Grundy
08-25-2007, 12:08 PM
Got a new Weber so we are trying to grill alot more. We made this last night and it rocked. For 2 people, I grilled 1 pound of fresh Wild YellowFin Tuna. You put a big ol lump of this chilled butter on top as a final touch after the tuna steak comes off the grill. Really simple.
Serves 4 people:
Butter:
1/2 cup (1 stick) unsalter butter, softened
1 teaspoon minced garlic
2 tablespoons fresh lemon juice (about 1/2 lemon)
1/4 cup roughly chopped fresh parsely
Tuna:
4 portions of 8 oz Tuna steaks / 2 - 3 inches thick
2 tablespoons kosher salt
1 cup fresh cracked black pepper
2 tablespoon olive oil
1. Make the butter: in a small bowl combine all butter ingrediants and mix very well. (I nuked a stick of buttter for 10 sec in microwave). Cover and then refridgerate.
2. In a shallow bowl combine the salt and peppa and mix well. Press the tuna steaks into mixture to coat evenly on all sides. Drizzle lightly with the olive oil and then grill Medium-Hot fire for 4 - 5 minutes per side for medium rare. (On medium heat 400 deg, my steaks were only an inch so 4 minutes came out medium with a pink center; next time I try just searing like Ahi).
3. Remove Tuna from grill after checking for doneness and serve with a big ass spoonfull of butter on top of each steak
We had steamed Asperagus and warmed Sour dough rolls as a side. A Miller Chill went quite well with the tuna. For dessert: chocolate toffee chip cookies.
Comments: maybe too much post meal garlic overtones. Next time we might try roasting the garlic first.
My moms had a good idea: put the butter mixture in sarran wrap and roll it into a log, then put in freezer to harden. When you need it just slice off a chip from the end.
Serves 4 people:
Butter:
1/2 cup (1 stick) unsalter butter, softened
1 teaspoon minced garlic
2 tablespoons fresh lemon juice (about 1/2 lemon)
1/4 cup roughly chopped fresh parsely
Tuna:
4 portions of 8 oz Tuna steaks / 2 - 3 inches thick
2 tablespoons kosher salt
1 cup fresh cracked black pepper
2 tablespoon olive oil
1. Make the butter: in a small bowl combine all butter ingrediants and mix very well. (I nuked a stick of buttter for 10 sec in microwave). Cover and then refridgerate.
2. In a shallow bowl combine the salt and peppa and mix well. Press the tuna steaks into mixture to coat evenly on all sides. Drizzle lightly with the olive oil and then grill Medium-Hot fire for 4 - 5 minutes per side for medium rare. (On medium heat 400 deg, my steaks were only an inch so 4 minutes came out medium with a pink center; next time I try just searing like Ahi).
3. Remove Tuna from grill after checking for doneness and serve with a big ass spoonfull of butter on top of each steak
We had steamed Asperagus and warmed Sour dough rolls as a side. A Miller Chill went quite well with the tuna. For dessert: chocolate toffee chip cookies.
Comments: maybe too much post meal garlic overtones. Next time we might try roasting the garlic first.
My moms had a good idea: put the butter mixture in sarran wrap and roll it into a log, then put in freezer to harden. When you need it just slice off a chip from the end.