GRILLED TUNA WITH HERBED AïOLI
Serve with: Steamed new potatoes and mixed green salad with a citrus vinaigrette. Dessert: A lemon tart from the bakery.
Categories Fish Herb Low Carb Tuna Summer Grill/Barbecue Bon Appétit
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
- Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
- Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.
TUNA BURGERS WITH TAPENADE AIOLI
Steps:
- Combine the tuna, Dijon, chipotle, oil, honey and green onion in a bowl and season with salt and pepper. Shape the chopped tuna firmly into 8 round uniform patties about 1 1/2 inches thick. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)
- Grill burgers for 3 minutes on each side for medium doneness.
- For the tapenade aioli:
- Combine olives, capers, garlic, lemon zest and lemon juice in the bowl of a food processor and process until coarsely chopped. Add the mayonnaise and process until smooth, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
- Serve burgers with ciabatta rolls and aioli. Garnish with watercress.
SEARED TUNA BURGERS WITH GINGER-GARLIC MAYONNAISE
Categories Sandwich Fish Garlic Ginger Leafy Green Quick & Easy Mayonnaise Seafood Tuna Arugula Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
- Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
- Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
GILLED TUNA TOPPED WITH SESAME-SRIRACHA AIOLI RECIPE - (4.6/5)
Provided by ruthg
Number Of Ingredients 20
Steps:
- To make marinade, place tamari, sesame oil, Sriracha, garlic and ginger in a medium bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours. Remove tuna steaks from zip-top bag, drain and discard excess marinade and pat dry. Place tuna on a large plate. Prepare a hot charcoal fire, preheat a gas grill to high or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on both sides (when cooking the first/best side, when meat turns white 1/4 way up - turn the steak 1/4 turn to create hatch marks before turning over). Leave the interior rare to medium-rare, about 3-5 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board with a well and let sit for 10 minutes. To serve, cut the tuna steaks into 1/4-inch thick slices using a sharp slicing knife. Top each serving with a dollop of aioli. Garnish with green onions and sesame seeds. Serve immediately. . Sesame-Sriracha Aiola Whisk together the egg yolks, mustard powder and water in a medium mixing bowl. While whisking vigorously, add vegetable oil in drips to form an emulsion. Whisk in sesame oil by drops. Whisk in Srirachi sauce and lime juice. Taste and season with salt, pepper, additional Sriracha and additional lime juice as desired. Cover and keep refrigerated until ready to use.
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