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Blue Fin Tuna Steak

#1 User is offline   cuskit 

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Posted 26 August 2009 - 09:23 AM

Okay - a client just gave me a great bonus on the job - a 2 pound thick tuna steak. It's frozen and vac packed (right on board as soon as they catch-em). I've got it defrosting in the icebox (refrigerator for all you young-uns). :P I want to grill it, and wondered about marinading it first? What's the deal - in the past I've done this with Italian dressing with "so-so" results. I've only got the one steak, and don't want to ruin it. Any help would be appreciated. I've just seared and light sprinkling of lemon juice and black pepper and paprika in the past, and though delicious - I'd like Patty to enjoy it also, and she feels that prep is too blah. Of course, what would she know about any food except for pasta... :P

I'd like to cook it tonight as tomorrow evening we eat out.

mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
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#2 User is offline   Ronald 

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Posted 26 August 2009 - 10:37 AM

View Postcuskit, on Aug 26 2009, 10:23 AM, said:

Okay - a client just gave me a great bonus on the job - a 2 pound thick tuna steak. It's frozen and vac packed (right on board as soon as they catch-em). I've got it defrosting in the icebox (refrigerator for all you young-uns). :P I want to grill it, and wondered about marinading it first? What's the deal - in the past I've done this with Italian dressing with "so-so" results. I've only got the one steak, and don't want to ruin it. Any help would be appreciated. I've just seared and light sprinkling of lemon juice and black pepper and paprika in the past, and though delicious - I'd like Patty to enjoy it also, and she feels that prep is too blah. Of course, what would she know about any food except for pasta... :P

I'd like to cook it tonight as tomorrow evening we eat out.

mike

Mike
When you take the steak out of the frigidaire here is a recipe for you


Ingredients

* 2 oz Tuna steaks; (4-6)
* 1 tb Low sodium soy sauce
* 1 ts Chopped garlic
* 1 tb Olive oil
* 1 ts Lemon juice


Instructions

MIX soy, garlic, oil and lemon juice. MARINATE the tuna in the soy mixture for 15-30 minutes (do not over marinate). PUT steaks on hot grill and cook 10 minutes per inch of thickness for well done. For rare, cut the cooking time in half. REMOVE from grill. SERVE atop grilled vegetables. POUR half of the soy butter on each steak and serve. GMT RECIPES http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Chef Ben Helms, better known as "Guy Gourmet" Converted by MM_Buster v2.0l.
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#3 User is offline   JCinPA 

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Posted 26 August 2009 - 10:39 AM

One marinaded before:

http://www.recipezaar.com/Soy-Lime-Marinat...ber-Salad-74179



One sauced after:

http://www.foodnetwork.com/recipes/bobby-f...cipe/index.html
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#4 User is offline   Sink 

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Posted 26 August 2009 - 03:33 PM

I'd say send it to me and I'll do it justice!!!

I usually do the soy, garlic and lemon marinade but not too long. It takes the flavor pretty quickly. And don't overcook it! Maybe coat with sesame seeds. Your grill needs to be blazing hot! I've seen it done over a charcoal chimney with a grill grate. Probably a thousand degrees! I would cut it into steaks about 1 1/2 inches thick before the marinade. Or I'd eat it RAW in some sushi.... dipped in a little soy and WASABI!!!! if it is good enough quality that is.

Enjoy!
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#5 User is offline   Don S. (The Barbecue Source) 

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Posted 26 August 2009 - 04:52 PM

View Postcuskit, on Aug 26 2009, 10:23 AM, said:

Okay - a client just gave me a great bonus on the job - a 2 pound thick tuna steak. It's frozen and vac packed (right on board as soon as they catch-em). I've got it defrosting in the icebox (refrigerator for all you young-uns). :P I want to grill it, and wondered about marinading it first? What's the deal - in the past I've done this with Italian dressing with "so-so" results. I've only got the one steak, and don't want to ruin it. Any help would be appreciated. I've just seared and light sprinkling of lemon juice and black pepper and paprika in the past, and though delicious - I'd like Patty to enjoy it also, and she feels that prep is too blah. Of course, what would she know about any food except for pasta... :P

I'd like to cook it tonight as tomorrow evening we eat out.

mike

Don't marinade the tuna. Coat with mayo and sprinkle some herbs de provence or some other blend of herbs for fish. I'm sure Shelly would have some good advice. I posted along time ago about the mayo, it holds the seasoning and keeps the fish from sticking to the grates. Turns clear and doesn't add any flavor to the fish.
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#6 User is offline   cuskit 

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Posted 26 August 2009 - 05:00 PM

View PostDon S. (The Barbecue Source), on Aug 26 2009, 05:52 PM, said:

Don't marinade the tuna. Coat with mayo and sprinkle some herbs de provence or some other blend of herbs for fish. I'm sure Shelly would have some good advice. I posted along time ago about the mayo, it holds the seasoning and keeps the fish from sticking to the grates. Turns clear and doesn't add any flavor to the fish.

It's now @ 6:00 pm here in Jersey. I'm working maybe another hour or two - so, no time to marinade... So, Don, looks like your plan is the one I'll be going with!

Sushi is not my thing. Sad maybe, but I just never took a liking to it. :P

Thanks all for the advice - if I can, I'll take pics. But knowing Patty, and the fact I'll be getting home late - probably no pics tonight..

mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

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#7 User is offline   Sink 

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Posted 26 August 2009 - 05:08 PM

no pix = no tuna..... :angry:

Signed
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When it's brown, it's cooking.... when it's black, IT'S DONE!!!!

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#8 User is offline   shelly 

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Posted 26 August 2009 - 05:28 PM

I'm trying to visualize a 2 lb tuna steak. I would cut it into proper serving pieces, maybe 3.

You can do what Don suggests by rubbing with mayo or just rub with oil. But dry herbs might burn so I wouldn't use them.

Tuna is very dry and should not be overcooked, medium rare at most, as was also suggested.

I would concentrate on making a sauce or glaze for it. Why not use your favorite ingredients--orange juice and maple syrup with a touch of soy or salt to bring out the sweet.

Not too syrupy like for wings but thinner to drizzle over the grilled at high heat tuna.

Don't forget the cross hatch marks before flipping over. Spread the sauce on just one side or down the middle only for presentation on the plate, not completely covered.

Doesn't Don raise tuna in his salt water fish tank? :angry:

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#9 User is offline   cuskit 

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Posted 26 August 2009 - 08:06 PM

Okay - after lots of great advice and tips - I grilled our tuna steaks tonight - ala Mikey's Salsa Grilled Tuna.

I cut the steak into four pieces (about 4" diameter - 1-1/2" thick) and rinsed under cold water. Two will be given to my Dad. For the two Patty and I will have tonight - I patted them dry a with paper towel. Liberally brushed both with EVOO, then sprinkled S&P. That was the extent of the seasoning. Onto my preheated searing burner for about 1-1/2 minutes each side, diamond seared. Plated with sliced (fresh from my garden) deep red tomatoes. Also - some Panko Breaded Shrimp from my oven. Whipped up some of my own special salsa, dribbled onto the steak. Added a few drops of fresh squeezed lemon juice and some parsley. That's it! After the photo session (don't ask what Patty had to say here) I did add more salsa liberally over the entire steak, and doused the shrimp with my own homemade cocktail sauce (ketchup, horseradish and fresh squeezed lemon juice). All was delicious. Well - I think the steaks were on the grill just a bit too long as they were slightly dry, but with the liberal salsa that was irrelevant! :angry:

Hope you enjoy the pics - sorry they were not quite up to par. Between the camera getting worse, poor lighting (it was dark out), Patty literally FUMING at me taking time for pics, hurried shots, etc. etc. etc. - I would have preferred a much better presentation. But - I did enjoy the meal! That's the important thing. And Patty fell in love with me all over again after tasting the meal. Licked her plate clean. But then found the mess I made in the kitchen. Homemade salsa was fun - tomatoes all over the place, cilantro down the front of the cabinets, etc. etc. All hell broke out with that one! :( But she calmed down when I simply told her to go sit down in the family room, I'd clean up and then come out with some French Vanilla Ice Cream, melted dark chocolate dribbled over it, a pair of huge strawberries and two glasses of wine. And some soothing words of love, murmered softly as I cuddled up close beside her. It worked like a charm! Right up until I picked up the remote and flipped on the Yankee game. Hee hee! :)



Mikey's Salsa Grilled Tuna
Attached Image: DSCN6008.JPGAttached Image: DSCN6009.JPG
Attached Image: DSCN6012.JPGAttached Image: DSCN6017.JPG

Patty's asleep - I'm posting and watching the game. All is well! :lol:

Mikey
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

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#10 User is offline   shelly 

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Posted 26 August 2009 - 09:21 PM

You did real good, real good. Simple, fresh with the sauce allowing the flavor of the tuna to shine through.

As was mentioned, tuna is a very dry fish, virtually no fat so it can't be cooked beyond medium rare. You'll get it perfect next time but I am sure that it still tasted great.

Bravo. Good pics also.

Shelly
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#11 User is offline   Sink 

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Posted 26 August 2009 - 09:45 PM

Mikey!

Nice job! Looks wonderful! Good call on the fresh salsa. Those tomatoes look yummy! And shrimp on top of it all.. You make me... proud! sniffle sniffle... :angry: You did let me down on cleaning though... ;>D You slaved over a hot grill and your wifey couldn't even wipe the counter off??? LMAO! You ol softey!

Great pix too! I could almost taste it!

Sink
When it's brown, it's cooking.... when it's black, IT'S DONE!!!!

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#12 User is offline   cuskit 

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Posted 26 August 2009 - 10:46 PM

Wow! Can't wait until Patty wakes up tomorrow! I can tell her I got the "nod" from the two most "renown" chefs on the Source Boards! I'm flattered! :angry:

Shelly and Sink - thanks both for the kind words! Also you too, Beach (read your comment elsewhere)! :( I've grilled tuna before, but tonights was simply the best yet - and I think because I went very "lame" on additional sauces, marinade, etc. Like Shelly said - I primarily tasted the tuna - which is a good thing as it was delicious!

Sink - we know you are the KING of softies yourself! I hope this week comes and goes quickly for both of you, and she is soon safely back home, where I know you treat her like a Goddess! I actually just felt a twinge of guilt when I reread speaking of Patty, and remembered what you are going through right now. Bless you Man!

Mike
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
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2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

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#13 User is offline   cuskit 

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Posted 29 August 2009 - 02:03 PM

View Postcuskit, on Aug 26 2009, 09:06 PM, said:

Okay - after lots of great advice and tips - I grilled our tuna steaks tonight - ala Mikey's Salsa Grilled Tuna.

I cut the steak into four pieces (about 4" diameter - 1-1/2" thick) and rinsed under cold water. Two will be given to my Dad. For the two Patty and I will have tonight - I patted them dry a with paper towel. Liberally brushed both with EVOO, then sprinkled S&P. That was the extent of the seasoning. Onto my preheated searing burner for about 1-1/2 minutes each side, diamond seared. Plated with sliced (fresh from my garden) deep red tomatoes. Also - some Panko Breaded Shrimp from my oven. Whipped up some of my own special salsa, dribbled onto the steak. Added a few drops of fresh squeezed lemon juice and some parsley. That's it! After the photo session (don't ask what Patty had to say here) I did add more salsa liberally over the entire steak, and doused the shrimp with my own homemade cocktail sauce (ketchup, horseradish and fresh squeezed lemon juice). All was delicious. Well - I think the steaks were on the grill just a bit too long as they were slightly dry, but with the liberal salsa that was irrelevant! ^_^

Hope you enjoy the pics - sorry they were not quite up to par. Between the camera getting worse, poor lighting (it was dark out), Patty literally FUMING at me taking time for pics, hurried shots, etc. etc. etc. - I would have preferred a much better presentation. But - I did enjoy the meal! That's the important thing. And Patty fell in love with me all over again after tasting the meal. Licked her plate clean. But then found the mess I made in the kitchen. Homemade salsa was fun - tomatoes all over the place, cilantro down the front of the cabinets, etc. etc. All hell broke out with that one! B) But she calmed down when I simply told her to go sit down in the family room, I'd clean up and then come out with some French Vanilla Ice Cream, melted dark chocolate dribbled over it, a pair of huge strawberries and two glasses of wine. And some soothing words of love, murmered softly as I cuddled up close beside her. It worked like a charm! Right up until I picked up the remote and flipped on the Yankee game. Hee hee! :D



Mikey's Salsa Grilled Tuna
Attachment DSCN6008.JPGAttachment DSCN6009.JPG
Attachment DSCN6012.JPGAttachment DSCN6017.JPG

Patty's asleep - I'm posting and watching the game. All is well! :)

Mikey

I gave my Dad the other two steaks. He had them last night, and told me they were tasteless. He merely broiled them with just a touch of salt substitute and black pepper. He said they flaked apart nicely, but were without flavor. Shucks! I should have prepared them for him. He loves salmon, but did not recall having tuna before - which is strange considering this man, at 88 has eaten just about every other fish in the world!

He loves catfish, cod, trout and snapper blues. Shrimp scampi is one of his favorites. Weekly (Friday's - a no meat day for true Catholics) he has either broiled or fried flounder - normally with paprika. He told me not to bother bringing home any more tuna. :) Oh well. Should have given him some of my salsa with it. He told me he poured ketchup over the tuna just to give it some flavor. I really cracked up over that! :P Gotta love the man!

His menu's are very bland and quiet now - a shame as he was a real chef all his life. He's forgotten more about cooking than I'll ever learn! He had served on a hospital ship in New Guinea, and was a chef for over a thousand men. He's told me stories of pots over 35 gallons in size. They went through literally a ton of potatoes each week along with ten thousand eggs. Now that's cooking for a party! Someday I've got to write a book about my Dad - the stories would encompass so many different talents it would be awesome!

mikey
"Grill der Steaks, Smoke dem Ribs and post yer Porn"
Grill Porn that is.. Remember - No Pix, It Didn't Happen!

2007 Kirkland Signature 100% 304 SS 720-0432 (Nexgrill origin)

Searing IR Burner, Rear IR Burner, 4 SS Main Burners, Side Cast Brass Burner, Oven
--------------------------------------------------------------------
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--------------------------------------------------------------------
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2000 Weber "Go Anywhere" Charcoal Grill
Vintage 22" Weber Kettle

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