Best 8 Tuna Glazed With Ginger And Lime Recipes

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Tantalize your taste buds with a culinary journey to the Far East with our exquisite Tuna Glazed with Ginger and Lime recipe. This symphony of flavors combines the delicate, flaky texture of tuna with a tantalizing glaze that bursts with the freshness of ginger and the tanginess of lime. Savor the harmony of sweet, savory, and tangy notes as you indulge in this delectable dish.

In addition to the main recipe, we've curated a collection of complementary recipes to elevate your culinary experience. Discover the secrets of making the perfect Ginger-Infused Rice, a fluffy and aromatic accompaniment that perfectly complements the tuna. Delight in the vibrant flavors of the Cucumber and Avocado Salad, where crisp cucumbers and creamy avocados unite in a refreshing medley. And for a touch of heat and spice, try our Sriracha Mayo, a creamy and tangy sauce that adds a delightful kick to your meal.

Embark on this culinary adventure and immerse yourself in the vibrant flavors of the Far East. Prepare to be captivated by the Tuna Glazed with Ginger and Lime, complemented by the Ginger-Infused Rice, Cucumber and Avocado Salad, and Sriracha Mayo. Your taste buds will thank you for this extraordinary fusion of flavors.

Here are our top 8 tried and tested recipes!

GRILLED GINGER-LIME TUNA STEAKS



Grilled Ginger-Lime Tuna Steaks image

Add a zesty twist to your fish! Tuna takes on a whole new taste when it's marinated in an easy homemade ginger-lime marinade.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 4

Number Of Ingredients 8

1 1/2 lb tuna steaks, 3/4 to 1 inch thick
1/4 cup lime juice
2 tablespoons olive or vegetable oil
2 teaspoons finely chopped gingerroot
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, crushed
Lime wedges, if desired

Steps:

  • If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

Nutrition Facts : Calories 280, Carbohydrate 0 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 0 g, TransFat 0 g

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME



Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 11

Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 teaspoons grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 cup soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced

Steps:

  • In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated.
  • Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME



Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Categories     main-dish

Yield 1 serving

Number Of Ingredients 11

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Steps:

  • In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
  • Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

GRILLED TUNA WITH BALSAMIC GLAZE



Grilled Tuna with Balsamic Glaze image

Thick tuna steaks are brushed with a glaze of balsamic vinegar, white wine, and a bit of sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

6 tablespoons white wine
1 cup plus 2 tablespoons balsamic vinegar
2 tablespoons sugar
1 teaspoon freshly ground black pepper
1 1/2 pounds ripe fresh tomatoes, cut into 1/2-inch dice
2 teaspoons olive oil
2 teaspoons salt
3/4 pound haricots verts or green beans, stem ends trimmed
1 teaspoon fresh lemon juice
6 6-ounce, 1-inch-thick, fresh tuna steaks
1/4 cup loosely packed basil leaves, very thinly sliced

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.

Nutrition Facts : Calories 279 g

PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE



Pan-Seared Tuna with Ginger-Shiitake Cream Sauce image

Categories     Milk/Cream     Dairy     Fish     Ginger     Mushroom     Sauté     Low Carb     Quick & Easy     Dinner     Seafood     Tuna     Winter     Cilantro     Soy Sauce     Bon Appétit     Sugar Conscious     Pescatarian     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 13

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced green onions
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Steps:

  • Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
  • Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

GRILLED TUNA WITH GINGER-SESAME SAUCE



Grilled Tuna With Ginger-Sesame Sauce image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

3 scallions, chopped
1 tablespoon fresh ginger, minced
1 clove garlic, minced
2 tablespoons sesame oil
1/4 cup hoisin sauce
1/4 cup lemon juice
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
3 tablespoons toasted sesame seeds
2 tablespoons chopped cilantro
4 tuna steaks, about 6 ounces each
1 tablespoon olive oil
Coarse salt and freshly ground pepper to taste

Steps:

  • Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
  • Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 2 grams, Sodium 780 milligrams, Sugar 6 grams, TransFat 0 grams

BEK'S GRILLED TUNA STEAKS GLAZED WITH GINGER, LIME, AND SOY OAMC



Bek's Grilled Tuna Steaks Glazed With Ginger, Lime, and Soy OAMC image

Good quality tuna steaks that may be served medium to medium rare are a MUST! The glaze complements the flavor of the steaks for a great summer grilled dish.

Provided by Gatorbek

Categories     Tuna

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium tuna steaks, 1 inch in thickness
2 tablespoons fresh lime juice
2 tablespoons soy sauce
2 garlic cloves, crushed
1 tablespoon fresh ginger, minced
2 teaspoons sesame oil
1 teaspoon red pepper flakes
1 teaspoon sugar

Steps:

  • Combine all ingredients except tuna in a 1 gallon zipper bag. Squish together until well combined, then add tuna steaks. Seal and let marinate for at least 30 minutes at room temperature, or if longer, in the refrigerator.
  • Preheat grill to 475. Grill approximately 3 minutes, turn, and cook an additional 2-3 minutes to desired doneness, basting while cooking.
  • Transfer to plate and serve.

Nutrition Facts : Calories 36, Fat 2.4, SaturatedFat 0.3, Sodium 503.5, Carbohydrate 3.2, Fiber 0.3, Sugar 1.4, Protein 1.1

CITRUS-GINGER TUNA STEAKS



Citrus-Ginger Tuna Steaks image

Now that I am retired, I have lots of time to plan, experiment and prepare meals...but this tuna, with its well-seasoned marinade, takes only a few minutes to make."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon lime juice
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
2 tuna steak (8 ounces each)

Steps:

  • In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade.

Nutrition Facts :

Tips:

  • To ensure the freshest fish, purchase sushi-grade tuna steaks from a reputable seafood market or online retailer.
  • Slice the tuna against the grain for more tender results.
  • Use a flavorful cooking oil such as olive oil or avocado oil for searing the tuna.
  • Do not overcook the tuna steaks, aim for a medium-rare to medium doneness to maintain their delicate texture.
  • The glaze can be prepared ahead of time and stored in the refrigerator for up to 3 days. Simply bring it to room temperature before using.
  • Serve the glazed tuna steaks immediately with a side of steamed vegetables or rice to enjoy their best flavor.
  • Garnish the dish with fresh herbs like cilantro or scallions for an extra pop of color and flavor.
  • For a healthier option, bake or grill the tuna steaks instead of pan-searing them.

Conclusion:

This tantalizing tuna recipe combines the bold flavors of ginger, lime, and soy sauce to create a glaze that perfectly complements the delicate taste of tuna. With its quick preparation time and stunning presentation, this dish is sure to impress your taste buds and become a new favorite. Whether you're cooking for a special occasion or a casual weeknight meal, this glazed tuna recipe is a delightful choice that guarantees a delicious and satisfying culinary experience.

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