Not a vegan, but close...

bdavidson · February 2001

My sister-in-law is coming over for dinner tomorrow night. As the title indicates, she eats no meat, but will eat some fish. I've done salmon quite a bit, but my egg has never seen a tuna steak. Does anybody out there have a "knock-'em dead" tuna recipe?
Thanks in advance!
bd

Huck · February 2001

bdavidson,
if God hadn't intended us to eat animals, he wouldn't have made them taste so GOOD!

Nature Boy · February 2001

bdavidson,
I have only done tuna once, and I found out what I already knew! It is very easy to overcook. Two minutes a side at high temps is perfect. IMO tuna should be fresh, and cooked to medium rare at most. Ginger and teryaki make great candidates for flavoring. Tuna gets dry very quicky. I like it RED in the middle. Not sure if you'll knock em dead, but whatever you do, don't overcook it![p]BTW, If you don't get any other great ideas, I would consider a 1 hour marinade with fresh ginger, teryaki. Then make a paste with more ginger, dijon mustard, green peppercorns, olive or sesame oil, and a tbsp citrus splash, and a bit of salt. Slather the tuna, and cook it hot and fast. [p]By far I am not an expert here, but this is what I would do if I were to do it.[p]FWIW!!!
NB

bdavidson · February 2001

Nature Boy (aka "Ginger Boy")
Thanks for the tips. I may just do that teryaki/ginger combo. Sounds good. I'll let you know what transpires. Like I said, I've not done tuna, but getting a little tired of salmon, and thought I should give it a try.
bd

bdavidson · February 2001

I agree. Preach it, Huck!
:-)

GaDawg · February 2001

bdavidson,
Amen. I am a card carrying member of PETA
( People Eating Tasty Animals ).[p]Chuck

Nature Boy · February 2001

bdavidson, Yeah, I am kinda hooked on ginger. Please keep us posted on what you do. I am getting tired of salmon too....it always seems to taste the same no matter what you do....though I am learning something by experimenting with short brines.[p]Tuna is a great change of pace, but a whole diiferent piece of meat. Very lean.[p]Look forward to hearing of your results, and if anyone else has a real recipe!
Cheers to you, and all of your family!
NB

Unknown · February 2001

Huck,
I've always heard that as:[p]If God didn't want us to eat animals, he wouldn't have made them out of meat.[p]Of course for me, meat = taste good, so they are the same really. ;-)[p]Mike[p]

Unknown · February 2001

bdavidson,[p]My brother is similar in his beliefs, except he will not even eat fish. With this in mind I always do a lot of beggies on the egg, and my personal favorite is to make a tray out of aluminium foil and put asparagus in it. Flavor them with olive oil, lemon, salt and pepper and egg em for 20 minutes at 300 degrees. Perfect.[p]egg on

J Appledog · February 2001

bdavidson, I prefer my tuna out of a can, but I learned this method from an online cooking class using 3/4 tuna steaks about 8 oz. each.[p]Marinate tuna in extra-virgin olive oli for at least an hour. The oil tenderizes the fish in much the same way that marbling tenderizes beef. The oil coats the strands of protein, making the tuna steak feel moist in the mouth even after most of the moisture has been cooked out of it.[p]Before grilling, direct, over a vey hot fire, brush with more olive oil & season with salt & pepper. Grill until well seared and grill marks appear - about 1 1/2 minutes. Flip and grill until fish is cooked to medium: opaque throughout, yet translucent at the very center when checked with the point of a paring knife - about 1-1 1/2 minutes more. Serve immediately with a fruit salsa. I prefer using mangoes in the recipe below.[p]SIMPLE PEACH SALSA
Makes about 3 cups
If you don't have peaches, you can substitute a number of other
yellow-orange fruits, including mangoes, pineapples, and
papaya.
2 ripe but not mushy peaches, pitted and chopped coarse
1 small red bell pepper, cored, seeded, and sliced thin
1 small red onion, cut into long, thin slices
cup chopped fresh parsley leaves
1 medium clove garlic, minced
cup pineapple juice
6 tablespoons juice from 3 medium limes
1 jalapeño or other medium hot chile pepper, minced
Salt and ground black pepper
Mix all ingredients, including salt and pepper to taste, in
medium bowl. Cover and refrigerate to blend flavors, at least 1
hour or up to 4 days.[p]Bone appetit! JCA

bdavidson · February 2001

J Appledog,
Sounds great, Julie.
Thanks.
Incidentally, I have to place another Jerk sauce order. If you're planning to attend EggFest '01, I'll buy some from you there.
bd

Huck · February 2001

bdavidson,
I LOVE shark. A little olive oil, salt and pepper. CHINGOWA!

Unknown · February 2001

Re. not overcooking -- should be a very rare streak in the middle -- keep in mind that this is a dense fish that keeps on cooking after you take it off the grill. If it comes off rare to medium rare, it may be gray in the center once cut at the table. There's no reason to worry about tuna being rare, it's not a fish where parasites are a problem (as may be the case with salmon that isn't cooked to the point of just flaking). It is used all the time for sushi. km

Not a vegan, but close...

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