Grilled Tuna With Fire Ice Salsa Recipes

FIRE & ICE TUNA

Steps:

• Stir together the bell peppers, jalapeños and onions in a small bowl. In separate bowl, gently mix the tuna, 1 teaspoon of the Parsley Oil, 1 teaspoon of the sesame seeds and 1 teaspoon of the sriracha until the tuna is evenly coated.
• Divide the tuna into 4 portions. Place each portion on a separate plate in 3 or 4 mounds. In between the mounds, place a teaspoon of the pepper mixture. Place some Shaved Lime Ice in the middle of the tuna mounds and pepper mixture. Drizzle the plate with parsley oil and the remaining tablespoon sriracha. Scatter the micro cilantro, dried corn and remaining 1 teaspoon sesame seeds over all the plates.
• Combine the lime juice, sugar, lemon juice, 1 tablespoon plus 1 teaspoon salt and 2 cups hot tap water in a bowl and stir until the sugar and salt are completely dissolved. Transfer to a shallow pan and freeze until firm, about 2 hours. Shave with a spoon.
• Combine the oil and blanched parsley in a blender or food processor and pulse until incorporated, but not emulsified. Transfer to container or squeeze bottle.

GRILLED TUNA WITH FIRE & ICE SALSA

Steps:

• Combine the watermelon, pineapple, lime juice, cilantro and jalapeno in a small bowl and toss gently to combine. Pat excess moisture from the tuna steaks with a paper towel, and rub a few drops of olive or vegetable oil on each side. Season both sides with salt and pepper. On a grill over high heat, place the tuna steaks and allow them to remain for 2-3 minutes without moving. Flip the tuna steaks and allow to cook until it reaches a minimum internal temperature of 125ºF (3-5 minutes). If you desire a more well-done steak, reduce the heat to medium low, lower the grill lid, and allow to cook until opaque (3-4 minutes). Allow the tuna to rest for 2-3 minutes before serving. Top with the salsa.

SEARED TUNA WITH CITRUS SALSA

Steps:

• Rub tuna steaks with peppercorns and set aside while you make the salsa.
• To make the salsa, section oranges, removing all peels and pith. Chop orange sections into 1/2-inch pieces. Combine orange with onion, cilantro, olive oil and lime juice. Toss together, season with salt and cayenne and set aside. Rub a cast iron grill pan with oil and heat. Grill tuna, turning once, until desired degree of rareness is reached, from 2 to 5 minutes per side, depending on thickness. Serve topped with citrus salsa.

GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
• Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.

WATERMELON FIRE AND ICE SALSA

Steps:

• In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

GRILLED TUNA WITH FIRE SPICES

Steps:

• For the tuna: Lightly brush the fish all over with olive oil, then sprinkle with the fresh herbs. Refrigerate in plastic wrap for 2 to 4 hours.
• For the sauce and fire spices: In a heavy saucepan, combine the sauce ingredients. Gently simmer until reduced by a third, about 15 minutes. Strain and cool. In a bowl, combine the coriander, juniper, rosemary, bay leaves, oregano and thyme.
• Prepare a grill for direct grilling over high heat. Brush and oil the grate. Season the fish with salt and pepper. Just before grilling, toss the fire spices on the coals (or on the bars, ceramic bricks or lava stones of a gas grill).
• Sear the tuna all over, 1 to 2 minutes a side. Transfer to a cutting board and thinly slice crosswise. Spoon the sauce onto plates, arrange the tuna slices on top and sprinkle with the radishes.

SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA

Steps:

• Marinade: Preheat a gas or charcoal grill to medium-high heat. Grill the chiles and unpeeled garlic cloves, turning occasionally, until they are soft and the skins have blackened in spots, about 15 minutes. Remove from heat and cool.Peel the garlic; add to blender. Coarsely chop chiles, then add to blender along with the lime juice. Starting on low and ending on high speed, blend until the mixture is as smoothly puréed as possible.
• Place tuna steaks into a large baking dish and pour ⅔ of the purée on top (reserving the remainder for the salsa); spread it evenly over the fish with a spatula. Marinate in the refrigerator for up to 1 hour.
• While the fish is marinating, prepare the Heirloom Tomato Salsa: Finely chop the tomatoes, and combine with the remaining marinade in a medium bowl. Destem the fresh herbs, finely chop the leaves, and add to the tomatoes (about ¼ cup total). Finely dice the red onion, place in a fine-mesh strainer and rinse under cold running water. Shake off the excess water and add to the tomatoes. Stir to combine; add salt to taste, and stir again.
• Brush tuna steaks with a generous coating of oil. Season with salt, and place on the hot grill. Cover the grill and cook until medium-rare, 4-5 minutes for the first side. Turn and cook for another minute before removing from heat.
• Transfer the fish to a serving platter. Spoon the Heirloom Tomato Salsa over the fish and garnish with herb sprigs. Serve immediately with additional Heirloom Tomato Salsa on the side.

SPICY GRILLED TUNA WITH GARDEN SALSA

Steps:

• Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.