Best 6 Crusty Broiled Tuna Steaks Recipes

TUSCAN-STYLE GRILLED TUNA STEAKS

Steps:

• Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
• Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
• Serving suggestions: garlic toasts or grilled crusty bread
• Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
• Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
• Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
• Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.

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).

BROILED TUNA STEAKS WITH HERB VINAIGRETTE

Steps:

• Preheat the broiler or an outdoor grill.
• In a mixing bowl, blend the salt, pepper, ginger, thyme, soy sauce, lemon juice and olive oil. Brush the mixture all over the tuna. Cover with plastic wrap and let stand about an hour or until ready to broil.
• Arrange the steaks on a rack and place under the broiler or over the grill about 4 inches from the source of heat. Broil about 3 minutes. If using the oven, leave the door partly open. Turn the steaks, continue broiling, leaving the door partly open, for another 3 minutes. The center should remain pink.
• Serve with tomato and herb vinaigrette on the side.

MARINATED TUNA STEAK

Steps:

• In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

BROILED TUNA TERIYAKI

Steps:

• Using a zip-lock plastic bag, combine all ingredients except fish; shake to combine.
• Place tuna steaks in bag with marinade; chill for at least 30 minutes.
• Broil or grill until done-- brushing with marinade (medium-well done is 4 minutes per side for 3/4 to 1 inch steaks).

CRUSTY BROILED TUNA STEAKS

Steps:

• 1 Preheat the broiler. Oil the broiler pan. In a bowl, toss together the bread crumbs, parsley, mint, and salt and pepper to taste. Stir in 3 tablespoons of the oil, or enough to moisten the crumbs. 2 Arrange the fish steaks on the broiler pan. Scatter half of the crumbs on top of the fish, patting them in. 3 Broil the steaks about 6 inches from the flame 3 minutes, or until the crumbs are browned. Carefully turn the steaks with a metal spatula and sprinkle with the remaining crumbs. Broil 2 to 3 minutes more or until still pink in the center, or until done to taste. Test for doneness by making a small cut in the thickest part of the fish. 4 Drizzle with the remaining 1 tablespoon of oil. Serve hot, with lemon wedges. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.