Mr. Hawthorne picked up some tuna steaks
the other day for grilling.
He says he's not all that fond of tuna,
but I love it when it's done correctly,
which is not often unless I do it myself.
Restaurants consistently over cook it
and it turns out dry, tough, and tasteless
with a terrible texture.
Mr. Hawthorne likes to marinate his tuna overnight,
but if cooked properly,
no marinade is needed.
His marinade ingredients:
60% Balsamic vinegar
40% apple cider vinegar
(Fill up to the vinegar line on the cruet.)
water
(Up to the water line.)
Canola oil to fill the cruet
onion powder
granulated garlic
salt and pepper
1 tsp. Italian seasoning
I'm doing the stir fry vegetables
while Mr. H. grills the tuna.
I have carrots, mushrooms, celery, and onions.
And I made a really simple, flavorful sauce
for the tuna:
melted butter
lemon juice
capers
Now to the stir fry:
I like my tuna pink to reddish in the middle.
Cooked medium rare to rare, the texture is lovely
and it's like eating fillet mignon.
Still, not bad.
Next time, I'll cook the tuna though.
The veggies were crisp and crunchy
and the caper/butter/lemon sauce
perfectly complemented the (overcooked) tuna.
Just a very nice combination of flavors.
OMFG Rosie...I think Mr. Hawthorne & Mr Hearden are fish cooking twins! Everytime we do tuna steaks on the grill I tell him 2 minutes on one side, same on the other & he NEVER listens to me. We both like our tuna rare...just seared on the outside & a bit warmish in the middle. Funny stuff.
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