Grilled Tuna With Garlic Fries Recipes

GRILLED TUNA

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

GARLIC HERBED GRILLED TUNA STEAKS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

GARLIC FRIES

Steps:

• Light broiler.
• On a baking sheet, toss together fries, olive oil, garlic, and seasoning. Arrange fries in a single layer.
• Broil 6 inches from heat source for 5 to 8 minutes.
• Serve fries hot with tzatziki for dipping.

GRILLED TUNA WITH HERBS AND OLIVES

Steps:

• Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
• When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
• Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
• When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

GRILLED TUNA WITH GARLIC

Steps:

• Preheat the grill on medium high.
• Cut each garlic clove lengthwise into 5 or 6 slices.
• Put the fish on a flat surface. With the tip of a sharp knife, make one short, 1/4-inch-deep cut in the fish for each slice of garlic. With your thumb, insert a garlic slice into each cut.
• Lightly spray both sides of the fish with olive oil spray. Place on the grill. Don't pat or move the fish until it's ready to turn, 3 minutes for medium rare to 10 minutes for well done. Turn over. Cook for about 2 minutes for medium rare to about 5 minutes for well done. Serve with the lemon wedges.
• Cook's Tip
• Vary the flavor of this dish by sprinkling a fresh herb, such as rosemary or dillweed, or some coarsely ground pepper over the tuna before grilling it.
• nutrition information
• (Per Serving)
• Calories: 121
• Total Fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.0g
• Cholesterol: 49mg
• Sodium: 40mg
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 0g
• Protein: 26g
• Dietary Exchanges
• 3 Very Lean Meat

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.

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.