Grilled Tuna In Spicy Garlic Cilantro Sauce Recipes

GRILLED JALAPENO TUNA STEAKS

Steps:

• Whisk olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat baking dish. Place the tuna steaks in the dish, turning to coat entirely in marinade; cover the dish with plastic wrap and refrigerate for 20 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook steaks on the preheated grill until beginning to firm and hot in the center, 5 to 7 minutes per side.

GRILLED TUNA WITH CILANTRO CREAM SAUCE

Steps:

• Rinse and pat dry the tuna steaks. Rub both sides of the steaks with olive oil.
• In a small food processor bowl place all the remaining ingredients; process for about 30 seconds or until the ingredients are well mixed. Set the mixture aside.
• Prepare the grill to medium high heat. Place the prepared tuna on the grill.
• Cook for 4 minutes on first side. Carefully turn the fish over. Continue cooking for 2 to 3 minutes or until pink in the center.
• Serve the tuna steaks with a heaping tablespoon of the cilantro cream sauce.

GRILLED STEAKS WITH CILANTRO SAUCE

Steps:

• Place herbs, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended., Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut steaks into 1/4-in. slices; serve with sauce.

TUNA KEBABS WITH GINGER-CHILE MARINADE

Steps:

• Whisk first 8 ingredients in medium bowl to blend; season to taste with ground white pepper. Transfer 3 tablespoons marinade to small bowl and reserve. Add tuna to remaining marinade in medium bowl and toss to coat. Refrigerate at least 30 minutes and up to 45 minutes.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Alternate tuna cubes, bell pepper squares, and onion squares on each of 6 metal skewers. Grill to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.

SPICY CILANTRO-LIME TUNA RECIPE

Steps:

• Preheat grill to medium heat. In a bowl combine the cumin, paprika, minced garlic, olive oil, lime juice, cilantro, and hot pepper sauce. Season the tuna steaks to taste with sea salt and freshly ground black pepper. Brush the seasoned tuna steaks with with the cilantro-lime sauce. Place the tuna on the grill and cook 3 to 4 minutes per side. Let rest 2 to 3 minutes before serving.

GRILLED TUNA WITH GINGER-SESAME SAUCE

Steps:

• Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
• Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

SPICY GRILLED TUNA, CUBAN STYLE

Steps:

• In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
• Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.
• Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

GRILLED TUNA IN SPICY GARLIC CILANTRO SAUCE

Steps:

• Warm olive oil over medium heat and sauté garlic and jalapeños for about two to three minutes. Do not allow the garlic to brown. Put the garlic mixture in a food processor or blender along with the lime juice and chicken broth. Wash the cilantro in a bowl of cold water to remove any mud or stones. Blot dry and chop off the stems, leaving most of the leaves. Add cilantro to blender or food processor and blend until sauce is bright green and mostly smooth. Add salt. Set aside sauce while tuna is cooking.Brush the tuna steaks with oil and add salt to taste. Grill 3 minutes on each side or until just barely cooked. Pour sauce on plates and top with grilled tuna. Serve with golden almond rice (recipe follows) and garnish with cherry tomatoes. Golden Almond Rice Place rice in sieve or colander and rinse in cold water. Drain. Melt butter in saucepan over medium heat and sauté onion and almonds until almonds start to brown at the edges. Add rice and stir to coat with butter, then add broth and turmeric. Raise heat to high until boiling, then cover and lower heat to a simmer. Simmer until broth is absorbed and rice is cooked, about 15-20 minutes.