**Grilled Arugula-Stuffed Tuna Steaks: A Delightful Fusion of Flavors**
Indulge in a culinary masterpiece with Semeon's Grilled Arugula-Stuffed Tuna Steaks, a dish that tantalizes the taste buds with its exquisite blend of flavors and textures. This recipe takes the classic tuna steak to new heights, transforming it into a flavorful and visually stunning dish. The tuna steaks are generously stuffed with a vibrant filling of arugula, sun-dried tomatoes, capers, and pine nuts, creating a delightful contrast to the tender tuna. Grilled to perfection, the tuna steaks develop a beautiful sear while maintaining their moist and flaky interior. Accompanied by a zesty lemon-butter sauce, this dish is sure to impress even the most discerning palate.
In addition to the main recipe, the article also features a collection of complementary recipes that enhance the dining experience. Discover the vibrant flavors of the Arugula Salad with Lemon-Mustard Dressing, a refreshing accompaniment that adds a touch of lightness to the hearty tuna steaks. For a flavorful side dish, try the Grilled Vegetables with Balsamic Glaze, a medley of colorful vegetables roasted to perfection and drizzled with a tangy balsamic glaze. And to satisfy your sweet cravings, indulge in the delectable Roasted Peach and Blueberry Cobbler, a classic dessert that combines the sweetness of peaches and blueberries with a crispy oat topping.
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 19
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.
- 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.
GRILLED TUNA STUFFED WITH MESCLUN
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Start a charcoal or wood fire or preheat a gas grill or broiler. In a medium bowl or blender, add lime juice, soy sauce, olive oil, sesame oil, pepper and 2 tablespoons water. Whisk or blend until emulsified. Soak greens in this mixture while preparing the tuna.
- Using a sharp, thin-bladed knife like a boning knife, make a small horizontal incision halfway down any side of the tuna steak. Insert the knife almost to the opposite edge of the steak, then swing it back and forth, turning the knife as necessary to keep the blade facing the direction you're cutting. The goal is to create a large pocket. Be careful not to cut through the top, bottom or opposite edge of the tuna, and try to keep the entry point relatively small.
- Drain the greens of excess marinade and cram them into the pocket; you can overstuff as long as you don't tear the tuna (the tuna won't shrink, nor will the greens expand). If the pocket opening is small, seal it with a toothpick; if it's more than an inch or two wide, use two skewers. Marinate the tuna in the remaining soy mixture until the grill is hot, or up to an hour at room temperature or several hours refrigerated.
- Grill the tuna, turning once, a total of about 6 minutes an inch of thickness (if your steak is 1 1/2 inches thick, for example, turn it after about 4 minutes and cook 4 or 5 minutes more). Season with salt and pepper, cut into 1/2-inch-thick slices and serve.
Nutrition Facts : @context http, Calories 223, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 899 milligrams, Sugar 1 gram, TransFat 0 grams
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.
GRILLED TUNA FISH STEAKS
Steps:
- Place tuna steaks in a shallow baking dish. In a medium bowl, mix soy sauce, sherry, vegetable oil, fresh lime juice, and garlic. Pour the soy sauce mixture over the tuna steaks, and turn to coat. Cover, and refrigerate for at least one hour.
- Preheat grill for high heat.
- Lightly oil grill grate. Place tuna steaks on grill, and discard remaining marinade. Grill for 3 to 6 minutes per side, or to desired doneness.
Nutrition Facts : Calories 171 calories, Carbohydrate 3 g, Cholesterol 38.3 mg, Fat 7.6 g, Fiber 0.1 g, Protein 20.9 g, SaturatedFat 1.3 g, Sodium 993.3 mg, Sugar 0.4 g
STUFFED TUNA STEAKS
An Asian flavor that is very unique and delicious. This is one of those recipes that looks fancy but is actually quite easy to prepare. I used pre-bagged mixed greens, found near the bagged salads in the grocery store. You can make this in your broiler or on the grill!
Provided by Zanna_409104061
Categories Tuna
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preaheat your grill or broiler.
- Mix together all the ingredients except the tuna and greens.
- Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side.
- You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket.
- Place the tuna in the soy mixture, covering each side.
- Remove tuna from liquid, letting excess sauce drip off.
- Toss the greens with the sauce, drenching it in the liquid.
- Stuff the tuna pocket with the greens and seal the opening with toothpicks.
- Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.
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 lot of brown or gray spots.
- Prepare the arugula stuffing: Finely chop the arugula and combine it with the bread crumbs, Parmesan cheese, pine nuts, lemon zest, garlic, and olive oil. Season with salt and pepper to taste.
- Stuff the tuna steaks: Make a pocket in the center of each tuna steak by slicing it horizontally almost all the way through. Stuff the pocket with the arugula stuffing.
- Grill the tuna steaks: Preheat your grill to medium-high heat. Brush the tuna steaks with olive oil and season with salt and pepper. Grill the steaks for 5-7 minutes per side, or until they are cooked to your desired doneness.
- Serve the tuna steaks: Let the tuna steaks rest for a few minutes before serving. Serve with a wedge of lemon and your favorite sides, such as roasted vegetables or a green salad.
Conclusion:
Semeon's Grilled Arugula-Stuffed Tuna Steaks is a flavorful and impressive dish that is perfect for a special occasion. The combination of the tender tuna, the savory arugula stuffing, and the bright lemon flavor is sure to please everyone at the table. This recipe is also relatively easy to make, making it a great option for busy weeknight dinners. With a few simple tips, you can easily create a delicious and memorable meal that your family and friends will love.
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