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I've done tuna steaks on grill, and in skillet, lots of times! My
spouse eats her's raw (whenever she sees it in store & thinks it's
same-day fresh, that is). I have to cook mine, and usually do so
by rubbing butter on both sides, sprinkle some favorite seasoning
(I'm currently into the fancy salt & herb combinations you see on
the store shelves nowadays), and throw on hot grill for 3-4 minutes
each side. Tuna holds up pretty good on most grill surfaces, so
don't worry about fancy fish holders--just be firm and quick about
shoving a spatula or turner under the steak when moving it.
I've also found that a light sprinkling of cajun seasoning goes
well with grilled tuna. Tuna is really my favorite seafood to
grill--I had it Tuesday night!
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| Just be careful when cooking tuna on a grill -- my experience shows
that tuna will dry out easily if the flame/heat is too high.
Lately, I have been broiling the steaks with a basting of butter,
sprinkle of dill, and a slice of lemon on top.
As .1 said -- tuna only takes afew minutes to cook.
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| It's too dark to see what you're doing out where my gas grill is these
days, so it is covered for the season now (anyhow, it is hard to keep
it going in the fall winds). We love grilled tuna - it is delicious!!
Too bad fresh tuna is so expensive. We often just marinate it in a
vinaigrette. Grilled tuna is best if you don't overcook it - if it is
still pink in the middle, Paul is happiest with it. We use a wire cage
so the fish doesn't stick to the grill grids, but you could probably do
it right on the grids if you are careful and if the grids are smooth to
begin with. Grilled tuna is great with pasta with pesto sauce, but my
basil patch has succumbed to the frost some weeks ago now, so this
won't be on the menu again for a few months!
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My daughter just sent this over the internet to me.. mods move if not
the right topic.
TUNA WITH DILL AND TOASTED ALMONDS (Ca Nuong Vi)
Makes 4 servings
In Hanoi, pairing fresh dill with fish is a favorite combination. Tuna and
mackerel ae abundant off the coast of Vietnam as are other rich-fleshed fish.
You can use swordfish or salmon here, as well.
5 cloves garlic
3 small shallots or 3 whites of scallion
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
2 tablespoons bottled fish sauce (nuoc mam)
2 heaping teaspoons vegetable oil
1/4 teaspoon ground turmeric
4 8-oz tuna steaks
Scallion Oil (1/2 cup veggie oil with 6 chopped scallions sizzled briefly,
served warm)
(the scallion oil isn't totally necessary)
Salt to taste
2 tablespoons sliced almonds, toasted
1/4 cup chopped dill
1. In a mortar (I used a mini food processor), pound the garlic, shallots,
pepper, and sugar to a paste. Blend in the fish sauce, veggie oil, and turmeric.
Put the tuna in a large, shallow dish and pour the sauce over it. Marinate in
the refrigerator for 1 hour. Meanwhile, make your Scallion Oil.
2. Preheat the grill or broiler. Season the tuna with salt and grill until
browned on both sides but still pnik in the center, about 3 mins per side. For
swordfish or salmon, you may wish to cook it a little longer.
3. To serve, put the tuna on plates and spoon about 1 tablespoon of the scallion
with a little of the oil over it. Top with almonds and dill. Serve with rice
or French bread.
(I served with bread and fiddleheads steamed with a little butter and dill)
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% Subject: YOU RULE!!!!
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