Tuna Steaks With Mint Sauce Recipes
TUNA STEAKS WITH MINT SAUCE
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
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.
SICILIAN TUNA STEAKS IN ONION SAUCE
I found this recipe somewhere on the 'net, and it is reported to be a classic dish of the islands off the western coast of Sicily. The onions have a decidedly sweet/sour taste which we love, and that would be super as well on a swordfish steak.
Provided by FlemishMinx
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- SAUCE:.
- Saute the onions in olive oil and butter over medium heat in a large skillet.
- Add salt and cook, stirring until they are limp.
- Stir in vinegar and sugar, and cook over a slightly lower heat until the vinegar has evaporated.
- I caution you, the escaping steam will take your breath away so stay well away from the skillet when possible, but do perservere!
- When vinegar has evaporated, add cayenne or tabasco, mix well and remove from heat.
- The sauce should still retain the texture of the onions and yet retain enough moisture to be spoonable.
- Cover and keep warm.
- TUNA:.
- Over medium heat, add olive oil and bay leaves to a skillet large enough to hold tuna steaks in one layer.
- When the oil is warm, not hot, add tuna and salt and pepper to taste.
- Saute 2-3 minutes per side, but this will depend on thickness of steaks and your doneness preference-- we like ours on the rare side.
- Raise heat, add wine, and cover pan a second or two, just until the wine has stopped steaming.
- Uncover skillet, cook 30 seconds longer, then transfer tuna to plates.
- Spoon the onions and sauce over the top of each, and serve.
Nutrition Facts : Calories 232.8, Fat 23.2, SaturatedFat 4.6, Cholesterol 7.6, Sodium 167.8, Carbohydrate 4.3, Fiber 0.4, Sugar 2.4, Protein 0.3
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
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
TUNA STEAKS WITH GARLIC LOVERS' FRESH TOMATO SAUCE
Summer on a plate - simple, fresh and absolutely delicious! I love uncooked tomato sauces in the summer, when the garden has an abundance of juicy, vine-ripened tomatoes. This one is for the garlic and lemon lovers, and it's terrific served cold the next day! (Prep time includes letting tomato sauce sit and blend flavors; cook time is approximate only for tuna steaks.)
Provided by EdsGirlAngie
Categories Tuna
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine tomatoes, olive oil, lemon juice and garlic.
- Season with salt and let flavors blend for two hours.
- Just before grilling or pan-searing the tuna steaks, add the herbs to the tomato mixture.
- Brush tuna steaks with olive oil and grill or pan-sear according to thickness.
- Top with the tomato-lemon sauce.
- This is scrumptious served cold the next day!
TUNA STEAKS WITH MINT SAUCE
Steps:
- Coarsely chop the garlic. Scatter the mint and parsley over the garlic, and continue to chop until the mixture is minced together. Transfer to a small bowl; stir in the lemon juice and vinegar. Stir in the oil to form a slightly thick paste; set aside.
- Heat a large skillet over high heat; generously scatter salt in the bottom. Add the fish to the skillet. Cook, turning once, until the 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.
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- Put 1/3 cup of the mint in a medium glass or stainless-steel bowl. In a small stainless-steel saucepan, bring the water to a simmer over moderate heat. Add the sugar and stir until completely dissolved. Stir in the vinegar, garlic, and 1/4 teaspoon of the salt. Pour the mixture over the mint in the bowl. Let sit 15 minutes.
- Light the grill or heat the broiler. Coat the tuna with the oil. Season with the remaining 1/2 teaspoon salt and the pepper. Cook the tuna for 4 minutes. Turn and cook until done to your taste, 3 to 4 minutes longer for medium rare.
- Strain the mint sauce through a sieve into a sauceboat or serving bowl. Stir in the remaining mint. Pass the sauce with the fish.
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From mealplannerpro.com
Cuisine AmericanCategory Dinner, Main CourseServings 1Calories 116 per serving
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TUNA STEAKS WITH MINT SAUCE RECIPE
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