TUNA STEAKS WITH SALSA
Harriet Stichter of Milford, Indiana relates, "Fish is often served with salsa in restaurants. Why not try it at home? Mango and carrots make this salsa unique."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until medium-rare or until slightly pink in the center. Serve with salsa.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 174mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.
SEARED TUNA WITH CITRUS SALSA
Steps:
- Rub tuna steaks with peppercorns and set aside while you make the salsa.
- To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.
TUNA WITH ORANGE-PEPPER SALSA
Spice up a summer meal with a grilled dish that tastes of the Caribbean islands.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
- Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.
Nutrition Facts : Calories 368 g, Fat 14 g, Fiber 3 g, Protein 48 g
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
BLACKENED TUNA STEAKS WITH MANGO SALSA
Steps:
- Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours.
- Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour.
- Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately.
- Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Nutrition Facts : Calories 457.8 calories, Carbohydrate 18.3 g, Cholesterol 77.1 mg, Fat 24.7 g, Fiber 4.1 g, Protein 42.1 g, SaturatedFat 3.6 g, Sodium 1233.4 mg, Sugar 9.2 g
TUNA WITH PEAR SALSA
Broiled tuna steak topped with fruit salsa. You couldn't do better at a five-star restaurant!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In small glass or plastic bowl, mix all salsa ingredients. Cover; refrigerate at least 1 hour to blend flavors but no longer than 24 hours.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Place fish on rack in broiler pan. Broil with tops about 4 inches from heat about 5 minutes or until fish flakes easily with fork. Serve tuna topped with salsa.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 60 mg, Fiber 2 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 5 g, TransFat 0 g
GRILLED TUNA STEAKS WITH CANTALOUPE SALSA
Categories Low Carb Quick & Easy Low Cal Low/No Sugar Wheat/Gluten-Free Backyard BBQ Cantaloupe Tuna Grill Grill/Barbecue Healthy Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
- Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper. Grill tuna until just opaque in center, about 3 minutes per side.
- Transfer tuna to plates. Spoon salsa alongside and serve.
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
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.
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TUNA AND FRUIT SALSA | BETTER HOMES & GARDENS
From bhg.com
4/5 (33)Calories 333 per servingTotal Time 25 mins
- Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
- Coarsely chop peaches. In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve fruit salsa with tuna steaks and sprinkle with green onions.
TUNA AND FRUIT SALSA | BETTER HOMES & GARDENS
From bhg.com
Calories 333 per serving
- Lightly brush tuna steaks and peach halves with olive oil; sprinkle with salt and pepper. Cook tuna and peaches in a skillet over medium-high heat for 5 minutes. Remove peaches; set aside to cool. Turn tuna and cook 6 to 7 minutes more or until it flakes easily when tested with a fork. Transfer tuna to a platter; cover to keep warm.
- Coarsely chop peaches. In a medium microwave-safe bowl heat apricot preserves on 100 percent power (high) for 15 seconds. Stir in vinegar; gently fold in raspberries and peaches. Serve fruit salsa with tuna steaks and sprinkle with green onions.
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