Tuna Steaks With Orange And Rosemary Recipes

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.

TUNA STEAKS WITH ORANGE AND ROSEMARY

Steps:

• Cut tuna steak into 6 portions.
• Zest the oranges, then slice.
• Combine the zest with garlic, rosemary, salt, pepper, balsamic, and olive oil.
• Add fish and coat evenly in dressing. Let stand 15 minutes.
• In a hot grill pan, cook tuna steaks 3 to 4 minutes on each side.
• Top with green onions and garnish with orange slices.

ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI

Steps:

• Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
• Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
• Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
• Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
• When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
• Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
• A nice Sicilian rose, chilled, makes a fine beverage companion.
• 1 loaf crusty bread, 9 to 12 inches in length
• 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
• 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
• 1/2 cup prepared pesto sauce
• 1/4 pound deli sliced provolone
• 1 jar, 16 to 18 roasted red peppers, drained
• 1 (15-ounce) can quartered artichoke hearts in water, drained
• 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
• Coarse salt and black pepper
• Extra-virgin olive oil, for drizzling
• Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
• Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
• Yield: 4 servings
• Prep Time: 10 to 15 minutes
• Cook Time: none
• Ease of Preparation: easy

ROSEMARY- AND ORANGE-MARINATED TUNA KEBABS

Steps:

• Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
• Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
• Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

GRILLED SESAME ORANGE TUNA STEAKS

Steps:

• Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer., Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center., Brush tuna with remaining marinade; serve with rice and snap pea mixture.

TRIPLE CITRUS TUNA STEAK

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.

TASTY TUNA STEAKS

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.