Grilled Spiced Tuna Steaks With Red Peppers And Jicama Recipes

GRILLED TUNA WITH RED PEPPERS

Steps:

• Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
• Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.

SPICY GRILLED TUNA STEAKS

Steps:

• Preheat a charcoal grill or the oven broiler.
• In a small bowl blend the salt, curry powder, black pepper, and anise and sesame seeds.
• Sprinkle the tuna steaks on both sides with the mixture. Coat evenly and press down so that the mixture adheres well to the steaks. Brush both sides with the oil. Cover with plastic and let stand for 15 minutes at room temperature.
• If the tuna is to be grilled make sure the grill is very clean and hot before cooking. Place the steaks on the hot grill. For rare, cook for about 1 1/2 minutes, turn them, and cook for 1 1/2 minutes more. For greater doneness, cook a little longer on each side. If oven-broiled, arrange the steaks on a rack and place under the broiler about 4 inches from the heat. Broil for 2 minutes with the door partly open. Turn the steaks and continue broiling, leaving the door open for rare. Remove, and let stand before serving.
• To serve, place the mixed green salad in the center of the plate. Cut the tuna into thin slices on the bias and place the slices around the salad.

GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE

Steps:

• Prepare gas grill for cooking over direct high heat.
• While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
• Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
• While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
• Serve tuna topped with peppers and caper vinaigrette.

SPICY TUNA STEAKS

Steps:

• In medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper.
• Rinse fish under cold water and pat dry.
• Place fish in a shallow bowl and cover with marinade; refrigerate for 1 hour.
• Place tuna on non-stick grilling rack and grill 5-7 minutes on each side or until opaque; apply marinade while cooking to keep moist.
• Serve with lemon wedges.

SPICY GRILLED TUNA WITH GARDEN SALSA

Steps:

• Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

GRILLED SPICED TUNA STEAKS WITH RED PEPPERS AND JICAMA

Steps:

• 1. Prepare the spice rub and measure out 2 tablespoons. (The remaining spice rub keeps indefinitely in a covered container stored with other spices.) Brush the tuna on both sides with the oil. Season lightly with salt. Put the tuna steaks on a large plate. Season each steak evenly with the spice rub and press to rub it in. Let the tuna stand for about 10 minutes. 2. Meanwhile, prepare the peppers and jicama. Keep warm. Heat a stovetop grill pan over medium-high heat until hot. Put the fish on the pan and cook about 3 minutes per side, or until it is lightly browned on the outside and still pink inside. (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.) Transfer the fish to serving plates. Top each tuna steak equally with the red peppers and jicama. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.