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yetanotherBob

In article >, says...
> yetanotherBob wrote:
>
> >>
> > I forget where I first read about the technique, but letting the olive
> > oil soak in overnight or "power marinating" with your FoodSaver for a
> > shorter period does seem to make grilled tuna more moist.
> >
> > Your sauce sounds good - I may give it a try tomorrow.
>
> Report back on your experience, please. The sauce is something I
> dreamed up and quite frankly, something I'm kinda proud of.
>
> The Ahi Tuna I get flash frozen at Albertson's is very good. Yesterday,
> it was $8/#, but then there's no bone or scrap to it. One thing I
> notice is that it's quite watery when thawed. I don't know if that's
> good or bad. I could have easily squished it lightly between towels and
> squeezed out some of the moisture, but just did the olive oil, S&P bit
> and tossed it onto the grill. The coating also helps to prevent
> sticking, but I also brush and spray the grates just before with Pam for
> Grilling. I use the Foodsaver vacuum marinade frequently with other
> meats, but have not tried it with Tuna.
>
> I've been on a diet for the past week to take off weight from a cruise,
> so the Tuna was perfect. Now that I hit my "fighting" weight of 200#
> again, I have some of the prettiest ribs you ever saw in the
> refrigerator and might force myself to eat a few for supper.
>
>
Try the multi-hour olive oil soak for tuna steaks - it makes a big
difference in moistness of the grilled fish. I believe I first saw the
technique described in one of the Cook's Magazine publications, and have
seen references to similar approaches elsewhere. Vacuuming speeds up
the process if you're in a hurry.

I tried your recipe (more or less) and it is indeed a good combination
of flavors. I didn't have any CYM, so I used the brown mustard we keep
around as a staple. No pickled ginger, so fresh ginger mashed up with
some apple cider vinegar and a bit of sea salt stood in for that. Had
the Worcestershire and butter, though. Grilled the tuna with a good bit
of apple wood smoke under the grill hood, and all the flavors melded
together nicely. Thanks for the suggestions.

Bob