thats my line
08-19-2004, 07:50 PM
There is a excellent Cajun spice mix called Chef Paul Prudhomme Blackened Redfish Magic. I get it at Safeway's spice rack but it may be in other stores. Just follow the directions on the bottle and you will have a new tuna recipe that turns out fantastic. Simple and easy too. :yay:
glassblower
08-19-2004, 08:00 PM
One of my friends sent me home with some freash tuna steaks and I laid out 3 layers of foil on the grill to help keep it from burning. I put the fish in a glass pie pan and squirted it with some Soy Sauce & Franks Hot Sauce (tastes like tabasco but not so hot), Liquid Smoked Hickery, sprinkled a light amount of pepper, salt, celery salt, minced onion & garlic and let it set in the fridge for an hour turning it every 15 min or so. Sprayed the tinfoil with olive oil and put the tuna steaks on. Cooked till it would flake apart easily and fed the kids & myself (wife wont touch fish?) All I can say is it vanished like a David Copperfield trick, man was that good. You tuna guy's & your stories and this taste of tuna have got me all ready to go get a few.