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Fish: Tuna ( 28 recipes )
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Captain Tim’s Peppered Grilled Tuna - Fish
n/a (Hits: 392)
Mix together in equal amounts: red wine, olive oil, and vinegar to cover fillets for marinating. Add 2 to 3 tablespoons of Worchestershie and a teaspoon of black pepper. Marinate for 3 hours. Preheat a skillet to a frying temperature and preheat a grill to high. Remove fillets from marinade, melt a large pad of butter in the skillet and sear tuna steaks on each side for about ½ a minute. Remove steaks from skillet and place on grill. Rotate streaks about every 2-minutes. Cook steaks just long enough to ensure center is still rare to medium rare. (Depending on thickness, usually no more than 4-mintues total.) Remove from grill, let stand for 5-minutes and eat!
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Easy Blackened Tuna - Fish
n/a (Hits: 374)
Wash and dry steaks. Coat with seasoning. In a large skillet heat oil and butter on medium high heat until almost smoking. Place steaks in pan and sear 4-5 minutes on one side turn steaks and repeat. Remove and serve.
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Feta Stuffed Tuna Steaks - Fish
n/a (Hits: 464)
Heat oven to 400 degrees. In small bowl combine Feta cheese 1 tblsp dill, oregano, pepper and all onion. Using fork break up cheese and mix well. (I like to get the steaks firm by placing them in the freezer for a little while not freezing them just getting the steaks a little firm.) Cut a slit in the side of the steak and stuff with about 1/2 cup mixture. In small bowl combine remaining dill and oregano; rub over both sides of steaks. Place in a jelly roll pan or shallow dish pour wine into pan. Bake for 20-25 minutes or until fish flakes.
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Ginger and Orange Tuna Salad - Fish
n/a (Hits: 348)
In a medium bowl combine the tuna, orange pieces, mayonnaise, cashews, ginger, lemon juice and salt and pepper to taste. Mix well.
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Gingered Tuna Steaks - Fish
n/a (Hits: 346)
Mix sherry, soy sauce, butter, and ginger root. Brush fish steaks with half of the mixture. Set the oven to broil. Broil fish on top rack for about 8 minutes Turn fish and brush with the rest of the mixture. Broil for another 8 minutes or until fish flakes with a fork. Remove and serve.
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Glazed Tuna Steaks - Fish
n/a (Hits: 369)
Mix all ingredients in a mixing bowl with a whisk. Pour marinade over fish and cover. Let fish marinate for about 1 hour. Broil fish in the oven on top shelf or approximately 3 minutes or until glazed. Turn fish over and spoon marinade over the top and broil the same. Remove, spoon marinade over steaks, and serve.
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Glazed Tuna Steaks 2 - Fish
n/a (Hits: 327)
Combine sherry, ginger root, soy sauce, honey & garlic. Microwave uncovered for 1 min. or until mixture boils. Cool slightly. Place tuna in an 11 X 7 baking dish. Pour marinade over tuna. Cover & chill 2 hours. Remove tuna from marinade, reserving marinade. Preheat a 10- inch. skillet at high for 8 min. Arrange tuna on a skillet with thickest portions to the outside. Microwave uncovered on high for 2 min. Turn steaks over & baste with marinade. Microwave for 1 1/2 To 2 min. Let stand covered 2 min.
Serve immediately with warm marinade
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Glazed Tuna Steaks 3 - Fish
n/a (Hits: 340)
Whisk ingredients in small bowl. Pour marinade over fish and turn to coat. Cover and let marinade for one hour, turning fish over once or twice and spooning marinade over. <br>Preheat broiler. Broil fish 4 in. from heat source until glazed and golden, basting twice with marinade, approx. 3 min. Carefully turn fish over. Broil until glazed and just cooked. Transfer to plate and spoon juice over top.
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Jim Beam’s Spicy Barbeque Tuna - Fish
2 (Votes: 1) (Hits: 444)
They say the best recipes are often the simplest. There is not much to this, but it sure is good so here it goes….mix barbeque sauce and cayenne pepper to taste. Marinate tuna in mixture for 2-hours. Sear tuna on hot grill and serve.
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Pan Seared Tuna - Fish
n/a (Hits: 399)
Season both sides of tuna steaks with salt and pepper. Preheat a large skillet on medium heat. Add olive oil. Place steaks in skillet and cook on both sides for 2 to 3 minutes depending on the degree of doneness preferred. Note: Fish should be lightly browned on the outside and still juicy. Place on a heated serving platter and sprinkle with lemon juice, parsley and capers. Serve immediately.
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