Tuna Steak
Looking for an appetizing and simple way to grill up that fresh tuna steak that you just caught or bought from the neighboring seafood marketplace? Grilled tuna steak is a pleasant and exciting investiture for any special meal.
Collect the following recipe ingredients:
Tuna steaks, cut to a width of 3/4 inch to 1 1/2 inch each (according to your requirement)
4 to 6 ounce of butter
1 cup of teriyaki marinade
1 tablespoon of wasabi dust
2 sliced green onions
1 tablespoon of olive oil, peanut oil, or vegetable oil
salt and pepper to taste
Start by putting the tuna into the teriyaki marinade and make sure that the tuna is completely soaked, Then keep it into freezer and let it stay for some time. It is better if it is kept overnight. Otherwise the minimum time it should be kept is 2 hours atleast.
After that place it in your grill which is not too hot preferably the same temperature as you would use while grilling a beef steak.After placing the tuna on the grill add wasabi powder,butter and then green vergetables.While grilling the tuna fish under the favourable temerature seaon the meat with pepper and salt according to taste. While grilling seam the tuna from time to time with the residual teriyaki marinade.This is responsible in making the tuna soft and also gives an additional flavor.After grilling ,serve the steak with butter by letting the butter melt on the tuna fillets.
However if you cannot reach to the mentioned ingredients then there is a substitute list of ingredients which you can use and they are the following:
tuna steaks, 1-inch thick
Sesame oil
1 rounded tsp. cornstarch
1/3 c. rice vinegar
1/3 c. mirin
1/3 c. soy sauce
3 tbsp. Sliced ginger
Choosing the right cut of steak
Cuts of steak can be broken down into three segments. Starting on the upper back and moving down to the mid-back are the ribs, the short loin and the sirloin. The rib area consists of cuts such as the Rib-eye Steak, the Rib Roast, and the back ribs. This is the smallest amount of tender section of the three. The short loin area produces the T-bone, Top Loin Steak, Tenderloin and the Porterhouse. The Sirloin gives the Sirloin Steak, and the Top Sirloin. Other steaks like the chuck, round, and flank come from those areas and tend to be tougher cuts of meat. Strips steaks, such as New York Steak are cut from the T-bone area.
If you are looking for the most gentle cut of beef, it is the tenderloin. Other cuts from this area are filet mignon, chateaubriand and tournedos. Though these are the most tender they are also less flavorful. The rib-eye, or rib steak can be a little less tender but far more flavorful. Small streaks of fat throughout the meat mean more flavor. So with more marbling you get less tenderness but more flavor. Finding a balance between the two, gives you the best steak. Top loin and sirloin are slightly less tender but have more flavor than tenderloin. With cooking cuts of meat such as these there is no need to marinate or even cook past medium rare.
Some of the most flavorful but least tender cuts of beef are tri-tip or flank steaks. These are also favorites on the barbeque. Your best bet is to marinate these cuts before cooking. Also, leave the fat on until after the meat is cooked.