Tuna Steaks With Livornese Sauce Recipe 45

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GRILLED TUNA STEAK



Grilled Tuna Steak image

Ahi tuna, grilled over direct heat with a savory soy dipping sauce.

Provided by Mary Cressler | Vindulge

Categories     Appetizer     Entree

Time 25m

Number Of Ingredients 10

4 6 ounce ahi tuna steaks
1/2 tablespoon kosher salt
1/2 tablespoon coarse ground pepper
1/4 cup soy sauce
3 tablespoons local honey
1 tablespoon freshly squeezed lime
1 clove garlic, grated
1/4 teaspoon fresh ginger, grated
1/8 teaspoon fish sauce
1/2 teaspoon sesame seeds (optional)

Steps:

  • Prepare grill for two zone or direct/indirect grilling. Target the temperature between 500 and 600 degrees over direct heat. Ours was at 550.
  • Pat dry the tuna with a paper towel.
  • Combine the salt and pepper in a small dish and season the tuna steaks.
  • Place the seasoned tuna steaks over direct heat and grill for approximately 3 minutes. Flip to the other side and cook an additional 3 minutes. The internal temperature should be between 125 and 130 degrees F for a medium rare steak.
  • Remove from the grill. Slice the tuna into pencil thin slices and serve with the dipping sauce. Tuna is best served warm.

GRILLED TUNA STEAKS WITH DILL SAUCE



Grilled Tuna Steaks with Dill Sauce image

It's hard to tell which is better in this, the tuna or the sauce! The sauce is even better if done the previous day, but who knows when you're going to catch a tuna? No kidding, if you can do it, it gets no better. Otherwise, get the freshest you can get from your fish monger.

Provided by Splashme

Categories     Seafood     Fish     Tuna

Time 22m

Yield 2

Number Of Ingredients 9

½ cup lemon juice
½ cup olive oil
2 1 1/4-inch-thick tuna steaks
¼ cup spicy brown mustard
1 teaspoon mustard powder
3 tablespoons white sugar
2 tablespoons white wine vinegar
⅓ cup olive oil
3 tablespoons dried dill

Steps:

  • Combine the lemon juice with 1/2 cup olive oil in a sealable plastic bag; seal and shake. Add the tuna steaks and store in refrigerator to marinate while the grill preheats.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Whisk the brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil together in a bowl; stir in the dill.
  • Remove the tuna from the marinade and discard the marinade; cook the steaks on the preheated grill until the fish flakes easily with a fork, about 6 minutes per side. Drizzle the steaks with the mustard and dill sauce to serve.

Nutrition Facts : Calories 686.7 calories, Carbohydrate 28.5 g, Cholesterol 77.1 mg, Fat 45.7 g, Fiber 1 g, Protein 43.3 g, SaturatedFat 6.4 g, Sodium 464 mg, Sugar 20.2 g

SICILIAN TUNA STEAKS IN SPICY SAUCE



Sicilian Tuna Steaks In Spicy Sauce image

Provided by Mark Eardley

Categories     Meal

Time 1h

Number Of Ingredients 21

4 tuna steaks (each weighing close on 8 ounces)
2 tablespoons olive oil
1 teaspoon ground sea salt
4 red African bird's eye chilies (peri-peri) (finely chopped, seeds and all)
2 red bell peppers (de-seeded and sliced lengthways into strips about ¼ of an inch wide)
12 red cherry tomatoes (cut into quarters - skins, seeds and all)
3 tablespoons olive oil
1 can peeled tomatoes (14-ounce can, use juice and all)
3 cloves garlic (peeled and finely sliced)
24 pitted black olives (halved)
3 bay leaves (dried is fine)
3 teaspoons fresh oregano (if not fresh, use 1 heaped teaspoon of the dried variety)
1 sprig fresh rosemary (4-inch sprig, if no fresh rosemary is at hand, use 1 level teaspoon dried rosemary)
6 tablespoons medium dry sherry
1 teaspoon ground sea salt
1 teaspoon ground black pepper
1 teaspoon brown sugar
2 ½ pounds fresh spinach (washed, drained - central white stalks removed.)
3 cloves garlic (finely sliced.)
1½ ounces salted butter
1 teaspoon ground sea salt

Steps:

  • Set a skillet pan big enough to hold all four steaks over a high heat with 2 tablespoons olive oil.
  • As the oil is heating, sprinkle a level teaspoon of the ground sea salt over both sides of the tuna steaks - that's one level teaspoon for all four steaks - not a teaspoon for each one.
  • As soon as the oil starts smoking, cut the heat back to medium-high and add the tuna steaks. Let them sizzle away for two minutes, then turn them and cook for another two minutes. Turn off the heat and let the steaks sit in the skillet whilst you make the sauce.
  • Heat three level tablespoons of olive oil in a medium-sized pot (that will take a lid) over medium heat. Add the sliced strips of red bell pepper, stir well to coat them with the olive oil and turn the heat down to low-medium. Cover the pot with its lid. The peppers need to soften, but not brown at all. So, keep them slowly cooking for 10 minutes with some regular stirring.
  • Add the chopped cherry tomatoes, the sliced garlic, the sugar, and ground sea salt. Cook for another five minutes on that low-medium heat - stirring now and then - until the cherry tomatoes lose most of their body.
  • Now add all the sauce's remaining ingredients (including those chili peppers), stir it all together, and let the sauce gently simmer for another 10 minutes. Turn off the heat. Done.
  • Melt the butter in a medium-size pot over a low heat and add the sliced garlic and sea salt. Stir the pot and let the garlic release its flavor into the butter - about 3 minutes over a stirred low heat. The garlic must not brown.
  • Add all of the spinach. It'll be a bit of crush to get it into the pot - that's ideal - pile it in and put the lid on. After two minutes, stir the spinach so that it all picks up a coating of the buttery garlic. Put the lid back on and let the spinach cook for another two minutes. Then stir the spinach again, put the lid back and let it cook for another two minutes. Turn off the heat and keep the lid on so the spinach retains its heat as you finish cooking the tuna in the sauce.
  • Put the skillet with the seared, partly cooked tuna steaks onto a medium heat and pour the sauce over them. Lift the steaks a little so that they sit in the surrounding sauce as it heats. As soon as the sauce starts to bubble, turn the heat to low and let the steaks finish their cooking for about six minutes at a very gentle simmer in the sauce. They'll then be ready to serve - straight from the skillet, with the emerald green spinach presented alongside.

Nutrition Facts : Calories 673 kcal, Carbohydrate 29 g, Protein 51 g, Fat 40 g, SaturatedFat 11 g, Cholesterol 87 mg, Sodium 2646 mg, Fiber 11 g, Sugar 11 g, ServingSize 1 serving

TUNA STEAKS WITH MINT SAUCE



Tuna Steaks with Mint Sauce image

You can use any firm-fleshed fish for this recipe. Scattering salt in the skillet prevents the fish from sticking without adding fat, and also seasons it. This dish is delicious at any temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

2 garlic cloves
1 1/2 cups loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1/4 to 1/3 cup extra-virgin olive oil
Coarse salt
6 tuna steaks (1/2 inch thick), cut from the narrow end of the loin

Steps:

  • Coarsely chop garlic. Scatter mint and parsley over garlic, and continue to chop until mixture is minced together. Transfer mixture to a small bowl; stir in lemon juice and vinegar. Stir in oil to form a slightly thick paste; set aside.
  • Heat a large skillet over high heat; generously scatter salt in bottom. Add fish to skillet. Cook, turning once, until fish is opaque and just cooked through, 2 to 3 minutes per side.
  • Transfer the fish to a serving platter; spoon mint sauce on top. Serve with more sauce on the side.

TUNA WITH TOMATO-BASIL SAUCE



Tuna with Tomato-Basil Sauce image

Categories     Fish     Tomato     Sauté     Basil     Tuna     Spring     Bon Appétit

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
1/4 cup chopped celery
1/4 cup finely chopped fresh Italian parsley
1 garlic clove, chopped
1 1/2 pounds ripe plum tomatoes, peeled, coarsely chopped
1 bay leaf
1 cup fresh basil, torn into bite-size pieces
4 6-ounce tuna steaks (each about 1 inch thick)
Fresh basil sprigs

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes. Add tomatoes and bay leaf. Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before continuing.) Discard bay leaf. Mix in torn basil. Season sauce to taste with salt and pepper.
  • Sprinkle tuna with salt and pepper. Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat. Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
  • Transfer tuna to platter. Spoon sauce over tuna. Garnish with basil sprigs.

GRILLED TUNA STEAKS WITH ASIAN SESAME CRUST



Grilled Tuna Steaks With Asian Sesame Crust image

Easy enough for a weeknight but special enough for company, Asian-flavored marinated grilled tuna steaks with a sesame crust cook up quickly.

Provided by Jessica Harlan

Categories     Dinner     Entree

Time 36m

Yield 4

Number Of Ingredients 9

1/2 cup low-sodium soy sauce
1/4 cup chopped scallions (white and light green parts)
2 tablespoons fresh lemon juice
1 teaspoon sesame oil
1 teaspoon freshly grated ginger
4 (6-ounce) tuna steaks
1/2 cup sesame seeds (white and black combined or white only)
1/2 teaspoon cornstarch
1 teaspoon water

Steps:

  • Gather the ingredients.
  • In a large zip-top bag, combine the soy sauce, chopped scallions, lemon juice, sesame oil, and fresh ginger. Swish everything around in the bag until it's well combined.
  • Add the tuna steaks, turning to coat them completely with the marinade. Press the excess air out of the bag, seal, and marinate in the refrigerator for about 20 minutes. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set to "sear" or the highest temperature setting.
  • Place the sesame seeds on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks in sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
  • Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
  • If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side. Remove the steaks from the grill and keep warm.
  • While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the cornstarch with the water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
  • To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.

Nutrition Facts : Calories 345 kcal, Carbohydrate 7 g, Cholesterol 80 mg, Fiber 3 g, Protein 55 g, SaturatedFat 2 g, Sodium 1242 mg, Sugar 1 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g

TUNA STEAKS WITH GARLIC LOVERS' FRESH TOMATO SAUCE



Tuna Steaks with Garlic Lovers' Fresh Tomato Sauce image

Summer on a plate - simple, fresh and absolutely delicious! I love uncooked tomato sauces in the summer, when the garden has an abundance of juicy, vine-ripened tomatoes. This one is for the garlic and lemon lovers, and it's terrific served cold the next day! (Prep time includes letting tomato sauce sit and blend flavors; cook time is approximate only for tuna steaks.)

Provided by EdsGirlAngie

Categories     Tuna

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 ripe tomatoes, peeled,seeded and chopped
1/3 cup olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
fresh herbs, of your choice (try chives, parsley, thyme)
4 tuna steaks
olive oil

Steps:

  • Combine tomatoes, olive oil, lemon juice and garlic.
  • Season with salt and let flavors blend for two hours.
  • Just before grilling or pan-searing the tuna steaks, add the herbs to the tomato mixture.
  • Brush tuna steaks with olive oil and grill or pan-sear according to thickness.
  • Top with the tomato-lemon sauce.
  • This is scrumptious served cold the next day!

TUNA WITH TOMATO-BASIL SAUCE (TONNO ALLA LIVORNESE)



Tuna With Tomato-Basil Sauce (Tonno Alla Livornese) image

This Tuscan recipe uses classic Italian ingredients. This recipe is so easy to make. I found it in Bon Appétit Magazine (May 2000) and I haven't changed a thing! It's even better if you sear the tuna steaks on the grill (for about 2 minutes each side).

Provided by blucoat

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, thinly sliced
1/4 cup celery, chopped
1/4 cup fresh Italian parsley, finely chopped
1 garlic clove, chopped
1 1/2 lbs ripe plum tomatoes, peeled, coarsely chopped
1 bay leaf
1 cup fresh basil, torn into bite-size pieces
4 (6 ounce) tuna steaks (bout 1 inch thick)
fresh basil sprig

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat.
  • Add onion, celery, parsley and garlic. Sauté until onion is tender but not brown, about 10 minutes.
  • Add tomatoes and bay leaf.
  • Cover and cook until sauce thickens, stirring occasionally, about 15 minutes. (Can be prepared 1 day ahead.)
  • Cover and refrigerate. Rewarm before continuing.
  • Discard bay leaf.
  • Mix in torn basil.
  • Season sauce to taste with salt and pepper.
  • Sprinkle tuna with salt and pepper.
  • Heat remaining 1 tablespoon oil in another heavy large skillet over medium-high heat.
  • Add tuna and cook until golden and just opaque in center, about 3 minutes per side.
  • Transfer tuna to platter.
  • Spoon sauce over tuna.
  • Garnish with basil sprigs.

Nutrition Facts : Calories 357.3, Fat 15.6, SaturatedFat 3.2, Cholesterol 64.6, Sodium 83.8, Carbohydrate 11.6, Fiber 3.2, Sugar 6.3, Protein 42

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE



Tuna Steaks with Garlic-Herb Cream Sauce image

Tuna steaks are dressed up with a dreamy garlic-herb cream sauce. I served mine on top of wilted spinach.

Provided by thedailygourmet

Categories     Seafood     Fish     Tuna

Time 15m

Yield 2

Number Of Ingredients 7

1 tablespoon butter
2 (5 ounce) tuna steaks
salt and ground black pepper to taste
⅓ cup fat-free half-and-half
¼ cup garlic-and-herb spreadable cheese (such as Alouette®)
1 teaspoon lemon juice
2 cups fresh spinach

Steps:

  • Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
  • Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
  • Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 7.3 g, Cholesterol 98.3 mg, Fat 13.4 g, Fiber 0.7 g, Protein 38.5 g, SaturatedFat 4.3 g, Sodium 399.3 mg, Sugar 2.2 g

TUNA STEAKS WITH GARLIC, TOMATOES, CAPERS, AND BASIL



Tuna Steaks with Garlic, Tomatoes, Capers, and Basil image

Categories     Garlic     Tomato     Basil     Tuna     Summer     Capers     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
2 cups chopped onions
2 garlic cloves, minced
1 pound plum tomatoes, coarsely chopped
1 cup (loosely packed) fresh basil leaves
1 1/2 tablespoons capers, rinsed, drained
4 5- to 6-ounceahi tuna steaks (each about 1 inch thick)

Steps:

  • Heat 3 tablespoons extra-virgin olive oil in heavy large skillet over medium heat. Add onions; sauté until tender, about 5 minutes. Add garlic; sauté until golden, about 3 minutes. Stir in tomatoes, basil, and capers. Simmer uncovered until mixture thickens, stirring occasionally, about 15 minutes.
  • Meanwhile, heat remaining 3 tablespoons oil in another heavy large skillet over medium heat. Sprinkle fish with salt and pepper. Add fish to skillet and cook until light brown at edges but pink in center, about 3 minutes per side. Pour in tomato mixture. Simmer until fish is opaque in center, about 5 minutes longer. Serve fish immediately.

TUNA STEAKS WITH LIVORNESE SAUCE RECIPE - (4/5)



Tuna Steaks with Livornese Sauce Recipe - (4/5) image

Provided by DebCooks

Number Of Ingredients 12

Livornese Sauce:
4 tuna steaks about 1 1/2 inches thick
1 T olive oil
Salt
Pepper
1/3 olive oil
1/4 c drained capers
1/4 c pitted Kalamata olives
1/4 c coarsely chopped parsley
2 garlic cloves, thinly sliced
2 medium red ripe tomatoes, peeled, seeded and cut into 1/4 diced pieces
Few drops of lemon juice

Steps:

  • Brush the grill grate with olive oil. Brush the tuna steaks with 1 T olive oil. Too much oil will make the fish taste sooty. Arrange the fish steaks on the grill and 2 to 3 minutes for rare or longer for well done tuna. Remove from grill and top with sauce. Sauce: Heat the oil in a skillet over high heat. Add the capers, olives, parsley and garlic and cook until capers are crisp and garlic is beginning to brown about 3 minutes. Add the tomato and lemon juice and let boil until richly flavored about 1 minute. Serve immediately on tuna.

SEARED AHI TUNA STEAKS WITH DIPPING SAUCE



Seared Ahi Tuna Steaks with Dipping Sauce image

These paleo pan-seared ahi tuna steaks take less than 10 minutes to make, but look and taste so fancy and buttery. Don't forget the dipping sauce!

Provided by Jean Choi

Time 4m

Number Of Ingredients 10

2 ahi tuna steaks (about 5 oz each)
2 tsp dijon mustard
1/2 cup white or black raw sesame seeds
2 tbsp coconut oil
1/4 cup coconut aminos (or gluten-free tamari sauce)
Juice of 1/2 lemon
1 tsp raw sesame oil
1 tsp grated ginger
1 tsp maple syrup (Omit for Whole30 or RESTART)
1/4 tsp Korean red chili powder (optional)

Steps:

  • Pour sesame seeds on a shallow plate.
  • Pat the tuna steaks dry with a paper towel.
  • Use a teaspoon of dijon mustard for each steak to coat on both sides.
  • Press both sides of each tuna steak in sesame seeds, making sure they are coated evenly.
  • Heat a tablespoon of coconut oil in a frying pan over medium high heat.
  • Lay one steak in the pan and fry for 1 minute. Flip the steak and cook for additional 1 minute on the other side. Transfer to a cutting board, then repeat the process with the other steak. They should be cooked just on the outside. Make sure you don't overcook them!
  • Cut the tuna steaks in to 1/4-inch slices.
  • Whisk together all ingredients for the dipping sauce and place in a small bowl.
  • Serve tuna with the dipping sauce.

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