Comments on: Yellow Fin Tuna Steak in Asian Sauce

By: Scott

Scott — Tue, 28 Jul 2009 21:22:23 +0000

Which one? I have five!?!? I’m quite proud of my badass cutlery. They make frequent appearances on this site…

By: salvator

salvator — Tue, 28 Jul 2009 21:05:08 +0000

just had to get a shot of your Shun in there, didn’t you???

-chris

By: Arthur

Arthur — Thu, 16 Jul 2009 16:00:18 +0000

I don’t think you use the same pan twice. How many do you have?

By: Wes

Wes — Thu, 16 Jul 2009 15:16:13 +0000

I cooked tuna last night using this recipe and it was really good. I am going to try your recipe next week.

• 1/4 cup orange juice
• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon ground black pepper
• 4 (4 ounce) tuna steaks

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade

By: Scott

Scott — Wed, 15 Jul 2009 14:08:36 +0000

If I had some fresh ginger on hand I would’ve used it. That would further the Asian theme I was going for and help the flavor as well, but alas I didn’t so I went without. As for the side trimmings, I think it was a glass of white wine!!!

By: Arthur

Arthur — Wed, 15 Jul 2009 13:00:21 +0000

Looks great! Good marinade combo, I think I would add fresh ginger to it.

Where are the side trimmings?