Put a couple of handsful of peppercorns in a plastic bag and smack the bejesus out of them with a tenderizing hammer. Then slather the tuna steaks with dijon mustard, put the in the bag, shimmy like your sister Kate until they are thoroughly coated, then grill them.
ISO Sauce/Seasonings for Tuna steak
- Thread starter Jeni78
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CharlieD
Chef Extraordinaire
What BuckyTom said, but skip the penut butter.
buckytom
Chef Extraordinaire
charlie, try it with the peanut butter sometime. just a tiny bit. it helps thicken the otherwise watery soy/ginger/wasabi sauce, and adds another level of flavor.
CharlieD
Chef Extraordinaire
Sorry, but I hate peanut butter.
kitchenelf
Chef Extraordinaire
Jeni - I take it you are were referring to actual tuna steaks versus ahi tuna, correct? There's a huge difference in the two, which is why you are getting some "I prefer mine raw" responses. Ahi - yes, I prefer mine raw, that's for sure! 
An actual tuna steak - well, I prefer it MR.
An actual tuna steak - well, I prefer it MR.Bilby
Executive Chef
Still prefer it raw. Don't know what ahi tuna is! I'll eat any fish raw. Doesn't have to be sashimi grade.
buckytom
Chef Extraordinaire
why do i get the feeling that bilby is part croc?
i guess that makes me their american cousin, an alligator. i prefer most fish uncooked, as i do certain veggies. and even then, barely cooked.
keep your hands and feet away during feeding time, and all that.
i guess that makes me their american cousin, an alligator. i prefer most fish uncooked, as i do certain veggies. and even then, barely cooked.
keep your hands and feet away during feeding time, and all that.
Bilby
Executive Chef
Was it the tail that gave it away or my big nose??? ;-)
