Broiled Tuna Steaks With Onion Compote Recipes

GRILLED TUNA WITH CARAMELIZED ONIONS, CINNAMON AND MINT

Steps:

• Heat the olive oil over medium heat in a large saute pan. Add the onions, sugar, cinnamon and red pepper flakes and sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 30 minutes. Stir in a few tablespoons of water and the vinegar. Taste and season with salt and pepper. Stir in the mint and chopped parsley just before serving.
• Heat the grill to high for direct grilling. Brush the tuna on both sides with the canola oil and sprinkle with salt and pepper. Grill the tuna until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 2 minutes each side.
• Slice the tuna steaks thickly across the grain and shingle them on a serving platter. Spoon the onion mixture down the center. Keep at room temperature about 15 minutes before serving.

SICILIAN TUNA STEAKS IN ONION SAUCE

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.

BROILED TUNA STEAKS WITH ONION COMPOTE

Steps:

• Preheat a charcoal grill or broiler.
• Place the tuna steaks on a flat surface, and cut out the dark streak of meat, if any. Brush with olive oil on both sides, and sprinkle with salt, thyme and pepper flakes. Cover with plastic wrap, and let stand for 15 minutes before broiling.
• Meanwhile, heat the remaining olive oil in a heavy casserole, and add the onions. Cover. Cook over medium-high heat for 15 minutes, stirring occasionally. When the onions start to brown, uncover and add the vinegar, clove and Tabasco. Add salt to taste. Cook briefly, stirring, until the vinegar has almost evaporated. Stir in the capers and honey. Cover tightly, and simmer for 15 minutes more.
• Sprinkle the tuna on both sides with the cracked peppercorns.
• If you are using a grill, rub the rack lightly with oil. Place the fish on the grill. If you are using a broiler, place the fish on a rack about 4 inches from the heat. Cook for 3 minutes, and turn. For rare, cook for another 3 minutes.
• To serve, place equal portions of onion compote on the side of four warmed plates. Place a tuna steak on each plate, and sprinkle with basil.

TUNA STEAKS WITH CARAMELIZED ONIONS

Steps:

• Heat oil in large skillet over medium heat until hot. Add onions; cook about 15 minutes or until onions are golden brown, stirring occasionally.
• Add peppercorns, bay leaf and wine. Bring to a boil. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally.
• Move onions to side of skillet. If necessary, add additional oil to skillet. Increase heat to high. Add tuna steaks; cook about 3 minutes or until browned on both sides.
• Reduce heat to medium; cook 4 to 6 minutes or until fish flakes easily with fork, stirring onions occasionally. Serve tuna steaks with onions.

BROILED TUNA STEAKS WITH HERB VINAIGRETTE

Steps:

• Preheat the broiler or an outdoor grill.
• In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna. Cover with plastic wrap and let stand about an hour or until ready to broil.
• Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat. Broil about 3 minutes. If using the oven, leave the door partly open. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes. The center should remain pink.
• Serve with tomato and herb vinaigrette on the side.

BROILED HALIBUT STEAKS WITH CRANBERRY COMPOTE

Steps:

• Rinse the halibut steaks in cold water and pat dry with paper towels.
• In a medium saucepan, heat the vegetable oil.
• Add the onion and cook over moderately-high heat until the onions are soft and very lightly browned, about 5 minutes.
• Add the cranberries, pear, sugar and water and stir to mix.
• Heat the berries over moderate heat, cover and cook, stirring occasionally, until soft, about 15 minutes; do not boil or the berries will cook to a puree.
• Stir in the cloves, salt and pepper and taste the compote for seasoning, adding more sugar if the cranberries are especially tart.
• Preheat the broiler, set the oven rack about 4 inches from the heat and lightly oil the broiler pan rack.
• Season each side of the halibut steaks with salt and pepper and set the steaks on the broiler rack.
• Broil the halibut for 3 to 4 minutes, turn the steaks and broil on the other side until the fish is just opaque through, 4 to 5 minutes longer.
• Meanwhile, reheat the compote and stir in the walnut pieces.
• Transfer the halibut steaks to individual dinner plates, spoon the cranberry compote partly over and alongside the halibut and serve immediately.
• Garnish with pear wedges or chopped walnuts if you like.

BROILED TUNA TERIYAKI

Steps:

• Using a zip-lock plastic bag, combine all ingredients except fish; shake to combine.
• Place tuna steaks in bag with marinade; chill for at least 30 minutes.
• Broil or grill until done-- brushing with marinade (medium-well done is 4 minutes per side for 3/4 to 1 inch steaks).