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Spicy grilled tuna steaks recipe

Spicy grilled tuna steaks recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

A super-easy, healthy and delicious barbecued fish dish. Serve with a side salad, if desired.

84 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • 1 jalapeno chilli, finely chopped
  • 3 cloves garlic, finely chopped
  • salt and pepper to taste
  • 450g yellowfin tuna steaks

MethodPrep:15min ›Cook:10min ›Extra time:20min marinating › Ready in:45min

  1. Whisk the olive oil, lime juice, jalapeno chilli, garlic, salt and pepper together in a flat-bottomed dish. Place the tuna steaks in the dish, turning to coat entirely in marinade. Refrigerate for 20 minutes.
  2. Preheat barbecue for high heat and lightly oil the cooking grate.
  3. Cook the steaks until they are beginning to firm up and are hot in the centre, 5 to 7 minutes per side.

Jalapeno chillies

Are available in speciality markets or online. If unavailable, use Scotch bonnet chillies to taste.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(99)

Reviews in English (72)

by beenedip

This marinade was absolutely delicious!! I had to pan sear mine in a cast iron and topped with some reserved marinade at the end of cooking. I'm sure grilled would be ever better. I use this marinade now on lots of stuff.YUM!-29 May 2011

by Kiraz

Very tasty and easy to make. I added cilantro to the mix and topped it with a fresh cherry pepper after grilling. Spicy and delicious.-28 Jul 2009


There&rsquos nothing wrong with marinating of course. The marinade I developed for this Paleo Italian-Marinated Steak and Mushrooms at Wilderness Family Naturals was absolutely delicious!

One problem, though &ndash you need to plan ahead! You simply must give meats time to soak in the marinade.

Maybe this never happens to you, but I&rsquom such a fly-by-the-seat-of-my-pants kind of girl this is how supper often goes:

  • Early morning: wonder what we should have for supper?
  • Late afternoon: wonder what we should have for supper?
  • Half hour before supper should be done: wonder what we should have for supper?
  • DING! Ooooh, spicy grilled tuna sounds good&hellip.[scrambling to pull it off in time]

For those days when you just don&rsquot have time for marinating, a dry rub is perfect. It imparts flavor in no time. Dry rubs also last as long as the spices last and don&rsquot need refrigeration. This makes a dry rub the perfect thing to take camping, too.


Directions

Whisk together vinegar, oil, parsley, garlic, salt and pepper to form marinade. Place tuna steaks in a suitable container for marinating and pour marinade over tuna. Cover and refrigerate for 2 to 4 hours. Turn steaks occasionally.

Prepare grill or broiler. Saute pepper strips and onion in 1 tablespoon olive oil and 1 tablespoon marinade until tender. Set aside.

Grill steaks for 2 minutes on each side while basting with the marinade. Tuna should flake apart and be gray-ish in color all the way through.

Place tuna steaks on serving plates and garnish with onion and pepper strips.


Spicy Pan-Seared Tuna Steaks

These can actually be as spicy or not-so-spicy as your family likes. Fresh tuna steaks are marinated in a flavorful soy sauce based sauce and then quickly seared just before serving. Super easy. Super fast. Super delicious. Plus NO prep bowls to clean! Just one pan to clean and one Ziploc bag to throw away.

The marinade includes lime and soy sauce, ginger and garlic, chili paste (which can be adjusted to taste) and cilantro. Tuna is a drier fish, so the marinade also contains quite a lot of oil, but the marinade is drained off before cooking, so you don’t actually eat all of that oil. But it will keep your fish nice and moist. Tuna is best eaten on the rare side. It is so much more tender and flavorful that way. Nothing at all like dry tuna out of a can.

Marinate your fish in a Ziploc bag or shallow dish at room temperature for 30-40 minutes before you plan on eating (or prepare it earlier in the day and place in the refrigerator. Remove from fridge 30 minutes before you plan on cooking it).

This cooks very fast-only about 5 minutes total, so have your side dishes ready before you begin searing.

To cook, heat a skillet over medium-high to high heat. Don’t add any oil the marinade has plenty of that! Remove fish from marinade, draining off as much of the marinade as possible.

Add tuna steaks to the hot pan and cook 3 minutes on the first side and 2 minutes on the second side.

You can cover the pan to reduce splattering, if you like. Tuna will be cooked about ¼” through, and rare in middle. Increase cooking time if you want it cooked a little more, but don’t overcook it will quickly become dry.

Spicy Pan-Seared Tuna Steaks

4 tuna steaks (about 1 ½” thick)
Zest & Juice from one lime (or lemon)
3 cloves garlic, minced
2 tsp minced gingerroot
¼ cup soy sauce
1 tsp sugar (or low-carb sweetener)
¼ cup toasted sesame oil
¼ cup olive oil
1 tsp chili paste
¼ cup chopped fresh cilantro
¼ tsp salt
¼ tsp pepper

Combine all ingredients in a Ziploc bag. Marinate for 30 minutes at room temperature, or up to 2 hours in refrigerator (remove from fridge 30 minutes before cooking).

Heat pan on medium-high heat. Remove tuna from marinade. Add tuna steaks to pan and cook 3 minutes on one side and 2 minutes on the 2 nd side (cover to reduce splattering). Tuna will be cooked about ¼” around, and rare in middle.


Step 1

Combine all of the salsa ingredients in a small bowl. Stir, just enough to mix. Put into the refrigerator for at least 30 minutes to let the flavors combine together.

Preheat barbecue grill or a stovetop grill. Lightly coat both sides of the ahi steaks with some olive oil. Place the steak onto direct heat, and cook only until grill marks form about 3 to 5 minutes depending on how hot the grill is. Turn the steak over and cook for another 3 to 5 minutes. Remove the ahi from the heat, and set aside. Do not overcook the tuna or the flesh will become dry and lose its flavor. The steak will have a white ring around the edges and the center will be very pink when it is finished cooking. Remove from the grill. Spoon the salsa over the top. Serve. Eat.


Spicy grilled tuna steaks recipe - Recipes

For the second part of my three part series on Sushi or, if you prefer, Japanese food, I give you my all time favourite dish: Spicy Grilled Tuna. Now on this I have to give my sister ultimate credit, for she managed to figure out the seasoning and dipping sauces just by ordering this dish a million times in her favourite Japanese Restaurant and tasting it over and over. It is spot on and absolutely delicious. The dipping sauce is more of list of ingredients than a recipe though, as everyone will make it differently. Start with a base of Japanese mayo, add enough shiracha chili sauce to make it spicy enough for your taste and then add the vinegar to thin it out a bit. You can’t go wrong with this dish, it’s just mouthwateringly good. I couldn’t wait to get my hands on it when it was finally ready. It was gone in about 30 seconds. What? I savoured it.

A note on tuna though, if you’ll lend me your ears for a minute. Tuna is an abudantly overfished species the world over. Some large bluefin tuna can catch up to $100,000.00 at the world’s largest fish market, Tsukiji, located in Tokyo, Japan, where it will be destined for sushi and sashimi. In North America, there is little bluefin available, and it is not sustainable at all. Here in Canada, Seachoice (a seafood sustainability reference) reccomends the following tuna for consumption:

  • Albacore Tuna (AKA: Tombo, canned white tuna and Shiro Maguro), buy Canadian Pacific, US Pacific or Hawaiian Troll or Pole caught only.
  • Yellowfin Tuna (AKA: Ahi, Maguro, Toro), buy International Atlantic Troll or Pole caught only

Avoid Bluefin entirely, as it is extremely overfished. Also, I just wanted to make a note about the Tako as well. Octopus caught in Hawaii is the best choice, as most octopus fished internationally is caught by snaring with hooks. Poor regulation leaves researchers with little knowledge of whether or not octopus are being overfished. Be careful of the seafood you buy and be aware of where it comes from.

The tuna in these pictures is yellowfin, a product of Thailand. I can’t say it is sustainable, but I can say I didn’t buy it. I try to educate my family as much as possible on the sustainability issues facing our oceans, but one can only do so much. Also, my sister lives in the desert and is addicted to sushi, she buys what she can get.

For more information, visit the following websites:

Spicy Grilled Tuna Steaks

For Spice Rub (makes enough for 6 small tuna steaks):
1 Tbsp Cumin
1 Tbsp Dry mustard powder
1 Tbsp paprika
3 Tbsp Prepared Hot & Spicy Taco Seasoning mix

1. Mix all ingredients together.
2. Dry tuna steaks and apply dry spice mix to both sides, coating well.
3. Sear on very hot, dry, non-stick pan for about 20 seconds per side for rare.
4. Remove from pan, slice on diagonal and serve along side spicy dipping sauce.

Spicy Dipping Sauce:
Japanese Mayo
Shiracha Chili Sauce
Seasoned rice vinegar, preferrably “Marukan” brand

1. Mix ingredients to taste.
2. Should be a very creamy sauce that is as spicy as you like it, vinegar is minimal and is more for consistency.
3. Allow to rest and serve along side Spicy Grilled Tuna Steaks.

Don’t forget to come back in the next few days for the last edition, sushi rolls!


Grilled Tuna Steak Recipe

Grilled tuna steak recipe. Marinated tuna steak grilled in gas or charcoal grill. Very delicious!

Ingredients

  • 4 plum tomatoes, cut unto quarters
  • 2 onions, peeled, cut into wedges
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 2 tablespoons chopped Italian parsley,divided
  • 2 garlic cloves, minced
  • dash of freshly ground black pepper
  • 2 boneless tuna steaks
  • 1 tablespoon toasted sesame seeds

Method

Step 1

Preheat barbecue or gas grill on high for 10 minutes.

Step 2

In large glass combine tomatoes, onions, lemon juice, 1 tablespoon chopped parsley, garlic, and pepper. Add tuna to the mixture. Turn to coat. Let marinate for 10 minutes.

Step 3

Spray rack with nonstick cooking spray. Place tuna on the rack. Reserve vegetable mixture and cook for 4 minutes.

Step 4

On a sheet of foil put the vegetable mixture and top with olive oil. Fold edges of foil up slightly. Turn tuna over and set vegetables on the rack. Grill until tuna flakes easily when tested with a fork.

Step 5

To serve, arrange grilled tuna steak on serving platter. Top with vegetable mixture and sprinkle with remaining parsley.


For the rub:

  • 1/2 cup coarse salt (sea or kosher)
  • 1/4 cup paprika
  • 3 tablespoons freshly ground black pepper
  • 1 tablespoon cayenne pepper, or to taste
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon filé powder (optional)
  • 2 teaspoons freshly ground white pepper
  • 1 teaspoon ground bay leaf

For the tuna:

  • 4 ahi tuna loin steaks, each about 1-1/2 inches thick (about 8 ounces each)
  • 4 tablespoons unsalted butter, melted

How to Choose Tuna Steaks for Grilling

Buying tuna should start with researching sustainability. There are many species and sources of tuna that we should all do our best to never buy, whether from a fish market or at a sushi restaurant. There are far too many details to list here, so make sure to head over to Monterey Bay Aquarium's Seafood Watch resource to see which types of tuna from which regions, and caught using which harvesting methods, are the most sustainable. I can't remember, for example, the last time I ordered bluefin tuna sushi and neither should you—no matter how loudly that meltingly fatty toro calls to you. I rarely make pronouncements like this, but some types of tuna are under such extreme threat that an equally extreme statement in support of protecting them shouldn't be controversial.

Assuming you've tracked down a source for tuna that doesn't violate the "never buy" list, you'll next want to think about freshness. You want a piece of fish that's sushi- or sashimi-grade. except that those terms don't really mean anything. They're marketing language, meant to signal that the fishmonger feels confident that the fish you're buying is safe to eat raw. Whether you trust your fishmonger is an entirely different question.

Then again, tuna is one of the very few fish that generally must be processed such that parasites have been killed by extremely cold freezing temperatures. In this respect, at least, tuna is a safer bet than many other fish we commonly eat raw or minimally cooked.

Now, assuming you've found a sustainably caught and safe-to-eat-when-raw piece of tuna, the next thing you'll want to think about is the size and dimensions of the tuna steaks themselves. Tuna is best when it's still more or less raw in the center, since most of the flesh, save the belly, is exceedingly lean and prone to grotesque levels of dryness when cooked even halfway to well-done (one of the reasons we also like to cook tuna sous vide). That means you want a thick piece of fish.

Ideally your tuna steaks should be at least an inch-and-a-quarter to two inches in thickness, which will allow you to sear each side while still leaving enough meaty matter in the middle to remain mostly untouched by heat. Much like a few extra pounds of flab will help distance your internal organs from winter's biting cold, an extra eighth-of-an-inch or more on each side of your tuna steak will leave you with a solid one inch of more or less sushi-like rawness in the center, which is what you want. (If that's not what you want, you're better off doing an entirely different tuna preparation instead, like slowly poaching it in olive oil or just buy a can.)


Cuban Spicy Grilled Fish Fillets

In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).

Step 2

Place the fish in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any bones, and pour the marinade over the fish. Make sure the fish is evenly coated on both sides and marinate for approximately 1 hour in the refrigerator, turning once, (being careful not to marinate for too long so the lemon juice won't cook the fish).

Step 3

Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fish fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.



Comments:

  1. Kennon

    Charming phrase

  2. Jukree

    Here is a steering wheel!

  3. Bawdewyne

    Is there a similar analogue?

  4. Orick

    the previous parts were better))))

  5. Abdul-Alim

    This - is absurd.



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