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Grilled Tuna Rolls

Grilled Tuna Rolls


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I basically love anything that comes in a hot dog bun… except hot dogs (sorry, Dad). The tuna stretches really far in the hot dog buns and the vinaigrette really makes it pop.

Click here to see 15 Easy Fish Recipes for Summer.

Ingredients

  • 2 tablespoons sweet white miso paste
  • 1 tablespoon vegetable, sunflower, or rice bran oil
  • 1 tablespoon light agave nectar
  • 1 teaspoon water
  • 1 tablespoon rice wine vinegar
  • Pinch of fine salt
  • Two ½-inch-thick tuna steaks or 1 large tuna steak, cut in half horizontally
  • 2 tablespoons sesame seeds, divided
  • 4 hot dog buns
  • 1 head butter lettuce, leaves separated
  • ¼ cup Shallot & Cilantro Vinaigrette, for serving
  • 2 tablespoons fresh cilantro leaves, for serving

Directions

Preheat the grill or grill pan over high heat. Whisk together the miso, oil, agave, water, and rice wine vinegar. Season to taste with salt. Rub the tuna steaks all over with the mixture and place on the grill. Evenly sprinkle 1 tablespoon of the sesame seeds on the fish. Grill on the first side for 3 minutes, flip, and sprinkle the cooked sides with the remaining sesame seeds. Grill for an additional 3 minutes and then remove to a plate. I like the tuna to be just cooked through, but feel free to grill for less time if you prefer it medium or even rare.

To serve, grill or toast the buns. Lay a few lettuce leaves on the bottom half of each bun. Cut the tuna into ½-inch slices across the grain and evenly distribute on the lettuce. Drizzle each sandwich with a tablespoon of the vinaigrette, being sure to get plenty of sliced shallots in each spoonful, and sprinkle with the cilantro leaves. Close each sandwich with the top halves of the buns and serve with lots of napkins.


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  • 1/4 cup French's® Chardonnay Dijon Mustard Squeeze Bottle
  • 1/2 cup mayonnaise
  • 1/4 cup pitted Kalamata olives
  • 2 teaspoon garlic
  • 4 (4-in.) ciabatta rolls
  • 1 cup arugula
  • 1 cup julienne red onion
  • 4 (4 oz.) tuna fillets

Key Products


Grilled Tuna Rolls

Ingredients:

  • Olive oil
  • 1 pound very fresh tuna steak, 1-inch thick
  • Salt and freshly ground black pepper
  • 1 lime, zest grated
  • 3 tablespoons freshly squeezed lime juice (2 limes)
  • 1/2 teaspoon wasabi powder
  • 1 teaspoon soy sauce
  • 5 dashes hot sauce (recommended: Tabasco)
  • 1 firm, ripe Hass avocado, medium-diced
  • 1/4 red onion, chopped
  • 1 tablespoon minced scallion, white and green parts
  • 1 tablespoon toasted sesame seeds
  • 9 hot dog rolls, grilled or toasted
  • 1 bunch baby arugula, washed and spun dry

Directions:
1. Heat a charcoal grill with hot coals. Brush the grill with oil.
2. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper.
3. Cook the tuna over the hot coals for about 2 1/2 minutes on each side.
4. Remove to a plate.
5. The tuna should be seared on the outside and raw inside.
6. Allow to cool and cut into cubes.
(If you don't want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside.)
7. For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. 8. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.


Recipe Summary

  • ¼ cup pineapple preserves
  • 2 teaspoons rice vinegar
  • ½ teaspoon fish sauce
  • ½ teaspoon reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 (8-oz.) tuna steak
  • ¼ teaspoon kosher salt
  • 4 (8-in.) round rice paper wrappers
  • ½ ripe avocado, peeled and cut into 8 slices
  • 1 cup thinly sliced carrot
  • ½ cup thinly sliced English cucumber

Combine first 4 ingredients in a microwave-safe bowl microwave at HIGH 45 seconds or until smooth.

Heat a medium skillet over high heat. Add oil to pan swirl to coat. Add tuna to pan cook 2 minutes on each side for medium-rare. Place tuna on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices sprinkle with salt.

Add warm water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish let stand 30 seconds. Place rice paper sheet on a dry kitchen towel. Place one-fourth of tuna on bottom third of sheet, leaving a 2-inch border. Top with 2 avocado slices, 1/4 cup carrot, and 2 tablespoons cucumber. Fold bottom of sheet over filling. Fold sides of sheet over filling roll up, jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter. Repeat procedure with remaining wrappers, tuna, avocado, carrots, and cucumber. Serve with pineapple mixture.


Dad’s Grilled Tuna Melt

Mom&rsquos tuna salad recipe is always a hit because of the delicious textures and flavors. When there&rsquos any leftover Dad gets to make his famous cheesy grilled tuna melt sandwiches. It&rsquos not just his favorite but one of our favorites too. Tuna melt sandwiches are one of the forgotten grilled sandwiches because when it comes to grilled cheese because we don&rsquot see it on menus as often as they should be. Creamy, cheesy with fantastic flavor, grilled tuna melts truly melt in your mouth. They are a fantastic lunch sandwich and when paired with a crisp cool salad, it&rsquos an awesome lunch. It&rsquos a great way to use leftover tuna salad and sometimes we eat it up so quick, we have to make a whole new batch just for the tuna melt sandwiches!

We&rsquove found one of the key variables in making a tuna melt sandwich is the relationship between browning the bread and melting the cheese. Too high of heat and the bread is golden but the cheese hasn&rsquot melted. Too low and it will eventually become a decent tuna melt sandwich, but it takes forever. So find a nice melting cheese to use and don&rsquot cook it too hot. Especially if your bread has a bit of sugar in the ingredient. Those breads are more sensitive to cooking will often brown quicker than other slices of bread. Hope that helps and Enjoy!


Let’s start with the sauce

What gives the spicy tuna roll its kick is the spicy mayo sauce. You wouldn’t believe how easy that is to make! The following instructions are for making enough sauce to use in 4 ST rolls. My recommendation is to prepare double that amount and serving the remainder as dipping sauce.

You will need:

  • 1 tbsp mayonnaise of your choice (preferably Kewpie)
  • 1 tsp spicy chilli sauce (recommended Sriracha)
  • 1 tsp fresh lemon juice
  • 1/2 tsp sesame oil (Kadoya’s).


Sicilian Style Grilled Tuna Steaks Recipe

Heat the oil in a small skillet over medium heat and cook the garlic for a minute or two.

Add the tomatoes and cook for another couple of minutes.

Add the white wine and bring it to a rapid boil for 2 minutes.

Add all remaining ingredients except for the parsley and simmer uncovered for 5 minutes.

Stir in the parsley and remove from the heat.

Set aside while you’re preparing the tuna.

The only preparation the tuna needs is a light coat of oil and some salt and freshly ground black pepper.

Get your grill super hot and oil the cooking grates. It’s important that your grill is really hot to sear the tuna the moments it’s placed on the grates. The goal for properly cooking tuna is to sear it over high, direct heat and to leave the inside more or less rare, otherwise tuna gets dried out and tough very quickly and loses its silken texture.

For tuna steaks that are an inch thick you’ll sear both sides for 1-2 minutes. To get the criss-cross grill marks turn the steaks counter-clockwise after about a minute, then sear for another minute. Flip over the steaks and repeat.

Our tuna steaks are done and ready for this wonderful Sicilian-style topping.


Recipe Summary

  • Rolls:
  • 1 cup uncooked sushi rice or short-grain rice
  • 1 ¼ cups water
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons mirin (sweet rice wine)
  • 2 teaspoons minced jalapeño pepper
  • 2 teaspoons minced shallots
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • ¼ teaspoon salt
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 (1/2-pound) tuna steak
  • 8 (8-inch) round sheets rice paper
  • 2 cups trimmed watercress
  • Sauce:
  • ¼ cup white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 ½ teaspoons minced shallots
  • 1 teaspoon minced jalapeño pepper

To prepare rolls, rinse the rice thoroughly in a sieve. Drain well. Bring 1 1/4 cups water to a boil in a medium saucepan add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and let stand 5 minutes. Stir in ginger, mirin, minced jalapeño pepper, shallots, sugar, fish sauce, and salt.

Combine soy sauce and 1 teaspoon sugar brush over tuna. Marinate in refrigerator 10 minutes. Heat a nonstick skillet over medium-high heat. Add tuna to pan cook 1 1/2 minutes on each side or until desired degree of doneness. Cut tuna into 8 (1/4-inch-thick) slices.

Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft.

Place sheet on a flat surface. Arrange 1/4 cup watercress to cover half of sheet, leaving a 1/2-inch border. Top with 1/3 cup rice mixture spread evenly. Arrange 1 tuna slice over rice. Fold sides of sheet over filling starting with filled side, roll up jelly-roll fashion. Repeat procedure with remaining rice paper sheets, watercress, rice mixture, and tuna. Cut each roll in half diagonally.

To prepare sauce, combine vinegar and remaining ingredients. Arrange 2 roll halves on each of 8 plates serve 2 1/4 teaspoons sauce with each serving.


Two Recipes For Grilled Tuna

For much of my life, tuna fish meant that chopped-up stuff from a can that my mom would mix with mayonnaise, onions and pickles and spread between a couple of pieces of white bread for me to take to school for my lunch. Who knew that tuna was also something you could eat like a regular fish?

Nowadays I’m pleased to see tuna steaks popping up on restaurant menus and in supermarket seafood displays. Tuna offers a lot more delicious possibilities than good ol’, boring ol’, tuna salad!

Tuna especially lends itself to grilling. If you want to grill tuna, go to the store or seafood market and look for the pinkest fish you can find. Tuna flesh happens to be among the pinkest of all fish, because it contains more of the oxygen-binding molecule called myoglobin. The flesh of some tunas even runs to dark red because of this.

In general, the pinker/redder the tuna, the better. Following the Japanese system, the best tuna is termed “sashimi grade,” and although what that means exactly is subject to some dispute, it includes color along with fat content and freshness. Sashimi tuna is bright red.

Sashimi is seafood that is sliced thin and intended to be eaten raw. For grilling purposes, you can do with a lesser grade, but it’s still good to know a little about what constitutes the best tuna before you make your selection.

Here are a couple of easy grilled tuna recipes that I like.

Grilled Tuna Steaks: Recipe 1

2 tablespoons cooking oil

1. Lay tuna steaks in a shallow dish.

2. In a bowl, stir together the soy sauce, brown sugar, mustard and cooking oil to create a marinade.

3. Pour the marinade over the tuna steaks. Carefully (so as not to break them up), turn fish until coated on each side with marinade.

4. Cover dish with plastic wrap. Place in refrigerator for 1 to 2 hours.

5. Get your grill hot. Remove tuna from refrigerator, pouring off the marinade into a bowl to use for basting. Grill the tuna steaks for approximately 12 to 16 minutes, basting frequently and turning midway through the process.

Grilled Tuna Steaks: Recipe 2

2 tablespoons fresh lime juice

1 to 2 inches fresh ground ginger root

1. Place tuna steaks in a shallow dish.

2. In a bowl, whisk together olive oil, lime juice, ground ginger root and garlic sauce. This is your marinade.

3. Pour marinade over tunas. Gently turn fish until coated on each side with marinade.

4. Cover dish with plastic wrap. Place in refrigerator for 1 hour.

5. Get your grill hot–for this recipe, a charcoal grill is definitely the best way to go. Remove tuna steaks from refrigerator. Grill tuna steaks for 10 to 15 minutes. Be sure to turn them at least once during the grilling.

When you serve your tuna steaks, you can garnish them with lemon wedges or sprigs of parsley. Grilled peppers, onions and mushrooms make great accompaniments.


Spicy Sriracha Tuna Wraps

Spicy Sriracha tuna wraps make a great alternative to spicy tuna rolls and are light and refreshing. They&rsquore perfect for lunch and come together in just 5 minutes. Lunch is all about quick and healthy recipes. Something that won&rsquot take forever to make and is light so it won&rsquot slow you down. Wraps and salads are my favorite lunch option because they&rsquore light, refreshing and super tasty.

Today, we&rsquore making spicy sriracha tuna wraps for a healthy lunch option. These wraps taste just like spicy tuna rolls for a fraction of the price. They&rsquore loaded with albacore tuna, lettuce, spinach, tomatoes, onion, celery and sriracha of course. If you don&rsquot have sriracha, buffalo or hot sauce will also work. For the creaminess, we used mayo but for an even healthier wrap, greek yogurt or mashed avocados work great too!

It all starts with the most delicious tuna salad ever. Combine the tuna with the sriracha, mayo and diced onion and celery. For the wraps, you will need soft medium flour tortillas. As a low-carb or keto option, you can use lettuce leaves instead of tortillas. The next and final step is to load the wraps with the spicy tuna salad, lettuce, spinach, tomato, and wraps. Olives, thinly sliced carrots, avocado, and cucumber are all delicious add-ins as well.


Watch the video: Στην κουζίνα με τον Άρη. Ρολά τόνου σε - 21062015 (July 2022).


Comments:

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