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Hot Tuna

The key to cooking tuna is to sear the outside without cooking the inside all the way through. You do that with a very hot fire.

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And how do you get a very hot fire? You follow Alton Brownís advice and cook over your charcoal chimney. Yes: thatís right ó the thing you use to light your charcoal.

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Put it down on a safe surface.

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And put a piece of newspaper under the bottom.

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Then pour your charcoal into the top and light the newspaper.

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Let the charcoal catch fire.

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Then go get your tuna ready. We had 2 nice pieces from Kleinís.

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I riffed off Altonís recipe and whisked together some soy sauce, wasabi powder and honey.

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I didn't measure, but it looked pretty close. And I didnít really marinated it like he said ó I just kind of moistened it.

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Then I covered it in sesame seeds. We didnít have white so I used black.

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Meantime, I made a blue cheese dressing for the iceberg lettuce wedges to go alongside the tuna.

I crumbled up some Point Reyes Blue Cheese ó

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ó added various and sundry dairy products ó

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ó and whisked together with herbs, salt and pepper.

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Back to the tuna. After covering it in sesame seeds ó

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ó we headed out to the chimney-grill.

It was burning very nicely. We oiled the grate from the Weber (no relation) kettle, and put it on top.

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We put the sesame-soy-wasabi tuna on top.

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And turned it after 1 minute a side. (Alton says 30 seconds, but thatís for that thin, grocery-store tuna. Heís not talking 3-inch tuna steaks.)

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Tell me that doesnít look cool:

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We took it back in the house and let it rest for a few minutes, then sliced it.

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Perfect.

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We had sliced tuna loin with iceberg wedges with blue cheese dressing and crumbled bacon, sliced tomatoes and onins, and corn.

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17:09:00 on 08/20/06 by liz - Category: Recipes

Comments

lbabs wrote:

pant, pant, pant....oh man. I want to jump into that picture and chow down.

08/22/06 11:19:23

MaryS wrote:

Is it odd that I want some of that salad and not the tuna? You know I must have all things cooked 'well done'- sorry!!-

08/23/06 13:35:39

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