Broiled Tuna Steaks With Onion Compote Recipes

BROILED TUNA STEAKS WITH LEMON CAPER SAUCE

Steps:

• Heat broiler. Oil the rack of a broiler pan and place it in the oven.
• In a small skillet over low heat, melt the butter; add garlic, lemon juice, lemon zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
• Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be pink in the middle, depending on how you like your fresh tuna done. Avoid overcooking.
• Drizzle the warmed lemon caper sauce over the tuna steaks before serving.

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.

TUNA WITH ROASTED CIPOLLINE ONIONS

Steps:

• Bring a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends.
• Preheat the oven to 450 degrees F.
• Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour.
• Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side.
• Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve.

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 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.

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.

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).

MARINATED BROILED TUNA STEAKS WITH SAUCE NICOISE

Steps:

• Preheat broiler to high or turn on charcoal outdoor grill.
• Place the tuna in a dish and sprinkle both sides with salt and pepper. Brush both sides with 2 tablespoons olive oil. Add the thyme, bay leaves, rosemary and pepper flakes. Cover with plastic wrap and let it stand for 20 minutes.
• Place the tomatoes in boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
• Place the remaining olive oil in a small saucepan over medium-high heat. When it's hot, add the fennel, onions and garlic. Cook briefly until wilted. Add the tomatoes, olives, lemon rind, vinegar, salt and pepper to taste. Cover and simmer for 5 minutes.
• Transfer the mixture into a blender or food processor. Add 3 tablespoons of the basil, then blend for 5 to 7 seconds, taking care that it remain coarse. Transfer the sauce to a saucepan, check for seasoning, reheat briefly. Keep warm.
• If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 4 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 3 minutes longer. The steaks should not be overcooked.
• If grilling, place the steaks on a hot grill and cover. Cook for 4 minutes. Turn the fish, cover the grill and continue cooking for about 3 minutes. Serve with the prepared sauce around the fish and sprinkle with the remaining basil.