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Posted By: SHERMN LOVE
- Boneless/skinless salmon filets or tuna steaks
- 8 oz Teriyaki sauce
- 4 tablespoons cherry juice
- 1 can crushed pineapples w/juice
- 1 teaspoon lime juice
Combine all wet ingredients in a 1 gallon sealable baggie, close and shake to mix ingredients. Place salmon filets or tuna steaks in baggie and refrigerate 3 hours to overnight. Place everything except the baggie in a glass baking dish at 325 degrees for approximately 25 minutes. If grilling, use marinade to baste fish. After you taste it, don't, I repeat don't slap your mother.
Posted By: van king
- Tuna Powdered
- Ginger Soy Sauce
Combine the soy, ginger and horseradish. Soy is the main part; add a tea spoon to a table spoon of ginger depending on how much meat you are cooking. Horseradish will depend on how spicy you like it. Marinade the tuna for at least two hours.
Place on grill. Don't overcook the tuna, the redder the better.
If you want to serve this as an appetizer then cut the tuna into small inch by inch by inch squares and marinade. Get a pan really hot and pansear the tuna on both sides for a few seconds. Toast some bread or get some crackers and put the tuna on the crackers. Pour little amounts of marinade over the individual appetizers.
Posted By: John Wayne
- 1 onion
- 1/2 cup soy sauce
- 1 piece of garlic (or powder)
- 1/2 cup wochester sauce
- your favorite spices
Marinate for about 3-5 hour. Line the grill with aluminum foil and place the tuna on it. Then slice up the onions and garlic and place the strips on the tuna. Let it cook all the way through and then enjoy.
Old Bay Grilled Tuna
Posted By: Tom Delinski
- Old Bay Mayo
- Tuna Steaks
Mix mayo and Old Bay. Coat both sides of tuna steak and wrap in aluminum foil. Place in refrigerator for about an hour. Grill in foil on a hot grill for about 5-8 minutes per side or until desired doneness is reached.
Blackened Tuna Steaks
Posted By: Don Andrews
- Fresh Tuna Steaks
- Butter or Margarine
- Cajun Seasoning
Cut tuna steaks to 3/4" to 1" thickness. Soften 1/2 stick of butter or margarine. Pre-heat a heavy cast iron frying pan. I prefer to place the pan on an outdoor charcoal grill. It gets hotter and the blackening process creates a little smoke. Brush softened butter on each side of the tuna. Sprinkle on McCormick Cajun Seasoning or pre-mixed blackened fish seasoning. Cook over very high heat for about 2 minutes per side. Best when cooked to medium doneness. I found this easy recipe to be superior to grilling over direct heat which tends to dry out the fish. The butter and seasonings quickly harden to a crisp coating sealing in moisture. Great on a soft kaiser roll with lettuce and tomato.