How To Prepare Blue Fin Tuna Recipes

GRILLED BLUE FIN TUNA

Grilled Blue Fin Tuna image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 tablespoon minced red onion
1 teaspoon extra-virgin olive oil, plus 1/2 cup
1/2-ounce golden raisins
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
1/2 cup California black olives, drained
1/4 cup Nicoise olives
1-ounce roasted garlic
4 pieces anchovies in oil
Fresh ground black pepper
1 tablespoon whole butter
4 large red bliss or assorted waxy potatoes, skin-on, washed
8 ounces assorted summer beans, snipped
7 ounces sushi grade tuna
8 red pear or cherry tomatoes
8 yellow pear or cherry tomatoes
4 teaspoons pitted Nicoise olives
4 teaspoons pitted Manzanilla olives
1/4 cup torn basil leaves
1/4 cup baby arugula, rinsed and dried
8 marinated white anchovies
Sea salt and fresh ground pepper

Steps:

Begin by preparing the vinaigrette. Sweat the red onions in 1 teaspoon olive oil until tender add the golden raisins and the sherry vinegar, bring up to a boil, remove from heat, cover and let cool. To the blender add the mustard, olives, garlic, anchovies and add half the sherry liquid. Pulse to begin and add the remaining sherry liquid slowly. Once all ingredients are homogenous add the 1/2 cup olive oil in a slow and steady stream. Vinaigrette should be emulsified and able to coat the vegetables. Adjust with the fresh ground black pepper; the olives should provide sufficient salt.
Preheat a grill or grill pan.
In a 2-quart pot of cold water, add the whole butter, a pinch of salt and the
potatoes, bring up to a simmer. Cook until fork tender, drain. While still warm slice each potato into 3 equal parts and toss in the vinaigrette. In a pot of salted boiling water blanch and shock the summer beans. Drain and slice down the center to expose the beans inside the pod. Slice the tomatoes lengthwise and hold.
Ten minutes before plating, lightly coat the tuna in the vinaigrette, before grilling. Cook the tuna to a recommended medium rare. While the tuna is cooking, toss the beans, tomatoes, olives and potato in the vinaigrette. Add, the greens just before plating. Check the seasoning and adjust. In a large bowl arrange a bed of the vegetables. Slice the tuna horizontally, exposing the center. Place in the center along with the white anchovies, sprinkle with sea salt, drizzle with olive oil and enjoy.

MARINATED TUNA STEAK

Marinated Tuna Steak image

This mixture of orange juice, soy sauce, and garlic gives this marinade a wonderful taste.

Provided by LINKYJ

Categories Seafood Fish Tuna

Time 51m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup orange juice
¼ cup soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ teaspoon chopped fresh oregano
½ teaspoon ground black pepper
4 (4 ounce) tuna steaks

Steps:

In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

Nutrition Facts : Calories 200 calories, Carbohydrate 3.7 g, Cholesterol 50.6 mg, Fat 7.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 1.2 g, Sodium 944.6 mg, Sugar 1.7 g

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