This is for the person that asked about grilled tuna steaks. I've worked at two seafood restaurants that served grilled tuna steaks. The first, we sprinkled it with fresh lemon juice and then seered the steak, finishing in the oven. The second, we marinated it in Italian Salad Dressing with a little Worcestershire sauce added. They'd put frozen steaks into the marinade and refrigerate for a couple of days. Of course, much of that time was defrosting time. The acid in the marinade never really deteriorated the protein in the fish. When grilled, they cooked slowly on one side until the meat started to look white through to the top, then flipped once. The key with Tuna Steaks isn't really the ingredients of the marinade, but the freshness of the fish, the kind of fish (mainly Blue Eye, Yellow Fin and Tuny), and the way it's cut. Most of the Big Eye Tunas caught off the shores of North Carolina where I live are going straight from the fish dock to Japan, because they are so valuable for sushi. When a Big Eye is caught, the captain radios back to the office before he leaves the Gulf Stream. By the time he's at the docks, buyers are waiting ready to pay thousands of dollars for the whole fish. So if you eat Big Eye steaks, you're going to pay top dollar and honestly, it's kind of a waste of sushi grade fish. Yellow fins make good steaks and sometimes it helps to ask the fishmonger for "yellow fin steaks" rather than "tuna steak" because they know immediately what you're looking for. There's a cousin of tuna fish called "little tuny fish". Sometimes the meat from these is sold as "tuna", when it is really a completely different meat. --Much more oily with a stronger taste. You can avoid being sold "tuny" instead of "tuna" by buying steak size pieces, and not smaller pieces of fish. HTH, Rhonda. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
