By Steve Black
Grilled Tuna Steaks
Yield - 6 Portions
6 Tuna Steaks, cut 1.5 inches thick
1 Cup Eel Sauce
½ Cup Italian Dressing
1 tsp. Vietnamese Chili Paste
½ Cup Extra Virgin Olive Oil
½ Tbsp. Onion Powder
½ Tbsp. Granulated Garlic
Fresh Ground Black Pepper
Mix the Eel Sauce, Italian Dressing, Chili Paste & Olive Oil in a bowl. Place the Tuna steaks in a Ziplock bag and pour in marinade. Let marinade at least 1 hour - but it works very well in the fridge overnight. Remove the Tuna, place on a plate and pour the marinade in a separate bowl as this will be used in the end. Lightly dust both sides of your steaks with Onion Powder, Granulated Garlic and fresh ground Black Pepper.
Light your grill and turn on to maximum heat. Let heat up for 10 minutes, then scrape down grill grates and spray with a non stick spray to ensure the tuna will not stick. Healthy grill grates are important! Buy some new ones if yours are old, rusted and worn out.
Place the tuna on the grill and let grill for 4-5 minutes, then turn over and grill for another 4-5 minutes. Brush and spray down the grill if you experience any sticking. Cook the steaks, trying to keep the handling of the fish to a minimum, until they hit an internal temperature of 105-110 degrees. A battery powered electric thermometer is a good investment to take the guess work out of any steak projects. Cooking to this temp. will ensure that your fish is still medium-rare, but will not be difficult to cut as the connective tissue has been slightly broken down. At this point, spoon some of the leftover marinade on the steaks and let rest for 5 minutes before serving. You have the opportunity to cook your steak more or less than what is written here.
Serve with Simple Steamed Jasmine Rice or Coconut-Ginger Whipped Yams and garnish with Wasabi Mayonnaise and drizzled marinade.
Perfect Steamed Rice
1 cup uncooked rice (Jasmine, Basmati or any long grain)
1 Tbsp. butter
1 ½ cups water
4 Tbsp. cilantro, chopped (optional)
Melt butter in saucepan, add rice and sauté until toasted. Add water and bring to boil. Reduce heat, cover and simmer until water is absorbed, approx 8 mins. With heat still on, use fork to separate rice. Incorporate cilantro and continue to cook partially covered for 1 minute or to desired texture. Remove from heat and gently separate rice, releasing steam allowing rice to slightly cool.
Coconut-Ginger Whipped Yams
Yield - 6 portions
30 Ozs. Peeled Yams, cut into medium cubes
4 Ozs. Sweet Butter
1 Tbsp. Ground Fresh Ginger
2 Ozs. Heavy Cream
2 Tbsp. Brown Sugar
½ Tbsp. Kosher Salt & Ground White Pepper
Instant Potato Powder
In a stockpot with simmering salted water, cook your Yams until they are fork tender. Strain them from the hot water, add the Butter, Ginger, Heavy Cream & Brown Sugar. Whip Yams until they are relatively smooth. Check seasoning and add Salt & Pepper. You will want to find the nice balance between the Brown Sugar and Salt to give it a sweet & sour profile, with neither ingredient stronger than the other.
This recipe typically comes out a bit loose which is where the instant potato powder comes into play. Adding some powder will tighten up your Yams, but do it a little bit at a time as there is a lag time as the powder absorbs moisture. Adding too much will give you a mix that is too tight.
Spoon in the center of your plate, top with the Grilled Tuna and drizzle your marinade sauce on top.
*TIP-You can use your marinade as a sauce as long as the Tuna Steaks have been prepared on a sanitary cutting board. Unlike Chicken and some Meat products, fresh Tuna will not contaminate your marinade.