By Jampling

Re: How do you serve fresh tuna?
21 May 2008 20:28

I have some lovely sashimi grade tuna steaks for dinner tonight. I often use Delia's recipe for tuna steaks with wasabi mayo, which is delish - but I fancy a change tonight. Any ideas?

Do you have a fave way to serve tuna? Please share!!

Replies

By Anushka

Re: How do you serve fresh tuna?
21 May 2008 20:44

I usually grill them, as if they were meat, and serve them with roast potatoes and a green vegetable.

Make sure that your grill pan is red hot before you put the tuna in.

Anushka

By *Crumbs

Re: How do you serve fresh tuna?
21 May 2008 20:56

A friend gave me a lovely recipe for tuna steak. I had it at her house and it rocked. Marinate the tuna in 1 tsp lemon zest 1 tsp orange zest plus the juice of both fruits and 2 tsps fresh dill, for an hour . Put them under a very hot grill and paint on the marinade with a brush as you cook the fish. I cooked mine only a few minutes on each side.

Serve with salad and baby boiled.
crumbs :-)

By elbokeron

Re: How do you serve fresh tuna?
22 May 2008 08:25

I too marinade and grill. I tend to serve with a simple tomato sauce with chopped green pepper, onion and herbs. I also serve potatoes preferably roast.

By oscarthegrouch

Re: How do you serve fresh tuna?
22 May 2008 09:38

I usually marinate it in teriyaki sauce (soy sauce, rice wine vinegar, sugar) then fry it and pour in the marinade as well.
It's a doodle to make and tasty too with rice.

By elbokeron

Re: How do you serve fresh tuna?
22 May 2008 12:47

Your marinade looks very interesting Crumbs. Lemon and orange seems an interesting combination.

When marinating tuna or anything else I tend to use lemon, dry sherry and anything else that takes my fancy - often basil, often garlic- depends upon the mood I'm in !

By Jampling

Re: How do you serve fresh tuna?
22 May 2008 13:48

Thanks all! Inspired in part by Crumbs and partly by a Jamie Oliver recipe, I ended up marinating the tuna in a lemon and oregano oil, which I then used to brush the steaks just before searing. I served them on a bed of mixed mesclun salad leaves, accompanied by steamed asparagus and broccoli florets. A lovely meal!