Grilled Tuna In Anchovy Sauce Recipes

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GRILLED TUNA STEAKS



Grilled Tuna Steaks image

Look for moist, translucent tuna that's shiny pink or red; avoid fish with any hint of browning.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

4 one-inch-thick tuna steaks, (about 4 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for grill
Zest and juice of 1 lemon
6 anchovy fillets, cut into thirds
1 medium clove garlic, finely chopped
1 tablespoon coarsely chopped fresh oregano
1 tablespoon coarsely chopped fresh basil

Steps:

  • Preheat a ridged stovetop grill pan or outdoor grill. Season tuna with salt and pepper. Brush grill pan or grill with oil. Grill tuna until well browned but still rare, about 2 minutes per side; the flesh will be firm and tight. For medium rare, cook 1 minute more, until the flesh begins to pull apart. For medium, cook 2 minutes more, until the flesh flakes apart.
  • Meanwhile, in a small saucepan, combine lemon zest and juice, anchovies, oil, and garlic. Bring to boil over medium heat, remove from heat, and stir in oregano and basil. Serve immediately with sauce spooned over tuna.

GRILLED TUNA



Grilled Tuna image

Tuna is available most of the year, so fresh steaks should be easy to come by. Be choosy: a reddish color is acceptable, but flesh with dark spots or streaks should be avoided. As with all great ocean fish, the flesh tends to be dry. Marinate with oil, and avoid overcooking. The timing is critical, as tuna should be served medium rare. Use a kitchen timer.

Provided by Gordon Holland

Categories     Seafood     Fish     Tuna

Time 1h16m

Yield 4

Number Of Ingredients 5

4 (6 ounce) albacore tuna steaks, 1 inch thick
3 tablespoons extra virgin olive oil
salt and ground black pepper to taste
1 lime, juiced
½ cup hickory wood chips, soaked

Steps:

  • Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
  • Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
  • Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Nutrition Facts : Calories 281 calories, Carbohydrate 1.8 g, Cholesterol 77.1 mg, Fat 11.8 g, Fiber 0.5 g, Protein 40 g, SaturatedFat 1.8 g, Sodium 644.2 mg, Sugar 0.3 g

MARINATED GRILLED TUNA WITH ANCHOVY SAUCE RECIPE - (4.5/5)



Marinated Grilled Tuna with Anchovy Sauce Recipe - (4.5/5) image

Provided by blum099

Number Of Ingredients 17

This is an old Venetian recipe for grilled tuna.
Tuna Ingredients
6 slices fresh tuna steaks, about 3/8 inch thick (about 2 pounds total)
3/4 cup extra-virgin olive oil, plus additional for basting
2 cups dry white wine
1 onion, very thinly sliced
3 tablespoons finely chopped fresh parsley
1 teaspoon dried thyme
1 bay leaf, crumbled
Salt and freshly ground black pepper to taste
Lemon wedges
Anchovy Sauce Ingredients - Makes 1/4 cup
4 salted anchovy fillets, rinsed
2 large garlic cloves
2 tablespoons finely chopped fresh parsley
3 tablespoons extra-virgin olive oil
1/2 teaspoon freshly squeezed lemon juice

Steps:

  • Directions for the tuna: Place the tuna steaks in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, white wine, onion, parsley, thyme, bay leaf and season with salt and pepper. Marinate in the refrigerator, covered, for 2 hours, turning once. Remove the fish from the refrigerator 15 minutes before grilling. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. You may also use a stovetop grill pan. Remove the tuna from the marinade and place on the grill. Cook, basting with olive oil and turning only once, until deep black grid marks appear, about 3 1/2 minutes on each side. Directions for the anchovy sauce: In a mortar, pound the anchovy fillets, garlic and parsley with a pestle until a pest . Slowly pound in the olive oil and lemon juice. Pour the sauce over the grilled tuna and serve with additional lemon wedges.

GRILLED TUNA WITH ANCHOVY VINAIGRETTE AND BLACK OLIVE-RED PEPPER RELISH



Grilled Tuna with Anchovy Vinaigrette and Black Olive-Red Pepper Relish image

Provided by Bobby Flay

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon prepared mayonnaise
1/2 cup sherry vinegar
1 1/4 cup olive oil
5 anchovy fillets
1 large shallot, coarsely chopped
2 grilled red bell peppers, peeled, seeded and diced
2 grilled yellow bell peppers, peeled, seeded, and diced
1 cup pitted and coarsely chopped nicoise olives
2 tablespoons minced garlic
2 tablespoons fresh thyme leaves
1/4 cup coarsely chopped parsley
1/4 cup sherry vinegar
1 tablespoon honey
Salt and pepper
4 tuna steaks, 6 ounces each
2 tablespoons olive oil
Salt and freshly ground pepper

Steps:

  • Combine mayonnaise, vinegar, olive oil, anchovy fillets, shallots, in a blender and blend until smooth. Season with salt and pepper to taste. Combine peppers, olives, garlic, thyme, parsley, vinegar, and honey in a mixing bowl. Season with salt and pepper to taste. Serve at room temperature. Preheat grill. Brush tuna with olive oil and season with salt and pepper to taste. Grill rare to medium rare. Drizzle with vinaigrette and top with relish.

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