Marinated Tuna With Baguette Recipes

PAN BAGNAT (FRENCH TUNA SANDWICH)

Steps:

• Slice and store the sandwiches: With the sandwiches still wrapped in plastic, use a serrated knife to cut them into individual servings. The sandwiches are ready to eat now, or they can be packed into a picnic basket or lunch box and eaten within about two hours from now. The sandwiches taste best at room temperature.

SEARED TUNA WITH OLIVE-TAPENADE VINAIGRETTE AND ARUGULA

Steps:

• Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
• Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
• Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

BEST TUNA STEAKS MARINADE RECIPE

Steps:

• Combine all of the marinade ingredients and whisk vigorously.
• Place tuna steaks in a gallon ziploc bag. Add the marinade, toss to coat the tuna steaks, press out excess air and seal (if using ziploc bag).
• Transfer to the fridge and chill for 30 minutes.
• Grill 6-8 minutes on each side until easily flaked with a fork and center of tuna steak is just barely pink. Internal temperature should read 90-95 degrees when done. Alternately, steaks can be seared in a skillet over medium-high heat, or broiled in the oven at 400 degrees.

GRILLED YELLOWFIN TUNA WITH MARINADE

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.

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.

MARINATED TUNA WITH BAGUETTE

Steps:

• Remove lemon zest in strips using a vegetable peeler, and slice lengthwise into thin strips; reserve lemon for another use.
• Combine zest strips with oil, vinegar, onion, olives, and oregano in a shallow dish. Mix in tuna, and season with salt and pepper. Refrigerate for 30 minutes. Serve marinatedtuna with baguette.

MARINATED SEARED TUNA

Steps:

• In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically.
• Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes.
• When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade.
• Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side.
• Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops.
• Serve immediately with a little extra soy on the side if desired.

TUNA BOATS

Steps:

• In a bowl, combine the tuna, egg, celery and onion. Stir in the Miracle Whip and pickle relish; set aside. Make a 2-in. wide V-shaped cut in the center of each bun to within an inch of the bottom. Remove cut portion and save for another use. Line each bun with a lettuce leaf and fill with tuna mixture., Cut cheese slices in half diagonally. For sails, carefully insert a wooden skewer into the top center of each cheese triangle. Bend cheese slightly; push skewer through bottom center of cheese. Insert two skewers into each sandwich. Place on a serving plate. Sprinkle fish crackers around boats.

GRILLED TUNA IN FLANK STEAK MARINADE

Steps:

• In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
• Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.