Grilled Yellowfin Tuna With Sun Dried Tomatoes And Corn Recipes

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GRILLED YELLOWFIN TUNA WITH MARINADE



Grilled Yellowfin Tuna with Marinade image

This marinade can be used with most fish.

Provided by grncreek

Categories     Seafood     Fish     Tuna

Time 1h30m

Yield 4

Number Of Ingredients 8

4 (6 ounce) yellowfin tuna steaks
½ cup vegetable oil
⅓ cup soy sauce
¼ cup fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1 clove garlic, crushed
4 wedges lemon, for garnish

Steps:

  • Prick tuna steaks all over with a fork and place in shallow glass dish.
  • Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Remove tuna from the marinade. Shake excess moisture from the steaks.
  • Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
  • Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 5.2 g, Cholesterol 77.1 mg, Fat 28.9 g, Fiber 0.9 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 1328.3 mg, Sugar 0.8 g

GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA



Grilled Tuna Steaks with Roasted Corn and Tomato Salsa image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

4 ears of corn, husks removed
2 red bell peppers
2 tablespoons olive oil
1 onion, diced
2 tomatoes, peeled, seeded and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped, plus 1 teaspoon of their oil
1 tablespoon sherry or red wine vinegar
3 to 4 tablespoons chopped cilantro
Juice of 1 lime
4 tuna steaks (about 1 1/2 pounds) cut 3/4-inch thick
Salt and pepper

Steps:

  • First make the salsa. Preheat the broiler. While it is heating, prepare the corn. Holding each ear upright, cut off the kernels with a sharp knife. Heat a large heavy-based skillet or frying pan without any fat over high heat until almost smoking. Add the kernels and dry-roast until tender, smoky and dark, tossing continuously as they tend to stick, 4 to 5 minutes. Cook the peppers under the broiler, turning them until the skin chars and bursts, 7 to 10 minutes. Put them in a plastic bag and leave to sweat and cool so the skins loosen. Peel the peppers, discarding cores and seeds. Dice the flesh.
  • Heat 1 tablespoon of the olive oil in a large frying pan. Add the onion and saute until soft but not brown, 3 to 4 minutes. Take the pan from the heat and stir in the roasted corn, chopped tomatoes, sun-dried tomatoes, diced peppers, vinegar and remaining oil. Heat, stirring, until hot. Take from the heat and keep warm.
  • Rinse fish steaks and pat dry with paper towels. Brush with half the oil, season with salt and pepper and set on oiled grill pan or grill. Broil 3 to 4 minutes. Turn steaks over, brush with the remaining oil and grill until done to taste, 2 to 3 minutes longer.
  • Meanwhile, stir the cilantro and lime juice into the salsa, taste and adjust seasoning. Make a bed of salsa on 4 warmed plates and place a tuna steak on top of each. Serve at once.

GRILLED YELLOWFIN TUNA WITH SUN-DRIED TOMATOES AND CORN



Grilled Yellowfin Tuna With Sun-Dried Tomatoes And Corn image

Provided by Marian Burros

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

4 six-ounce portions yellowfin tuna
2 ounces corn oil
2 teaspoons coarsely chopped shallots
1/2 teaspoon coarsely chopped garlic
2 teaspoons fresh oregano leaves
2 bay leaves
1/2 teaspoon crushed black peppercorns
2 ounces unsalted butter
1/2 teaspoon lemon juice
1/2 teaspoon snipped chives
Salt to taste
8 capers
1/4 cup watercress leaves
3 tablespoons diced sun-dried tomatoes
2/3 cup raw sweet corn kernels
4 sprigs fresh oregano for garnish

Steps:

  • Place tuna in shallow dish and sprinkle with oil, shallots, garlic, oregano and bay leaves, and crushed peppercorns. Let flavors merge 1 hour at room temperature, turning fish over several times.
  • As fish marinates, soften butter in a small bowl. Using a spoon, work in lemon juice, chives and salt. Using a large knife, chop together capers and watercress until cut very fine. Work these into the soft butter. Form into 4 equal-size patties and refrigerate.
  • Remove fish from the marinade, reserving marinade, and place on hot grill or in broiler and cook, allowing 10 minutes for every 1-inch thickness of fish. Turn over fish at midpoint.
  • As tuna cooks, quickly saute reserved marinade in small saucepan until garlic is soft. Add tomatoes and corn and cook 3 minutes, or until corn is cooked through.
  • To serve, divide tuna among 4 plates; spoon tomato-corn mixture onto one corner of fish and let it cascade onto plate. Place a pat of watercress butter on each piece of fish and garnish with a sprig of fresh oregano.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 9 grams, Sodium 538 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED YELLOWFIN TUNA WITH OVEN-ROASTED PEPPERS



Grilled Yellowfin Tuna with Oven-Roasted Peppers image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Four 6- to 8-ounce yellowfin tuna steaks
2 tablespoons extra-virgin olive oil
Salt and fresh ground black pepper
Oven-Roasted Peppers, recipe follows
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh basil leaves
1 tablespoon minced shallots
1 clove garlic, minced
2/3 cup extra-virgin olive oil
1 tablespoon balsamic vinegar

Steps:

  • Preheat grill to high heat.
  • Rub olive oil over each steak and season with salt and pepper. Transfer steaks to grill and cook for 2 to 3 minutes per side for rare. Place in the refrigerator to make the slicing easier.
  • Serve with Oven-Roasted Peppers.
  • Over a gas flame, or under the broiler, roast peppers until the skin blisters and turns black, turning with tongs so they get evenly charred. Place the peppers in a bowl and cover with plastic for 15 to 20 minutes. Uncover, peel off the blackened skin, remove the core, and discard the seeds and ribs. Cut the peppers into thin strips and place in a clean bowl. Add the fresh herbs, shallots, garlic, olive oil, and balsamic vinegar and toss to combine.

TUNA STEAKS WITH GARLIC, TOMATOES, CAPERS, AND BASIL



Tuna Steaks with Garlic, Tomatoes, Capers, and Basil image

Categories     Garlic     Tomato     Basil     Tuna     Summer     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
2 cups chopped onions
2 garlic cloves, minced
1 pound plum tomatoes, coarsely chopped
1 cup (loosely packed) fresh basil leaves
1 1/2 tablespoons capers, rinsed, drained
4 5- to 6-ounceahi tuna steaks (each about 1 inch thick)

Steps:

  • Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
  • Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.

TUNA AND SUN-DRIED TOMATO SANDWICHES



Tuna and Sun-Dried Tomato Sandwiches image

Categories     Sandwich     Fish     Tomato     No-Cook     Quick & Easy     Tuna     Summer     Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 11

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons minced fresh basil leaves
1 to 2 teaspoons fresh lemon juice
a 6 1/2-ounce can tuna packed in oil or water, drained and flaked
1 tablespoon finely chopped pitted Kalamata or other brine-cured black olives, or to taste
2 tablespoons minced drained sundried tomatoes packed in oil
2 scallions, chopped fine
two 5-inch lengths of Italian or French bread, halved horizontally and toasted or grilled
arugula or lettuce leaves

Steps:

  • In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.

GRILLED TUNA SALAD WITH SUN-DRIED TOMATO DRESSING



Grilled Tuna Salad with Sun-Dried Tomato Dressing image

Categories     Salad     Blender     Leafy Green     Tomato     Backyard BBQ     Tuna     Corn     Summer     Grill     Grill/Barbecue     Sour Cream     Gourmet

Yield Serves 4

Number Of Ingredients 13

For the dressing
1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
2 tablespoons red-wine vinegar
1 tablespoon fresh lemon juice plus additional to taste
1/4 cup finely chopped drained sun-dried tomatoes packed in oil
2 plum tomatoes, seeded and chopped
1/2 cup olive oil
2 tablespoons sour cream
1/2 cup packed fresh coriander
10 cups loosely packed mesclun (mixed baby greens, available at specialty produce markets)
1 cup cherry tomatoes, halved lengthwise
1 cup cooked fresh corn (cut from about 2 ears)
two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna nasturtium blossoms for garnish if desired

Steps:

  • Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)
  • In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

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