Tuna Steaks With Melon Salsa Recipes

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SEARED TUNA WITH MELON SALSA AND TANGERINE LIME MOJO



Seared Tuna with Melon Salsa and Tangerine Lime Mojo image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 16

3 cups tangerine juice
1/2 cup lime juice
1/2 cup maple syrup
2 tablespoons red pepper flakes
1/4 cup olive oil, plus more for searing
Salt
1/4 honeydew melon, cut into very small dice
1/4 cantaloupe, cut into very small dice
1 mango, cut into very small dice
1 orange, segmented, cut into very small dice
1 small red onion, cut into very small dice
1/2 cup fresh squeezed orange juice
1 tablespoon extra-virgin olive oil
1/4 bunch mint, finely chopped
2 tablespoons olive oil
4 (4 ounce) pieces tuna loin

Steps:

  • Combine tangerine juice, lime juice, maple syrup, and red pepper flakes in a saucepan. Reduce by half. Cool. Add 1/4 cup olive oil and season with salt, and set aside.
  • In a bowl, combine honeydew, cantaloupe, mango, orange segments, and onions. Add orange juice, extra-virgin olive oil, and mint. Season with salt and set aside.
  • In a saute pan, heat the olive oil, and sear tuna until medium rare. Toss with tangerine mojo and serve with salsa.

GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA



Grilled Tuna Steaks with Roasted Corn and Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 ears of corn, husks removed
2 red bell peppers
2 tablespoons olive oil
1 onion, diced
2 tomatoes, peeled, seeded and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
1 tablespoon sherry or red wine vinegar
3 to 4 tablespoons chopped cilantro
Juice of 1 lime
4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
Salt and pepper

Steps:

  • First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
  • Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
  • Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
  • Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

TUNA STEAKS WITH MELON SALSA



Tuna Steaks with Melon Salsa image

This is delicious and light meal perfect for summer. It's spicy, fresh, and done quickly! Serve with wild or basmati rice.

Provided by Ingrid

Categories     Tuna Recipes

Time 26m

Yield 2

Number Of Ingredients 10

1 small cantaloupe, flesh removed and finely diced
½ red chile pepper, seeded and chopped
10 fresh basil leaves, cut into thin strips
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 pinch salt
1 pinch white sugar
2 tablespoons extra-virgin olive oil
2 (5 ounce) tuna steaks
salt and ground black pepper to taste

Steps:

  • Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.
  • Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 20.8 g, Cholesterol 63.8 mg, Fat 28.8 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 89.1 mg, Sugar 17.5 g

TUNA STEAKS WITH MELON SALSA



Tuna Steaks with Melon Salsa image

This is delicious and light meal perfect for summer. It's spicy, fresh, and done quickly! Serve with wild or basmati rice.

Provided by Ingrid

Categories     Tuna Recipes

Time 26m

Yield 2

Number Of Ingredients 10

1 small cantaloupe, flesh removed and finely diced
½ red chile pepper, seeded and chopped
10 fresh basil leaves, cut into thin strips
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 pinch salt
1 pinch white sugar
2 tablespoons extra-virgin olive oil
2 (5 ounce) tuna steaks
salt and ground black pepper to taste

Steps:

  • Combine the cantaloupe, chile pepper, basil, 2 tablespoons olive oil, lime juice, salt, and sugar in a bowl.
  • Heat 2 tablespoons olive oil in a skillet. Season tuna steaks with salt and pepper. Cook tuna in oil for 3 minutes per side. Spoon cantaloupe mixture over each steak to serve.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 20.8 g, Cholesterol 63.8 mg, Fat 28.8 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 4.2 g, Sodium 89.1 mg, Sugar 17.5 g

TUNA STEAKS WITH MINT SAUCE



Tuna Steaks with Mint Sauce image

You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

2 garlic cloves
1 1/2 cups loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Coarse salt
6 tuna steaks (1/2 inch thick), cut from the narrow end of the loin

Steps:

  • Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
  • Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
  • Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.

GRILLED TUNA STEAKS WITH CANTALOUPE SALSA



Grilled Tuna Steaks with Cantaloupe Salsa image

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

3/4 cup coarsely chopped cantaloupe
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
4 teaspoons olive oil
1 tablespoon fresh lime juice
1 teaspoon minced seeded jalapeño chili
2 5- to 6-ounce fresh tuna steaks (about 1/2 inch thick)

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.

TUNA STEAKS WITH LEMONY TOMATOES AND ONION



Tuna Steaks with Lemony Tomatoes and Onion image

Speedy seared tuna with a fresh mix of ripe cherry tomatoes and zesty onions is full of flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 5

2 tablespoons olive oil
4 tuna steaks (6 to 8 ounces each)
1 pint cherry or grape tomatoes, quartered
1 small red onion, thinly sliced
2 tablespoons fresh lemon juice, plus lemon wedges, for serving (optional)

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high. Season tuna with salt and pepper. Cook, without turning, until golden brown on one side, 3 to 5 minutes. Turn over, and continue to cook until medium-rare, 1 to 2 minutes more. Transfer tuna to a plate, and set aside.
  • In a medium bowl, toss together tomatoes, onion, lemon juice, and remaining tablespoon oil; season salad with salt and pepper.
  • Serve tuna on top of tomato-onion salad, with lemon wedges alongside, if desired.

Nutrition Facts : Calories 370 g, Fat 17 g, Fiber 1 g, Protein 47 g

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