Pepper Grilled Tuna Steak With Parsley Garlic Butter Recipes

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PEPPER- GRILLED TUNA STEAK WITH PARSLEY- GARLIC BUTTER



Pepper- Grilled Tuna Steak With Parsley- Garlic Butter image

Big pepper flavor! I love freshly cracked black pepper so this is perfect for me. I have to back off the pepper a bit for my son's steak, though---just too much pepper for him. So adjust to suit your own taste. -adapted from License to Grill

Provided by GaylaJ

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons kosher salt
1 cup freshly cracked black pepper
4 (8 ounce) tuna steaks, at least 1 inch thick
2 tablespoons olive oil
1/2 cup unsalted butter, softened
1 teaspoon minced garlic
2 tablespoons fresh lemon juice (about 1/2 lemon)
1/4 cup roughly chopped fresh parsley

Steps:

  • Make the butter: Combine butter, garlic, lemon juice and parsley and mix well. Cover and refrigerate.
  • In another small bowl, combine the salt and pepper and mix well. Press the tuna steaks into the mixture and coat on all sides; drizzle tuna lightly with olive oil.
  • Grill over a medium-hot fire for 4-5 minutes per side for medium rare, depending on thickness.
  • Serve with a large spoonful on the butter on top of each steak.

SALMON OR TUNA STEAK WITH GARLIC AND PARSLEY



Salmon or Tuna Steak With Garlic and Parsley image

Discovered this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...Placed here for safekeeping! Adapted for tuna or salmon instead of the hake steaks that the recipe originally called for I always enjoy this light dish with a steamed thai vegetable mix that I get in the organic section of the supermarket and some sweet iced tea...

Provided by CookinwithGas

Categories     Lactose Free

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 salmon steaks or 2 tuna steaks
salt (optional)
1/2 teaspoon black pepper
4 tablespoons olive oil
2 tablespoons white wine or 2 tablespoons white grape juice
3 garlic cloves, peeled and finely chopped
3 tablespoons fresh parsley sprigs, finely chopped
1 lime, cut in wedges

Steps:

  • Preheat oven to 375°; rinse the tuna or salmon and pat dry with a paper towel.
  • Place in a small shallow oven-proof dish, then season with salt and pepper; drizzle with half of the olive oil and all of the wine or grape juice.
  • Bake 20 minutes, basting every 5 minutes; when the fish is ready, place each fish steak on a plate and keep warm.
  • Heat the remaining olive oil in a small skillet; gently saute the garlic until lightly golden, do NOT burn or it will be bitter!
  • Throw in some of the parsley, shaking the skillet a few times to mix; Spoon mixture over the warm fish and serve garnished with lime wedges.
  • Note: if yellowfin isn't available, you may also use ahi tuna or albacore tuna steaks.

Nutrition Facts : Calories 478.8, Fat 40.6, SaturatedFat 6.8, Cholesterol 55, Sodium 65, Carbohydrate 6.1, Fiber 1.4, Sugar 0.8, Protein 21.2

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