Teriyaki Tuna Steaks

Serving Size: 4

 

Ingredients:

4 fresh tuna steaks, 1 inch thick

2 tablespoons orange juice

½ cup soy sauce

1 tablespoon olive oil

1 tablespoon sake

1 teaspoon fresh ginger, grated

1 teaspoon honey

1 garlic clove, minced

 

Directions:

  1. In a medium mixing bowl combine all ingredients, except for the tuna, whisk until smooth.
  2. Place tuna steaks in a shallow dish. Pour marinade on top. Cover and marinate for a ½ hour at room temperature or in the refrigerator for 2 hours.
  3. Remove tuna from dish, reserving marinade. Place steaks on a greased broiler pan. Brush steaks with some of the marinade. Broil 1 side of the tuna for 5 minutes. Turn fish over, brush on marinade, and broil for additional 4 minutes or until fish flakes easily.

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.

« Previous Page — Next Page »