Mediterranean Tuna with Tomato and Olive Sauce

This issue is going out to 674 people world wide.
The first issue of the Chargrill Chat went out to just 5 people!

Todays Issue:

  • Grilling Fish Steaks
  • Mediterranean Tuna with Tomato and Olive Sauce
  • Some Tuna Facts

Living at the mouth of a river its probably no suprise that I like grilling fish on the barbecue. What's more, practically everyone that I know likes eating fresh fish simply cooked on the barbecue. I even know some vegetarians that eat fish, which seems strange to me; pescatorian's I'm told. I suppose that you have vegans at one end and pescatorians at the other end of the 'scale'.

Many people though are afraid to cook fish over coals because its not a very forgiving food if you don't cook it enough or you overcook it. A couple of minutes either way can result in the fish being raw in the center or dried and and rubbery.

But if you take a little bit of care and don't leave the fish cooking unattended then you should be OK. While your cooking the fish try the flake test. Lightly press the fish and it should break away into nicely cooked flakes of fish.

The recipe below is for tuna which I think is a really nice fish to cook as its a firm fleshed fish and tends not to break up as easily as other types of fish can.


Sponser

A-N-Y-O-N-E Can Build A Smoker And That Includes You!

  • Save Hundreds Of $$$'s Compared To Buying A Smoker
  • Make Your Own Delicious Hot Or Cold Smoked Food
  • Enjoy The Satisfaction Of Knowing That You Did It Yourself

Get your smoker plans now!


Grilling Fish Steaks

Here are some easy tips to help you cook fish steaks to perfection on the grill.

  • Marinade the fish in a marinade that includes an oil, or lightly oil it putting the fish the grill.
  • Lightly oil the grill prior to putting the fish on it..
  • Cook the fish over a hot grill. It doesn't take long for the fish steak to cook through. If the barbecue is not hot enough the outside of the steak will become overcooked before its cooked in the center.
  • Don't move the fish or constantly turn it. Leave it undisturbed until cooked through on one side and then turn it over.
  • If you're still concerned about cooking fish, use a hinged fish basket but make sure that the basket and fish are lightly oiled before placing it on the grill. The fish basket makes it easier to turn over the fish when needed.
  • Don;t leave the grill while the fish is cooking.

Guest Article

Mediterranean Tuna with Tomato and Olive Sauce from Filippo Berio

I found this recipe on the Filippo Berio website, they manufacture olive oil.

The recipe doesn't state the size of steak but I used steaks about 1" thick and about 6 ounces in weight.

Serves 4
Preparation time: 15 minutes
Cooking time: 6-8 minutes

Ingredients
4 tuna steaks
2 tbsp Filippo Berio Olive Oil
1 tbsp lemon juice
All recipes and images are © Filippo Berio UK

Sauce
12 black olives, pitted
2 garlic cloves
2 tbsp balsamic vinegar
2 tsp fresh thyme leaves
8 tbsp Filippo Berio Extra
Virgin Olive Oil
2 large vine-ripened tomatoes, skinned

Method
1. Put the tuna steaks into a shallow dish, mix the olive oil and lemon juice together
with a little seasoning, pour over the steaks and leave for 15 minutes while making
the sauce.
2. Put all the ingredients for the sauce into a blender or food processor and blend
together, transfer to a pan and heat gently.
3. Place the tuna on a pre-heated barbecue, hot enough to sear the fish for 3 minutes
until the fish begins to mark. Use a large fish slice to turn the steak and cook for a
further 2-3 minutes, until well marked, this will depend on the thickness of the steaks.
4. Serve with the warm tomato and olive sauce.


Some Tuna Facts

  • Tuna can be found in the ocean at depths of 1000m
  • Tuna are no slouches, they can reach speads of 43mph (70 km/h)
  • Possibly as a defence against predation from sharks tuna swim with dolphins.
  • People in Croatia walk around with tuna in their pocketrs; a tuna is depicted on the reverse side of the 2 Kuna coin.
  • Tuna is extremely popular in Japan, it's the biggest tuna consuming nation.

Sponser

Do you wish you could produce dishes that only leading American restaurants can produce? These restaurants jealously guard their recipes and secrets because they fear competition! But a young cook discovered how to cook the exact same way the big boys did! And you can learn how to cook exactly like these restaurants by following his techniques! Find out more...


That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at les@barbecuehut.com

Best regards,

Les.


 

Search The Barbecuehut

Custom Search