Healthy Asian Ahi Tuna With Grilled Pineapple And Stir Fried Gre Recipes

ISLAND TUNA AND PINEAPPLE

Steps:

• Drain the canned pineapple chunks, reserving the juice.
• In a bowl, combine the juice from the pineapple, vinegar, sugar, soy sauce, water and cornstarch. Whisk together very well until smooth, then set aside.
• In a wok or large frying pan, heat oil on medium high heat until very hot. Add onion and pepper and stir-fry for about 30 seconds. Add pineapple chunks and stir-fry for about another 30 seconds. Add tuna and stir-fry gently for about another 15 seconds.
• Stir reserved liquid mixture again, then pour over tuna pineapple mixture. Stir gently to combine, bring to a boil, and cook just until thickened.
• If desired, stir in tomato wedges until heated through.
• Serve on hot cooked rice.

ASIAN SESAME SEARED OR GRILLED TUNA (GLUTEN FREE)

Steps:

• Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
• Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
• Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

AHI TUNA TACOS WITH PINEAPPLE SALSA

Steps:

• Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
• Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
• Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
• Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

TUNA STEAKS WITH PINEAPPLE SAUCE

Steps:

• Prepare marinade by combining marinade ingredients in shallow dish.
• Add tuna and coat with marinade.
• Cover and refrigerate at least 1 hr or more, turning occasionally.
• Prepare pineapple sauce by puree in blender until smooth.
• Add bell pepper, vinegar, jalapeno chili, curry powder and ground pepper.
• process until smooth.
• Gradually add olive oil.
• Heat large skillet over high heat.
• Add small amount of peanut oil to skillet so tuna does not stick.
• Remove tuna from marinade, season with salt to taste.
• Add tuna to skillet and cook until brown on each side, about 3 mins per side.
• Spoon sauce on plate.
• Place tuna on top of sauce.
• Serve.

ASIAN GRILLED AHI TUNA

Steps:

• place tuna in a sealable plastic bag.
• pour in remaining ingredients and let stand for 20 minutes.
• grill over medium high heat until desired doneness.

AHI TUNA ON GRILLED PINEAPPLE W/LIME MUSTARD

Steps:

• Mix lime juice w/mustard & set aside.
• FOR PINEAPPLE:.
• Halve pineapple from side-to-side & reserve top half for another use. Peel bottom half of pineapple, remove center core & cut into 6 rd slices.
• Heat stove-top grill or grill pan & grill pineapple slices till lightly browned. Remove from heat, brush w/lime mustard & set aside to chill.
• FOR TUNA: Cut tuna into 12 1 oz chunks, sear the tuna chunks in the butter & set aside to chill.
• TO SERVE: Place 2 chunks of the tuna on ea pineapple slice & serve cold sprinkled w/sea salt & lime zest as desired.

AHI TUNA WITH VEGETABLE STIR-FRY

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
• Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
• Season to taste with salt and pepper.
• Transfer vegetable mixture to medium bowl.
• To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
• Boil until sauce thickens, whisking occasionally, about 3 minutes.
• Season with salt and pepper.
• Keep warm.
• Sprinkle tuna with salt and pepper.
• Heat remaining 3 tablespoons oil in another large skillet over high heat.
• Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
• Transfer to small baking sheet.
• Repeat with remaining tuna.
• Divide vegetables among 6 plates.
• Top with tuna.
• Ladle sauce around tuna.
• Sprinkle with sesame seeds, if desired.