Dees Grilled Tuna With Greens Recipes

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GRILLED TUNA STEAKS WITH GREEN ONIONS AND ORANGE BUTTER



Grilled Tuna Steaks with Green Onions and Orange Butter image

Orange peel brings a burst of citrus flavor to moist tuna steaks seasoned with spicy black pepper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1/4 cup butter, softened
1 tablespoon finely chopped green onion (1 medium)
1 teaspoon grated orange peel
4 teaspoons extra-virgin olive oil
1/2 teaspoon celery salt
1/2 teaspoon cracked black pepper
4 tuna steaks, 1 inch thick (about 1 1/4 lb)
4 green onions, trimmed

Steps:

  • Heat gas or charcoal grill. In small bowl, mix butter, 1 tablespoon chopped green onion and the orange peel; set aside.
  • In another small bowl, mix oil, celery salt and pepper. Brush oil mixture on both sides of tuna steaks and over whole green onions.
  • Place tuna on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until tuna flakes easily with fork and is slightly pink in center. Add onions to grill during last 5 minutes of grilling; turn occasionally. Cover tuna and let stand 5 minutes before serving. Serve tuna and onions with dollops of orange butter.

Nutrition Facts : Calories 330, Carbohydrate 2 g, Cholesterol 115 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 0 g, TransFat 0 g

GRILLED TUNA AND ORANGE SALAD WITH CANDIED LEMON AND MIXED BABY GREENS WITH CHILI AIOLI AND HERB TUILE



Grilled Tuna and Orange Salad with Candied Lemon and Mixed Baby Greens with Chili Aioli and Herb Tuile image

Provided by Food Network

Categories     main-dish

Time 1h58m

Yield 4 servings

Number Of Ingredients 16

2 lemons
2 cups sugar
1 cup water
4 cups mixed baby greens
3 eggs
4 egg whites
1/2 cup simple syrup (equal amounts of sugar and water, boiled and then cooled to room temperature)
1/4 cup water
5 cloves garlic, chopped
4 cups flour
1/4 cup melted butter
Salt and pepper
Chopped rosemary
4 (5-ounce) pieces fresh tuna
4 oranges, sectioned
4 cups mixed baby greens

Steps:

  • Quarter the lemons and set aside in a saucepot. Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes. Drain, repeat this process, and let stand for 1 to 2 hours.
  • In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes. Let the rinds steep overnight and cut them into julienne.
  • Preheat the oven to 400 degrees F.
  • To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together. Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed. On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary. Bake for 2 to 3 minutes until light golden brown. Quickly remove from the oven and shape over a bowl or any desired shape and set aside.
  • Grill the tuna to medium, approximately 3 minutes each side.
  • To serve, place the greens on each plate. Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest.

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