Best 3 Grilled Tuna Steaks With Grape And Stuffed Olive Salsa Recipes
Grilled Tuna Steaks with Grape and Stuffed Olive Salsa: A Mediterranean Delight
Indulge in the vibrant flavors of the Mediterranean with our grilled tuna steaks, expertly paired with a refreshing grape and stuffed olive salsa. This delightful dish combines the tender, flaky texture of tuna with the tangy sweetness of grapes and the savory burst of stuffed olives. Grilled to perfection, the tuna steaks are infused with a smoky aroma that complements the vibrant salsa, creating a symphony of flavors in every bite. Accompanied by a medley of grilled vegetables and a drizzle of tangy lemon-herb dressing, this dish is a culinary journey that will transport your taste buds to the sun-kissed shores of the Mediterranean. Whether you're hosting a summer barbecue or seeking a healthy and flavorful weeknight meal, our grilled tuna steaks with grape and stuffed olive salsa are sure to impress. So, gather your ingredients, fire up the grill, and embark on a culinary adventure that celebrates the beauty of fresh, seasonal ingredients and the vibrant spirit of Mediterranean cuisine. In addition to the main recipe, we've included variations for grilled salmon and swordfish steaks, along with a refreshing cucumber-mint salsa and a zesty lemon-herb dressing. These variations offer exciting alternatives to suit different preferences and dietary needs, ensuring that everyone can enjoy this Mediterranean feast.
GRILLED TUNA STEAKS
Provided by Ina Garten
Time 16m
Yield 4 servings
Number Of Ingredients 3
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.
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 18
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.
TUNA STEAKS, GRILLED AND MARINATED
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 16m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Combine the lime juice, olive oil, sun-dried tomatoes, cumin and hot pepper sauce in a glass or ceramic dish large enough to hold the fish snugly in a single layer.
- Cut the fish into six uniform pieces. Place them in the dish, turn them once to coat both sides, cover and refrigerate for at least two hours. Turn the fish once while it is marinating.
- Heat a grill or broiler. Grill or broil the tuna until it is seared on the outside but still rare in the middle, two to three minutes on each side, depending on the thickness of the fish and the heat of the grill or broiler.
- Serve at once topped with the pepper salsa.
Tips:
- Choose the right tuna steaks: Look for steaks that are at least 1 inch thick and have a deep red color. Avoid steaks that are thin or have a grayish color.
- Marinate the tuna steaks: Marinating the tuna steaks in a flavorful mixture of olive oil, herbs, and spices will help to enhance their flavor and prevent them from drying out during grilling.
- Grill the tuna steaks over medium heat: This will help to prevent the tuna steaks from overcooking and becoming dry.
- Cook the tuna steaks to your desired doneness: Tuna steaks can be cooked to rare, medium-rare, or medium. Rare tuna steaks will be pink in the center, while medium-rare tuna steaks will be slightly pink in the center. Medium tuna steaks will be cooked through but still moist.
- Make the grape and stuffed olive salsa: This salsa is a delicious and refreshing complement to the grilled tuna steaks. It can be made ahead of time and stored in the refrigerator for up to 3 days.
Conclusion:
Grilled tuna steaks with grape and stuffed olive salsa is a delicious and healthy meal that is perfect for a summer cookout. The tuna steaks are grilled to perfection and the salsa is a refreshing and flavorful complement. This dish is sure to please everyone at your table.
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