Nonnymus wrote:
>
> This is a little offbeat for barbecue, but since it's a grilling thing,
> it's not too far off topic for the NG. Tonight, I grilled up some tuna
> steaks and thought some of you might enjoy the technique.
>
> The steaks were the flash frozen ahi tuna found in most grocery stores.
> I thawed them in water, coated them lightly with olive oil and
> sprinkled on a little S&P. They got 2-1/2 minutes per side on a fairly
> hot grill so the interior of the 1" steaks was 110f. They had beautiful
> grill lines.
>
> For a sauce, which is the trick to a good tuna steak, here's my
> approximation of the unmeasured recipe I have come up with.
>
> 1/2 stick of butter in a microwave-type of cruet
> crush appx. 3 oz of pickled ginger into the butter, using a garlic press
> to mush it up
> add 1/2 tsp of Worcestershire sauce
> add 1/2 tsp CYM
>
> melt and stir
>
> Brush the tuna steaks lightly with the mix before removing from the
> grill and then add the balance over the top when placing the steaks on
> the plate.
>
> I serve the steaks typically with "beans and greens" made from either
> fresh kale when available, or canned spinach- both use white beans.
> When cooked, top the greens with pepper sauce mixed with apple cider
> vinegar to taste. Some of the family also like a little garlic mixed in
> with the Kale, in particular.
>
> Nonny
>
> --
> ---Nonnymus---
> No matter how large your boat,
> the person you are talking with will
> have a close friend with a larger one.
> ---Observation by my son

I love grilled tuna steak, but I love the tuna so much that I never go
beyond the brush of oil and dash of S&P. I also love tuna as sashimi or
sushi. Mercury be damned, I'll eat all the fresh tuna I can get my
hands, fork or chopsticks on.