Time 1h30m Yield 4 Number Of Ingredients 8 Steps:
Prick tuna steaks all over with a fork and place in shallow glass dish. Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours. Preheat grill for medium heat and lightly oil the grate. Remove tuna from the marinade. Shake excess moisture from the steaks. Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes. Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.
Time 51m Yield 4 Number Of Ingredients 9 Steps:
In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Time 8h10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a bowl combine all marinade ingredients until well blended. Place the tuna steaks into a shallow glass dish (I use an 11 x 7-inch baking pan for this). Pour the marinade over the tuna steaks and turn to coat. Cover with plastic wrap. Refrigerate 8-24 hours (turning a couple of times during chilling). Preheat the grill to HIGH heat. Oil the grill grate. Remove the steaks from marinade (discard any marinade) and place on a plate. Season lightly with freshly ground black pepper on both sides. Grill the steaks for 5 minutes per side or until rare or medium-rare (DO NOT overcook the tuna or it will be dry!). Delicious!
Time 2h8m Yield 2 Tuna Steaks, 2 serving(s) Number Of Ingredients 7 Steps:
Mix marinade, soak tuna for 2 hours. Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 4-5 minutes per side. Baste when turning. Discard any remaining marinade, it’s not healthy to keep for reuse.
Time 2h12m Yield 4 serving(s) Number Of Ingredients 8 Steps:
For marinade, combine the above ingredients except fish. Place fish in a plastic zip-loc bag and add marinade. Seal bag and turn bag to coat fish well. Chill 2 hours, turning fish once. Remove fish and discard marinade. Grill fish on a GREASED rack of uncovered grill over medium coals for about 12 minutes, or fish flakes easily when tested with fork (Make sure you turn fish at least once during cooking).
Time 27m Yield 4 servings Number Of Ingredients 19 Steps:
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes. Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal. Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade. Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or “high” setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally. Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss. Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Time 16m Yield 4 servings Number Of Ingredients 3 Steps:
To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
Time 22m Yield 2 Number Of Ingredients 9 Steps:
Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats. Preheat an outdoor grill for high heat, and lightly oil the grate. Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill. Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.
Time 40m Yield 4 servings Number Of Ingredients 8 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.
Time 1h27m Yield 8 Number Of Ingredients 6 Steps:
Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour. Preheat grill for high heat. Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.
Time 20m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
Time 45m Yield Serves 4 Number Of Ingredients 3 Steps:
Heat grill to high; oil grates. Place 4 tuna steaks (each 3/4 inch thick and about 6 ounces) in a shallow dish or resealable plastic bag. Add Japanese Marinade; turn to coat. Cover; marinate 15 to 30 minutes in refrigerator, turning fish occasionally. Just before grilling, remove from refrigerator; remove tuna from marinade. Season with salt and pepper. Grill fish until charred on the outside but still pink inside, 2 to 5 minutes per side.
Yield Serves 4 Number Of Ingredients 12 Steps:
In a large shallow dish stir together all ingredients except fish until combined well and add fish. Marinate fish, covered and chilled, turning occasionally, at least 1 hour and up to 2. Prepare grill. Grill fish on an oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side for medium-rare, or until desired doneness. (Alternatively, fish may be broiled.)
Time 16m Yield 4 steaks, 4 serving(s) Number Of Ingredients 8 Steps:
Mix together: soy, sherry, lemon juice, zest, garlic and olive oil. Marinate the steaks in this for up to 1 hour, turning frequently. When ready to cook, lift from the marinade and sprinkle with black pepper. Heat a grill pan or a frying pan (not using any oil or butter) until really hot and sear the steaks for several minutes on both sides to your likeness but do not over-cook them. Or cook them on the barbque.
Time 10m Yield 6 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat. Refrigerate for 30 minutes, turning once or twice. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Before serving, brush tuna with remaining marinade.
Time 1h23m Yield 4 Number Of Ingredients 7 Steps:
To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl. Stir well. Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour. Preheat an outdoor grill for high heat and lightly oil grate. Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side. Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle. Serve immediately.
Time 16m Yield 6 servings Number Of Ingredients 7 Steps:
Combine the lime juice, olive oil, sun-dried tomatoes, cumin and hot pepper sauce in a glass or ceramic dish large enough to hold the fish snugly in a single layer. Cut the fish into six uniform pieces. Place them in the dish, turn them once to coat both sides, cover and refrigerate for at least two hours. Turn the fish once while it is marinating. Heat a grill or broiler. Grill or broil the tuna until it is seared on the outside but still rare in the middle, two to three minutes on each side, depending on the thickness of the fish and the heat of the grill or broiler. Serve at once topped with the pepper salsa.
Time 55m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a small bowl, combine all ingredients except tuna. Place tuna steaks in a plastic ziploc type bag. Add Marinade to bag and seal. Set bag in a shallow pan. Refrigerate for 30 minutes, turning bag occasionally to coat. Lightly coat the grill rack with nonstick cooking spray. Drain tuna and discard marinade. Grill fish for 10 ro 12 minutes or until fish flakes with a fork (about 145 degrees F), turning once.
