I have been buying these a lot because Costco sells a nice sized package and they are very easy to make. However, just the Tuna Steak with some lemon juice is getting boring. Does anyone know of any way to spice it up a bit? I'll go as fancy or as easy as there is, I just want something!

Thanks if you do!

I have been buying these a lot because Costco sells a nice sized package and they are very easy to make. However, just the Tuna Steak with some lemon juice is getting boring. Does anyone know of any way to spice it up a bit? I'll go as fancy or as easy as there is, I just want something!

Thanks if you do!
as the great Terry Tate says.... "MARINADE BABY!!!!"

Look for a decent low-sodium marinade at the store... some of my faves include garlic, oliver oil, etc!

I have been buying these a lot because Costco sells a nice sized package and they are very easy to make. However, just the Tuna Steak with some lemon juice is getting boring. Does anyone know of any way to spice it up a bit? I'll go as fancy or as easy as there is, I just want something! This is along corbint's suggestion. Dunno if you're into it or not, but curry powder can make anything tasty. At least to my twisted tongue :)

You can rub it on like salt, just don't go nuts or your tastebuds will abandon ship! You could go on and make all-out curry, but I'd watch the coconut milk since it's high in fat.

My (spicy) $0.02

I have been buying these a lot because Costco sells a nice sized package and they are very easy to make. However, just the Tuna Steak with some lemon juice is getting boring. Does anyone know of any way to spice it up a bit? I'll go as fancy or as easy as there is, I just want something!

Thanks if you do!

Marinate with Terayaki sauce, grill, then top with pico de gallo. Easy and wonderful!

www.foodnetwork.com !!!!!!

try steaming it over miso soup with a slice of ginger and some fresh herbs on top. Slice the ginger vertically so that a long piece sits over the tuna, or you can try horizontally, and use more ginger. Since you're probably not going to eat it, you can leave the skin on the ginger.

Here's another idea from a foodnetwork show that seems to do tuna fairly well and often:
Herb seared Tuna with caponeta and lemon cream fraiche (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_25970,00.html)

here's (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22661,00.html) where I got the above idea of using the ginger. they used sea bass, but I made it with tuna that turned out excellent:

http://shop.chefpaul.com/ProductImages/SEA101.thumb.jpg

This stuff rocks! And now you can get samples for FREE! Nothing tastes better than free.

http://www.chefpaul.com/exclu.html

Kevinp :eat:

Wasabi powder mixed with soy sauce drizzled on top is AMAZING on a tuna steak. Make sure not to cook it too thouroughly either, a pan seared tuna steak cooked rare is really good.

I just eat mine with low fat mayonaisse. I like it. 3.2g of fat per spoon, but only about 0.2g of saturates.

I also stir fry tuna (in a dash of olive oil) with mushrooms, chopped onion and peppers sometimes, with soya sauce. Tasty!

Try marinade it. I make a marinade that goes with virtually any fish or shellfish, scallops or whatever:

extra virgin oliveoil
a few drops of lemonjuice
loads of black pepper
a pinch of salt
loads of parsley, fresh or frozen(not dried)
finely chopped garlic

Alternatively you can add:
finely chopped chillies
grated lemon peel

let the fish marinade for 1-2 hours then grill or stirfry :drool:

Fry it in olive oil and add black pepper, fresh garlic, soy sauce and some thyme... it's DELICIOUS! :drool:

Marinade with seasame oil, soy sauce, rice wine vinegar, ginger and garlic. Gives the tuna a nice asian flavour.

Crystal hot sauce. I can eat plain rice with just this thing. And you don't even have to cook with it.

Found this on the net....Haven't tried it but Sounds great. Let me know how it turns out.

Zest and juice of 1 lemon
3 clove garlic minced
2 Tbsp minced ginger root
1/4 cup teriyaki sauce
1/4 cup sesame oil
1/2 cup olive oil
1 tsp chili pepper flakes
1/2 tsp salt
1/4 tsp black pepper
3 Tbsp chopped cilantro
4 8oz yellowfin tuna steaks (1 1/2" thick)

Marinade (30 minutes to 2 hours before serving)
Mix all ingredients on the left (except tuna) in a non-reactive bowl that is just big enough to hold the steaks in one layer.
Add the steaks and turn them to coat. They should be sitting very tightly in the bowl.
If you don't have the bowl of appropriate size, just pour the marinade into a large zip loc freezer bag, add the steaks, squeeze all the air out and close the bag.
If marinating only for 30 minutes leave the fish at room temperature.
If marinating longer than that, keep it in the fridge removing to room temperature 30 minutes before cooking.

Set a large frying pan on med-high heat.
When the pan is hot, pour 2 Tbsp of oil from the marinade into the skillet.
Do NOT dry or rinse the tuna. Add tuna steaks to a pan. Shake the pan couple of times so that steaks don't stick. Sear 2.5 minutes on one side. Flip and sear 1.5 minutes on the other side. This will cook 1/4" of tuna on each side and leave the rest rare. If you like your tuna more cooked through, cover the pan, turn down the heat to medium and cook flipping the steaks half way until desired doneness.

--------------------------------------------------------------------------------

1 tsp chopped rosemary

Sprinkle the steaks with rosemary, pour the pan juices over them, or top with garlic herb butter, and serve.

I marinate them in 1 tbs of olive oil, 1 tbs of lemon juice, a good dash of basil and salt & pepper - about 20 minutes.

Cook it on well seasoned cast iron pan, and it's delicious. A little extra fat from the olive oil - but that's not the terrible fat... just don't do it every day.

We used to use this stuff at the restaurant, and you can make quite a bit of it and it will hold for weeks.

Tomato-Tequila Viniagrette

1 16 Oz. can of Seeded, Chunked Tomatos, undrained
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Oregano
1 Tbsp. Fresh Basil
1 Tbsp. Fresh Thyme
1/2 Cup Chopped White Onion
3 Large Cloves Garlic
1 Small Shallot (Looks like a small onion)
2 Oz. Tequila (Whatever your poison)
Salt and Pepper to taste

Saute Onion, Garlic and Shallots in oil over medium high heat, until translucent, add tequila and herbs. If cooking with gas, there may be a tendancy for the tequila to flame, watch your fro bro! Let the mixture reduce by 1/2. Add tomatos and juices. Simmer for about 5-7 minutes. Can be served warm or room temp.

Make sure you stir this before topping a Tuna steak with it, as the solid stuff will tend to settle to the bottom.

My favorite way to eat seared/grilled tuna steaks is with a squeeze of lemon on the fish and the fish served over pesto. The pesto is a pretty fatty thing to have, but hey. All things in moderation.

Pesto:
2c fesh basil
1 clove garlic
1/4c toasted pine nuts
~1/2c olive oil
Salt/Pepper to taste

Stick these items in a food processor and add more oil if necessary to make it thick but smooth. Then mix in a 1/2c fresh grated parmesan to complete. This makes enough for two good sized steaks for me, but I like a lot. So halve or quarter it to be more health-conscious.

Wasabi powder mixed with soy sauce drizzled on top is AMAZING on a tuna steak. Make sure not to cook it too thouroughly either, a pan seared tuna steak cooked rare is really good.

I agree with not overcooking tuna steak. I had one that was, say, medium at a restaurant last year and was immediately hooked. Not nearly as dry, although I still like tuna steak well-done also. One of the best fish!

I also really like wasabi... Very addictive for me for some reason!

I recently purchased a Greek seasoning mix from a local fish market and use this as an easy way to season fish. Just experiment!

I usually eat tuna raw with a little soy and wasabi. I think the flavor is to delicate to stand up to cooking. Failing that, this is a good asian-esc marinade for steak fish:
(These amounts are guesstimates, you have to adjust)
1 cup soy
1T honey
1inch+ finger of ginger, grated
1+ cloves garlic grated
3 or 4 green onions diced
1t+ sesame oil

wisk it all up and put over fish for a couple of hours. Works great on salmon and swordfish too. - grill it on as hot a grill as you can get.

(I like to serve it over a cucumber vinaigrette-
1 med. cucumber
1/4 c. rice vinegar
1T sesame oil
Blend the crap out of it in a blender
adjust oil and vinegar to taste)