Spicy Grilled Tuna Cuban Style Recipes

SPICY GRILLED CARIBBEAN TUNA

Steps:

• Preheat the grill to hot.
• Line the grill pan with aluminium foil if desired.
• Place the cumin, coriander, cayenne, oil, lime, ginger and salt in a shallow dish and mix well.
• Add the fish and turn to coat on all sides. Grill for 3-5 minutes on each side or to your liking.
• Serve immediately.

SPICY TUNA STEAKS

Steps:

• In medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper.
• Rinse fish under cold water and pat dry.
• Place fish in a shallow bowl and cover with marinade; refrigerate for 1 hour.
• Place tuna on non-stick grilling rack and grill 5-7 minutes on each side or until opaque; apply marinade while cooking to keep moist.
• Serve with lemon wedges.

SPICY GRILLED TUNA STEAKS

Steps:

• Preheat a charcoal grill or the oven broiler.
• In a small bowl blend the salt, curry powder, black pepper, and anise and sesame seeds.
• Sprinkle the tuna steaks on both sides with the mixture. Coat evenly and press down so that the mixture adheres well to the steaks. Brush both sides with the oil. Cover with plastic and let stand for 15 minutes at room temperature.
• If the tuna is to be grilled make sure the grill is very clean and hot before cooking. Place the steaks on the hot grill. For rare, cook for about 1 1/2 minutes, turn them, and cook for 1 1/2 minutes more. For greater doneness, cook a little longer on each side. If oven-broiled, arrange the steaks on a rack and place under the broiler about 4 inches from the heat. Broil for 2 minutes with the door partly open. Turn the steaks and continue broiling, leaving the door open for rare. Remove, and let stand before serving.
• To serve, place the mixed green salad in the center of the plate. Cut the tuna into thin slices on the bias and place the slices around the salad.

SPICY GRILLED TUNA WITH HEIRLOOM TOMATO SALSA

Steps:

• Marinade: Preheat a gas or charcoal grill to medium-high heat. Grill the chiles and unpeeled garlic cloves, turning occasionally, until they are soft and the skins have blackened in spots, about 15 minutes. Remove from heat and cool.Peel the garlic; add to blender. Coarsely chop chiles, then add to blender along with the lime juice. Starting on low and ending on high speed, blend until the mixture is as smoothly puréed as possible.
• Place tuna steaks into a large baking dish and pour ⅔ of the purée on top (reserving the remainder for the salsa); spread it evenly over the fish with a spatula. Marinate in the refrigerator for up to 1 hour.
• While the fish is marinating, prepare the Heirloom Tomato Salsa: Finely chop the tomatoes, and combine with the remaining marinade in a medium bowl. Destem the fresh herbs, finely chop the leaves, and add to the tomatoes (about ¼ cup total). Finely dice the red onion, place in a fine-mesh strainer and rinse under cold running water. Shake off the excess water and add to the tomatoes. Stir to combine; add salt to taste, and stir again.
• Brush tuna steaks with a generous coating of oil. Season with salt, and place on the hot grill. Cover the grill and cook until medium-rare, 4-5 minutes for the first side. Turn and cook for another minute before removing from heat.
• Transfer the fish to a serving platter. Spoon the Heirloom Tomato Salsa over the fish and garnish with herb sprigs. Serve immediately with additional Heirloom Tomato Salsa on the side.

SPICY GRILLED TUNA WITH GARDEN SALSA

Steps:

• Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.