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.
SPICY GRILLED TUNA WITH GARDEN SALSA
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types, Bayless says, and they offer a hefty dose of infection-fighting vitamin C.
Provided by Merritt Watts
Categories Garlic Tomato Backyard BBQ Dinner Seafood Tuna Grill Grill/Barbecue Healthy Self Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 11
Steps:
- Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.
SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA
Homemade salsa is a wonderful way to highlight heirloom tomatoes. In the United States, people refer to this kind of salsa as "pico de gallo." I'm adding it along with some surprising herbs to a grilled fillet of tuna, creating a refreshing meal you'll want to enjoy again and again in the summer.
Provided by Rick Bayless
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Marinade: Preheat a gas or charcoal grill to medium-high heat. Grill the chiles and unpeeled garlic cloves, turning occasionally, until they are soft and the skins have blackened in spots, about 15 minutes. Remove from heat and cool.Peel the garlic; add to blender. Coarsely chop chiles, then add to blender along with the lime juice. Starting on low and ending on high speed, blend until the mixture is as smoothly puréed as possible.
- Place tuna steaks into a large baking dish and pour ⅔ of the purée on top (reserving the remainder for the salsa); spread it evenly over the fish with a spatula. Marinate in the refrigerator for up to 1 hour.
- While the fish is marinating, prepare the Heirloom Tomato Salsa: Finely chop the tomatoes, and combine with the remaining marinade in a medium bowl. Destem the fresh herbs, finely chop the leaves, and add to the tomatoes (about ¼ cup total). Finely dice the red onion, place in a fine-mesh strainer and rinse under cold running water. Shake off the excess water and add to the tomatoes. Stir to combine; add salt to taste, and stir again.
- Brush tuna steaks with a generous coating of oil. Season with salt, and place on the hot grill. Cover the grill and cook until medium-rare, 4-5 minutes for the first side. Turn and cook for another minute before removing from heat.
- Transfer the fish to a serving platter. Spoon the Heirloom Tomato Salsa over the fish and garnish with herb sprigs. Serve immediately with additional Heirloom Tomato Salsa on the side.
ZESTY GRILLED TUNA WITH FRESH TOMATO SALSA
Prepare a zesty, grilled tuna dish that is both elegant and tasty! Veggies and feta cheese add flavor to our Zesty Grilled Tuna with Fresh Tomato Salsa.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients until well blended. Stir in 1 Tbsp. basil. Mix 2 Tbsp. dressing mixture with remaining basil, tomatoes, onions and cheese; set aside. Pour remaining dressing mixture over tuna in shallow dish; turn to coat both sides. Cover; refrigerate 30 min. to 1 hour to marinate.
- Heat greased grill to medium-high heat. Remove tuna from marinade; discard marinade. Grill tuna 5 to 7 min. on each side or until tuna flakes easily with fork.
- Serve topped with tomato mixture.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 33 g
GRILLED TUNA STEAKS WITH ROASTED CORN AND TOMATO SALSA
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.
FRESH TOMATO SALSA
Every summer(and winter too) my co-worker ask for me to bring this in for a snack. A friend of mine once took it to the local Farmers Market as a way of selling her produce. One man offered to buy the whole gallon container just to take home!
Provided by Sandy One
Categories Sauces
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Chop all vegetables.
- If you like hot leave a few seeds of jalepeno.
- Sprinkle with cumin and salt to taste.
- I have also used this same recipe and cooked all ingredients down.
- Canned in sterile jars and processed according to directions.
- This is good to add to the homemade chile in the winter!
- You will never go back to store canned tomatoes again!
Nutrition Facts : Calories 32.5, Fat 0.3, SaturatedFat 0.1, Sodium 7.7, Carbohydrate 7.2, Fiber 2, Sugar 4.5, Protein 1.4
ZESTY TOMATO SAUCE
This is a really good base sauce for fried ravioli, pizza, or whatever.
Provided by Brandon Squige Johnson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h10m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
- Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
- Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
- Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 5.5 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 1.7 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 328 mg, Sugar 3 g
ZESTY GRILLED VEGGIES
Learn how our Zesty Grilled Vegetables get a flavor boost from Italian dressing and Parm. These Zesty Grilled Vegetables pair perfectly with grilled meat.
Provided by My Food and Family
Categories Peppers
Time 20m
Yield Makes 8 servings.
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Place vegetables in grill basket.
- Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
- Add dressing; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
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- Mix first 4 ingredients until well blended. Stir in 1 Tbsp. basil. Mix 2 Tbsp. dressing mixture with remaining basil, tomatoes, onions and cheese; set aside. Pour remaining dressing mixture over tuna in shallow dish; turn to coat both sides. Cover; refrigerate 30 min. to 1 hour to marinate.
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