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How To make Grilled Tuna with Pineapple Ginger Glaze
1 tablespoon minced ginger
1 cup pineapple juice
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup tomato ketchup
1/4 cup lime juice
from two limes -- approximately 1/4 cup finely chopped cilantro
1 tablespoon freshly ground white pepper; or black
2 pounds tuna steaks, cut into portions
or four 8-oz steaks
1.5inches thick salt and freshly cracked black pepper
In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.
Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.
Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.
Serves 4. [per serving: 390 calories, 2 grams fat, 100 milligrams cholesterol, 1,475 milligrams sodium.]
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Released by New York Times News Service, reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net
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Betty's Tangy Grilled Tuna Steak
Betty demonstrates (with her husband Rick's help) how to make Tangy Grilled Tuna Steak. This is great grilled on an outdoor grill, but you may also grill it on an electric kitchen grill.
Tangy Grilled Tuna Steak
(Makes 4 steaks.)
½ cup mayonnaise
1 tablespoon lime juice
¼ to ½ teaspoon ground red pepper (1/2 teaspoon makes it very hot!)
½ teaspoon ground cumin
1 clove garlic, minced
(4) ¾-inch thick tuna steaks
In a small mixing bowl, combine ½ cup mayonnaise, 1 tablespoon lime juice, ¼ to ½ teaspoon ground red pepper, ½ teaspoon ground cumin, and 1 clove minced garlic. Mix well. Spread mixture on both sides and edges of the tuna steaks. Grill the tuna, covered, at 300 to 350 degrees, about 3 to 4 minutes on each side, or until fish flakes easily with a fork. You may grill your tuna steaks at a higher temperature, and just sear them on both sides, leaving the center pink, but Rick and I like them cooked all the way through. Enjoy!!! --Betty
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Tuna with Pineapple Chutney - Rihana Cary
Ingredients:
3-4 Tuna Steaks
1.5 cup pineapple
1 cup onions
3-4T honey
3T soy sauce
3T ginger
3T white vinegar
3T sesame oil
2T rice wine vinegar
2T chili sauce
1 lime
mix soy sauce, rice wine vinegar, 3T honey, lime juice, ginger, chili sauce, and 1T sesame oil together, then pour on tuna steaks and marinate for 3-4 hours
take tuna steaks out of fridge and make chutney
add sesame oil and onions to pan, cook onions on low until translucent then add pineapple, 2T white vinegar, 2T honey, 2T ginger, yellow mustard, 1T chili sauce, then cook for 8-10 minutes on low, add splash of honey, oil, and vinegar if needed (depending on amount of water in pineapple), then cook for another 8 minutes on low or until pineapple is soft
cook tuna steaks on med for 3-4 minutes on each side
serve steaks with chutney on top and ENJOY!!!
This is one of my favorites!!!
Seared Ahi Tuna
Melt in your mouth ahi tuna!! Click on link below for full recipe!
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Tropical Grilled Tuna
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