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Favorite Grilled Tuna Recipes
Favorite Grilled Tuna Recipes
Does anyone have favorite grilled tuna recipes they are willing to share?
Thanks!
Waterlily
Thanks!
Waterlily
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Xislandgirl
- Posts: 4163
- Joined: Tue Aug 08, 2006 4:03 pm
- Location: Slightly left of center
This is a Barefoot Contessa marinade recipe for salmon that I always use on tuna. It is scrumptious and becomes more than the sum of its parts, which seem too simple.
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Whisk together until emulsified. Marinate the tuna for a few hours. Then grill. Be very careful not to overcook the tuna or all will be lost.
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Whisk together until emulsified. Marinate the tuna for a few hours. Then grill. Be very careful not to overcook the tuna or all will be lost.
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Kathyzhere
- Posts: 527
- Joined: Thu Dec 27, 2007 5:04 pm
- Location: Cape Cod & SW FL
Try this on for size:
Salsa:
6 Plum Tomatoes
1 Large Peeled Shallot, minced
1 Bunch Parsley (pref. flat Italian), chopped
1 Lemon, zested then juiced
2 Tbsp Capers
Salt
Pepper
White Pepper
Blended or Veg Oil for Cooking
Really nice Extra Virgin Olive Oil for finishing
Tuna:
1 inch tuna filet
3 tbsp toasted coriander seed, ground (coffee grinder)
1 tbsp cracked sea salt
Preheat oven to 350.
Half your tomatoes lengthwise from top to bottom. Place them on a cookie sheet lined with parchment, then drizzle with cooking oil and sprinkle with salt.
Roast them for 4-5 hours, turning down the oven to 325 after the first hour and checking/moving them every hour or so until the natural sugars start to come out. They should caramelize a bit but still retain some water content. Set aside to cool.
Dice the tomatoes and toss with the rest of the ingredients, making sure not to skimp on the virgin oil. Set in the fridge for 1 hour or up to three days to let the flavors meld.
For the tuna, I like to use a cast iron pan which can evenly distribute the heat as opposed to a grill which needs to be brushed, oiled, and heated. This way, your dry rub doesn't burn and creates a nice crust. Heat your pan from med-hi to hi, depending on your temp preference (and therefore your cooking time). If you like it rare, a hotter pan is better. Just make sure it is not so hot that you burn your seeds.
Dredge your tuna on both sides with the ground seeds and salt mixture. Coat pan with 1/8 inch of oil and sear on both sides. Cooking times range from 30 seconds on each side to up to 4 minutes on each side. If you like it really well done (SHAME!), put it in the oven for another 6 minutes at 400.
To present, cut the tuna on a bias and top with your tomato relish.
Serve with pasta, roasted potatoes, or risotto.
I know this looks involved, but its more about taking the time than having an advanced skill level.
ENJOY!
Salsa:
6 Plum Tomatoes
1 Large Peeled Shallot, minced
1 Bunch Parsley (pref. flat Italian), chopped
1 Lemon, zested then juiced
2 Tbsp Capers
Salt
Pepper
White Pepper
Blended or Veg Oil for Cooking
Really nice Extra Virgin Olive Oil for finishing
Tuna:
1 inch tuna filet
3 tbsp toasted coriander seed, ground (coffee grinder)
1 tbsp cracked sea salt
Preheat oven to 350.
Half your tomatoes lengthwise from top to bottom. Place them on a cookie sheet lined with parchment, then drizzle with cooking oil and sprinkle with salt.
Roast them for 4-5 hours, turning down the oven to 325 after the first hour and checking/moving them every hour or so until the natural sugars start to come out. They should caramelize a bit but still retain some water content. Set aside to cool.
Dice the tomatoes and toss with the rest of the ingredients, making sure not to skimp on the virgin oil. Set in the fridge for 1 hour or up to three days to let the flavors meld.
For the tuna, I like to use a cast iron pan which can evenly distribute the heat as opposed to a grill which needs to be brushed, oiled, and heated. This way, your dry rub doesn't burn and creates a nice crust. Heat your pan from med-hi to hi, depending on your temp preference (and therefore your cooking time). If you like it rare, a hotter pan is better. Just make sure it is not so hot that you burn your seeds.
Dredge your tuna on both sides with the ground seeds and salt mixture. Coat pan with 1/8 inch of oil and sear on both sides. Cooking times range from 30 seconds on each side to up to 4 minutes on each side. If you like it really well done (SHAME!), put it in the oven for another 6 minutes at 400.
To present, cut the tuna on a bias and top with your tomato relish.
Serve with pasta, roasted potatoes, or risotto.
I know this looks involved, but its more about taking the time than having an advanced skill level.
ENJOY!
Mat the Caterer, Private Chef and Drummer
Mat, that sounds terrific. I am defintely going to make that.
This is my all time favorite recipe. You have to not mind butter though--as you can tell from the picture most of it gets left behind on the platter.
Tua with devilled shallot butter:
coat tuna with salt and pepper and grill to your liking of doneness. For the sauce:
4 tbsp. butter
1/3 cup minced shallots
saute the shallots in the butter on lowish heat until translucent--about 10 minutes. Meanwhile, in a small dish, stir together the following:
1 tbsp. lemon juice
2 tsp. dry mustard powder
1 tsp. hot sauce
1/2 tsp. red pepper flakes
salt to taste.
When the shallots are tender stir this mix into the butter and pour over the tuna:
<a href="http://www.flickr.com/photos/28539958@N00/1430061122/" title="tuna cropped with shallot butter by liamsaunt, on Flickr"><img src="http://farm2.static.flickr.com/1090/143 ... 2caae8.jpg" width="450" height="500" alt="tuna cropped with shallot butter"></a>
Another favorite, from the Union Square Cafe:
2 cups teriyaki sauce
1/2 cup dry sherry
4 tbsp. fresh ginger, chopped
1/2 cup minced scallions
2 cloves garlic, minced
1/2 tsp. cayenne
juice of two lemons
2 tsp. black pepper
Combine all in a ziploc bag and marinate the tuna for 3 hours. Grill until done to your liking. The recipe says to serve it with pickled ginger but I don't do that.
<a href="http://www.flickr.com/photos/28539958@N00/1235453270/" title="usc tuna by liamsaunt, on Flickr"><img src="http://farm2.static.flickr.com/1175/123 ... 2c424e.jpg" width="500" height="375" alt="usc tuna"></a>
This is my all time favorite recipe. You have to not mind butter though--as you can tell from the picture most of it gets left behind on the platter.
Tua with devilled shallot butter:
coat tuna with salt and pepper and grill to your liking of doneness. For the sauce:
4 tbsp. butter
1/3 cup minced shallots
saute the shallots in the butter on lowish heat until translucent--about 10 minutes. Meanwhile, in a small dish, stir together the following:
1 tbsp. lemon juice
2 tsp. dry mustard powder
1 tsp. hot sauce
1/2 tsp. red pepper flakes
salt to taste.
When the shallots are tender stir this mix into the butter and pour over the tuna:
<a href="http://www.flickr.com/photos/28539958@N00/1430061122/" title="tuna cropped with shallot butter by liamsaunt, on Flickr"><img src="http://farm2.static.flickr.com/1090/143 ... 2caae8.jpg" width="450" height="500" alt="tuna cropped with shallot butter"></a>
Another favorite, from the Union Square Cafe:
2 cups teriyaki sauce
1/2 cup dry sherry
4 tbsp. fresh ginger, chopped
1/2 cup minced scallions
2 cloves garlic, minced
1/2 tsp. cayenne
juice of two lemons
2 tsp. black pepper
Combine all in a ziploc bag and marinate the tuna for 3 hours. Grill until done to your liking. The recipe says to serve it with pickled ginger but I don't do that.
<a href="http://www.flickr.com/photos/28539958@N00/1235453270/" title="usc tuna by liamsaunt, on Flickr"><img src="http://farm2.static.flickr.com/1175/123 ... 2c424e.jpg" width="500" height="375" alt="usc tuna"></a>
It's like looking in your soup and finding a whole different alphabet.
