Best 9 Grilled Tuna With Balsamic Glaze Recipes

BLACKENED BALSAMIC TUNA STEAKS

Steps:

• Pat dry the ahi tuna steaks with paper towels.
• Place the steaks in a large plastic zip top bag.
• In a small mixing bowl whisk together the balsamic vinegar, olive oil, honey, and salt; remove half of the sauce/marinade and transfer it to a small serving bowl. Set it aside.
• Pour the rest of the marinade into the plastic bag with the tuna.
• Close the bag and massage the liquid around to coat the tuna steaks. Let stand 10 minutes. (You can also refrigerate overnight.)
• In the meantime, in a small bowl combine the paprika, cayenne pepper, garlic powder, thyme, oregano, salt, and pepper.
• Sprinkle all sides of the tuna steaks with the seasoning mix, pressing down to adhere.
• Heat a cast iron skillet over medium-high heat until smoking hot.
• Add 2 tablespoons vegetable oil to the hot skillet.
• Place the tuna steaks in the pan; cook for about 2 minutes per side, for medium rare.
• Transfer the tuna steaks to a cutting board and let rest for 3 to 5 minutes.
• Thinly slice the tuna and serve with the reserved sauce.

BALSAMIC-GLAZED TUNA STEAKS

Steps:

• Sprinkle tuna with pepper and salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side for medium-rare or until slightly pink in the center., Meanwhile, in a small saucepan, combine the remaining ingredients until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with fish.

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.

GRILLED TUNA WITH BALSAMIC GLAZE

Steps:

• Combine wine, vinegar, sugar, and 1/4 teaspoon pepper in a small saucepan over medium-high heat. Simmer until slightly thickened and syrupy, 25 to 30 minutes. Remove from heat, and set aside.
• Combine tomatoes, 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Toss, and set aside
• Heat grill to medium hot. Combine haricots verts, lemon juice, remaining teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl; toss well. Arrange beans on the grill and cook, turning, until just limp and lightly charred, 2 to 4 minutes. Transfer to a serving platter.
• Sprinkle remaining teaspoon salt and 1/4 teaspoon pepper on all sides of tuna steaks. Brush wine-and-vinegar mixture on tops and sides of steaks and place, glazed side down, on grill. Grill, brushing with more glaze, until lightly charred, about 3 minutes per side for rare, 6 to 7 for well done. Transfer to serving platter with beans. Add basil to tomatoes, toss, and spoon over tuna. Serve immediately.

GRILLED GLAZED TUNA

Steps:

• stir together cornstarch and 1 1/2 tbsp water until smooth, set aside.
• add pineapple and 2 tbsp water to blender and puree.
• in a saucepan add pineapple, soy sauce, sugar, ginger, bring to a boil.
• add cornstarch, stir 1 minute.
• heat grill.
• add salt& pepper to tuna, cook on oiled grill, turning once about 5 mins per side, or to taste spread pineapple sauce on each tuna steak and grill,covered, 1-2 mins more, serve mix wasabi powder, water and mayo together, serve alongside tuna.

TUNA WITH SESAME CRUST AND BALSAMIC GLAZE

Steps:

• Mix vinegar and 2 tablespoons water with green onion and ginger in a bowl. Place tuna in mixture, and marinate about an hour.
• To cook, remove tuna from marinade; set marinade aside. Press sesame seeds into both sides of tuna. Heat nonstick pan to medium, and add oil. Quickly sear tuna on both sides, just a couple of minutes -- seeds brown quickly. Remove tuna from pan, pour in reserved marinade, and bring to a boil. Pour over tuna, and serve.

GRILLED TUNA

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

BALSAMIC GLAZED TUNA STEAKS

Steps:

• Wrap bacon around tuna steaks and secure with toothpicks (if using).
• Salt and pepper.
• For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
• Sauce should be made ahead of time and can be refrigerated up to one week.
• Sauce can also be frozen and thawed in refrigerator before reheating.
• When warm and reduced, whisk in one tablespoon of butter until melted.
• Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
• Grill tuna steaks 4 minutes per side over hot coals.

BALSAMIC GLAZED TUNA STEAKS RECIPE - (4.4/5)

Steps:

• 1. Combine vinegar, brown sugar, onion, thyme and oil. Stir until sugar dissolves. Place tuna steaks in resealable plastic bag. Pour half of mixture over tuna. Seal bag and chill 30 minutes, turning occasionally. Refrigerate remaining vinegar-mixture. 2. Preheat grill. Remove tuna from marinade; discard marinade. Grill fish 5 minutes per half-inch thickness, turning once, or until fish flakes with a fork. Brush fish with reserved vinegar mixture just before removing from grill.