Soy Lime Marinated Grilled Tuna With Cucumber Salad Recipes

SOY-LIME MARINATED GRILLED TUNA WITH CUCUMBER SALAD

Steps:

• In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
• Stir well.
• Pour half the mixture into a shallow dish large enough to fit the fish.
• Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
• If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
• Meanwhile, cut the cucumbers in half lengthwise.
• Using a spoon, scoop out the seeds.
• Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
• Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
• Remove the fish to paper towels and discard the marinade in the dish.
• Pat the excess marinade from the tuna.
• With a pastry or barbecue brush, brush the fish with additional olive oil.
• On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
• Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
• When slightly cooled, cut into thick slices.
• Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
• Place the fish on top, and drizzle additional marinade over the fish.
• Serve immediately.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

GRILLED TUNA WITH WASABI-LIME SOY VINAIGRETTE RECIPE

Steps:

• Cover the tuna steaks with soy sauce and let stand until ready to cook, but no longer than 1 hour. Combine vinaigrette ingredients in a small bowl and whisk until combined. Taste, adjust seasonings and set aside. Season tuna steaks with freshly ground pepper and salt. Heat grill to high heat. Cook tuna quickly so the outside browns and the inside remains a reddish-pink - about 1 to 2 minutes per side, depending on thickness of tuna. Transfer tuna to cutting board and slice thinly. Divide the greens among four plates. Arrange sliced tuna in a fan pattern over the greens and drizzle with wasabi-lime vinaigrette. Garnish with sprouts. Makes 4 servings

BEK'S GRILLED TUNA STEAKS GLAZED WITH GINGER, LIME, AND SOY OAMC

Steps:

• Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
• Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
• Transfer to plate and serve.

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.

ASIAN MARINATED GRILLED TUNA

Steps:

• Arrange tuna in a single layer in a shallow dish.
• Combine in bowl and mix well the teriyaki sauce, sherry, chopped ginger, chopped scallions, garlic, pepper, lemon juice, and rice wine vinegar.
• Pour over the tuna.
• Chill, covered for 2 hours, turning the tuna once.
• Drain the tuna and let it come to room temperature.
• Brush tuna all over with olive oil.
• Grill 3-6 mins on each side.
• Serve with pickled ginger and sliced scallions.