SICILIAN-STYLE GRILLED TUNA STEAKS
Enjoy the flavors of Sicily with these delicious grilled tuna steaks!
Provided by Kimberly Killebrew
Time 20m
Number Of Ingredients 15
Steps:
- Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil.
- Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and cook for another couple of minutes. Add the wine and bring to a rapid boil for two minutes. Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes. Stir in the parsley and remove from heat.
- Sear the tuna steaks over high, direct heat for 1-2 minutes on each side. (For the best texture and to prevent becoming dried out tuna should be rare to medium rare on the inside.)
- Serve the tuna steaks immediately topped with the sauce.
Nutrition Facts : Calories 374 kcal, Carbohydrate 6 g, Protein 40 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 64 mg, Sodium 872 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
- Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
- In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
- Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
- To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
- To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.
SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA
Provided by Bobby Flay
Time 55m
Yield 20 servings
Number Of Ingredients 19
Steps:
- Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
- Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
- Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
- Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
- In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.
TUNA SALAD WITH BLACK BEANS
My mom and I made this up when I was visiting last weekend... High protein and very tasty. She ate this with pork rinds (low carber) while I had it on bread. Other seasonings and amounts can be added to your taste, I'm sure. Tuna salads tend to be flexible. Not sure of the yield so I guessed, since I didn't measure.
Provided by Queen Roachie
Categories Lunch/Snacks
Time 5m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium sized mixing bowl, stirring well to combine.
- Enjoy with bread, crackers, pork rinds, or with a spoon. Would also be good on lettuce.
TUNA STEAK WITH CANNELLINI BEANS
So this has got to be my favourite after work recipe. Its quick, low fat and yet so very satisfyingly tasty. I urge you to give this a try!
Provided by Sarah Boudjema
Categories Weeknight
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of Olive oil in a frying pan, add Onion and cook gently for 5 mins until soft, add the garlic and continue cooking for 2 minutes.
- Add the Cannellini beans, tomatoes and rosemary and cook for a further 5 minutes, season well with salt and pepper and a squeeze of lemon juice.
- Meanwhile heat a griddle or frying pan, brush Tuna with a little Olive oil and season with Pepper and cook for 3 mins per side depending on size of Steaks for medium rare.
- Serve with the salad and lemon wedges.
Nutrition Facts : Calories 317.8, Fat 1, SaturatedFat 0.2, Sodium 119.2, Carbohydrate 59.9, Fiber 14.7, Sugar 4.8, Protein 21.1
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