Grilled Tuna With Fire Spices Recipes

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.

SPICY GRILLED CARIBBEAN TUNA

Steps:

• Preheat the grill to hot.
• Line the grill pan with aluminium foil if desired.
• Place the cumin, coriander, cayenne, oil, lime, ginger and salt in a shallow dish and mix well.
• Add the fish and turn to coat on all sides. Grill for 3-5 minutes on each side or to your liking.
• Serve immediately.

GARLIC HERBED GRILLED TUNA STEAKS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

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.