COOKING TUNA ON THE GRILL : COOKING VACATIONS IN ITALY : COOKING THIN STEAK.
Cooking Tuna On The Grill
- The process of preparing food by heating it
- The practice or skill of preparing food
- (cook) someone who cooks food
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) prepare a hot meal; "My husband doesn't cook"
- South Kona coast, Pu‘uhonua o Honaunau National Historical Park encompasses an ancient Hawaiian area that contains royal grounds and heiau as well as a pu‘uhonua (place of refuge). The ancient heiau and pu‘uhonua have now been reconstructed, along with carved images of ancient gods (ki‘i).
- left side of the screen you can see different product categories. When you click on one of them the products contained in it will be displayed on the right side of the screen and you can scroll down the page to see all the products.
- Standard Work Combination Sheet, automatic machine cycle time is shown with a dashed line to indicate that the machine is running on its own.
- A metal framework used for cooking food over an open fire; a gridiron
- A portable device for cooking outdoors, consisting of such a framework placed over charcoal or gas fuel
- A large griddle
- a framework of metal bars used as a partition or a grate; "he cooked hamburgers on the grill"
- grillroom: a restaurant where food is cooked on a grill
- The flesh of this fish as food, usually canned
- any very large marine food and game fish of the genus Thunnus; related to mackerel; chiefly of warm waters
- important warm-water fatty fish of the genus Thunnus of the family Scombridae; usually served as steaks
- A large and active predatory schooling fish of the mackerel family. Found in warm seas, it is extensively fished commercially and is popular as a game fish
- tropical American prickly pear of Jamaica
Seared sesame crusted yellowfin tuna
with miso glazed spinach and onions
This was my first attempt at this, and it was quite tasty (a little on the sweeter side because of the orange juice in the miso glaze/sauce)! Here's an attempt at recreating the recipe:
1 6-8 oz. piece yellowfin tuna
1/4 cup sesame seeds (I used black ones because it's what I had)
1/4 cup light red miso
1/2 cup mirin
1 Tbs. soy sauce
1 tsp. minced garlic
1 1/2 tsp. toasted sesame oil
juice from 1/2 an orange
1/2 of a large sweet onion
1 1/2 Tbs. of olive oil
1 bag of pre-washed baby spinach
Whisk together the mirin, soy sauce, miso, orange juice, garlic, and sesame oil. Put tuna
in shallow dish and pour half of the miso mixture over it. Cover. Let marinate for
an hour or so.
Carmelize the onions in the olive oil in a large pan while tuna marinates. Once carmelized, bring heat to medium, and pour what is left of the miso mixture in. Stir to deglaze the bottom of the pan. Let simmer for
a couple of minutes. Fold spinach into miso sauce and onions, allow spinach to wilt and lower temperature to low while cooking
Heat a dry grill pan over high heat (can be done while miso sauce is simmering). Spread sesame seeds out on a plate. Take tuna out of marinade and coat each side of fish with sesame seeds. Spray some non-stick cooking spray on the grill pan once it is up to temperature, and then lay tuna in pan. Do NOT move fish. Cook for
between 1-3 minutes (depending on thickness, I cooked mine for
about 2), then flip over and cook for another 1-3 minutes.
Tuna Wrapped in Fig Leaves, on the Grill
Grilled Tuna Wrapped in Fig Leaves
Fresh Fig Leaves - 3 medium ones worked for one serving. I picked them off a tree on my street but I think you can get them in specialty supermarkets.
1 Cut of Tuna for each serving
a few pats of butter
2 sprigs rosemary
Salt & Pepper to taste.
String (you don't eat the string)
Wash leaves, add tuna on top of largest leaf (fresh or frozen tuna is ok, frozen takes longer and ends up being a bit drier). Add pats of butter, salt, pepper, and rosemary on top. Wrap remaining leaves and hold in place with cooking string. Try to make sure it's wrapped enough that not a lot of juice will leak out when it is flipped over.
Put on a low temperature grill (or off to the side where it's not as hot). Cover the grill and let it cook for 30-45 min (more if frozen), flipping over a few times. The leaves should get soft and shrink to the form a bit more. In the end they'll be slightly crisped, but never hot enough that the string burns off. After you feel like it's just about cooked through, put it on the hotter area of the grill so the leaves get to smolder a bit.
Remove from the grill, let cool for a minute, unwrap and serve (don't eat the leaves or the string). The meat is very tender and a little smokey/dry but retains a good amount of the leafy & rosemary flavors.
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