Wrap with bacon. squeeze lemon over the works after brushing with olive oil. Throw it on the grill. Test for done by using pressing with finger for firmness.
1988 Mallard class c 24' Chevy chassis 350 cu gas.
Tuna fillets should be 1" or so thick. Season for whatever result yo desire. Cook on a griddle or skillet, olive oil and very hot, doesn't take over a few minutes. Do not go past rare or the flavor will be lost, my preference.
Blackened is a no-no for a good cut of Tuna. You just blacken to kill the taste of cheap, strong tasting fish. $$maker for restaurants.
Have you ever tried charcoal broiled Grouper Fillets, awesome. Gotta have one of those basket,clamp type things or they will fall apart. Baste with butter, lemon, green onion and a little garlic, wow. Again doesn't take long.
Dave
GEAUX TIGERS
Dave, Miss Sue & Lucy the Terrorist Scotty Pup
Big Easy Area.
FMCA 153192
00 Windsor, 40' 2 Slide, ISC 350 HP.
02 Grand Cherokee Toad. Brake Buddy, Aventa 2
Lightly spray with canola oil both sides, season with ground white pepper and grill over very hot grill for a minute or less per side depending on thickness - seared on the outside but rare inside. Marinated in Teriyaki sauce before hand is not bad either - just be sure to spray with oil after marinade.
1/4 c. orange juice
1/4 c. soy sauce
2 tb. olive oil
1 tb. lemon juice
2 tb. chopped fresh parsley
1/2 tsp. chopped fresh oregano
1/2 tsp. ground black pepper
1 clove garlic, minced
4 tuna steaks
In a large bowl or plastic bag, mix together the first eight ingredients.
Place the tuna steaks in the marinade and turn to coat all sides.
Refrigerate for at least 30 minutes.
Preheat grill for high heat. Lightly oil grill grate.
Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 to 6 minutes, or until cooked through. Serves 4
Teri--the RV.net addict!
DEAR and WONDERFUL husband Eric (& furry faced Angus!) Western Washington
.
MCDDY is right on the money...
Alton Brown's recipe is my favorite, just apply it to the steaks...marinate, coat in sesame seeds, super high heat, quick sear, rare in the middle.
MCDDY wrote: Tuna fillets should be 1" or so thick. Season for whatever result yo desire. Cook on a griddle or skillet, olive oil and very hot, doesn't take over a few minutes. Do not go past rare or the flavor will be lost, my preference.
Blackened is a no-no for a good cut of Tuna. You just blacken to kill the taste of cheap, strong tasting fish. $$maker for restaurants.
Have you ever tried charcoal broiled Grouper Fillets, awesome. Gotta have one of those basket,clamp type things or they will fall apart. Baste with butter, lemon, green onion and a little garlic, wow. Again doesn't take long.
Dave
Yes to the cooking method. Even my brother loved them and he claims to not like tuna. We serve with a beurre blanc sauce. You can go online to get this simple recipe. I'd bet it would be really good with hollandaise sauce too.
I have had blackened at restaurants, and it was quite good. I think if you are going to prepare it this way, go really easy on the seasoning, many store bought blackening mixes have too much salt.
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