yetanotherBob wrote:

>>
>>
> 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'll give it a try next time. Would a liberal slathering of EVOO, and
then a vacuum container do it, or should it be submerged in EVOO? The
submerging would be a tad costly, IMHO.

>
> 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.

OK, you were close. Your ginger was probably the equal of what I use,
but the pickled stuff is so quick and easy to mush up in the garlic
press that it's all I ever use. So little mustard is used, the the
type is probably indifferent, also. I'm really glad you tried it and
enjoyed the results.

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