For sauce: combine egg yolks, honey
apers are cooking, thread the tuna chunks on skewers, brush with
-----------Sauce-------------.
In a bowl mix wasabi and water to make a paste.
Let stand 10 minutes.
Stir in vinegar, mayonnaise and garlic.
Set aside.
---------Tuna-----------.
Prepare grill with medium-hot coals.
In a cup, mix the soy sauce, oil, and wasabi powder.
Brush on tuna.
Grill for 3-4 minutes on each side for rare tuna.
Thinly slice the tuna and serve with the Wasabi sauce.
For the grape and lychee salad,
For the tuna, in a small bowl combine
For the smoked tomato granita, line
For the veal place the meat,
For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.
For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.
Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).
Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a \"zig zag\" pattern.
To marinate the tuna, add the cilantro, the orange
Rinse and pat tuna steaks dry. Place zest on
arlic, capers, tuna + cream & blend till smooth.
Recipe Notes: Best made
Preheat charcoal grill on high. Brush both sides of tuna with olive oil. Season to taste. Grill tuna for 2 mins each side or until cooked, but still pink in the middle. Transfer to a plate. Set aside for 10 mins to cool slightly. Break into large chunks.
Combine, artichokes, tomatoes, green beans, salad greens, potatoes, olives, onion and basil in a serving bowl.
In a bowl, whisk together all dressing ingredients. Season to taste, add to serving bowl and toss. Top salad with tuna and egg to serve.
whisk together the first 6 ingredients for marinade.
put mayo in a small bowl, add 2 tbsp of marinade, stir in, set aside.
sprinkle tuna with salt& pepper, pour marinade over, turning to coat both sides, and marinate for 1 hr heat grill to medium high.
grill tuna 3-5 minutes per side for medium.
serve topped with aioli.
Put the tuna steaks into a large heavy-duty zip-top plastic bag.
In a small bowl, add the olive oil, thyme, salt, lemon peel, pepper, and lemon juice; stir to combine.
Pour mixture into the bag with the tuna.
Seal bag; turn bag to coat tuna.
Marinate in the refrigerator for 30 minutes.
On a well greased grill rack, over medium heat, grill tuna steaks 6-7 minutes or until fish is firm but still pink on the inside and flakes easily; turn once during grilling.
Sprinkle both sides of fillet with Tony's seasoning.
Top the fillets with 1 pat of butter on each fillet.
Squeeze the lemon and lime all over the fillets, (about 1 teaspoons of each on each fillet).
Turn heat on using HIGH setting. Wait for 20 minutes before adding fillets.
Grill on preheated grill, over indirect heat for 5 minutes per side, then serve. (The middle will be red and the outside cooked to perfection).
Please Note: Cooking the tuna all the way through will take away from the taste and texture of the fish.
bowl. Refrigerate salad dressing for at least 1 hour or
eep steam inside Let steam for 20 minutes.
Meanwhile, peel
In a medium bowl, stir together the tomatoes, olive oil, lemon juice, garlic and salt. Set aside for about 2 hours to allow the flavors to blend.
Light a grill or preheat the broiler. Stir the fresh herbs into the tomato sauce.
Grill or broil the tuna about 4\" from the heat, turning once, until charred outside and still pink in the center, 3 to 4 minutes per side.
Transfer the tuna to a large platter and cut into thick strips. Thop with half of the tomato suace and pass the remainder.
Combine all sauce ingredients together; set aside.
Season the tuna steaks with salt.
Coat with ground black pepper.
Grill the tuna over a hot charcoal grill, cooking each side for 2 minutes.
Arrange on serving plates.
Serve with the sauce on the side.
Serve with steamed potatoes, and garnish with a sprig of parsley.
e speed slightly and mix for 2 to 3 minutes, until