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

On 1-Feb-2008, 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

I can't comment much about your Tuna recipe, but as far as OT for
the group goes; this group is chartered pretty much for outdoor
cooking to include both grilling and barbecuing (Slow Roasting with
Smoke). The charter doesn't mention what kind of food you can grill
or barbecue to be considered on topic.
--
Brick(Youth is wasted on young people)

On Feb 1, 11:33*pm, "Brick" > wrote:
> On *1-Feb-2008, 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
>
> I can't comment much about your Tuna recipe, but as far as OT for
> the group goes; this group is chartered pretty much for outdoor
> cooking to include both grilling and barbecuing (Slow Roasting with
> Smoke). The charter doesn't mention what kind of food you can grill
> or barbecue to be considered on topic.
> --
> Brick(Youth is wasted on young people)- Hide quoted text -
>
> - Show quoted text -

Shit, if we didn't discuss grilling it would be a lot more boring
around here and I wouldn't have (finally) learned how to properly burn
a good steak.

We've gone over this plenty of times nonny, having a senior
moment? :-)

In article >, says...
> 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
>
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.

Bob

Brick wrote:

>
> I can't comment much about your Tuna recipe, but as far as OT for
> the group goes; this group is chartered pretty much for outdoor
> cooking to include both grilling and barbecuing (Slow Roasting with
> Smoke). The charter doesn't mention what kind of food you can grill
> or barbecue to be considered on topic.

Thanks, Brick. I recall the charter discussions, but with my
background, I still cringe when mentioning to folk that I also grill
some foods. <grin>
--
---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

Tutall wrote:

>
> We've gone over this plenty of times nonny, having a senior
> moment? :-)

About what? I forgot what you're talking about. <Grin.

--
---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

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.


--
---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

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.

Pete C. wrote:

>
> 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.

We also enjoy the salmon fillets now found everyday at most groceries.
I keep them simple, usually. I always get the skin-on variety, brush
with oil and then sprinkle the flesh side with fresh dill weed, s&p.
That's usually all I do, but when I want to show off a little, I make a
quick Hollindaise and dribble it over both the fillet and asparagus. I
serve with the skin attached, but always remove the skin and scrape off
the black layer of fat before eating mine. I've noticed that some folk
seem to like just eating the meat right off the skin, but I don't like
that layer of fat, personally.
--
---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

On 2-Feb-2008, Nonnymus > wrote:

> Brick wrote:
>
> >
> > I can't comment much about your Tuna recipe, but as far as OT for
> > the group goes; this group is chartered pretty much for outdoor
> > cooking to include both grilling and barbecuing (Slow Roasting with
> > Smoke). The charter doesn't mention what kind of food you can grill
> > or barbecue to be considered on topic.
>
> Thanks, Brick. I recall the charter discussions, but with my
> background, I still cringe when mentioning to folk that I also grill
> some foods. <grin>
> --
> ---Nonnymus---

I had a great grilling session this afternoon. I loaded in my smoker grates
and my deep fry basket, turned all three burners on high and let it go for
a couple of hours. Viola! Clean grates and like new fryer basket. No
elbow grease involved. Kitchen spray hose for the basket and garden
hose for the grates for final cleanup.

I love self cleaning ovens/grills.

--
Brick(Youth is wasted on young people)

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

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

yetanotherBob > wrote:

<snipppety>
> 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.
<snip rest> I first heard of the olive oil marinade from Jeff "frugal
gourmet" Smith. Works good on sablefish and such, too. Add extra mooshed
up fresh herbs in there,too.

In article >, says...
> > 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've done the liberal slather approach, both in a vac bag and a hard-
sided vac container. Either way seems to make a positive difference in
moistness of the grilled steak. Or you just put the tuna steaks in a
puddle of olive oil in a baking dish or the like, and flip them a few
times while they marinate in the fridge for a few hours or overnight.

Bob