Made Asian tuna steaks today. Looking for some more tuna recipes. DH is not big fish eater but he

Spicy Grilled Tuna with Heirloom Tomato Salsa - Rick Bayless

SPICY GRILLED TUNA (OR SALMON OR OTHER FISH) WITH HEIRLOOM TOMATO SALSA

One of Chicago's most popular chefs- Rick Bayless of Frontera Grill and Topolobampo-- shows you how to turn up the heat with great Mexican cooking.

INGREDIENTS:

8 large garlic cloves, unpeeled
Fresh hot green chiles to taste (roughly 2 serranos or 4 jalapeños), stemmed
1/3 cup fresh lime juice
Salt
Six 5- to 6-ounce fresh tuna steaks or other meaty skinless fish fillets like snapper, grouper, wahoo, marlin or salmon, about ¾ inch thick
2 cups chopped (1/4 inch dice) heirloom tomatoes-use what you can find, but think about a variety of colors and flavors, from black prince, to green zebra, to sun gold to brandy wine (you'll need about 1 ½ pounds)
1 small red onion, finely chopped
2 to 4 tablespoons chopped fresh herbs-the intensity of the herb(s) you choose will dictate quantity (cilantro is predictably delicious, a touch of mint is springy, a little lemon thyme or lemon balm or lemon verbena adds sunshine, and basil, well, who doesn't like basil?), plus sprigs for garnish
Olive or vegetable oil for the fish

DIRECTIONS:

1. The marinade/flavoring: In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until both are soft (the skins of both will have blackened in spots, which is okay as long as the flesh doesn't burn), 5 to 10 minutes for the chiles, 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor or blender along with the lime juice. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about ¾ teaspoon.

2. Marinating the tuna: Into a large non-aluminum dish scoop 2/3 of the marinade. Lay the fish in the marinade and smear the mixture on all side of each piece. Cover and refrigerate while you prepare the salsa.

3. The salsa: Scrape the remaining 1/3 of the marinade into a medium-size bowl. Mix in the chopped tomatoes. Scoop the onion into a small strainer, rinse under cold water, shake off the excess and add to the tomatoes. Stir in the herbs. Taste and season with additional salt, usually about ½ teaspoon.

4. Grilling the fish: Heat a gas grill to medium-high or light a charcoal fire and let it burn until the coals are covered with white ash and still quite hot (the fire will feel almost intolerably hot when a hand is held 4 or 5 inches above the grill grates for 5 seconds).

Remove the fish from the marinade, brush or spray with a generous coating of oil and lay the fish on the hot grill. Cover the grill and cook 3 minutes. Uncover, flip the fish over, cover once again and cook until the fish is as done as you like-1 to 2 minutes is all that's needed for medium-rare tuna (my preference).

Transfer the fish to dinner plates, spoon on the beautiful salsa, decorate with herb sprigs and you're ready to eat.

Working Ahead: There is little in this recipe that can be done in advance-except the marinade, which will hold for a day or so in the refrigerator if well wrapped. If the fish spends more than three or four hours with that limey marinade it will get pickled. Beautiful tomatoes with salt and lime on them also begin to wilt after an hour or two.

Serves 6

From Rick Bayless

 
This one was posted by our very own Gay R - Grilled Tuna Steaks

GRILLED TUNA STEAKS

2 lbs. fresh tuna, preferably from belly portion
freshly ground black pepper
1/3 cup olive oil
6 sprigs fresh thyme
4 cloves garlic, crushed
3 tablespoons freshly squeezed lemon juice
4 strips lemon rind
1/4 tsp. red pepper flakes
2 tablespoons melted butter

Heat charcoal, gas grill or broiler to high. Sprinkle tuna with pepper on both sides.
Place oil in a flat dish and add thyme, garlic, lemon juice, lemon rind and hot red pepper flakes. Add tuna and coat on both sides. Marinate for about 15 minutes.

If the tuna is to be cooked on a charcoal or gas grill, place it directly on the grill, fatty side down, and cook, turning often, 5 to 6 minutes. If it is to be cooked under a broiler, arrange tuna on a rack, fatty side up. Broil about 2 inches from heat, leaving broiler door partly open. Cook 3 minutes and turn; continue cooking 2 minutes. Transfer tuna to marinade. Turn tuna to coat on both sides. Cut into thin slices and serve.

posted by GayR - Gail's Recipe Swap

 
Saw this on Epicurious - think I'll try it with salmon: Tuna Kebabs With Ginger-Chile Marinade

Note: Reviewers suggest grilling the vegetables separately, since they take longer to cook.

TUNA KEBABS WITH GINGER-CHILE MARINADE

INGREDIENTS:

3 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger
2 tablespoons peanut oil
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chopped fresh cilantro
1 serrano chile, seeded, minced
Freshly ground white pepper
1 1/2 pounds 1 1/4 -inch-thick ahi tuna, cut into 1- to 1 1/4 -inch cubes
Nonstick vegetable oil spray
1 large red bell pepper, cut into 1-inch squares
1 large sweet onion (such as Maui or Vidalia), cut into 1-inch squares
6 (12-inch-long) metal skewers
Additional chopped fresh cilantro

DIRECTIONS:

Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

Servings: Makes 4 servings.

Bon Appétit | August 2007 - Molly Stevens

http://www.epicurious.com/recipes/food/views/TUNA-KEBABS-WITH-GINGER-CHILE-MARINADE-239072

 
One of the most delicious things I've ever eaten, Epi's Seared Tuna with Ginger Shiitake Cream...

for me the ingredients are pretty expensive since shiitakes go for $3.99 for a 4 ounce box at Publix...I usually buy one box of shiitakes and supplement with regular mushrooms...and tuna is just unbelievably expensive now. But I would make(and have made) this for company always with folks just moaning over how great it is.

http://www.epicurious.com/recipes/food/views/PAN-SEARED-TUNA-WITH-GINGER-SHIITAKE-CREAM-SAUCE-100670

 
Rec: Tuna Steak Diane by Susan/Kentfield

Tuna Steak Diane

1 lb tuna steak (used ahi)
1/4 cup flour
2 tsp safflower oil
2 tsp butter
2 tbsp minced shallots
1 tbsp minced fresh parsley
1 tsp Dijon
1 tsp worchestershire
1/4 cup clam juice or chicken broth (used chicken broth)
4 mushroom caps (shiitake mushrooms were nice)

Cut fish into 4 equal pieces and dust all surfaces with flour. Heat oil in a skillet over med-high heat. Add fish and saute for 3 minutes on each side. Remove and reserve steaks. Pour off oil. Melt butter in the skillet and add shallots and saute for 1 minute. Stir in parsley, mustard, Worcestershire and clam juice and cook 2 minutes. Return fish to skillet and cook 2 minutes on each side, coating with sauce. Remove fish to serving plates. Add mushroom caps to the skillet and quickly cook for a minute in remaining sauce. Pour sauce over steaks, topping each one with a mushroom cap. Susan recommends doubling the sauce.

Source: Susan/Kentfield @ Gails.

Pat's notes: This was verrry good. I doubled the sauce and was glad I did. Good accompaniments were mashed potatoes, swiss chard sauteed in garlic and olive oil then steamed with a squeeze of lemon juice to finish, fresh sliced garden tomatoes, and warm nectarine blueberry cobbler ala mode for dessert.

 
Gail, this Fish Baste from T&T has never failed (works with shrimp also)

Although a cup of butter somewhat defeats the purpose of eating lower calorie fish.
(Edited a few hours later: the recipe only calls for 1/4 Cup of butter. Lord knows what the brain cell that wrote "a cup of butter" was drinking.)

A hint that works: I'll ask specifically for a 2" thick fillet and then slice it in half at home. Usually the stores only have 1" slices pre-cut. This guarantees fresh-cut edges, especially if you don't know how long the pre-cuts were in the case.

http://eat.at/swap/forum11/21_Jimmy_Williams_Fish_Baste

 
Thanks all for the recipes. I have all the ingredients for Marilyn's Fish Baste so I'm going to give

it a go. My bother is the fisherman and he called last night to say the fish is so fresh I should just grill or broil it with salt and pepper. Well since my husband is not big on fish and he loved it last night with the asian flavor I feel like I should flavor it a bit. I will do one steak plain and make tuna salad on tuesday. He thinks they may be going out again so next time I am going with Seared Tuna with Ginger Shiitake Cream if I can find the mushrooms. Thanks All!

 
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