Char Grilled Tuna With Toasted Corn Vinaigrette And Avocado Salad Recipes

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

CHAR-GRILLED TUNA WITH TOASTED CORN VINAIGRETTE AND AVOCADO SALAD

Steps:

• To make the tuna, combine the lemon rind, rosemary, basil, garlic and ginger in a large bowl and toss with the tuna. Let marinate at least 1 hour. Heat a grill, preferably using hard wood.
• To make the vinaigrette, heat 2 tablespoons of the olive oil in a medium-size cast-iron skillet. Add the corn and cook until brown. Add the red onion and scallions and cook until translucent. Add the ginger and garlic and cook for 3 minutes. Stir in the vinegar and orange juice and remove from heat. Slowly stir in the remaining olive oil and the herbs. Season with salt and pepper. Let stand at room temperature.
• To make the salad, divide the greens among 4 plates. Cut each piece of avocado lengthwise into thirds, leaving the narrow ends intact. Fanning out the slices, lean 2 slices against the outside of each salad.
• When the grill is hot, season the tuna on both sides with the salt and pepper and brush with olive oil. Place on the grill and cook until tuna is charred on the outside and medium in the center, about 3 to 4 minutes per side. Remove from heat and slice each piece into quarters. Drape 4 slices of tuna across the top of each salad. Spoon the vinaigrette over the top, garnish with cilantro leaves and serve immediately.

GRILLED CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Preheat the grill to high heat.
• Place the corn on the grill and roast, turning frequently, until the outside of the corn is lightly charred, 7 to 10 minutes. Allow the corn to cool completely. Cut the corn kernels off the cobs and dump them into a large bowl.
• Add the cherry tomatoes, avocado, bell pepper, onion and cilantro to the corn and toss gently to combine. Set aside.
• For the dressing, combine the avocado oil, honey, hot sauce, garlic, lime juice, salt and pepper in a small bowl, whisking to dissolve the honey and salt. Pour over the salad and toss gently to combine. Refrigerate until ready to serve. Serve as a side dish or with chips.

CHARCOAL GRILLED TUNA STEAKS

Steps:

• Cut steaks into serving size portions.
• Combine remaining ingredients in shaker and shake well.
• Pour marinade over fish, cover and chill 30-45 mins.
• Grill 4" from moderately hot coals for 4-5 mins.
• Turn, baste with marinade and cook for 5-6 mins.
• longer.
• Should have a slight pink center.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.