Fresh Grilled Tuna Steaks with Rosemary Risotto

Serving Size: 4

Ingredients:
4 fresh tuna steaks
2 tablespoons fresh lemon juice
8 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
3 teaspoons fresh rosemary, finely chopped
5 cups fish stock
1 large white onion, chopped
3/4 cup dry white wine
2 cups arborio

Directions:
1. Combine 3 tablespoons olive oil, lemon juice, red pepper, and half of the chopped rosemary in a small glass baking dish. Add tuna and marinate for 30 minutes.
2. Preheat charcoal grill.
3. Heat fish stock in a medium saucepan over low heat.
4. In a large saucepan  heat 2 tablespoons of the olive oil and saute the onion, about 8 minutes. Add remaining chopped rosemary and arborio. Stir for 1 minute.
5. Add in the wine and stir for 2 minutes. Then add 3/4 cup of the fish stock. Adjust heat to simmer. Continue to add in stock 3/4 cup at a time. Stir constantly.
6. Cook risotto for a full 20 minutes or until tender.
7. Grill fresh tuna steaks over medium-high heat, 4 minutes per side. Transfer steaks to work surface and cut into cubes.
8. Serve on top of risotto.

Italian Grilled Tuna Steaks

Serving Size: 4

 

Ingredients:

4 tuna steaks

¼ cup olive oil

3 teaspoons fresh basil, finely chopped

2 teaspoons dried oregano

1 large garlic clove, minced

1 teaspoon thyme

sea salt and pepper, to taste

3 tablespoons white vinegar

 

Directions:

1. In small mixing bowl combine olive oil, basil, oregano, garlic, thyme, salt and pepper, and vinegar. Whisk until smooth.
2. Place tuna steaks in a resealable container. Pour mixture over steaks and marinate for 30 minutes in the refrigerator.
3. Grill or sear steaks over medium-high heat until flakey, about 5 minutes per side.

Seared Ahi Tuna Steaks

Serving Size: 4

 

Ingredients:

4 limes, juiced

¼ cup soy sauce

1 cup fresh cilantro, finely chopped

1 clove garlic, minced

¼ cup olive oil

¼ teaspoon sugar

4 ahi tuna steaks

3 tablespoons olive oil

sea salt and pepper, to taste

 

Directions:

1. In a medium mixing bowl combine lime juice, soy sauce, cilantro, garlic, ¼ olive oil, and sugar. Whisk until smooth.
2. In large skillet pour in the 3 tablespoons of olive oil over medium-high heat. Season the tuna steaks with sea salt and pepper. Place steaks in hot oil, 1 minute each side.
3. Pour the sauce in over tuna. Remove the tuna immediately; cook the sauce for 2 minutes.
4. Serve the tuna atop of steamed basmati rice; pour sauce from the skillet over the tuna steak.

Ground Sea Salt

Fresh Ground Sea salt is an essential spice for almost every meal.  Ground Salt should never be replaced with Salted Butter when cooking.  Not only can you salt your Tuna to taste, but the flavor of freshly ground sea salt cannot be match.

Paprika

There are many different types of Paprika and most of them bring out the flavor of a fresh tuna steak nicely.  Paprika comes from certain types of peppers.  Paprika not only taste great, but it has medicinal purposes and benefits such as a high concentration of vitamin C.

Butter

Unsalted Butter rested on the Fresh Tuna Steak prior to grilling keeps your fish moist and adds excellent flavor.  I also use a dry rub or a few selected spices added to the Tuna, but the butter soaks into the fish and compliments almost any seasoning.