Since our local supermarket had some great looking tuna steaks, we had to buy them. Both of us like tuna tartare (yes, the raw stuff) but we wanted to try grilling the steaks. The result was great! This is perfect for a small get together over the long weekend, which is why I am posting this early this week!
Tuscan-Style Grilled Tuna Steaks
As seen on Food Network with Rachael Ray
Prep Time: 15 min
Cook Time: 12 min
Serves: 4 servings
4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Taking a week off from the blog amigos, so here is the last blog, a little early, but hope you will enjoy it….
In September, I want to be able to post recipes depending on what you might be looking for, so send me suggestions and I will dig into my boiling pot of recipes and extract what you want from time to time….just indicate in the comment line, what you would like to see, i.e. salads, desserts, beef, etc.
This recipe has been kicking round in my cookbook for several years, so with company coming yesterday I decided to give it a whirl. It was well worth it! Please scroll all the way to the bottom for my ALTERNATIVE cooking instructions. By the way, I served this with some roasted asparagus and sun dried tomatoes with a little extra virgin olive oil. To dress it up I drizzled some tzatziki sauce over it when it was served. I have given credit to the original source, but I did make a few changes as you will see.
Marmalade Glazed Pork Chops (as found on the Columbine Vineyards website)
4 thick cut pork chops (approximately 6 oz. each)
1/2 cup orange marmalade
1/2 cup Riesling or other slightly sweet white wine
1/2 teaspoon salt
1 pinch ground allspice
3 whole cloves
1 tablespoon vegetable oil
1 cup green California seedless grapes, halved
2 tablespoons fine strips of orange zest
In a medium bowl, whisk together the marmalade and Riesling. Add the salt, allspice and cloves. Marinate the pork chops in this for at least four hours or overnight, turning once.
Heat the oil in a large skillet over medium-high heat. Lift the pork chops from the marinade and sear in the hot oil until they are brown, about 2-3 minutes on each side. Take care that they do not burn.
Pour in half of the marinade and bring to a boil. Reduce the heat to low and simmer, covered until the pork chops are cooked through, about 6 minutes more, turning often to prevent scorching. Remove the pork chops to a platter and keep warm. Reduce the sauce to a sticky glaze. Add the grapes and orange zest, stir well and then spoon over the pork chops. Serve immediately.
ALTERNATIVE COOKING – If you have a stove top grill, lightly spray the surface before heating it. Grill the chops for about 2 to 3 minutes each side (crisscrossing them if you have a grill with wedges). Grill them to desired wellness. You can always microwave them for guests who want well done. While they are grilling make the sauce in a pot on the stove. Otherwise, follow the directions above and put the chops in the pan with the sauce.