Tuna recipes

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

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.

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 minutes, or to desired doneness. Discard any remaining marinade.

Use this every time and its great and easy.

If you like a little sauce on the side, I reduced tangerine juice and sugar into a glaze when I did little tuna appetizers for the TD Chopped Challenge.

It was fantastic.

But honestly, my favorite "Asian" seasoning in the world is this little bottle of heaven right here:



It's great sprinkled on finished dishes and also amazing mixed with Ponzu as a dipping sauce.

I like to coat a tuna steak in toasted sesame seeds before searing.

What's a restaurant in BR where I could get a great tuna steak as an entree?

What are the best supermarkets for getting a good deal on a tuna steak?

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PAMA Tuna

Seasoned and Seared Medium Rare, Set with Grits Du Jour, Topped with Asparagus and Lump Crabmeat, Finished with Pomegranate Balsamic Glaze

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That's the one

tsunami probably has something. gino's does a decent fish combo that usually has tuna.

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high heat

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Cook the tuna steaks for 5 to 6 minutes

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Cook for an additional 5 minutes

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Holy shite.

In Honor of Rio Mar closing


Serrano-Ham-Wrapped Yellowfin Tuna with Romesco Sauce

from Adolfo Garcia of RioMar, New Orleans, LA



Makes 4 servings
active time
30 min
total time
45 min
ingredients
For romesco sauce
4 dried New Mexico chiles
2 cups boiling-hot water
1 large red onion, halved and thinly sliced
3 garlic cloves, peeled
1 tablespoon olive oil
1/3 cup almonds with skins (raw; about 2 oz)
1 cup bread cubes (1/2 inch) from a 10-inch Italian or French loaf
4 bottled piquillo peppers
1 teaspoon paprika
1/4 cup red-wine or Sherry vinegar
1/2 cup extra-virgin olive oil
1/8 teaspoon salt
For fish
8 (1-inch-thick) rectangular pieces center-cut sushi-grade yellowfin tuna (1/4 lb)
1/4 teaspoon salt
1/4 teaspoon black pepper
8 very thin slices serrano ham (about 1/4 lb)
1 tablespoon olive oil
preparation

Start romesco sauce:
Cover chiles with boiling-hot water and soak until softened, about 30 minutes.

Put oven rack in middle position and preheat oven to 400°F.

While chiles soak, toss onion and garlic with 1 tablespoon olive oil in a shallow baking pan, then spread out evenly and roast until golden, 15 to 20 minutes. Stir in almonds and bread cubes and roast until almonds are golden, about 10 minutes. Cool in pan on a rack.

Make romesco sauce:
Drain soaked chiles in a sieve set over a small bowl and reserve soaking water. Discard stems and seeds.

Blend soaked chiles (use caution when blending hot liquids), roasted bread mixture, piquillo peppers, paprika, vinegar, extra-virgin olive oil, and salt until smooth, adding reserved chile water, 1 tablespoon at a time, to thin to desired consistency.

Prepare and cook tuna:
Sprinkle tuna all over with salt and pepper and tightly wrap middle of each piece with a slice of serrano ham (ends of tuna will be exposed).

Heat 1 tablespoon olive oil in a 12-inch heavy skillet over high heat until just smoking, then sear tuna, turning over once, until ham is golden brown and crisp but tuna is still very rare in center, about 3 minutes total.

Serve tuna with sauce.

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some fresh blue fin

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:holyshit:

Raw, just fricking raw.