What's your favouriate tuna steak recipe?

[yorkshirepud]

Never cooked tuna before and I now have some yellowfin tuna steaks. Ideally I'd like to grill them as I'm in grilled mode right now, but any favourite recipes you have would be great. I plan to browse my cookbooks later when I have time as I know there's a few tuna recipes lurking in there.

Also, any side recommendations would be great (can you tell I'm TRYING to plan next weeks menu)?

YP

[aggie94]

This is our favorite grilled tuna recipe. We've served it lots of times to guests, who always rave. It's not terribly light, but it's not horrible either, especially since most of the fat is good fat (from the tuna and olive oil). And you can easily reduce the oil and butter, if you like. I've served it with roasted or steamed veggies and a side of simple pasta, like pasta tossed with a touch of pesto or something like the angel hair pasta with fresh herbs (from July CL). Maybe a salad, too.

Grilled Tuna with Herbs
The New York Times Cookbook

4 (1-inch-thick) tuna steaks
salt and freshly ground pepper to taste
1/4 cup olive oil
1 tbsp minced fresh garlic
1 tsp chopped fresh thyme, or 1/2 tsp dried
1 tsp finely grated lemon rind
1/4 tsp crushed red pepper flakes
2 tbsp butter
2 tbsp freshly squeezed lemon juice

Preheat an outdoor grill or preheat the oven broiler to high.

Sprinkle the tuna pieces on all sides with salt and pepper.

Combine the oil, garlic, thyme, lemon rind, and red pepper flakes. Blend well and brush the fish all over with the mixture.

Scrape the remaining oil mixture into a small saucepan and add the butter and lemon juice.

If the fish is to be cooked on an outdoor grill, place the pieces directly on the grill. Cook, turning often, 5-6 minutes. If it is to be cooked under the broiler, place it in a dish about 2 inches from the heat source. Leave the broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2-3 minutes.

While the fish is cooking, heat the oil and butter mixture over low heat and keep warm. Put the steaks on individual plates or on a platter. Pour oil & butter mixture over the fish.

Serves 4.

[honeygirl1971]

One's for the grill and one isn't.

The first is my favorite, but it's not a grilled tuna recipe. I got the recipe from BA, and it's on Epicurious (http://www.epicurious.com/run/recipe/view?id=5667). I've made it a few times, and usually served it with horseradish mashed potatoes and some kind of cooked green vegetable (like green beans or asparagus), since the flavors are so much like a traditional pepper steak. The recipe has its own serving suggestions too. The second recipe follows with notes.

SEARED TUNA PEPPER STEAKS


In this simple but irresistible recipe from Aqua in San Francisco, chef de cuisine Jay Wetzel prepares tuna steak like a traditional beef pepper steak. Sautéed spinach and roasted baby potatoes are delicious alongside, and individual lemon tarts round out the menu.
This recipe can be prepared in 45 minutes or less.

2 1/4 teaspoons coarsely cracked black pepper
2 1 1/4-inch-thick tuna steaks
2 teaspoons olive oil

1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped shallots
3/4 cup canned low-salt chicken broth
1/2 cup brandy

Press 1/2 teaspoon cracked pepper onto each side of each tuna steak and sprinkle lightly with salt. Heat oil in heavy medium skillet over medium-high heat. Add tuna to skillet and sear until cooked to desired doneness, about 3 1/2 minutes per side for medium. Transfer tuna to plates; tent with foil to keep warm.

Add butter and shallots to same skillet. Sauté over medium heat until shallots soften, about 3 minutes. Remove skillet from heat. Add broth, then brandy. Place skillet over high heat and boil until sauce is reduced to 1/3 cup, about 8 minutes. Season with salt and remaining 1/4 teaspoon pepper. Spoon sauce over tuna.

Serves 2, can be doubled.


Bon Appétit
September 1998


The second tuna steak recipe I've made several times IS a grill recipe. I don't know where it originally came from (newspaper, maybe?), but I got it from my mom--it's her favorite tuna recipe.

Ahi with Mango Salsa

1 1/2 to 2 lbs. 3/4 in. Ahi tuna steaks
fresh cilantro, for garnish

Marinade:
1/4 c. rice wine vinegar
1 T. peanut oil
2 T. grated fresh ginger
sugar to taste

Salsa:
1 ripe mango
1/2 cucumber, peeled, seeded, and chopped
1/4 c. minced cilantro
1/2 to 1 sedded serrano chili
1/4 c. chopped white onion
2 T. distilled white vinegar
1 tsp. sugar
salt to taste

Marinate ahi at least 30 minutes. Chop mango, add salsa ingredients. Lightly oil grill and cook ahi 3-5 minutes per side, basting in between, or until the natural segments of the fish barely begin to separate but the flesh is not quite opaque all the way through. Transfer fish to plate. Spoon salsa over each steak, garnish with cilantro if desired.

I usually have left over salsa when I make this, but it's good on other things, like grilled steak or chicken, too.

[jphilg]

This one is a little more involved, and a little heavy for a hot day, but hands down the best grilled tuna recipe I have ever made!

(I'm cutting and pasting from a prior post, so pardon the lack-of-flow)
Oh my goodness. I found this recipe on Epicurious, and it was fantastic. I used half and half instead of whipping cream and cut down the butter, and it was completely within the world of "cooking light".....I grilled the fish, lightened the sauce, served with steamed basmati rice and a green salad, and it was a 10-WW point meal. And oh what a meal it was! (Things in parenthesis are JPHILG notes)

6 6-ounce tuna steaks, each about 1 inch thick (I used 4-5 ounce steaks)
2 tablespoons peanut oil (I rubbed the steaks with about 1 t of olive oil each, sprinkled with kosher salt)

3 tablespoons butter (I used 1 T)
1/3 cup thinly sliced green onions (I used 2 shallots)
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream (I used half and half)
3 tablespoons fresh lime juice
Lime wedges
Fresh cilantro sprigs

Preheat grill; rub tuna steaks with olive oil and season.

Add butter, sliced green onions, cilantro, ginger and chopped garlic to medium hot skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes.



While sauce thickens, grill tuna on hot grill....I like rare, and I found that 90 seconds per side gave me a hot rare center with a nice sear. Remove tuna to platter....

Back to the sauce: Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

Serves 6.


Bon Appétit
February 1999

RSVP
Circa, Philadelphia PA

[patrice]

My sister made a grilled tuna salad for the 4th of July. We saw the recipe on the Today show. It is on their website. My sister made a few alterations. I know she did not use wasabi powder and she put in about 4 avocados. It was great.

[RobinC]

I really liked this recipe from CL March '01. Very easy to make on a hot day. :)

Greek Tuna Steaks

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried
oregano
1 teaspoon olive oil
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tuna steaks (6 ounces, each; about 3/4
inch thick)
Cooking spray
4 lemon wedges

Directions.
The combination of Mediterranean flavors works equally well not only with the tuna steaks in this recipe, but also with striped bass or red snapper fillets. Serve with couscous mixed with feta cheese, sliced black olives, and chopped tomato.

1. Combine the first 5 ingredients in a small bowl, and rub evenly over the tuna steaks. Cover tuna steaks, and marinate in refrigerator 15 minutes.

2. Heat a large grill pan coated with cooking spray over medium-high heat. Add the tuna steaks, and cook for 5 minutes on each side or until steaks reach desired degree of doneness. Serve tuna steaks with lemon wedges. Yield: 4 servings (serving size: 1 steak).

[beckms]

I can vouch for Aggie94's recipe...it's very tasty!

[Martha Detor]

This is a real favorite in our house - especially since it's SO easy and SO delicious. Enjoy!

FRESH TUNA STIR-FRY WITH CILANTRO AND LIME (Cooking Light recipe, but I don't know which issue)

3 TBSP fresh lime juice
1 1/4 pounds fresh tuna, cut into 1 inch cubes
1/4 cup low sodium teriyake sauce
1 1/2 tsp cornstarch
1 TBSP veg. or olive oil
1 cup vertically sliced onion
2 tsp minced peeled fresh ginger
3 garlic cloves, minced
3 cups hot cooked long grain rice
2 TBSP chopped fresh cilantro

Combine the lime juice and tuna in a bowl. Combine teriyaki sauce and cornstarch in a small bowl, stirring with whisk.
Heat the oil in a large nonstick skillet over medium high heat. Add the onion, ginger, and garlic, stir-fry for 2 minutes. Add tuna mixture, stir-fry for 2 minutes. Add teriyaki mixture, stir-fry for 30 seconds or until slightly thick. Serve over rice and sprinkle with cilantro.:D

[LaraW]

The Hoisin-Bourbon glaze that is the cover recipe for May'02 (I think) is also good with tuna steak. It is very easy to put together and very tasty!

[jena]

Bumping this up to see if there are any new favourites out there?

[JenB]

I tried the Rachel Ray Tuscan Tuna mentioned on another thread last week and it was really good--basically rub olive oil on the tuna steak, chop together rosemary, lemon zest, kosher salt, pepper and garlic, let sit on the tuna for a few minutes and grill. Yum!

[Leslie Ferguson]

If you like an Asian flavor and don't mind spicy stuff (wasabi can bring a tear to your eye) my favorite way to cook tuna steaks is:

1. Heat a heavy aluminum or cast-iron skillet over medium to medium high heat until hot.
2. Make a thick past of wasabi (I make my own using powder and water).
3. Wash and pat dry the tuna steaks.
4. Apply a liberal coating of wasabi to one side of the tuna and sprinkle with sesame seeds (either white or black works).
5. Once the pan is hot place the wasabi side of the tuna down in the hot pan. Cook for approximately 3-4 minutes (depending on thickness of the tuna).
6. While cooking the first side of the tuna, liberally coat the remaining side of the tuna with wasabi and sesame. After approximately 4 minutes flip the fish and cook another 3-4 minutes. Note: the fish will be medium-rare to medium. If you like your fish a little more done you can microwave for approximately 20-30 seconds on high to more thoroughly cook the fish.

I have served the fish with both sticky rice and asian style slaw.

Tastes yummy.
Les

[Alethea]

Bumping this up again to share the results of tonight's dinner. I made Oven-Baked Tuna with Caper Salsa tonight. The "salsa" refers to the sauce (rather than a tomato/pepper salsa). It was quite yummy--the sauce is piquant and unique, the tuna came out moist and tender. The recipe is from a cookbook called "Tastes of North Africa". My notes are at the bottom.

Oven-Baked Tuna with Caper Salsa

For fish:
4 tuna steaks, at least 2.5 cm(1") thick
3 Ta extra virgin olive oil
1 lemon, sliced
4 garlic cloves
1 sprig rosemary
1 sprig oregano
coarse seal salt and freshly ground pepper
4 Ta dry white wine

For sauce:
1 Ta capers
2 Ta red wine vinegar
2 te sugar
2 te sugar
juice of 1/2 lemon
4 Ta extra virgin olive oil
1 garlic clove
2 Ta fresh mint, finely chopped

Arrange tuna steaks in an earthenware oven dish in which they will just fit. Pour over the olive oil, arrange slices of lemon on top, tuck in garlic and herbs. Season well, and leave to stand 30 minutes.

Preheat oven to 350*F/gas mark 4/180*C.

Assemble salsa. Soak capers in water for 10 minutes, drain and pat dry. Mix vinegar and sugar together well, then add lemon juice. Slowly beat in the olive oil then add chopped garlic, mint, and capers.

Bake tuna in oven for 7 minutes, then add wine and bake for 5 minutes more or until desired degree of doneness. Remove fish from aromatics and serve with sauce.

My notes:
-Quartered this for just me.
-I just lightly sprayed my fish with my olive oil mister, then layered on the lemon. I used a full sprig of rosemary, oregano, and marjoram since I had a packet of mixed herbs to use up. Worked fine.
-Completely flaked on mixing the salsa in the manner the recipe describes. I didn't soak my capers (used capers in liquid, not salt, so maybe not an issue), and just mixed everything together at once. Also worked fine.
-Used maybe 1 Ta of oil in the sauce, probably less.
-Didn't feel like opening a bottle of white wine, so I used vermouth. No biggie.
-Possibly cooked this longer than the recipe calls for. I don't usually time things in the oven, and go instead by visuals.

I served it with Spinach and Chickpeas, which were seasoned with cumin, paprika, and saffon and matched well with the fish. This was from the same book.

[wallycat]

Originally posted by aggie94
This is our favorite grilled tuna recipe. We've served it lots of times to guests, who always rave. It's not terribly light, but it's not horrible either, especially since most of the fat is good fat (from the tuna and olive oil). And you can easily reduce the oil and butter, if you like. I've served it with roasted or steamed veggies and a side of simple pasta, like pasta tossed with a touch of pesto or something like the angel hair pasta with fresh herbs (from July CL). Maybe a salad, too.

Grilled Tuna with Herbs
The New York Times Cookbook

4 (1-inch-thick) tuna steaks
salt and freshly ground pepper to taste
1/4 cup olive oil
1 tbsp minced fresh garlic
1 tsp chopped fresh thyme, or 1/2 tsp dried
1 tsp finely grated lemon rind
1/4 tsp crushed red pepper flakes
2 tbsp butter
2 tbsp freshly squeezed lemon juice

Preheat an outdoor grill or preheat the oven broiler to high.

Sprinkle the tuna pieces on all sides with salt and pepper.

Combine the oil, garlic, thyme, lemon rind, and red pepper flakes. Blend well and brush the fish all over with the mixture.

Scrape the remaining oil mixture into a small saucepan and add the butter and lemon juice.

If the fish is to be cooked on an outdoor grill, place the pieces directly on the grill. Cook, turning often, 5-6 minutes. If it is to be cooked under the broiler, place it in a dish about 2 inches from the heat source. Leave the broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2-3 minutes.

While the fish is cooking, heat the oil and butter mixture over low heat and keep warm. Put the steaks on individual plates or on a platter. Pour oil & butter mixture over the fish.

Serves 4.

I made this tonight.....YUUUUUUUUUUUUUUUUUUUUUM.
Thanks for posting this recipe :)

(I served it with the leftover soy-glazed sweet potatoes and some steamed spinach.)

[LaurenP]

We like the ahi tuna so much that I don't do much to it. I just rub on a little Italian salad dressing or olive oil with sone seasoning, pepper rosemary, basil. and Grill or broil. Adds moisture and retains tuna flavor.

[aggie94]

Originally posted by wallycat
I made this tonight.....YUUUUUUUUUUUUUUUUUUUUUM.
Thanks for posting this recipe :)

Sorry, I just noticed that you bumped up the thread (I don't subscribe to the email notifications). :o I'm so glad you enjoyed this! It's such a basic and easy recipe, and really allows a good fresh piece of tuna to shine. :)

[sneezles]

Originally posted by wallycat


I made this tonight.....YUUUUUUUUUUUUUUUUUUUUUM.
Thanks for posting this recipe :)

(I served it with the leftover soy-glazed sweet potatoes and some steamed spinach.)

I agree, I have made this numerous times since Eva posted it and now look for fresh tuna when I get to the big city...I'm gonna be ther tomorrow! http://www.vfb-zh.ch/gaestebuch/images/smilies/idee.gif

[motorwife]

I'm so glad this thread was bumped. My husband recently went deep sea fishing and came back with about FORTY POUNDS (gasp!) of albacore tuna steaks. Even after giving lots of it away, I still have a freezer full of it. I need as many different ideas as I can get!

[Gail]

Eva,

Do you use this recipe with all different types of tuna? Any you prefer? I'm a sucker for the CanoeHouse recipe, but that one I do strictly with ahi (and for some reason, I also only make it in the summer.) Yours I can see doing any time of the year. May just have to pick up some kind of tuna at the market tomorrow... :)

[aggie94]

Hey Gail,

I loved the Canoehouse recipe, but DH insists on the tuna recipe I posted - he loves it, because it's so simple and flavorful. Admittedly, he's not a huge fan of vegetables OR Asian-flavored dishes, so the vegetable part of the Canoehouse recipe (which is a big part of that dish) sort of turned him off to the whole thing. :rolleyes: So I'll sometimes just make the Canoehouse veggies for myself.

Anyway, we almost always use the recipe I posted for tuna, especially since DH is the grillmaster. And I think I've only ever made it with yellowfin (ahi) and maybe once, bluefin. I can see why you'd want to stick with ahi for the Canoehouse - the fish part is SO simple, that you really want to make sure your fish is good and fresh. With the recipe I posted, there are other things going on, so I'm sure if the quality of your tuna is decent, any variety would work. For that matter, I can see it being versatile enough to work with almost any fish.

[Gail]

Thanks for getting back to me so quickly, Eva. I'm not sure I've seen ahi lately, which is why I wondered about other varieties of tuna. Sounds good, will scope it out at the market.

[Gail]

Wanted to report back after trying Eva's tuna recipe. First off, there was plenty of ahi available, which pleased me. I served the tuna with a sort of funky pilaf with leeks, gruyere and parmesan and some haricots verts, and dribbled some of the olive oil mixture from the fish onto the beans. I thought with all the herbs, olive oil, and garlic that the recipe almost had a Mediterranean air, like the sort of thing I remember eating in Greece (though they likely used oregano instead of thyme.) We both found the result very flavorful and a definite keeper.

Thanks for sharing, Eva!

[Pony]

Originally posted by aggie94
This is our favorite grilled tuna recipe. We've served it lots of times to guests, who always rave. It's not terribly light, but it's not horrible either, especially since most of the fat is good fat (from the tuna and olive oil). And you can easily reduce the oil and butter, if you like. I've served it with roasted or steamed veggies and a side of simple pasta, like pasta tossed with a touch of pesto or something like the angel hair pasta with fresh herbs (from July CL). Maybe a salad, too.

Grilled Tuna with Herbs
The New York Times Cookbook

4 (1-inch-thick) tuna steaks
salt and freshly ground pepper to taste
1/4 cup olive oil
1 tbsp minced fresh garlic
1 tsp chopped fresh thyme, or 1/2 tsp dried
1 tsp finely grated lemon rind
1/4 tsp crushed red pepper flakes
2 tbsp butter
2 tbsp freshly squeezed lemon juice

Preheat an outdoor grill or preheat the oven broiler to high.

Sprinkle the tuna pieces on all sides with salt and pepper.

Combine the oil, garlic, thyme, lemon rind, and red pepper flakes. Blend well and brush the fish all over with the mixture.

Scrape the remaining oil mixture into a small saucepan and add the butter and lemon juice.

If the fish is to be cooked on an outdoor grill, place the pieces directly on the grill. Cook, turning often, 5-6 minutes. If it is to be cooked under the broiler, place it in a dish about 2 inches from the heat source. Leave the broiler door partly open. Let cook 3 minutes and turn. Cook the other side 2-3 minutes.

While the fish is cooking, heat the oil and butter mixture over low heat and keep warm. Put the steaks on individual plates or on a platter. Pour oil & butter mixture over the fish.

Serves 4.

Thanks for posting this. The original thread was already in the archives, so I thought I would add to this. We had some Ahi from TJ's and grilled this when my brother was in town. We all really enjoyed it. I was surprised I liked it as much as I did b/c I'm not a huge lemon fan, but I do enjoy it with fish.

I doubled the marinade but reduced the oil to 1/8 cup (used a bit of water to thin it out) and only used 3 steaks. I used some of the marinade on vege kebabs. My brother was quite impressed, he doesn't usually get fresh meals. :rolleyes:

We served this with the kebabs and Steam-Roasted Potatoes from VCFE which I'm going to post on another thread b/c we loved them!

Michelle