Grilled Tuna With Caramelized Onions Cinnamon And Mint Recipes

GRILLED TUNA WITH GRILLED PAPAYA, CUCUMBER, AND MINT

Steps:

• For the vinaigrette: In a large bowl, whisk together the vinegar, lime juice, fish sauce, soy sauce, peanut oil, and sesame oil. Add the papaya and onions and mix well. Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a non-reactive bowl for 2 hours to let the flavors marry. Will keep 24 hours covered, refrigerated.
• For the tuna: Preheat a grill to high heat. Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the grill and sear on each side for 30 seconds to 1 minute. The inside should be raw. Remove the tuna from the grill. Slice the tuna into 1/4-inch thick slices.
• Serve the tuna with the vinaigrette.
• Preheat a grill.
• Peel and halve the papaya. Scoop out seeds, season with salt and chile oil. Grill for 2 minutes, or until grill marks appear and papaya softens. Dice when cool.

BOBBY FLAY'S TUNA STEAK RECIPE

Steps:

• Heat the grill to medium heat.
• Finely chop the red onion and place it in a medium bowl.
• Add the red wine vinegar, sugar, and ½ teaspoon kosher salt to the onion. Set the onion mixture aside.
• Heat the olive oil in a small saucepan over medium heat until it is hot, 2 to 3 minutes.
• Add the ground cinnamon to the oil and stir.
• Allow the cinnamon to bloom in the oil for 4 to 6 minutes until it is fragrant. Remove from the heat immediately, pour the cinnamon oil over the red onions, and stir.
• Turn the grill to high heat.
• Dice the mango into ½-inch pieces and add to the onion mixture.
• Finely chop the mint and parsley and add to the mango mixture.
• Add the crushed red pepper flakes to the mixture, then stir all of the ingredients to combine and set the salsa aside.
• Brush canola oil on both sides of the tuna and season with the remaining 1 teaspoon of kosher salt and the black pepper.
• Grill the tuna for 2 to 3 minutes per side. It will easily come off the grill with a metal spatula when it is ready to turn. If it is sticking, leave it on the grill.
• Take the tuna off the heat and let it rest for 5 to 10 minutes.
• Thinly slice the tuna and serve it with mango salsa spooned on top.