Soy Lime Marinated Grilled Tuna With Cucumber Salad Recipes

SOY-LIME MARINATED GRILLED TUNA WITH CUCUMBER SALAD

Steps:

• In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
• Stir well.
• Pour half the mixture into a shallow dish large enough to fit the fish.
• Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
• If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
• Meanwhile, cut the cucumbers in half lengthwise.
• Using a spoon, scoop out the seeds.
• Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
• Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
• Remove the fish to paper towels and discard the marinade in the dish.
• Pat the excess marinade from the tuna.
• With a pastry or barbecue brush, brush the fish with additional olive oil.
• On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
• Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
• When slightly cooled, cut into thick slices.
• Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
• Place the fish on top, and drizzle additional marinade over the fish.
• Serve immediately.

BEK'S GRILLED TUNA STEAKS GLAZED WITH GINGER, LIME, AND SOY OAMC

Steps:

• Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
• Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
• Transfer to plate and serve.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
• Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

GRILLED YELLOWFIN TUNA WITH MARINADE

Steps:

• Prick tuna steaks all over with a fork and place in shallow glass dish.
• Whisk oil, soy sauce, lemon juice, Dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. Cover dish with plastic wrap and refrigerate 1 to 3 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove tuna from the marinade. Shake excess moisture from the steaks.
• Pour the marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• Cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. Serve with lemon wedges.

ORIENTAL GRILLED TUNA

Steps:

• Combine all ingredients except for tuna in a medium mixing bowl.
• Place tuna in sauce mixture.
• Marinate for 2-3 hours.
• Grill tuna over medium coals for 10 minutes or until cooked throughout, turning once.

GRILLED TUNA WITH GINGER, SOY AND SCALLION SAUCE

Steps:

• In a mixing bowl, mix the first 6 ingredients.
• In a small saucepan on medium, heat olive oil, scallions and garlic about 3 minutes until scallions sizzle.
• Remove from heat and stir in butter until smooth.
• Tuna: Coat four, 7-ounce tuna fillets with unsalted butter and garlic pepper.
• Grill on each side about 4 to 5 minutes, turning halfway through to make diamond-shaped marks on tuna.
• When done, spoon sauce over tuna steaks.