Grilled Marinated Tuna Steak
This is such a simple recipe with outstanding results everytime. Grilled Marinated Tuna Steak is one of my favorite fish dishes. The standard marinade I use is just sliced fresh ginger and soy sauce, or in place of the ginger sliced fresh garlic. That’s it and the flavors that are absorbed by the tuna make an unforgetable meal. The one “trick” is not to over marinate; no more than 2 hours, as the soy will start to cook the steaks.
How you cook them is up to you. Many recipes call for medium rare tuna with the center still bright red, but I like mine cooked through to more medium and uniform doneness. I have a flat grill for the stove top that I use, but if you’ve got a good fish basket, on the outdoor grill will work just fine.
As for the steaks themselves if you can get your fish monger to cut them to order and to the thickness you want, all the better.
Ingredients for Grilled Marinated Tuna Steak
- Tuna Steaks 6-10 oz each.
- Julienne strips of fresh ginger or garlic
- ½ cup good soy sauce
Directions for Grilled Marinated Tuna Steak
Julienne the Ginger, place into bottom of pan that is large enough to hold all the steaks in a single layer. Pour enough soy to just slightly come up the sides of the steaks, the ginger does not have to cover the steak 7 or 8 slices on each side will work . Turn once getting some of the soy and ginger on top of the steaks, cover and refrigerate. Half way through the time you are going to marinate turn the steaks make sure there is ginger or garlic on both sides throughout the marinating process..
When ready to cook, brush off the ginger and place on grill and cook to your desired doneness.
You can bring the excess marinade up to a boil, reduce slightly and serve on the side, or a simple compound butter goes great on top of the steak.
Here are a few items to help make this recipe:
https://www.amazon.com/Andersons-Rectangular-Roasting-13-Inches-2-5-Inches/dp/B00523YOZM/ref=as_li_ss_tl?ie=UTF8&qid=1465657883&sr=8-6&keywords=9×13+bake+dish&linkCode=ll1&tag=rantsravesa06-20&linkId=6aa07e8d7366ac9c2b618e2c8cff8f07
https://www.amazon.com/Creuset-Enameled-Bistro-Grill-3-Inch/dp/B00B4UP3W0/ref=as_li_ss_tl?ie=UTF8&qid=1465657943&sr=8-6&keywords=le+creuset+stovetop+grill&linkCode=ll1&tag=rantsravesa06-20&linkId=94e7cb8d3c246b87820979ca1e127d20
I heard the magic word for dinner tonight-“STEAK” – it did taste a little different but was delicious- I just wonder want kind of four legged mooing animal a Tuna is? Don’t know but I can certainly go for more. 5 paws for sure!
Ingredients
- Tuna Steaks 6-10 oz each.
- Julienne strips of fresh ginger or garlic
- ½ cup good soy sauce
Instructions
- Julienne the Ginger, place into bottom of pan that is large enough to hold all the steaks in a single layer. Pour enough soy to just slightly come up the sides of the steaks. Turn once getting some of the soy and ginger on top of the steaks, cover and refrigerate. Half way through the time you are going to marinate turn the steaks.
- When ready to cook, brush off the ginger and place on grill and cook to your desired doneness.
- You can bring the excess marinade up to a boil, reduce slightly and serve on the side, or a simple compound butter goes great on top of the steak.
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