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Old 04-01-2008, 03:54 PM   #11
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For a grilled tuna steak there is nothing better than a homemade pico de gallo on top. If I have time I love a coulis made out of black beans, lime, cilantro, and some hot sauce (just give that a whir in the food processor or use a stick blender).

It presents a little fancier and certainly conforms to the "D" word


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Old 04-01-2008, 03:55 PM   #12
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Lightbulb Grapefruit

How about grapefruit sauce? Had that on monkfish not too long ago - awesome!

Maybe add some toasted sesame seeds & top it off with that ...

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Old 04-01-2008, 04:03 PM   #13
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I like ginger on my tuna. I would take a little olive oil, fine julienne some ginger and saute that bit. Add a little white wine and soy sauce and let that cook down. Lay some of the sauted ginger over the fish and lightly drizzle with the liquid.
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Old 04-01-2008, 04:15 PM   #14
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AuntDot's recipe sounds really good too!! Anything with ginger and soy and a little sweetener is always tasty.
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Old 04-01-2008, 06:10 PM   #15
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I have a great remoulade recipe for any meaty fish - tuna, salmon, swordfish.

Ginger Remoulade

1 cup light mayo
2 tbsp. ketchup
1 tbsp. each finely minced ginger, parsley, onion, celery

Mix all ingredients, cover and refrigerate for an hour to meld flavors.
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Old 04-02-2008, 01:06 AM   #16
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I love teriyaki tuna steaks!!! Although my favourite is just to eat it raw.
Too many restaurants, not enough time...
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Old 04-02-2008, 02:49 AM   #17
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raw for me too, like bilby.

otherwise, coated with black and white sesame seeds, then seared so just the outer edge is cooked and seeds toasted.

sliced across the grain, then served with soy, wasabi, and ginger dipping sauce, with a touch of peanut butter.
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Old 04-02-2008, 09:47 AM   #18
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Wow, thanks for all the ideas! The wasabi recipes sound wonderful! (but I am impartial to it)

I'm going to try the balsamic/honey/cracked pepper reduction tonight as I know for sure I have the ingredients.
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Old 04-02-2008, 09:57 PM   #19
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Okay, tried it and loved it.

Good suggestion to spoon it on the plate. It was subtle enough and didn't overpower the fish.

That is my first reduction I've made...I'll have to do more of those, that was fun and made dinner a little more interesting.

Thank you
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Old 04-03-2008, 12:36 AM   #20
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we have this cooking show called costal cuisine, where this chef called Tene Shake does
seafood everyday. he was doing tuna the other day, and he cut this big tuna steak that
was about 2 inches thick and about 5-6 inches tall. anyway he made a sauce consisting
of butter, honey and whiskey and he cooked that until it boiled and then served that as
a sauce over the cooked tuna. I hope that helps.

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