begins to flake easily with a fork, about 6 minutes. Remove tuna and keep warm. Drain fettuccine; add to tomato mixture and toss to coat. Divide between two plates; top with tuna.
Nutrition Facts : Calories 505 calories, Fat 17g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 518mg sodium, Carbohydrate 41g carbohydrate (8g sugars, Fiber 5g fiber), Protein 42g protein.
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
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
TASTY TUNA STEAK
Steps:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
- Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
- Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.4 g, Cholesterol 50.9 mg, Fat 15.5 g, Fiber 4.3 g, Protein 29.1 g, SaturatedFat 2.2 g, Sodium 406 mg, Sugar 3.4 g
TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE
Steps:
- Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
- Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
- Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g
MOROCCAN TUNA STEAKS
Make and share this Moroccan Tuna Steaks recipe from Food.com.
Provided by Parsley
Categories Tuna
Time 13m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the tuna steaks and pat dry with paper towels.
- In a small bowl, combine cumin, paprika, tumeric, anise, ginger, cinnamon, pepper flakes, salt, pepper, and lemon juice. Lightly rub both sides of the tuna steaks with 1 tbsp olive oil. Rub the seasoning mix on both sides of tuna steaks; coating them well.
- Using a heavy bottomed saute pan or a cast-iron pan, warm the remaining olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minute, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minute until medium rare. DO NOT OVERCOOK!
- Pour the melted butter over the tuna steaks and sprinkle with the coriander.
- (Also can do cook these on the grill -- just cook a few minutes on each side.).
- Serve immediately.
Nutrition Facts : Calories 363.2, Fat 21.1, SaturatedFat 6.8, Cholesterol 79.9, Sodium 254.2, Carbohydrate 1.6, Fiber 0.5, Sugar 0.2, Protein 40
TRIPLE CITRUS TUNA STEAK
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
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
TUNA STEAKS MOROCCAN STYLE
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a small mixing bowl, combine paprika, cumin, turmeric, anise, ginger, cinnamon, red pepper flakes, salt and and pepper, and blend well.
- Place the tuna steaks on a large platter and sprinkle and rub each side with the spice mixture. Sprinkle evenly with the lemon juice and oil. Cover with plastic wrap. Let stand until ready to cook.
- If broiling, arrange the steaks on a rack and place under a very hot broiler about 4 inches from the heat. Broil 4 minutes with the door partly open. Turn, continue cooking or broiling leaving the door open for about 3 to 4 minutes for pink inside. For rare, cook less. The steaks should be well browned.
- For pan frying, heat a heavy cast-iron skillet, large enough to hold the steaks in one layer. Do not add fat. When the skillet is quite hot, add the tuna steaks, cook until well browned on one side, about 3 minutes. Turn and cook 3 minutes more on the second side for rare. If desired, cook longer.
- Place the steaks on warm plates, brush them with the melted butter, sprinkle with coriander. Serve with couscous.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 453 milligrams, Sugar 0 grams, TransFat 0 grams
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