Best 9 Broiled Tuna Steaks With Herb Vinaigrette Recipes

HERBED TUNA STEAKS

Steps:

• Coarsely chop the rosemary, thyme and scallions. Transfer to a small bowl and mix with 1 tablespoon olive oil.
• Season the tuna all over with salt and pepper and put in a shallow dish. Coat with the herb mixture on both sides; cover and refrigerate 1 to 4 hours.
• Heat the remaining 2 tablespoons olive oil in a large skillet over high heat. Add the tuna and sear until golden, 2 to 3 minutes per side for medium rare.
• Transfer to a cutting board and let rest 5 minutes before slicing.

BROILED TUNA STEAKS WITH LEMON CAPER SAUCE

Steps:

• Heat broiler. Oil the rack of a broiler pan and place it in the oven.
• In a small skillet over low heat, melt the butter; add garlic, lemon juice, lemon zest, and capers. Simmer for 30 seconds. Stir in parsley. Remove from heat.
• Rub olive oil over the tuna steaks; sprinkle with salt and pepper. Arrange tuna on the hot prepared pan. Broil about 6 inches from heat for 8 to 10 minutes, turning carefully about halfway through the cooking time. The tuna steaks should still be pink in the middle, depending on how you like your fresh tuna done. Avoid overcooking.
• Drizzle the warmed lemon caper sauce over the tuna steaks before serving.

GRILLED TUNA STEAKS

Steps:

• To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.

TUNA STEAKS WITH GARLIC-HERB CREAM SAUCE

Steps:

• Heat a nonstick skillet over medium heat. Melt butter in the hot skillet. Season tuna steaks with salt and pepper and place in the skillet. Cook for 3 to 4 minutes per side. Remove to a serving plate and keep warm.
• Add half-and-half and spreadable cheese to the same skillet and stir until incorporated. Add lemon juice. Set 2 tablespoons of the sauce aside. Add spinach to the remaining sauce in the skillet and cook until wilted, 1 to 2 minutes.
• Divide spinach between 2 plates and place tuna steaks on top. Serve reserved sauce over the steaks.

GARLIC HERBED GRILLED TUNA STEAKS

Steps:

• In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally., Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.

GRILLED TUNA WITH HERBS AND OLIVES

Steps:

• Start a charcoal or gas grill; fire should be medium-high and rack about 4 inches from heat source.
• When fire is ready, rub tuna lightly with olive oil, then sprinkle it with salt and pepper. Put it on grill and grill about 3 to 4 minutes a side for medium-rare, more or less according to your desired degree of doneness.
• Meanwhile, combine olives, herbs, garlic if you are using it and just enough oil to moisten and bind the mixture, no more than a tablespoon.
• When tuna is done, spread a portion of herb mixture on 1 side of each steak and serve with lemon wedges.

BROILED TUNA STEAKS WITH ONION COMPOTE

Steps:

• Preheat a charcoal grill or broiler.
• Place the tuna steaks on a flat surface, and cut out the dark streak of meat, if any. Brush with olive oil on both sides, and sprinkle with salt, thyme and pepper flakes. Cover with plastic wrap, and let stand for 15 minutes before broiling.
• Meanwhile, heat the remaining olive oil in a heavy casserole, and add the onions. Cover. Cook over medium-high heat for 15 minutes, stirring occasionally. When the onions start to brown, uncover and add the vinegar, clove and Tabasco. Add salt to taste. Cook briefly, stirring, until the vinegar has almost evaporated. Stir in the capers and honey. Cover tightly, and simmer for 15 minutes more.
• Sprinkle the tuna on both sides with the cracked peppercorns.
• If you are using a grill, rub the rack lightly with oil. Place the fish on the grill. If you are using a broiler, place the fish on a rack about 4 inches from the heat. Cook for 3 minutes, and turn. For rare, cook for another 3 minutes.
• To serve, place equal portions of onion compote on the side of four warmed plates. Place a tuna steak on each plate, and sprinkle with basil.

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

PAN SEARED TUNA WITH CITRUS-HERB VINAIGRETTE

Steps:

• Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
• Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
• Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.