Tuna steaks?!
Answers: i bought them and now i have no idea what to di with them. any ideas on how to cook them?
just 3mins a side use good oil and get it hot, should be slightly pink in middle when served, sounds good but arn't they dear
I'm going to give you 2 possible ways of cooking them and they are both delicious!
Ok - a note before I go into the methods is that tuna stake needs to be cooked on a fairly low heat or it will become very tough so cook it slowly and keep it succulent!
Right method 1: Lemon and Black pepper Tuna.
- Put the heat on low and add some butter in the pan (gives a better flavor than oil) and let it melt - not burn.
- Put the steak in the pan
- Squeeze a lemon over it while it's cooking, make sure you get both sides.
- Put some seasoning over the top (while cooking) - I recommend black pepper.
- when the tuna has been cooked i.e. isn't red/pink anymore you can serve it directly (possibly adding more lemon and black pepper if you like).
Method 2: Ginger and spring onion tuna.
- This time use a little oil to moisten the pan.
- throw some finely sliced ginger in there.
- Some finely chopped spring onion.
-Then add the Tuna (again fairly low heat)
- try to push the ginger and spring onions as close to the tuna as possible then add some soy sauce.
- put a lid on to keep the flavors in.
- turn the tuna and repeat.
- when it's done - enjoy!
I haven't mentioned any side dishes or what ever - I just stuck with the tuna! Hope I was of some help!
(I hardly deserved the 3 thumbs down)...
Doh!
(I totally don't deserve the 4 thumbs down)...
And a pre-emptive I absolutely don't deserve 5 thumbs down!
Dash a bit of lemon pepper on there, and grill those puppies!
Same as any other fish! Just don't overcook them....
Grill them, low heat
do a light grill, I feel tuna is best medium to medium rare.
It goes well with a pasta alfredo. or brocc and rice.
be sure to try it with old bay seasoning.
marinade them in ginger, lime, chopped sweet chilli and garnish with coriander
delish
don't over cook it, keep in pink in the middle
Cooking spray
4 (5-ounce) tuna steaks
Salt and coarsely ground black pepper
1/4 cup honey mustard
2 tablespoons black sesame seeds or regular sesame seeds
Coat a stove-top grill pan, griddle or skillet with cooking spray and preheat to medium-high. Season tuna steaks all over with salt and black pepper. Brush honey mustard all over both sides of tuna steaks. Press sesame seeds into both sides of tuna steaks. Grill 3 to 4 minutes per side, until medium (longer for fully cooked, fork-tender fish).
OR
4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Serving suggestions:
Stuffed portobellos, recipe follows
Mixed green salad dressed with oil and vinegar
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Grilled Stuffed Portobellos:
2 tablespoons balsamic vinegar
1 large lemon, juiced
2 teaspoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
Coarse salt and black pepper, or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tablespoons
1/2 pound fresh smoked mozzarella, thinly sliced
Serving suggestions: garlic toasts or grilled crusty bread
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Yield: 4 servings
OR
1/2 cup day-old white bread
4 tablespoons coarsely ground black pepper
1 1/2 pounds fresh tuna loin, cut into 4 equal portions, each 1-inch thick
Salt to taste
3 tablespoons pure olive oil
4 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup Fish Stock or low-sodium canned chicken broth
Place the day-old bread in the bowl of a food processor fitted with a metal blade and process into fine crumbs. Combine the pepper and bread crumbs on a plate large enough for dredging the tuna steaks. Allow the tuna to come to room temperature just prior to cooking. This will ensure that the center of the steaks are warmed, not overcooked, and yet not icy cold. Lightly season the steaks with salt, then dredge them in the bread crumb mixture. Coat the tuna uniformly on all sides, pressing the coating in with your fingertips so that it adheres evenly.
Heat the oil in a heavy-bottomed skillet over medium heat until hot enough to brown a sprinkling of test crumbs. Add the fish steaks, being careful not to overcrowd them. Sear to form a crusty exterior on all sides, cooking approximately 3 minutes on each side, turning them to avoid burning. Remember that they will cook to medium rare in about 6 to 8 minutes. A gentle poke with your index finger at the center is a good way to judge doneness: The softer the interior feels, the rarer it is; the firmer, the more well done. When the steaks have cooked to your preference, remove them from the skillet with a slotted spatula and keep them warm--but not hot, or they will overcook.
Add the shallots to the skillet, return to the heat, and quickly saute them until they begin to brown. Deglaze the pan with the wine, allowing it to reduce until nearly dry before adding the stock. Bring to a boil and reduce by half. The entire sauce-making process takes only a few moments. Pour the shallot sauce over the tuna steaks and serve quickly. Accompany with Tomato and Zucchini Gratin
Good luck! =]
?jes.marie
I recommend you shallow fry them with olive oil (this must be about 250 degrees - either that or grill them).
They are good for Omega3, and v tasty, much nicer than tinned tuna. Apparently tinned tuna doesn't contain any Omega3.
I always have either tuna or salmon once a week, as they are both oily and contain Omega3.
just grill them under a medium heat, you can brush them lightly with some olive oil. i like mine served with hollandaise sauce green beans and new potatoes. enjoy.
Tuna steaks with onion cream.
1 tbsp olive oil
! large onion, chopped
1 clove garlic
8 fl oz dry white wine or apple juice
3 fl oz whipping cream
3 fl oz fish stock or clam juice
2 tuna steaks.
Heat oil in a sauce pan. Add onions and garlic, saute for 5 minutes on a low heat,. Add wine and incease heat to high, cook until the wine has reduced to about 2 tbsp. Add cream and fish stock. cook for 4 minute, until its slightly thickened. Season with pepper. Season tuns with salt and pepper. Grill for 3 minutes on each side. Transfer to plates and pour sauce over.
put a little oil in a grddle pan and cook them quickly for about 3/4 mins on either side, don`t overcook or you will be able to sole your shoes with them
rub them with olive oil, season them with salt and pepper. cook them using a griddle pan (or grill) for about 3 mins each side. xx
Well don't cook them on to high a heat as they contain so much mercury that like a thermometer they will rise and levitate out of the pan.
I heard about some bloke who ate so much tuna that the mercury built up in him, and when the weather was hot, it all went into his head, his eyes went all silver, and the added weight made him topple over. (source the SUN july 1998)