LOOK FOR THE 50 MINUTE PILOT CABLE PRODUCTION OF THE SOUTH SIDE SOCIAL CLUB THAT WILL AIR ON HBO, A&E OR THE FOOD NETWORK AROUND MID AUGUST THIS YEAR. THIS POTENTIAL REALITY SHOW WILL GIVE YOU AN INSIDERS LOOK AT HOMEMADE WINE-MAKING AND HOME STYLE ITALIAN COOKING FOR LARGER GROUPS. THROUGHOUT WINE SEASON THE CLUB COOKS FOR 20-40 GUY’S EVERY SATURDAY AND UP TO 125 FOR SPECIAL EVENTS. OUR COOKBOOK WILL ALSO GO INTO FULL NATIONAL PUBLICATION AND BE AVAILABLE AT THE TIME OF THE SHOWS INTRODUCTION. VINCENZO
Ingredients
- TUNA STEAK
- MAGIC???
- Everyone has heard of this but there really is “no magic”. Many major Chef’s use magic for grilling and some even have their own private labeled on your grocers shelf, which I’m sure you’ve seen. After you read the ingredients, you can be creative with the spices you think will go well with what you are grilling. E.g. fish, pork chicken, veggies, etc.
- Start with 1/3 each: sugar, Kosher salt, granulated or granulated garlic. Now add some pepper and any other spice you have on your spice rack that you like or think would go well with what you are cooking. E.g. nutmeg, onion powder, sage. thyme, chili powder, whatever. Use generously.
Directions
Personally my favorite is tuna sashimi (raw tuna) with soy sauce and Wasabi. Having said that I am going to bend my principles a bit and be practical for most of you. Cooking tuna is like cooking a good steak. Why would you buy an expensive steak like choice Angus Ribeye or tenderloin (filet) and cook the hell out of it and then have to sharpen your knife before you eat it. Hmm! Let me think about this; a good steak at 8-15 dollars a pound over-cooked tastes like a $4.00 steak. Is it me or is there something wrong with picture. Treat tuna the same way as a good steak; cook it rare to med-rare at most. For those of you that know a little about cooking must be thinking “this guy must be nut’s, they are not even in the same ballpark, what the hell is he talking about”? I’m glad you said that because you are 100% correct; they are not apples to apples but apples to cucumbers. The point I am trying to make is if you are going to overcook a good quality slab of tuna, buy a dollar can of tuna fish, heat it in the micro and go on to the next recipe. Then again after that statement you just might close this book and sell it on EBAY!
For those of you that are still hanging in, tuna steaks cook much, much faster than beef steak. Be sure they are at least one inch thick so you can get a quick char on the outside before the fish overcooks. Because tuna is leaner than beef, it is quite often brushed liberally with a good oil or sometimes even with mayo before grilling. A hot fire is essential; if you use gas preheat the grill to a very high temperature. If you use charcoal, use the hotter burning hardwood from Canada instead of charcoal briquettes and place the grate right on the hardwood. If you still choose the use the standard burnable charcoals just get the grate as close as possible without touching.
Brush the tuna with oil and sprinkle both sides with magic. Place tuna on grill for 30 seconds, then rotate 90 degrees for another 30 seconds to get nice grill marks. Flip tuna and grill the same as the first side. Figure on eight ounces per serving. Can be served with an Asian sauce, tomato salsa olive tapenade, page xxx
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Submitted 5/20/06.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vinpaolino@verizon.net
GRILLED TUNA STEAK