Tuesday, February 9, 2010

Succulent yellowfin tuna steak...

In addition, I added lots of extra garlic, some fresh squeezed lime juice & chopped habanero to the marinade. I added extra soy and orange juice and marinated it overnight (a few hours will probably due, but it turned out great overnight) and boiled the excess sauce to pour over the top of the tuna/rice. Matt cooked the yellowfin tuna steak on a very high heat for 1.5 minutes on each side, without adding oil to the dish and it turned out perfect. I sprinkled some diced spring onion over the tuna and used a lime wedge for a garnish. Steamed asparagus went nicely with the dish.


•1/4 cup orange juice
•1/4 cup soy sauce
•2 tablespoons olive oil
•1 tablespoon lemon juice
•2 tablespoons chopped fresh parsley
•1 clove garlic, minced
•1/2 teaspoon chopped fresh oregano
•1/2 teaspoon ground black pepper
•4 (4 ounce) tuna steaks
1.In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2.Preheat grill for high heat.
3.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 minutes, or to desired doneness. Discard any remaining marinade.
4.My advice would be to completely disregard #3 - No need to oil the pan, cook on high for 1.5min on each side and boil the sauce to put over the top of the rice/tuna. The tuna will turn out similar to ahi tuna appetizers.

THank-you Brina McNurlin Bunt for a wonderful recipe. :)

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