Rosemary Marinated Tuna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TUSCAN-STYLE GRILLED TUNA STEAKS



Tuscan-Style Grilled Tuna Steaks image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 19

4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Stuffed Portobellos, recipe follows
Serving suggestions: Mixed green salad dressed with oil and vinegar
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: Garlic toasts or grilled crusty bread

Steps:

  • Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
  • Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
  • Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
  • Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
  • Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
  • Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

ROSEMARY GRILLED TUNA STEAKS WITH EGGPLANT AND ZUCCHINI



Rosemary Grilled Tuna Steaks with Eggplant and Zucchini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

4 tuna steaks, 6 to 8 ounces
1 1/2 tablespoons balsamic vinegar, just enough to lightly coat the steaks
6 sprigs fresh rosemary, leaves chopped, about 3 tablespoons
Steaks seasoning blend or coarse salt and pepper
Extra-virgin olive oil, for drizzling, about 2 tablespoons
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, chopped
1 medium onion, chopped
1 small, young, firm eggplant
1 small zucchini
1 small yellow squash
6 sprigs fresh thyme, leaves chopped, 2 tablespoons
Salt and pepper
2 small vine ripe tomatoes, seeded and diced
Vegetable Antipasto Sutffed Bread, recipe follows

Steps:

  • Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
  • Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
  • Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
  • Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
  • When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
  • Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
  • A nice Sicilian rose, chilled, makes a fine beverage companion.
  • 1 loaf crusty bread, 9 to 12 inches in length
  • 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
  • 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
  • 1/2 cup prepared pesto sauce
  • 1/4 pound deli sliced provolone
  • 1 jar, 16 to 18 roasted red peppers, drained
  • 1 (15-ounce) can quartered artichoke hearts in water, drained
  • 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
  • Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
  • Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
  • Yield: 4 servings
  • Prep Time: 10 to 15 minutes
  • Cook Time: none
  • Ease of Preparation: easy

BEST TUNA STEAKS MARINADE RECIPE



Best Tuna Steaks Marinade Recipe image

This is the best, easy tuna steak marinade! All you need is a few simple ingredients and 30 minutes to infuse your tuna steaks with deliciously bold flavor - zesty, with fresh herbs, garlic, a hint of sweet honey, and savory spices.

Provided by Tiffany

Categories     Sauce / Condiment

Time 50m

Number Of Ingredients 11

2-4 tuna steaks
⅓ cup olive oil
1 tablespoon honey
1 tablespoon minced garlic
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped parsley
1 teaspoon salt
½ teaspoon cumin
½ teaspoon coarsely cracked black pepper (or ¼ teaspoon ground pepper)
½ teaspoon smoked paprika
juice of half a lemon (about 2 tablespoons)

Steps:

  • Combine all of the marinade ingredients and whisk vigorously.
  • Place tuna steaks in a gallon ziploc bag. Add the marinade, toss to coat the tuna steaks, press out excess air and seal (if using ziploc bag).
  • Transfer to the fridge and chill for 30 minutes.
  • Grill 6-8 minutes on each side until easily flaked with a fork and center of tuna steak is just barely pink. Internal temperature should read 90-95 degrees when done. Alternately, steaks can be seared in a skillet over medium-high heat, or broiled in the oven at 400 degrees.

Nutrition Facts : Calories 425 kcal, Carbohydrate 5 g, Protein 40 g, Fat 26 g, SaturatedFat 5 g, Cholesterol 65 mg, Sodium 649 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 20 g, ServingSize 1 serving

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

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

GARLIC HERBED GRILLED TUNA STEAKS



Garlic Herbed Grilled Tuna Steaks image

Grilled tuna steak recipes aren't limited to restaurants. After enjoying yellowfin tuna in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home. -Jan Huntington, Painesville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

2 tablespoons lemon juice
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
4 tuna steaks (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 218 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein. Diabetic Exchanges

ROSEMARY- AND ORANGE-MARINATED TUNA KEBABS



Rosemary- and Orange-Marinated Tuna Kebabs image

Categories     Low Fat     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Orange     Rosemary     Tuna     Summer     Healthy     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds tuna steaks, cut into sixteen 1- to 1 1/4-inch cubes
1 tablespoon olive oil
2 teaspoons minced garlic
1 3/4 teaspoons grated orange peel
1 1/2 teaspoons minced fresh rosemary
1 large orange, peel and pith removed, cut into 8 pieces
8 cherry tomatoes
8 8- to 10-inch wooden skewers, soaked in water 30 minutes

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Toss first 5 ingredients in bowl. Season with salt and pepper.
  • Thread 2 pieces of tuna alternately with 1 orange piece and 1 cherry tomato on each skewer. Rub any remaining seasonings from bowl over kebabs.
  • Grill or broil kebabs until tuna is just opaque in center, turning kebabs often, about 6 minutes total.

LINGUINE WITH GARLIC, FRESH TUNA, BLACK OLIVES, TOMATOES AND ROSEMARY



Linguine With Garlic, Fresh Tuna, Black Olives, Tomatoes and Rosemary image

Provided by Molly O'Neill

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 6 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 8-to-10-ounce fresh tuna steaks
1/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cloves garlic, minced
3 anchovy fillets, minced
1/4 teaspoon chili pepper flakes
4 plum tomatoes, chopped
3/4 cup oil-cured black olives, pitted and roughly chopped
2 teaspoons fresh rosemary, chopped
2 tablespoons balsamic vinegar
1 pound linguine

Steps:

  • Place a large pot of salted water over high heat. In a heavy skillet over medium-high heat, warm the oil. Season the tuna on each side with salt and pepper, and when the oil is nearly smoking, add the tuna.
  • Reduce the skillet heat to medium and cook for 2 to 3 minutes. Turn and cook for 2 to 3 minutes more. Remove from the pan and let cool on a plate.
  • Return the skillet with the oil to medium heat. Add the garlic, anchovies, chili pepper flakes and tomatoes and toss to warm.
  • Meanwhile, break the tuna steaks into bite-sized chunks, using a fork. Return the chunks to the skillet over low heat and add the olives, rosemary and balsamic vinegar and toss. Season with salt and pepper to taste, remove from the heat but keep warm.
  • When the water has come to a vigorous boil, cook the linguine until tender, about 8 minutes. Drain, toss with the tuna and serve.

Nutrition Facts : @context http, Calories 490, UnsaturatedFat 10 grams, Carbohydrate 61 grams, Fat 12 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams

MARINATED BROILED TUNA STEAKS WITH SAUCE NICOISE



Marinated Broiled Tuna Steaks With Sauce Nicoise image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 center-cut tuna steaks about an inch thick and 6 ounces each
Salt and freshly ground pepper to taste
6 tablespoons olive oil
4 sprigs fresh thyme or 2 teaspoons dried
2 crumbled bay leaves
4 small sprigs fresh rosemary or 2 teaspoons dried
1/8 teaspoon red pepper flakes
4 ripe plum tomatoes
1/2 cup sliced fennel
1/2 cup sliced red onions
2 teaspoons coarsely chopped garlic
4 pitted black olives
2 teaspoons grated lemon rind
2 tablespoons red wine vinegar
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

  • Preheat broiler to high or turn on charcoal outdoor grill.
  • Place the tuna in a dish and sprinkle both sides with salt and pepper. Brush both sides with 2 tablespoons olive oil. Add the thyme, bay leaves, rosemary and pepper flakes. Cover with plastic wrap and let it stand for 20 minutes.
  • Place the tomatoes in boiling water for about 9 seconds. Drain and pull away the skin. Cut and discard the core and chop the tomatoes coarsely.
  • Place the remaining olive oil in a small saucepan over medium-high heat. When it's hot, add the fennel, onions and garlic. Cook briefly until wilted. Add the tomatoes, olives, lemon rind, vinegar, salt and pepper to taste. Cover and simmer for 5 minutes.
  • Transfer the mixture into a blender or food processor. Add 3 tablespoons of the basil, then blend for 5 to 7 seconds, taking care that it remain coarse. Transfer the sauce to a saucepan, check for seasoning, reheat briefly. Keep warm.
  • If broiling, arrange the tuna steaks on a rack and place under the broiler about 5 inches from the heat source. Broil 4 minutes with the door partly open. Turn the steaks, and, leaving the door open, continue broiling about 3 minutes longer. The steaks should not be overcooked.
  • If grilling, place the steaks on a hot grill and cover. Cook for 4 minutes. Turn the fish, cover the grill and continue cooking for about 3 minutes. Serve with the prepared sauce around the fish and sprinkle with the remaining basil.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams

More about "rosemary marinated tuna recipes"

ROSEMARY LEMON TUNA WITH CAPER MAYONNAISE | BLUE FLAME KITCHEN
Jul 2, 2019 To prepare marinade, combine lemon juice, oil, rosemary, salt and garlic in a heavy zip-lock plastic bag. Add tuna and squeeze bag to coat tuna with marinade; seal bag. Let …
From atcoblueflamekitchen.com
Servings 4
Calories 266 per serving
Category Barbecue,Mains


CAPER-ROSEMARY TUNA WITH HERB SALAD RECIPE
Oct 24, 2008 Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing any excess air; turn to coat. Let marinate at room …
From epicurious.com
4.4/5 (30)
Servings 6


SICILIAN-STYLE GRILLED TUNA STEAKS - THE DARING GOURMET
May 18, 2016 Brush the tuna with some oil and sprinkle with salt and pepper. Heat the grill and brush the cooking grates with oil. Heat the oil in a small skillet over medium heat and cook the garlic for a minute. Add the tomatoes and …
From daringgourmet.com


BROILED TUNA WITH ROSEMARY BUTTER RECIPE | BON APPéTIT
Sep 27, 2009 Preparation. Step 1. Mix butter, rosemary, and mustard in small dish. Season with salt and pepper. Step 2. Preheat broiler. Brush tuna on both sides with oil and sprinkle with …
From bonappetit.com


SEARED TUNA STEAKS WITH ANCHOVY AND ROSEMARY SAUCE
Method. To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the ...
From bbc.co.uk


HOW TO SEASON AND COOK THE PERFECT TUNA STEAK, ACCORDING TO …
2 days ago Hearty and filling, quick to cook, and mild enough to mix and match with all kinds of sauces and sides, tuna steak recipes can challenge salmon and chicken breasts as the …
From tastingtable.com


GRILLED TUNA WITH HERB MARINADE - HEALTHY MEETS DELICIOUS
Mar 14, 2021 Instructions. Rinse the tuna steaks with running water, pat dry and set aside. Place all of the herbs in the food processor and pulse until finely minced. Place the minced …
From healthymeetsdelicious.com


GRILLED TUNA KEBABS RECIPE - SIMPLY RECIPES
Mar 17, 2024 Marinating 60 mins. Total Time 95 mins. Servings 4 servings. 1 1/2 pounds tuna, swordfish or sturgeon steaks. 1 red bell pepper. 1 green bell pepper. 1 small onion (sweet if …
From simplyrecipes.com


SICILIAN MARINATED TUNA STEAK RECIPE | DELICIOUS!
Dec 29, 2019 This Sicilian marinated tuna steak recipe is a delicious and easy fish recipe to try with your loved ones. 4.67 from 12 votes. Print Pin Rate ... garlic, rosemary, salt and pepper to make a marinade. Place the tuna in the …
From nonnabox.com


SEARED TUNA WITH ROASTED ROSEMARY TOMATOES - SPRINKLES AND …
Sep 23, 2014 2 red onion. Salt and Pepper. 1 lime (for serving) Pre-heat the oven to 220°C/200°C fan forced/Gas mark 7. Finely chop the garlic. In a large flat dish, mix together, the garlic, lime juice and zest, 2 tablespoon of the olive oil and 1 tablespoon of the rosemary. Add the tuna steaks and turn to coat in the marinade.
From sprinklesandsprouts.com


SIX-MINUTE SEARED AHI TUNA STEAKS - BOWL OF DELICIOUS
Sep 16, 2019 Instructions. Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag. Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- …
From bowlofdelicious.com


10 TASTY TUNA STEAK RECIPES - A COUPLE COOKS
Mar 26, 2022 Melt the butter in a small saucepan or skillet over low heat. Once melted, add the capers (whole or chopped for a smoother sauce), finely minced parsley, the smashed garlic clove, Dijon mustard, and salt and cook until …
From acouplecooks.com


GRILLED TUNA STEAKS WITH LEMON-GARLIC AND ROSEMARY …
Jun 25, 2014 Prepare the gas grill by turning all burners to high. If using charcoal, light coals. After 15 minutes, scrape grill grates with a grill brush. Combine the Sicilian lemon balsamic vinegar, garlic olive oil, Dijon mustard, …
From olivethis.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #seafood     #oven     #easy     #dinner-party     #fish     #broil     #tuna     #saltwater-fish     #equipment     #grilling     #4-hours-or-less

Related Search