Combine the lemon and orange juice and sugar and grated rind and stir to dissolve sugar.
Chop the garlic clove and then, with a fork mash the coarse salt and the garlic into a paste and add paste to citrus mixture.
Whisk in olive oil.
In a serving bowl, combine tuna, basil leaves, red pepper olives , tomato and crumbled feta.
Grind in pepper to taste.
Pour the dressing over the salad and toss.
eeds, spicy spot prawn mayo (recipe #387362 posted separately) and one
Drain the two cans of tuna of oil or water and
arlic, capers, tuna + cream & blend till smooth.
Recipe Notes: Best made
Rinse and pat tuna steaks dry. Place zest on
rown.
(Butter gives the recipe more taste but a non
While this recipe prescribes 6 oz of tuna, larger or smaller steaks may be used. If you find more guests at your table, simply multiply the ingredients by the number of guests. This is a messy operation, so expect to have some wasted seeds and teryaki.
Marinade tuna in teryaki for at least 20 minutes but no more than 2 hours.
Coat steaks after marinade in sesame seeds.
Preheat grill on high while steaks are marinading.
Place steaks on preheated grill.
Grill for 3 minutes on each side.
Use tongs or spatula to turn steaks.
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
To marinate the tuna, add the cilantro, the orange
Place the tuna in a shallow non-metallic
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.
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.
tand for five minutes. Add tuna, celery, and fresh basil to
1/4 cups.).
Tuna Sandwiches:
Heat the olive
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.
owl to serve alongside the grilled shrimp. ** (See Cook's Note
salad bowl.
Sprinkle tuna with salt and black pepper
Drain tuna or chop chicken finely.
our before serving.
Brush Tuna steaks with light coat of
squeeze bottle.
For tuna: rub tuna steaks with a little