Grilled Tuna With Quinoa Recipes

QUINOA SALAD WITH SEARED TUNA

Steps:

• Thaw tuna steaks, if frozen. Rinse quinoa well in a fine mesh sieve. Bring water and 1/4 teaspoon salt to boiling. Add quinoa; reduce heat. Cover and simmer 15 minutes or until most of the water is absorbed and quinoa is tender. Drain, if necessary. Spread on a baking sheet to cool slightly.
• On a serving platter, combine quinoa, tomato, cucumber, feta cheese and red onion.
• In a screw-top jar, combine olive oil, lemon juice, honey, 1/2 teaspoon oregano and pepper. Cover and shake well to combine. Add to quinoa mixture and toss to combine.
• Lightly coat a grill pan or large skillet with nonstick cooking spray. Sprinkle tuna steaks with 1/8 teaspoon salt and the pepper. Cook on grill pan over medium-high heat 4 to 6 minutes per 1/2-inch thickness of fish, turning once or until browned on both sides and fish begins to flake when tested with a fork and center is just pink. Thinly slice tuna steaks and serve atop salad. Garnish with fresh oregano.

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.

GRILLED TUNA WITH QUINOA

Steps:

• Preheat broiler or grill. Put water on to boil in medium saucepan. While water is boiling, place olive oil in shallow bowl or casserole dish. Coat tuna steaks in oil and season with salt and pepper, then cover dish and refrigerate for at least 30 minutes. When water is boiling, add quinoa to pan and simmer for about 20 minutes, or until water is absorbed. While quinoa is cooking, grill fish approximately 7 minutes, remove from heat, place on plates, and drizzle with lime juice. Remove quinoa from heat and add orange juice and cilantro; mix well. Serve tuna steaks and quinoa with a fresh spinach salad (see below)

GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA

Steps:

• For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
• For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
• For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
• Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.

RED QUINOA-CRUSTED TUNA WITH SMOKED TOMATO PUREE

Steps:

• Shape a large piece of aluminum foil into a bowl shape. Submerge the wood chips in water for at least 15 minutes, then drain them and put them in the foil 'bowl'. If you are using a gas grill turn 1 side to high and leave the other side off.
• Put the tomatoes on the side of the grill that is off and put the foil bowl full of wood chips on the heated side. Close the lid and smoke for 45 minutes.
• Indoor method: Put the soaked wood chips in the bottom tray of a stovetop smoker. Heat over medium-high heat until the chips begin to smoke. Put the tomatoes, over the wood chips in the smoking tray, and then cover the smoker. Reduce the heat to medium-low and smoke for 15 minutes.
• When the tomatoes are done, put them in a large mixing bowl to cool slightly. Peel the skins from the tomatoes and discard.
• Add the tomatoes to a blender and blend on high until smooth, 1 to 2 minutes. Heat 1 tablespoon of the oil in a medium saucepan over medium heat and add the garlic and shallots. Saute until softened, about 4 minutes. Stir in the tomato puree and simmer until slightly thickened, 20 to 25 minutes. Season with salt, and pepper, to taste. Let the tomato mixture cool for about 5 minutes, then add it to a blender and mix until smooth. Strain through a fine sieve into a bowl and set aside.
• In a coffee grinder, grind the chiles and quinoa into a powder. Season the tuna steaks with salt and pepper, to taste, and then toss them in the chile dust.
• In a large heavy bottom skillet over high heat, add 3 tablespoons olive oil and heat until smoking hot. Sear all 4 sides of the tuna steaks making sure cooking time is even for all sides, about 30 seconds per side. While the grill is still hot, coat the whole scallions with remaining olive oil, and season with salt and pepper, to taste. Grill for about 1 minute on each side.
• Indoor method: Char the scallions on a lightly oiled grill pan or under a broiler.
• To serve, spoon some tomato puree onto each serving plate. Slice the tuna and arrange on the plates, garnished with grilled scallions.

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.

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.

EASY ONE-DISH QUINOA AND TUNA

Steps:

• Combine all ingredients except cheese and tuna in a medium sauce pan.
• Cover with lid and bring to a boil.
• Turn down heat and simmer for 15 minutes or until liquid is absorbed. Remove from heat and add cheese and tuna. Enjoy!