BBQ TUNA! for dummies

[Pilar]

~Bottle of Tamari or Teriyaki.
~Cajun seasoning, (Penzeys Cajun seasoning or Zatarain's Creole Seasoning).
~Italian seasoning (Basil and Oregano)
~Pam or other no stick spray.
~Hot Bar BQ, gas or briquets.
~1/2 a fresh tuna loin, preferably the back loin. Firm, properly bled and cooled fish works best.

A word about fish ... You can grade the stuff as you cark it. If you find a really firm back loin, set it aside for the Q or Sushi. The soft stuff can be canned.

Cut into filet mignon sized steaks, 1 inch thick. Cover with the Tamari or teriyaki in a glass dish. Use 1 tsp of the Italian seasoning, sprinkle over fish. Season to taste with the hot stuff. Flip the steaks and hit the other side with the hot stuff.

Soak for one hour.

Grill at high heat. Use the spray so it does not stick to the rack. Depending on the grill 3 to 5 minutes a side. You want browned with grill marks on each side and rare in the middle.

Serve immediately. The fish will finish cooking on the plate.

If you do not just love this, call me. I'll eat it.

:grin:

[ChinookSlayer]

Pilar,

I am smacking my lips after reading your post. It may have to be dock side tuna, but I need to try this recipe for sure!

Thanks for the info.

ChinookSlayer

[OceanBlue]

CS - you won't be sorry. I thought I'd died and gone to heaven.

[CATCH AND EAT]

Try this John.

Greek Tuna Steaks
Serves 5
Preparation time: 5 minutes
Cooking time: 10 minutes

This recipe also works well with other fish steaks, such as halibut, shark, and tilefish. Make sure your steaks are approximately the same size so they will cook evenly.

5 (1/2-inch-thick) tuna steaks

2 1/2 tablespoons fresh lemon juice

1 teaspoon salt

2 1/2 teaspoons chopped fresh oregano leaves, or 3/4 teaspoon dried oregano leaves, crumbled.

1/4 teaspoon ground black pepper

1/4 cup extra-virgin olive oil.

1. Heat gas grill to a medium-high, prepare a charcoal fire, or heat a broiler.

2. Place the tuna steaks on a lightly oiled grill rack or a broiler-pan rack. Grill or broil 4 to 6 inches from the heat source for 4 to 5 minutes on each side, or until the fish is opaque at its thickest part when tested with a fork.

3. Meanwhile, in a small bowl, beat the lemon juice and salt with a fork until the salt dissolves. Stir in the oregano and pepper. slowly drizzle in the olive oil, whisking until blended, thick and creamy.

4 Transfer the steaks to a large warm serving platter. ***** each stak with a fork in several places to let the lemon mixture seep in.

5 Using a fork, beat and at the same time pour the oil and lemon juice mixture evenly over the fish.

6 spoon some of the remaining sauce from the platter over each fish portion and serve right away.

We do not preseason the fish at all. The sauce has all the seasoning you will need to make this a rockin dish. Give it a go and let me know what you think.

Bernie

[Pitch Pocket]

CD was kind enough to give me a couple of loins from his trip.

I cut them into 1-1/4" medallions, sprinkled them with a Creole combo (equal parts salt, black pepper, cayenne, garlic and onion powder, oregano and thyme) and seared them in a hot non-stick pan in a little canola oil. 2 minutes or so on each side so they were slightly rare in the middle and they were great!

We made a black bean relish (black beans, corn, red pepper, jalapeno pepper, green onion, cilantro, garlic, olive oil, lime juice, salt and pepper), a little white rice on the side and it was outstanding.

If your albacore comes out tasting bad, blame the cook, not the fish. I rank it up there with my all time favorites.

Thanks again CD!

[skein]

I had 15 relatives at my house last night, most of whom are from Montana. I grilled 'em tuna on the barby, using the Threemuch receipe of a quick soak in butter and a short minute on each side on the grill. They reached over the plate of halibut to get at the tuna and all I heard was ooohs and ahhhs and the smacking of lips.

I think they are all planning on moving to Oregon. :grin:

Skein

[Fishplay]

John, thats one I have to try. Love that cajun creole taste.
Thanks

[blubeast]

Skein... ya better call Ed as you'll need a bigger boat to carry all of them... maybe he can weld yours and crabbait's together... I'm sure he won't mind.