Citrus Pesto Tuna

Itsumo Tuna Steaks
Fish?

I'll be the first to admit I have very little experience cooking fish. Thankfully, I have a roommate who loves it, so I made the mental resolution to cook more fish. All good recipes/evenings start with an adventure, and this one begins with a beautiful picture I wanted to recreate on a plate. I've never had Tuna Steaks on a BBQ before so I looked up the recipe in Weber and just went out to the local fish store. Luckily, the Fish & Seafood Market on Monkland had exactly what I was looking for. They sell this stuff called Itsumo Tuna, and the guy behind the counter told me a little about their shipping process which is completely natural with no preservatives. He also added: "it's the best tuna I've ever had." Sold. Six steaks later I was on my way to Lachine for some grilling. Want more proof? My sister hates fish - she had seconds of this stuff...

Sweet Potatoes & Cherry Tomatoes

Wash your veggies! The potatoes were very similar to my last post (see Blue Cheese Burgers) except that they were cut a little differently. The cherry tomatoes, however, I was totally unprepared for. Luckily, my brother-in-law Fred has a nice rack (hee hee!) and we just cooked them on low until the skins were about to slip off. Now, if you've eaten with me before you should know I'm not the biggest fan of tomatoes - but these were just perfect with the Tuna, and I ate them all!



Citrus Pesto Tuna

Marinade:
2 full heads of garlic
1/4 cup olive oil
2 Tbsp fresh basil, chopped
1 Tbsp oregano (fresh if possible!) chopped
Zest and juice of 1 tangerine
Zest and juice of 1 lemon (I used a lime)
Salt and pepper

6 sushi grade Tuna Steaks, about 1 to 1 1/2 inch thick (expect this to cost about the same as if you were buying a similar cut rib steak - say 9-10$ a steak)

Cut the top off both heads of garlic, put them in a small foil package with some olive oil (leave room for them to steam) and grill on LOW for about 40 minutes. While the garlic is roasting, prepare the rest of the marinade. Once the garlic is done, let it cool for bit before you squeeze out the cloves into the marinade. Smoosh with a fork or whatever, but it should be coarse - not fine. Poor the marinade over the fish and let it sit in the fridge for 30 minutes or longer. Make sure the grill is really clean before you put the fish on, otherwise it'll stick. Also make sure there is lots of oil on the steak before you cook them. Leave them on the grill just long enough for them to go white on one side, baste and then flip. Maybe 1 minute per side without even closing the grill? The middle should be nice and raw.


Now that's good eating!

TW

PS: Is anybody reading this s**t? I know you are and I know you're out there - dialogue people! DIALOGUE!

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