Triple Citrus Tuna Steak Recipes

CITRUS-GINGER TUNA STEAKS

Steps:

• In a bowl, combine all ingredients for marinade.
• Pour 1/2 cup marinade into a large ziplock baggie and add tuna.
• Seal bag and be sure tuna is fully coated in marinade.
• Refrigerate for 2 hours. (Careful not to over-marinate the fish- the acidity will cook it if marinated too long!).
• Cover and refrigerate remaining marinade.
• Coat grill rack with nonstick cooking spray before starting grill. Grill drained tuna, uncovered, for 2-4 minutes per side. (We like our's pink/rare on the inside) If you prefer yours to be flaky, grill for 5-7 minutes per side.
• Serve with the reserved marinade.

GRILLED CITRUS TUNA

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

SEARED TUNA WITH CITRUS SAUCE

Steps:

• Mix together the ingredients from the soy sauce down to the chilli pepper, stir well, and stand for a while for flavours to mix.
• Put in a suitable container in a warming oven to just warm through.
• Brush the tuna steaks with the olive oil and just sear quickly on both sides in a hot griddle pan over very high heat for rare meat -- or cook to your liking. Use salt to taste.
• Arrange the arugula on 4 plates, top each with a tuna steak, and drizzle the citrus sauce with orange segments over each serving.
• Serve immediately -- but can be served cold.