Tasty Tuna Steak Recipes

MARINATED TUNA STEAK

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.

TASTY TUNA STEAKS

Steps:

• In a small bowl, combine the wine, soy sauce, ginger and garlic. Pour into a large resealable plastic bag; add the tuna steaks and bay leaf. Seal bag and turn to coat; let stand for 15 minutes. , Drain and discard marinade and bay leaf. In a large skillet, cook tuna in oil over medium-high heat for 4-6 minutes on each side for medium-rare or until slightly pink in the center.

TASTY TUNA STEAK

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
• Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
• Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.

BOBBY FLAY'S TUNA STEAK RECIPE

Steps:

• Heat the grill to medium heat.
• Finely chop the red onion and place it in a medium bowl.
• Add the red wine vinegar, sugar, and ½ teaspoon kosher salt to the onion. Set the onion mixture aside.
• Heat the olive oil in a small saucepan over medium heat until it is hot, 2 to 3 minutes.
• Add the ground cinnamon to the oil and stir.
• Allow the cinnamon to bloom in the oil for 4 to 6 minutes until it is fragrant. Remove from the heat immediately, pour the cinnamon oil over the red onions, and stir.
• Turn the grill to high heat.
• Dice the mango into ½-inch pieces and add to the onion mixture.
• Finely chop the mint and parsley and add to the mango mixture.
• Add the crushed red pepper flakes to the mixture, then stir all of the ingredients to combine and set the salsa aside.
• Brush canola oil on both sides of the tuna and season with the remaining 1 teaspoon of kosher salt and the black pepper.
• Grill the tuna for 2 to 3 minutes per side. It will easily come off the grill with a metal spatula when it is ready to turn. If it is sticking, leave it on the grill.
• Take the tuna off the heat and let it rest for 5 to 10 minutes.
• Thinly slice the tuna and serve it with mango salsa spooned on top.