Tuna Steaks - EXCELLENT!

QBabe

Thanks Tim M., Jim W., and The Other Dave for your suggestions below. I wound up using two recipes from Steven Raichlen's "Barbecue Bible" for the meal. The first one was "Grilled Fish with Brazilian Garlic Marinade" for the steaks and the second for "Crazy Rice" as a side dish. Got the small egg up to 575° and cooked for about 2-3 minutes per side to 115° internal (love that Thermapen!). The tuna was red in the center and unbelievably tender and tasty. The rice was a big hit as well. I'll definately do both again![p]Here are the recipes:[p]"Grilled Fish With Brazilian Garlic Marinade"
4 tuna, swordfish, or salmon steaks,each 6-8 oz & 1" thick
6 cloves garlic, peeled
1/2 medium onion, quartered
1/2 medium red bell pepper, stemmed, quartered and seeded
1/4 cup olive oil (I used Spanish)
1/4 cup dry white wine
2 tbsp ketchup
2 tbsp sweet paprika
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup finely chopped fresh cilantro[p]Rinse tuna steaks under cold water and blot dry. Place in nonreactive baking dish in a single layer and set aside. Combine garlic, onion, bell pepper, oil, wine, ketchup, paprika, salt and black pepper in a blender and puree until smooth. Add the cilantro and puree just to mix. Pour the marinade over the fish, turning the steaks to coat. Cover and let marinate in the refrigerator for 1 hour. Preheat grill to high. When ready to cook, oil the grill grate. Remove the steaks from the marinade and arrange on hot grate. If using tuna, grill until cooked to taste, 3-4 minutes per side (I pulled ours at 115°, which was rare to med-rare). If using swordifsh or salmon, cook steaks until opaque in the center, about 4-6 minutes per side. Serves 4.[p]"Crazy Rice"
FOR THE RICE
1 1/2 cups long-grain rice
2 1/2 cups water, or more as needed
1/2 tsp salt
1 tbsp unsalted butter[p]FOR THE FLAVORINGS
1 tbsp olive oil
3 strips bacon, cut into 1/4" slivers
1/2 medium red onion, diced
1 clove garlic, minced
1/2 medium green bell pepper, stemmed, seeded and diced
1/2 medium red bell pepper, stemmed, seeded and diced
1/2 cup cooked corn kernels
1/4 cup dark raisins
1/4 cup golden raisins (didn't have these so just used 1/2 c dark)
3 tbsp chopped fresh Italian parsley (I used dried)
Salt and freshly ground pepper to taste[p]Place rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water runs clear, about 4-6 rinsings. Place the rice in a large, heavy pot. Add enough water to cover by 3/4", about 2 1/2 cups. Stir in salt and butter and bring the rice to a boil over high heat. Tightly cover pan and reduce heat to low. Cook until rice is tender, about 18 minutes. Fluff with a fork and set aside. Meanwhile, prepare the flavorings. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tbsp fat. Add the onion, garlic, bell peppers, corn, both raisins, and the parsley. Cook until the onion begins to brown, about 5 minutes. Stir the rice into the vegetable mixture and cook until thoroughly heated, about 2 minutes. Add additional salt and pepper to taste. Serves 4.[p]QBabe
:~)

mollyshark

QBabe,[p]This is a keeper. Sounds WONDERFUL. This is gonna sound weird, but I have never had grilled tuna. Time to try, don't you think? Thanks.[p]mShark

QBabe

MollyShark,[p]I had never even had tuna, except for the stuff in the can. A few weeks ago, my hubby Larry and I were taken out to dinner at a nice restaurant and he ordered tuna with a goat cheese mousse and it was to die for. That got me interested in trying some. I'm glad I did! But, don't be afraid of letting it stay on the rare to med-rare side. It was really tender and tasty that way and I'm told it gets pretty bad if you cook it to death. [p]Next I've got to find a recipe for the mousse...[p]Tonia
:~)