Quick and Easy Recipes: Tuna Steak
Grilled Tuna and Tuna Mango Wraps with Rice Croquettes
Grilled tuna steaks make one of the most delicious summer meals. Leftover grilled tuna makes a tuna salad that will make you want to kick the can! Try both this week.
With Mini Meal Plans, you cook once for two different and delicious dinners. The Mini Meal Plan uses the leftover main ingredient from one night's dinner to make an entirely different dinner one other night that week. It's a tool that allows you to formulate a fabulous meal plan that works for you and your family. Visit the more than 40 other great Mini Meal Plan recipes at Mini Meal Plan: Cook Once.... Eat Twice.
Who doesn't love a good grilled tuna steak in the summer? If any meat could be defined as refreshing, I think tuna fits the bill. A good tuna steak is light and tender yet hearty at the same time. If you've never tried tuna that doesn't come out of a can, you'll be pleasantly surprised by this delicious and easy-to-make dish. And, if you are a fan of tuna out of the can, or traditional tuna salad, you will love this better-than-ever way to enjoy your leftover tuna steaks in a tuna salad that works great as a dinner dish.
This recipe calls for 6 tuna steaks. Enough to serve 4, with 2 left over for Meal 2.
Meal 1:
Grilled Teriyaki Tuna Steaks
Ingredients
- ¾ cup fresh lime juice
- 3 cloves minced garlic
- 1 tablespoon ginger
- 1/4 cup teriyaki sauce
- 1/2 cup sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 8oz tuna steaks
- rice, 3 cups cooked
Mix all ingredients except tuna and rice. Lay tuna steaks in a dish and cover with marinade. Cover tightly with plastic wrap. Refrigerate for at least a half hour and up to four hours before cooking. Grill over medium-high heat for 5 minutes or until cook to desired level. The 5-minute time frame will leave the centers pink.
Serve with 2 cups cooked rice.
Meal 2:
Tuna Mango Salad Wraps with Rice Croquettes
Mango is a great complement to the flavors of lime and teriyaki an your already-grilled tuna.
Ingredients
- Leftover tuna steak meat (equivalent of at least 10 oz.)
- 1 ripe mango, peeled and diced
- ¼ cup cucumber chunks, meat only
- 1/4 cup diced onion
- fresh cilantro
- 1 teaspoon dry mustard
- ¼ cup mayonnaise
- ½ head lettuce, chopped
- 4 large tortillas
- 2 tablespoons sesame oil
- 2 tablespoons teriyaki sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons diced green onions
- salt & pepper
Combine first 7 ingredients and chill. Whisk together sesame oil, lime juice, Teriyaki sauce, cilantro and green onions to make dressing. Add salt and pepper to taste. Add equal amounts of lettuce and tuna salad to each of the 4 tortillas. Serve with dressing on the side.
Rice Croquettes
Ingredients
- 1 cup leftover rice
- 2 eggs
- 5 tablespoons Parmesan cheese
- ¾ cup breadcrumbs
- 2 tablespoons parsley
- 8 oz. mozzarella cheese
- oil for frying
Add slightly beaten eggs and Parmesan cheese to rice. Season with salt and pepper. Separately, mix Mozzarella cheese, and parsley. Form a small handful of rice around some of the cheese mixture to create a small ball. Roll generously in bread crumbs. Fry in oil in a pan on stove, and dry on paper towels.
