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Post #427 by Rajesh Kumar on March 11th 2016, 1:38 PM (in topic “Peppercorn Crusted Florida Tuna Steak with Sweet Potato Fries”)


Peppercorn Crusted Florida Tuna Steak with Sweet Potato Fries

  • 4 (6-ounce) tuna steaks
  • 4 tablespoons peppercorn blend, crushed or course ground
  • oil for cooking
  • 3 large sweet potatoes, peeled and sliced into fries
  • 1 lemon, quartered
  • 4 sprigs fresh herbs (thyme, rosemary), for garnish
  • sea salt to taste
  • fresh ground pepper to taste
  1. Preheat oven to 375 degrees F.
  2. In a medium-sized mixing bowl, add sweet potato, 1 tablespoon oil, and season with salt and pepper. 
  3. Toss ingredients to coat. 
  4. Evenly distribute the seasoned fries on a full-size cookie sheet.
  5. Place cookie sheet on the middle rack in the preheated oven.
  6. Cook fries for 15 to 25 minutes or until fries are golden brown and tender. 
  7. Remove from oven and serve immediately. 
  8. Preheat a large-sized sauté pan over medium-high heat.
  9. Season both sides of the tuna steaks with salt and course ground pepper.
  10. Add 1 tablespoon of olive oil to the preheated sauté pan.
  11. Carefully add the tuna steaks to the sauté pan.
  12. Cook tuna steaks to preferred doneness (tuna cooks very quickly and is usually served rare). 
  13. Serve tuna steaks with sweet potato fries and garnish with lemon and fresh herbs.
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Post #427

Post #426 by Rajesh Kumar on March 11th 2016, 1:33 PM (in topic “Florida Yellowfin Tuna with Pepper Garlic Crust”)


Florida Yellowfin Tuna with Pepper Garlic Crust

  • 4 (8-ounce) tuna steaks, 1 (½-inch) thick
  • 1/2 tablespoon salt
  • 1/2 tablespoon crushed black peppercorns
  • 1 tablespoon olive oil
  • 1 clove garlic, peeled and chopped
  1. Season the tuna steaks with salt and crushed black peppercorns.
  2. Heat oil in a skillet over high heat; add garlic and brown.
  3. Add tuna steaks and sear to desired doneness.
Cook 2 minutes on each side for rare center; 3 to 5 minutes each side for medium center; 5 to 8 minutes each side for well-done center.
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Post #426

Post #425 by Rajesh Kumar on March 11th 2016, 1:28 PM (in topic “Yellowfin Tuna With Kalamata Olive Salsa”)


Yellowfin Tuna With Kalamata Olive Salsa

Ingredients: Kalamata Olive Salsa
  • 1 cup pitted kalamata olives, sliced
  • 1/2 cup roasted red bell pepper, peeled, seeded and julienned
  • 1 clove roasted garlic, minced
  • 2 tablespoons basil, chopped
  • 1 teaspoon red chile, minced
  • 1/4 cup loosely packed flat-leaf parsley, coarse-chopped
  • 2-3 tablespoons fresh oregano leaves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • cracked pepper (to taste)
  • 1/2 cup feta cheese, crumbled
To Grill Tuna Steaks:
  • 4 (4-ounce) fresh tuna steaks, cut 1-inch thick
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon garlic, minced
Directions: Kalamata Olive Salsa
  1. Combine all ingredients (except feta cheese) in a small bowl.
  2. Let sit for about 20 minutes, then stir in the feta cheese and serve.
  3. Kalamata Olive Salsa can be made up to 12 hours ahead and refrigerated.
To Grill Tuna Steaks:
  1. Preheat grill then reduce heat to medium.
  2. Rinse steaks and pat dry with paper towels.
  3. Brush both sides of steaks with oil and lemon juice.
  4. Sprinkle kosher salt, pepper and garlic evenly onto steaks then rub in with fingers.
  5. Place steak on grill rack over heat.
  6. Grill for 2 minutes per side for medium-rare center, turning once halfway through grilling.
  7. Transfer the fish to plates and top with the salsa.
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Post #425

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