Our neighbor was nice enough to bring us 2 thick-fresh Tuna steaks last fall from the Coast. They had been vacuumed sealed in my freezer ever since. Having never prepared tuna steaks before, I was a little unsure the best way to cook.
With a little research, I learned they are best when marinated and grilled, remaining slightly pink inside. Since I don't like any meat prepared rare, this was a little scary, but I figured millions of people eating sashimi can't be wrong.
Also this was a perfect opportunity to buy a new grill pan!
What to marinade them with? hmmmm...good question! Corinne had bought me some really cool ingredients from her time working at the Green Olive shop, so I used these to marinade the steaks. If I didn't have these, I might have made an apple/pear juice, vinegar and oil mixture.
INGREDIENTS
Marinade of choice (approximately 1/2 cup)
1 Tablespoon Basil
Pepper
Olive Oil for grilling
1. Mix marinade ingredients and pour over tuna steaks. Season and rub on spices, coating both sides. Cover and refrigerator for at least 30 minutes. I think I had these in the marinade for several hours.
2. Remove from refrigerator and sit at room temperature for at least 20 minutes.
3. Heat indoor grill pan under medium-high heat with oil. You can also use outdoor grill.
Grill tuna steaks for about 3 minutes per side. They should be slightly pink inside.
4. I served these with a simple tzatziki sauce (Greek yogurt, diced cucumbers and garlic powder) and grilled asparagus (also done on my new pan!)
With a little research, I learned they are best when marinated and grilled, remaining slightly pink inside. Since I don't like any meat prepared rare, this was a little scary, but I figured millions of people eating sashimi can't be wrong.
Also this was a perfect opportunity to buy a new grill pan!
What to marinade them with? hmmmm...good question! Corinne had bought me some really cool ingredients from her time working at the Green Olive shop, so I used these to marinade the steaks. If I didn't have these, I might have made an apple/pear juice, vinegar and oil mixture.
Marinade of choice (approximately 1/2 cup)
1 Tablespoon Basil
Pepper
Olive Oil for grilling
1. Mix marinade ingredients and pour over tuna steaks. Season and rub on spices, coating both sides. Cover and refrigerator for at least 30 minutes. I think I had these in the marinade for several hours.
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| Aren't these steaks beautiful??? |
2. Remove from refrigerator and sit at room temperature for at least 20 minutes.
3. Heat indoor grill pan under medium-high heat with oil. You can also use outdoor grill.
Grill tuna steaks for about 3 minutes per side. They should be slightly pink inside.
4. I served these with a simple tzatziki sauce (Greek yogurt, diced cucumbers and garlic powder) and grilled asparagus (also done on my new pan!)
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