I'm off on a two week holiday Turkey at the end of the week so I've just got enough time to get a short newsletter out.

The main recipe in this issue of the Chargrill Chat is barbeceud tuna steak. There's also a tomato and green bean salad that goes well with it.

Contents

1. Barbecued Tuna Steak.

2.Tomato and Green Bean Salad.

Tuna has a firm dark red flesh that turns paler when cooked. It has a good meaty texture making it ideal for barbecuing, but it can turn tough and dry if cooked for too long. When I cook barbecued tuna steaks I only cook for about 3 minutes per side. This leaves the tuna a little rare. If you prefer you can cook the steaks for a little longer but I wouldn’t recommend more than 5 minutes per side.

When marinating any fish with acidic ingredients like soy sauce and limejuice you don’t want to marinate for more than two hours otherwise it spoils the fish.


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Barbecued Tuna Steak

Serves: 6

Preparation time: 10 minutes

Marinating Time: 30 minutes to 2 hours

Cooking time: 6 minutes

  • 6 Tuna Steaks, about 8 ounces (250g) each
  • 4 tablespoons of soy sauce
  • Juice of one lime. Plus a sliced lime to garnish.
  • 1 small red chilli, finely chopped
  • 3 tablespoons of olive oil
  • 1 tablespoon fresh coriander roughly chopped

1.Place the tuna steaks in a shallow dish.
2.Mix together the soy sauce, lime juice, chopped chilli, olive oil and coriander.
3.Pour the marinade mix over the tuna steaks. Gently rub into the steaks, turn them over and gently rub the marinade into that side.
4.Cover the steaks and place in a refrigerator for 30 minutes to 2 hours.
5.Grill the tuna steaks over hot coals for 6 minutes, turning once. Baste frequently with any remaining marinade.
6.Serve the tuna immediately garnished with a slice of lime.

If you try and like this barbecued tuna steak recipe, try it with swordfish, which is just as good.

Try serving your tuna steak with the cherry tomato and green bean salad I’ve included below. It’s full of nice fresh flavours.

Cherry Tomato and Green Bean Salad

Serves: 6

Preparation time: 10 minutes

Cooking time: 10 minutes

  • 12 ounces (375g) of red baby plum tomatoes
  • 12 ounces (375g) of trimmed green beans
  • Handful of fresh chopped mint
  • 2 garlic cloves, crushed
  • 6 tablespoons of extra virgin olive oil
  • 1 ½ tablespoons of balsamic vinegar
  • Salt and pepper

1.Thread the tomatoes onto skewers.
2.Bring a large pan of slightly salted water to the boil and blanch the green beans for 2 minutes. Then drain well.
3.Barbecue the skewered tomatoes over medium hot coals for about 2 minutes. Turn and barbecue for another 2 minutes.
4.Place the drained green beans and grilled tomatoes in a bowl.
5.Add the chopped mint, garlic, olive oil, balsamic vinegar, salt and pepper to the bowl. Mix well. Can be served hot or cold.

That's all for this issue of the Chargrill Chat , hopefully the next issue will have some Turkish barbecue food.

Until then, bye for now.

Les


 

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