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How To make Grilled Tuna with Pineapple Ginger Glaze
1 tablespoon minced ginger
1 cup pineapple juice
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup tomato ketchup
1/4 cup lime juice
from two limes -- approximately 1/4 cup finely chopped cilantro
1 tablespoon freshly ground white pepper; or black
2 pounds tuna steaks, cut into portions
or four 8-oz steaks
1.5inches thick salt and freshly cracked black pepper
In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.
Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.
Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.
Serves 4. [per serving: 390 calories, 2 grams fat, 100 milligrams cholesterol, 1,475 milligrams sodium.]
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Released by New York Times News Service, reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net
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Gordon Ramsay Demonstrates How To Cook Delicious Sesame Crusted Tuna | Season 1 Ep. 10 | THE F WORD
Chef Gordon Ramsay quickly prepares a delicious and healthy seared sesame crusted tuna and glazed noodles dish.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon Ramsay Demonstrates How To Cook Delicious Sesame Crusted Tuna | Season 1 Ep. 10 | THE F WORD
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Seared Ahi Tuna
Melt in your mouth ahi tuna!! Click on link below for full recipe!
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Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
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PnP - Marinated Tuna Skewer with Red Pepper and Pineapple (03/10/2013)
Marinated Tuna Skewer with Red Pepper and Pineapple - Cucumber and Chilli Yoghurt Salsa
Recipe by Huiskombuis Boys
Marinade:
50ml soya sauce
Drizzle of extra virgin olive oil
1x lemon -- juice of and some zest
1.5 t spoons smoked paprika
3x fresh cloves garlic
1x knob fresh ginger
Skewer:
500g fresh yellow fin tuna (loin or fillet)
3 x red peppers
1x pineapple
sea salt
black pepper
sesame seeds
Salsa:
150ml Bulgarian yoghurt
½ cucumber
Few sprigs of fresh oregano
Few sprigs of fresh thyme
2x red chillies
Extra virgin olive oil
To prepare the skewers, cut your piece of tuna into approximately 4cm cubes, cutting enough so that each skewer will have 4-5 cubes of tuna on each one. Place in the marinade.
In a pestle and mortar (stone is best) smash up your garlic cloves until they are in a spreadable paste. Do the same to the ginger but a fine grater sometimes works better to achieve the same texture with the ginger. Throw in your soya sauce and mix the ginger and garlic paste into the soya sauce. Add lemon and lemon zest to taste. Mix in the smoked paprika and olive oil, so that you have a nice runny marinade. Pour this over the cubes of tuna so that they are well coated. Place in the fridge for minimum of 40 minutes before cooking.
Cut your pineapple and red pepper into 4cm long pieces so that when the skewer is cooking on the braai, all the ingredients will have contact with the hot grill.
After the fish has done its thing in the marinade. Make your skewers by adding on a piece of marinated tuna, a piece of pineapple, then a piece of pepper, repeat the process until the skewer is full.
If time is on your side, place the skewers back in the fridge again to cool before cooking them on the braai. This just helps in keeping them together.
Chop your cucumber into fine little squares. - I like to leave the skin on for the colour but you can take it off too. Chop the oregano and thyme finely. Then chop the chillis, keeping this separate so that you can add chilli according to your chilli resistance. Coat the above ingredients well with the yoghurt but not so that it becomes a yoghurt sauce. Drizzle some olive oil on top and sprinkle in your fresh herbs. Season this with salt and black pepper.
When your fire is burning at the right temperature, -- you still want some flame, tenderly place your delicious kebabs on the grill keeping a close eye on the tuna. We want to serve the tuna med rare so that we have a nice cooked outer surface with a beautiful soft rare centre. You also want the pepper and pineapple to become
slightly charred and have sections that are slightly blackened. Turning the skewer regularly so that each side cooks evenly.
Place your cooked skewers in a big enough serving dish, sprinkle some toasted sesame seeds on top and drizzle with the cucumber and yoghurt salsa. Garnish with some left over oregano, thyme leaves and chilli.
TUNA STEAKS | SEARED TUNA STEAKS WITH LEMON BUTTER SAUCE
#Tunasteakrecipe #Tuna #Tunawithlemonbuttersauce #seafood #dinner
This recipe is super easy & flavorful pan-seared Tuna Steak with Lemon butter sauce! It is a fantastic recipe & I am pretty sure that you will like this, if you are a tuna lover. Perfect dinner & delicious dish to be served to your family or friends!
I hope you try this recipe & let me know what you think? Any recommendations that you make, will make the recipe even more delicious!
Thank your for watching!
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*** Tuna Steaks with Lemon Butter sauce***
4 pcs. Tuna Steaks
Salt & ground black pepper to taste
1/2 tsp. onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp dried sweet basil
3-5 Tbsp Lemon juice
4-6 Tbsp butter ( I used salted butter)
1-2 Tbsp Olive oil
1 Tbsp soy sauce
2-3 Cups of Chicken broth (Subs: Fish / beef/ Vegetables Broth or just water)
2 Tbsp dried parsley
Lemon & fresh parsley for garnish ( optional)
Ingredients can be adjusted base on your taste & preference!
INSTRUCTION: Please watch the video! Thank you so much!
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Betty's Tangy Grilled Tuna Steak
Betty demonstrates (with her husband Rick's help) how to make Tangy Grilled Tuna Steak. This is great grilled on an outdoor grill, but you may also grill it on an electric kitchen grill.
Tangy Grilled Tuna Steak
(Makes 4 steaks.)
½ cup mayonnaise
1 tablespoon lime juice
¼ to ½ teaspoon ground red pepper (1/2 teaspoon makes it very hot!)
½ teaspoon ground cumin
1 clove garlic, minced
(4) ¾-inch thick tuna steaks
In a small mixing bowl, combine ½ cup mayonnaise, 1 tablespoon lime juice, ¼ to ½ teaspoon ground red pepper, ½ teaspoon ground cumin, and 1 clove minced garlic. Mix well. Spread mixture on both sides and edges of the tuna steaks. Grill the tuna, covered, at 300 to 350 degrees, about 3 to 4 minutes on each side, or until fish flakes easily with a fork. You may grill your tuna steaks at a higher temperature, and just sear them on both sides, leaving the center pink, but Rick and I like them cooked all the way through. Enjoy!!! --Betty
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