Grilled Marinated “Previously Frozen” Tuna
Servings: 4 servings
Ingredients
- 2 tablespoons balsamic vinegar
- ⅔ cup fresh orange juice
- zest orange
- 2 tablespoons soy sauce
- 2 tablespoons fresh ginger minced
- 1 teaspoon dry mustard
- 1 teaspoon sea salt
- 1 teaspoon black pepper freshly cracked
- ¼ cup olive oil extra virgin
- 24 oz tuna steaks 4 steaks
Instructions
- Start by combining the orange zest and juice with the balsamic vinegar, soy sauce, ginger, dry mustard, salt & pepper in a blender or food processor. Pulse until all the ingredients are well processed.
- While the motor is running, slowly add the olive oil a little at a time. What you are doing is emulsifying the oil into the other ingredients. If you don't do it this way, the ingredients will separate.
- Grill the steaks on your favorite grill to the doneness you like. Since these were not fresh, I cooked them all the way through so my girls would eat them.
- You can store this marinade in the refrigerator in a clean container or freeze it for up to a week.
- I only marinated the tuna for 30 minutes, and it was great. Imagine how much better it would have been if I had marinated for 3 hours?
Notes
I served the tuna steaks with sautéed vegetables and a couple of artichokes we adventurously ate as a family. By the end of the meal there was butter everywhere.
The time is not including marinating.
Once again, thank you Jim for some amazing recipes.