Allen Freys Tuna Steaks Recipes

SAVORY PAN-SEARED TUNA STEAKS

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).

MARINATED TUNA STEAK

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.

GRILLED TUNA FISH STEAKS

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.

SICILIAN TUNA STEAKS IN SPICY SAUCE

Steps:

• Set a skillet pan big enough to hold all four steaks over a high heat with 2 tablespoons olive oil.
• As the oil is heating, sprinkle a level teaspoon of the ground sea salt over both sides of the tuna steaks - that's one level teaspoon for all four steaks - not a teaspoon for each one.
• As soon as the oil starts smoking, cut the heat back to medium-high and add the tuna steaks. Let them sizzle away for two minutes, then turn them and cook for another two minutes. Turn off the heat and let the steaks sit in the skillet whilst you make the sauce.
• Heat three level tablespoons of olive oil in a medium-sized pot (that will take a lid) over medium heat. Add the sliced strips of red bell pepper, stir well to coat them with the olive oil and turn the heat down to low-medium. Cover the pot with its lid. The peppers need to soften, but not brown at all. So, keep them slowly cooking for 10 minutes with some regular stirring.
• Add the chopped cherry tomatoes, the sliced garlic, the sugar, and ground sea salt. Cook for another five minutes on that low-medium heat - stirring now and then - until the cherry tomatoes lose most of their body.
• Now add all the sauce's remaining ingredients (including those chili peppers), stir it all together, and let the sauce gently simmer for another 10 minutes. Turn off the heat. Done.
• Melt the butter in a medium-size pot over a low heat and add the sliced garlic and sea salt. Stir the pot and let the garlic release its flavor into the butter - about 3 minutes over a stirred low heat. The garlic must not brown.
• Add all of the spinach. It'll be a bit of crush to get it into the pot - that's ideal - pile it in and put the lid on. After two minutes, stir the spinach so that it all picks up a coating of the buttery garlic. Put the lid back on and let the spinach cook for another two minutes. Then stir the spinach again, put the lid back and let it cook for another two minutes. Turn off the heat and keep the lid on so the spinach retains its heat as you finish cooking the tuna in the sauce.
• Put the skillet with the seared, partly cooked tuna steaks onto a medium heat and pour the sauce over them. Lift the steaks a little so that they sit in the surrounding sauce as it heats. As soon as the sauce starts to bubble, turn the heat to low and let the steaks finish their cooking for about six minutes at a very gentle simmer in the sauce. They'll then be ready to serve - straight from the skillet, with the emerald green spinach presented alongside.