[Sca-cooks] Grilled Tuna - recipe for my upcoming feast

[Elaine Koogler]

I did the same recipe some years back for a Mediterranean feast and it was
very well received.  I have a fish monger that sells me really great fish
for very good prices...got a wonderful piece of sushi-grade tuna from him.
We sliced the loin and grilled it, then served it with the sauce.  Some
folks who normally hate fish...won't eat fish...no, wouldn't touch it with a
10 foot pole (or even an 8 foot Czech)....thought it was steak or some other
meat!!  I managed to find an orange marinade made with Seville oranges at a
local store that caters to Latino cuisine.  It had relatively few additives
to it and worked out very well.

Kiri

On Tue, Mar 10, 2009 at 6:37 PM, Euriol of Lothian <euriol at ptd.net> wrote:

> I’m currently in the process of planning a feast for the end of May that is
> based on Spanish Recipes and testing recipes out of Ruperto de Nola's
> "Libre
> del Coch"  and flipping through the pages of the book I saw a recipe for
> Grilled Swordfish and Grilled Tuna. I thought to myself, I would like to
> make one of these for my feast. So at the store yesterday I found some
> frozen tuna steaks and thought I’d give the tunae recipe a go. Mind you, I
> had only glanced at the recipes about two weeks ago and could not remember
> any of the details. With tuna in hand and whatever was in my cabinet I
> decided to cook it for dinner tonight. Rereading the recipes I saw that the
> treatment of the sauce was very similar.
>
>
>
>
>
> These translations are by Lady Brighid ni Chiarain as posted in Stefan's
> Florilegium
>
>
>
> 189. Swordfish on the grill
>
> EMPERADOR EN PARRILLAS
>
> Cut the swordfish as if you were going to roast it, and remove everything
> that is inside; and set it to roast on the grill, greasing it with oil,
> little by little. Then make your light sauce which is orange juice, and
> pepper, and oil, and salt, and a little water; and you will put all this in
> a small pot, and when they want to eat, put it on a plate; and cast on the
> said sauce with the other herbs: parsley, and mint, and marjoram.
>
> 209. Tunny on the grill
>
> TOÑINA EN PARRILLAS
>
> Take from the tunny the part near the belly, well-cleaned, and grease it
> with oil; and also grease the grill, and set [the tuna] to roast over a few
> coals, and grease them from time to time with oil; and then make your thin
> sauce with water, and salt, and oil, and orange juice, and pepper, and all
> the good herbs shredded or cut small; and when they want to eat, put your
> fish on the plate and cast that sauce on top; and if you wish to make
> another sauce, such as arugula or another, let it be according to your
> pleasure.
>
>
>
> This is what I did:
>
> 1 lb. Tuna Steaks
>
> Olive oil to baste
>
> Salt and pepper to taste
>
> (For the Sauce)
>
> ¾ cup orange juice (made from concentrate)
>
> 1 tbsp. lime juice
>
> 1 tbsp. lemon juice
>
> 1 tsp. orange zest
>
> ½ tsp. kosher salt
>
> ½ tsp. grains of paradise (I have run out of black pepper in my house!)
>
> 1 tsp. Italian Herbs
>
> 1 tsp. dried parsley
>
> First I put the ingredients for the sauce together in a small sauce pan and
> let it reduce over a low heat while I prepared the tuna steaks. I lightly
> oiled the tuna steaks with the olive oil and simply seasoned them on both
> sides with salt and the little bit of pepper remaining in my pepper mill. I
> cooked these in my George Foreman grill (which I also lightly coated with
> olive oil) for about 5 minutes, until they were about a little more than
> medium rare. I served this on top a bed of saffron rice made with chicken
> stock drizzling the sauce over the tuna steaks.
>
> I was really pleased with how this came out. and even though my son had a
> cavity filled this afternoon, he ate his whole ½ pound tuna steak. I was so
> giddy cooking this dish and so excited after dining on it, I just had to
> share.
>
> I do want to try adding in some mint to the sauce the next time, because I
> think it would be a nice contrast to the orange. We shall see.
>
>
>
> Euriol
>
>
>
>
>
> Euriol of Lothian, OP
>
> Clerk, Order of the Pelican, Kingdom of Æthelmearc
>
> Chronicler, Barony of Endless Hills
>
>
>
> "I slept and dreamt that life was joy. I awoke and saw that life was
> service. I acted and behold, service was joy."
>
> -Robindranath Tagore, Poet/Playwright/Essayist 1913 Nobel Prize for
> Literature
>
>
>
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