I don't have any of my own, but looked over a few on the net and these caught my attn. Hope at least one catches yours?
For Baking or Grilling
4 tuna steaks (4 oz each)
¼ cup soy sauce
¼ cup orange juice
1 Tbsp. Lemon juice
2 Tbsp. Olive oil
1 clove garlic, chopped
2 Tbsp. Chopped fresh parsley
½ tsp ground black pepper
½ tsp fresh oregano, chopped
Place all ingredients except tuna in a large glass bowl. Mix well. Place the tuna into the marinade. Turn to completely coat the tuna steak. Cover and keep refrigerated for at least 30 minutes, turning half way through.
Your grill should be on high heat. Be sure to oil the grate. Cook the steaks for just about 5 or 6 minutes and turn and baste with marinade. Cook for an additional 5 or 6 minutes or until steak reaches your preferred doneness. Remember it is best served red inside. Be sure to discard remaining marinade.
The above recipe can also be used to bake the fish. Using the same ingredients and amounts, proceed with marinating process. Place in a 350 degree oven for 25-30 minutes. Enjoy.
On your stovetop
Use a non reactive pan.
2 Tbsp. Olive oil
2 Tbsp. Butter
2 Tbsp. Cajun seasoning
1 inch thick tuna steaks
Melt butter and olive oil in your skillet. Generously coat the tuna steak with the seasoning. Place the steak in the pan and cook over high heat for about 5 minutes. Turn the steak and cook for 5 minutes on the other side. The longer you cook it, the more highly seasoned it will be. This delicacy is enjoyed as blackened tuna along the Gulf Coast.
For pan searing the yellowfin tuna steaks can be marinated in with soy sauce, garlic and 1 tsp sugar. Cook in a frying pan over medium to high heat for about 3 minutes on each side.
Yellowfin Tuna with garlic pepper crust
4 8-ounce tuna steaks, 1 1/2-inch thick
1/2 Tbsp. salt
1/2 Tbsp. crushed black pepper
1 Tbsp. olive oil
1 clove garlic, peeled and chopped
Season the tuna steaks with crushed black pepper and salt.
Heat oil in a non-reactive skillet over high heat; add garlic.
Brown. Add tuna steaks and sear to desired level of doneness. Cook approx.
2 minutes on each side for rare center.
Yellowfin Tuna and Shrimp
1 Tbsp. paprika
1 Tbsp cayenne powder
1 teaspoon white pepper
1 Tbsp tumeric
1 teaspoon coriander
1 Tbsp cumin
4 rosemary sprigs
12 medium shrimp, peeled
4 8-ounce yellowfin tuna steaks
1 Tbsp olive oil
Combine spices.. Strip leaves from the lower portion of rosemary sprigs to make a skewer.
Thread skewer through shrimp Brush tuna steaks and shrimp with olive oil then coat liberally with spice mixture. Heat grill to high heat. Cook shrimp first for 2-3 minutes on each side until opaque. Place yellowfin tuna steaks on grill and cook to desired doneness.
Grilled yellow fin tuna with grilled pineapple salsa
1 pineapple, peeled and cut crosswise into 1/2-inch slices
6 tablespoons olive oil
1/4 cup finely chopped red onion
1/4 cup minced red bell pepper
1/4 cup rice wine vinegar
2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
1 tablespoon finely chopped fresh cilantro leaves
1 1/2 teaspoons minced garlic
1/2 teaspoon salt, plus 1 teaspoon
4 (6-ounce) tuna steaks
1 tablespoon Essence, recipe follows
Fresh cilantro sprigs, for garnish
Brush the pineapple slices lightly with 1 tablespoon of the olive oil, then place the pineapple slices on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2 to 3 minutes per side. Remove from the grill and allow to cool to room temperature. Dice the pineapple slices (discard the tough core portions) and place in a medium nonreactive bowl. Add the red onion, bell pepper, vinegar, jalapenos, lime juice, cilantro and minced garlic. Drizzle with 3 tablespoons of the olive oil and stir well to combine. Season with 1/2 teaspoon of the salt and set aside as you prepare the tuna.
Set a grill pan over medium-high heat. Season the tuna steaks with remaining salt and Essence and brush with the 2 remaining tablespoons of the olive oil. Place steaks on the grill, turning 45 degrees after 2 minutes. Repeat on the other side for an additional 2 minutes or until medium-rare. Remove from heat and set aside. Serve with the Grilled Pineapple Salsa
Last edited by Underdog (2011-12-03 11:41:07)