Chilled Grilled Veggies With Tuna Recipes

CHILLED, GRILLED VEGGIES WITH TUNA

Chilled, Grilled Veggies with Tuna image

The smolder of smoky grilled flavor in a refreshingly chill dish. Zucchini and Japanese eggplants serve up an impressively romantic and fancy-ish dish for two.

Provided by Food Network

Time 40m

Yield 4 Servings

Number Of Ingredients 9

Ingredients

2 (5 ounce) cans Genova Tuna in Olive Oil
2 cloves garlic
2 teaspoons chopped fresh thyme or rosemary
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 red bell peppers, thickly sliced
2 medium zucchini, thickly sliced lengthwise
2 Japanese or Chinese eggplants, thickly sliced lengthwise
1 lemon, cut into wedges

Steps:

Place a grill pan over medium high heat. Drain tuna and transfer oil to the work bowl of a mini food processer. Add garlic, thyme or rosemary, salt and pepper. Pulse to combine. Brush the vegetables on both sides with oil mixture. Grill for 3-4 minutes per side or until cooked through. Remove from heat and let cool to room temperature or chill up to 24 hours. Meanwhile, place tuna in a small bowl. Add any remaining oil mixture, stirring to combine. Chill until ready to use. Arrange vegetables on a platter or plates and top with tuna. Garnish with lemon wedges before serving.

NICOISE SALAD WITH GRILLED TUNA

Nicoise Salad with Grilled Tuna image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 medium red onion, diced
4 fresh tuna steaks, about 6 ounces each
1 tablespoon pure olive oil
Kosher salt and freshly ground black pepper to taste
2 cups arugula, washed and dried
1-1/4 cups basil vinaigrette (recipe follows)
6 ounces cooked green beans
1-1/2 cups marinated baby artichokes, drained
8 ounces small red potatoes, diced and cooked
1 pound vine-ripened tomatoes, cored and diced
1 large fennel bulb, very thinly sliced
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup prepared basil oil
3/4 cup extra-virgin olive oil

Steps:

Heat a grill or grill-pan to medium.
In a small bowl soak the onions in cold water to cover for 10 minutes. Drain.
Brush the tuna with olive oil and season with salt and pepper. Grill the fish, turning once, about 5 minutes per side. Set aside.
In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates. In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel. Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper. Place vegetables on the greens and top the salad with the tuna steaks. Drizzle a little dressing over the tuna and serve. Pass the remaining dressing at the table.
In a small bowl, whisk the mustard, vinegar, salt, and pepper together. Combine the oils in a cup with a spout. Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Tuna Kebabs with Ginger-Chile Marinade image

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Provided by Molly Stevens

Categories Fish Ginger Onion Marinate Dinner Tuna Hot Pepper Summer Grill/Barbecue Soy Sauce Bon Appétit Pescatarian Dairy Free Tree Nut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro

Steps:

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

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