Though this seafood can be pricey, tuna steak enjoys a multitude of uses. Prepared as sushi, burgers, or grilled, fresh tuna steak transforms into supper in no time flat.See Popular Tuna Steak Recipes
At Ten Minutes by Tractor, chef Stuart Bell's French-inflected dishes showcase the Mornington winery's stellar Chardonnays and Pinot Noirs. Here, Dijon mustard gives a nod to Burgundy, while the eggplant-olive relish references Provence.
A ginger and sesame infused marinade brings an over-the-top flavor to hot-off-the-grill tuna steaks and sliced vegetables.
There's some perverse pleasure in taking a low-in-fat, good-for-you protein like tuna and surrounding it with bacon fat and butter. You're still going to get the health benefits of eating the tuna, but you'll also experience the pure joy of having the fat.
Here's an easy way to add a burst of fresh flavor to grilled tuna steaks. Prepared tomatillo salsa is the secret ingredient adds lots of flavor without a lot of work. Fire up the grill and give this delicious dish a try.
Dressing the white beans in the oil and vinegar while they're still warm will allow them to absorb the flavor of the vinaigrette, and adding the onion at the same time will mellow the flavor of the onion without cooking it.
A former Greek philosophy professor, Abe Schoener of The Scholium Project in Suisun Valley, California, has a cult following for his experimental methods. One of Schoener's famous wines is The Prince in His Caves, a Sauvignon Blanc he ferments on its skins, then ages in oak. Wine director John Locke of Soif in Santa Cruz, California, thinks the luscious, funky wine is best with funky flavors, like in the citrusy soy sauce here.
Firm-textured tuna steaks are a great fish for grilling. Pair them with an easy sauce of fresh tomato and mayonnaise.
Meatier fish, such as tuna and swordfish, cut into thick steaks are great to cook on the grill. Serve with grilled fruit for a complete meal.
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This book, Bottega Favorita, focuses on chef Frank Stitt's creative use of Italian and Southern ingredients.
Easy three-ingredient glazes give you options for a no-fuss dinner. A quick spinach saute makes a nice side that suits any glaze.
Salade Nicoise is one of the great summer dishes of Southern France. It's the centerpiece of a party that's all about sunny Mediterranean style, from the wine to the plates to the tea towels.
The secret to success in this healthy recipe is to keep a eye on the tuna to avoid overcooking. Slice it thinly for a summer appetizer.
Rob Evans of Duckfat in Portland, ME, gets his specially made bread from the Standard Baking Company, but he also recommends using focaccia and ciabatta.
A lively fresh herb vinaigrette serves as both a marinade and salad dressing in this Mediterranean-style salad.