Balsamic Glazed Tuna Steaks Recipes

BALSAMIC GLAZED TUNA STEAKS RECIPE - (4.4/5)

Steps:

• 1. Combine vinegar, brown sugar, onion, thyme and oil. Stir until sugar dissolves. Place tuna steaks in resealable plastic bag. Pour half of mixture over tuna. Seal bag and chill 30 minutes, turning occasionally. Refrigerate remaining vinegar-mixture. 2. Preheat grill. Remove tuna from marinade; discard marinade. Grill fish 5 minutes per half-inch thickness, turning once, or until fish flakes with a fork. Brush fish with reserved vinegar mixture just before removing from grill.

GRILLED TUNA WITH BALSAMIC GLAZE

Steps:

• Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside.
• Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside
• Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
• Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.

BALSAMIC GLAZED TUNA STEAKS

Steps:

• Wrap bacon around tuna steaks and secure with toothpicks (if using).
• Salt and pepper.
• For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
• Sauce should be made ahead of time and can be refrigerated up to one week.
• Sauce can also be frozen and thawed in refrigerator before reheating.
• When warm and reduced, whisk in one tablespoon of butter until melted.
• Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
• Grill tuna steaks 4 minutes per side over hot coals.

BLACKENED BALSAMIC TUNA STEAKS

Steps:

• Pat dry the ahi tuna steaks with paper towels.
• Place the steaks in a large plastic zip top bag.
• In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.
• Pour the rest of the marinade into the plastic bag with the tuna.
• Close the bag and massage the liquid around to coat the tuna steaks. Let stand 10 minutes. (You can also refrigerate overnight.)
• In the meantime, in a small bowl combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.
• Sprinkle all sides of the tuna steaks with the seasoning mix, pressing down to adhere.
• Heat a cast iron skillet over medium-high heat until smoking hot.
• Add 2 tablespoons vegetable oil to the hot skillet.
• Place the tuna steaks in the pan; cook for about 2 minutes per side, for medium rare.
• Transfer the tuna steaks to a cutting board and let rest for 3 to 5 minutes.
• Thinly slice the tuna and serve with the reserved sauce.

TUNA WITH SESAME CRUST AND BALSAMIC GLAZE

Steps:

• Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.
• To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes -- seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.

SESAME CRUSTED TUNA STEAKS WITH BALSAMIC SAUCE

Steps:

• In a small sauce pan, heat sesame oil.
• Stir in the green onion and garlic and cook, stirring, for about 1 minute.
• Add remaining ingredients and heat on medium until reduced by half.
• Sprinkle the tuna with the pepper, salt, and sesame seeds.
• Rub into meat to create crust.
• Heat cooking oil in a large skillet set over medium high.
• Add the tuna and cook until almost the desired degree of doneness.
• The tuna will continue to cook slightly after it is removed from the pan.
• Two or 3 minutes on each side should result in a pink center.
• Drizzle sauce over the tuna and serve immediately.