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 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 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 2h34m Yield 4 servings Number Of Ingredients 8 Steps:
In a flat, shallow dish, combine the soy, rice vinegar, sambal, white and light green scallions, garlic and ginger. Add the tuna and roll around to get the marinade on all sides. Cover and let sit in the fridge for up to 2 hours, turning the tuna periodically. Remove the tuna from the fridge and let sit in the marinade outside of the fridge for 20 to 30 minutes. When the tuna has come to room temperature, remove it from the marinade. With a paper towel, gently remove some of the excess marinade. Coat a large saute pan with peanut oil and bring it to a VERY high heat. When the pan is VERY hot but not quite smoking, pull the pan off the heat and add the tuna to the pan. Return the pan to the heat and sear the tuna for 1 minute on each side. Remove the tuna from the pan, let rest for 4 to 5 minutes and slice into 1/4 to 1/2-inch thick slices. Sprinkle with the dark green sliced scallion tops. Serve immediately with a little extra soy on the side if desired.
Time 35m Yield 2 Number Of Ingredients 9 Steps:
Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl. Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes. Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
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 5m Yield 1 1/4 cups Number Of Ingredients 5 Steps:
Whisk all ingredients together in a bowl. Marinate tuna steaks in a plastic bowl or bag for no more than 24 hours. Set aside some extra for basting while grilling.
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 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.
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 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.
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 35m Yield Serves 4 Number Of Ingredients 0 Steps:
Prick tuna steaks all over with a fork and place in a shallow dish. Mix all other ingredients together and pour over steaks. Cover and put in fridge for 1 to 3 hours. Remove tuna from the marinade. Shake excess moisture from the steaks. Pre-heat oiled griddle pan. 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 griddle pan, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges if required and salad and/or couscous.
Time 21m Yield 4 serving(s) 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 the grill for high heat. Lightly oil the grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the remaining marinade. Cook for an additional 5 minutes, or to desired doneness. Discard and remaining marinade.
More about “marinated tuna steak recipes”
Time 5m Yield 2 Number Of Ingredients 8 Steps:
Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.
