Best Grilled Tuna Steak Recipe
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(3 / 5)
2 People rated this recipe
This information is per serving.
Best grilled tuna steak recipe.
Deviled Tuna Pot Pie Recipe
This tuna pie is one of my favorite fish pies.
Makes 4 servings
Ingredients: 1 tablespoon unsalted margarine, 1 yellow onion, peeled and finely chopped, 2 cloves garlic, peeled and minced, 1 large stalk celery, thinly sliced, 1 cup frozen whole-kernel corn, thawed, 1 jar (4 oz (120 ml)) pimientos, drained and finely chopped, 1 cup (250 ml) low-sodium chicken broth, 1/4 teaspoon freshly ground black pepper, 4 teaspoons all-purpose flour, 1/2 cup (125 ml) skim milk, 2 tablespoons grated Parmesan cheese, 2 teaspoons Dijon mustard, 2 teaspoons freshly squeezed lemon juice, 2 cans (6½ oz (195 ml) each) water-packed light tuna, drained and flaked, 4 buttermilk biscuits, halved horizontally and slightly flattened, 1/8 teaspoon paprika
Instructions: Preheat the oven to 450º F (225º C). In a medium saucepan, melt the margarine over medium heat. Add chopped yellow onion, minced garlic, celery, corn, pimientos, and black pepper. Stir well, then cover and cook for 5 minutes or until the onion is soft.
Open the saucepan and stir in all-purpose flour. Pour in chicken broth and milk, cook, stirring constantly, until the mixture has thickened, for about 3 minutes. Add grated cheese, Dijon mustard, and lemon juice. Stir well and remove from the heat. Fold in flaked tuna.
Transfer all to an ungreased shallow 5-or 6-cup casserole. Top with buttermilk biscuits, then sprinkle with paprika. Bake uncovered, for about 10 minutes or until biscuits are golden. Turn off the oven and remove the tuna pie. Transfer to a serving platter. Slice and serve hot.
So, here is the main recipe:
Best Grilled Tuna Steak Recipe
- 4 tuna steaks (about 1½ pounds) each 1-inch thick
- 1/2 cup (125 ml) plus 1 tablespoon olive oil
- 6 sprigs fresh thyme
- 1 clove garlic, peeled and sliced thinly
- salt and freshly ground pepper to taste
- 2 tablespoons finely chopped green onions or scallions
- 1 tablespoon finely chopped stuffed olives
- 1 tablespoon finely chopped capers
- 2 tablespoons balsamic vinegar
- 1 teaspoon finely chopped anchovy fillets
- 2 tablespoons finely chopped parsley
Place the tuna in a mixing bowl and add 2 tablespoons oil, the thyme, rosemary, garlic, salt, and pepper. Turn the steaks to coat well. Cover with plastic wrap and let stand in a cool place (not in the refrigerator) for about 15 min.
Heat a nonstick skillet large enough to hold the steaks in one layer. Add the steaks and cook 3 min on the other side. As the tuna cooks, prepare the sauce.
Put onions, olives, and capers in a mixing bowl and stir in the vinegar and pepper to taste. Beat in the anchovy and remaining 1/2 cup oil and stir in the parsley.
When the steaks have cooked, transfer them to a warm serving dish. Spoon half the sauce over them, smoothing it. Serve the remaining sauce on the side. If grilling put the steaks on a hot grill and cover the grill. Cook 5 min. Turn the fish, cover the grill, and continue cooking about 5 min.