Baked Tuna Steaks With Cracker Stuffing Recipes
PERFECT OVEN BAKED TUNA STEAK RECIPE
Tuna steaks are seared and baked with lemon and sage flavors for an easy and delicious weeknight meal!
Provided by Jamasine J
Categories Fish
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F. Marinate tuna steaks in a medium bowl with 2 tbsp olive oil, 1 tbsp sage, lemon zest, garlic, salt, black pepper, and sage for 30 minutes.
- In a cast iron skillet, heat 1 tablespoon olive oil over medium high heat. Remove the tuna steaks from the pan after one minute of searing. Bake for 8-10 minutes, or until tuna steaks are done to preference.
- Serve with fresh lemon juice and a pinch of coarse salt. Enjoy!
Nutrition Facts : ServingSize 2 servings, Calories 291kcal, Sugar 2g, Fat 10g, SaturatedFat 3g, Carbohydrate 5g, Protein 42g
STUFFED TUNA STEAKS
An Asian flavor that is very unique and delicious. This is one of those recipes that looks fancy but is actually quite easy to prepare. I used pre-bagged mixed greens, found near the bagged salads in the grocery store. You can make this in your broiler or on the grill!
Provided by Zanna_409104061
Categories Tuna
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preaheat your grill or broiler.
- Mix together all the ingredients except the tuna and greens.
- Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side.
- You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket.
- Place the tuna in the soy mixture, covering each side.
- Remove tuna from liquid, letting excess sauce drip off.
- Toss the greens with the sauce, drenching it in the liquid.
- Stuff the tuna pocket with the greens and seal the opening with toothpicks.
- Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.
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- Set the oven at 400°F. Put the steaks in a bowl that is big enough to handle a little tossing and turning. Now zest and squeeze a lemon into the bowl. Then add the salt, pepper, dill weed and olive oil.
- Gently turn the steaks over a few times to mix up all the ingredients and evenly coat the steaks. When that's done to your satisfaction line a baking pan, that is just big enough to handle your steaks, with aluminum foil. Use enough foil to stick up higher than the sides of the pan to save yourself some cleanup. Put the steaks and all of the other ingredients in the pan. Use a tablespoon to get the top of the steaks covered with all that good stuff.
- Put that pan aside while you get the asparagus ready. Line a pan, that is just big enough to let all the of the stalks lay on the bottom, with aluminum foil. Again, use enough foil so that it sticks up past the sides of the pan. Cut the ugly end of the stalks off and lay them out in the pan. Cut the onion into strips and add it to the asparagus. Add the olive oil, salt, pepper, garlic powder and the grated parmesan and roll the stalks around getting them covered with all that good stuff.
- Put the pans in the oven and after ten minutes check 'em. The narrower the asparagus stalks are the quicker they will cook. The steaks will get cooked medium well in 10-12 minutes. Poke the asparagus with a fork and the steaks with your finger. The softer the asparagus the more done it is. The firmer the tuna the more done it is. If you are unsure about the tuna just split a steak with the fork to see if it is how YOU like it. Some folks like it raw in the middle and some like it with no pink whatsoever.
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