1/4 cup mayonnaise
1/4 cup sour cream (or you can use all mayo)
2 tablespoons of chopped green onion, white & green parts
1 teaspoon wasabi paste (or if you have the wasabi powder use that and add a little water to make your own paste)
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
1 teaspoon grated ginger
32 ounces tuna steak

Directions

Whisk first 3 ingredients in small bowl, cover and refrigerate –

Whisk teriyaki, soy, vinegar and I also added some grated ginger to make your marinade — Marinate and refrigerate your tuna steaks for several hours — Remove from fridge while the grill heats up. Brush grill and fish lightly with oil and salt & pepper. Grill tuna on high heat for 2 mins, turn over and grill 2 mins on high heat to sear, then lower temp and grill until desired doneness — Serve with the yummy wasabi sauce!

1 small dried red chili
1 tablespoon coriander seed
1/2 clove garlic
1 cup basil, finely chopped
1 cup cilantro, finely chopped
lemon, juice of
salt
freshly ground black pepper
4 tuna steak (8-10 oz each)
salad greens
olives
sun-dried tomato
basil

Directions

1. Smash up the chili and the coriander in a martar and pestle.
2. Add the garlic, basil, cilantro, and lemon juice to taste.
3. Mix together, and season.
4. Lay out tuna steaks on a tray, season both sides and rub the herb mixture on to each side.
5. Heat pan and rub it with a little olive oil.
6. Put on the tuna.
7. Sear the tuna so that it toasts, fries, and browns (about 45-60 seconds on each side).
8. Rip steaks in half and serve on salad greens with sun-dried tomatoes, olives, and basil.

6 (7 ounce) tuna steaks
2 lemon, juice of
salt and pepper
1 teaspoon mixed Italian herbs
3 tablespoons olive oil
2 lbs fresh ripe tomato, peeled and chopped
3 cloves garlic, chopped
1 tablespoon caper
1 medium red onion
2 cups dry white wine
3 tablespoons parsley, chopped

Directions

Marinate the tuna with lemon juice, salt, pepper and half the Italian herbs for at least 2 hours in the refrigerator.Bake 20 minutes at 350^F.Allow to cool,Chill.In a bowl, mix the oil with the tomatoes, garlic, capers, onion and the remaining Italian herbs.Add the dry white wine.Top the tuna steak with this cold sauce just before serving.Garnish with parsley.Serve cold.

* 1/4 teaspoon red crushed pepper flakes
* 1/8 teaspoon fine ground cayenne pepper
* 1/8 teaspoon cracked black pepper
* 1/4 teaspoon celery salt
* 1/4 teaspoon mustard powder
* 1 teaspoon sweet Hungarian paprika
* 1/2 teaspoon crushed dried basil leaves
* 1/2 teaspoon dried thyme leaves
* 1/4 teaspoon crushed dried oregano
* 1 tablespoon lemon juice
* 1 tablespoon soy sauce
* 1 tablespoon Worcestershire Sauce
* 3 tablespoons dry white wine
* 2 tablespoons olive oil
* 1 minced garlic clove
* 1 tablespoon minced fresh parsley leaves
* 1-1/2 lbs tuna steak; cut into large cubes
* 1 tablespoon butter

Directions

1. Preheat oven 350 F.
2. Mix all the ingredients except the tuna and butter. this forms the marinade.
3. Use tuna steaks or cut the tuna into cubes, as you prefer.
4. Add the tuna to the marinade and allow the tuna to marinate for at least 30 minutes.
5. Put the tuna and marinade into a buttered baking dish and bake uncovered for 20-30 minutes or until tuna is cooked through. Baste as necessary to keep the tuna moistened.
6. Serve tuna with the sauce that has formed in the baking dish.

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Ingredients
2 lbs. Tuna steak cut into six equal slices about 5 oz. each
Season salt to taste
Pepper to taste
Nutmeg to taste
Thyme to taste
Equal parts melted butter, lime juice and hot fish stock for basting.
Lime juice
Parsley
Lemon quarters

Directions
1. Season each of the six slices of tuna with seasoned salt, pepper, nutmeg and thyme. Place meat on shallow baking pan.
2. Sprinkle wit melted butter and broil on both sides until fish just begins to flake and is delicately brown, basting frequently with mixture that is equal parts of melted butter, lime juice and hot fish stock.
3. Serve at once with a side dish of melted butter flavored with a little lime juice and garnish with parsley and lemon quarters.

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1/4 cup fat-free mayonnaise
1/4 cup plain fat-free yogurt
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh tarragon
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) tuna steaks

Directions

Combine first five ingredients in a small bowl; stir well, and set aside. Sprinkle salt and pepper over tuna. Using 2 tablespoons of apple chips, smoke tuna steaks for twenty minutes over medium heat. this should leave the steaks medium-rare. Do not overcook. Serve with the herbed mayonnaise sauce and a tossed salad on the side and you have a tasty, healthy dinner.

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* 3-4 Stuna Steaks, thick cut
* 1pkg Knorr Pesto mix
* 1pkg McCormick’s Herb and Wine Seafood Marinade
* 1can White Clam Sauce
* 2tbs Olive Oil
* 1/2c Real Butter
* 2tbs Vinegar
* 1lb Fettucini (I prefer the spinich variety for color)
* 10-12 Small Shrimp, prepared
* 2 Cloves Garlic, diced/crushed
* 1tbs Honey
* 1/2c Parmesean cheese
* Salt and Pepper to taste

Directions

1. Preheat grill to med-high temp
2. Begin by Marinating the tuna steaks in 2tbs vinegar, 1tbs Olive Oil, the honey, 1 clove diced/crushed garlic, 1/2 the Mesquite Packet and 1/2 of the pesto packet for about 15 minutes, flipping the steaks halfway through.
3. While the tuna is marinating, prepare your pasta “al dente” style according to the package. Strain and leave aside.
4. Next, in a cold, deep skillet, add in the remaining olive oil and 1 diced/crushed garlic clove. Bring to a medium heat together.
5. Once the garlic begins to sizzle a bit, add the clam sauce and simmer to slightly reduce.
6. Once the sauce has begun, it’s time to put your tuna steaks on the grill. Begin with the steaks on an upper rack for 5-7 minutes depending on your preferred doneness basting occationally with the marinade. Once the steaks begin to appear more ‘flaky’ you can move them with tongs to the bottom rack to sear each side with fabulous grill marks.
7. While the steaks are grilling, go back to your skillet and add the butter. Once it has melted, add the shrimp and the remaining half of the pesto packet and stir.
8. To serve, add the pasta to the skillet and toss or fold to coat it evenly. Once the pasta has warmed through, make a mound on a plate and serve the tuna steak on top. Sprinkle with Parmesean cheese,salt, and pepper to taste.

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