Grilled Peppered Tuna

1-1/2 lb. sashimi-grade ahi or bluefin tuna steaks (1" thick)
1/2 tsp salt
2 Tbsp freshly ground black pepper
3 Tbsp extra virgin olive oil
1 Tbsp grated lemon zest
1 Tbsp grated orange zest, plus more for garnish
1 recipe New Wave Tartar Sauce (recipe follows)


Let tuna stand until it gets to room temperature, then
cut into long, 1" thick strips. Rub tuna on all
sides with salt, pepper, olive oil, lemon and orange
zests. Heat grill on high. Brush grill grate with oil
and immediately place tuna strips on it. Sear uncovred
15 seconds on each of the four sides for a total
cooking time of 1 minute; it should be charred on the
outside and raw to rare in the center. Transfer to
dinner plates and sprinkle with orange zest. Serve at
once, accompanied with New Wave Tartar Sauce.
Makes 4 servings.



New Wave Tartar Sauce

1/2 cup mayonnaise
1 Tbsp freshly squeezed lemon or lime juice
1 tsp Grand Marnier
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce of your choice
1/2 tsp salt
1/2 tsp grated orange zest
1 Tbsp finely minced fresh ginger
1 Tbsp chopped cilantro sprigs


In a bowl, combine all ingredients and mix well.
Cover and refrigerte; will keep up to 1 week
refrigerated.
Makes 3/4 cup

recipes courtesy: "Fast Fish" cookbook by Hugh
Carpenter and Teri Sanderson (Ten Speed) as featured
in The Oakland Press





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