Deep Sea Triple Play: Yellowfin Tuna. Part 1 of 3

As I said the other day, our fish thawed out on the way home from the beach, so I have to cook them up this week.  First up are Yellowfin Tuna steaks.  I love tuna as it cooks up nice, has a distinct mild flavor, and accepts flavor from marinade readily.  I usually like my tuna raw as sushi, but from time to time, I do like it grilled.

First, I created a lime ginger marinade.  Here are the ingredients:

1/4 cup olive oil
1/4 cup soy sauce
1 thumb sized piece of fresh ginger, peeled and diced fine
1 Tbsp of sriracha sauce
4 cloves of garlic, minced
1 tsp of sesame oil
Juice of 1 lime

Mix it all up to mingle...

Place the steaks in the marinade for 1 hour...

Then, place the steaks on a hot fire with direct heat to sear.  Flip after 1 minute, then move to indirect heat to finish cooking...

On indirect heat, I cooked the steaks for 5 minutes a side.  At this point they are cooked the whole way through with no pink, but not overcooked.  I know, some would think they are over done at this point.  Even I think that.  But, the family likes their fish well done.  So, we compromise.  I get the flavors I want and they get the doneness they want...

How were they?  Nice and tender with ginger, lime, and soy overtones.  The sriracha gives a nice bite on the tongue going down.  This is a go to recipe for me when grilling tuna.

Thanks for stopping by...

Bill

Veal Sirloin with Ginger Lime Marinade

My butcher always has good looking local veal.  This weekend I picked up some great looking sirloins for the grill:

One of the sirloins, I seasoned like I would a steak: granulated garlic, sea salt, and fresh ground pepper.  The other I marinaded in a Ginger Lime marinade that I threw together:

Ginger Lime Marinade

1/4 cup soy sauce
1/4 cup canola oil
1 tbsp minced garlic
1 thumb sized piece of fresh ginger, finely minced
2 tsp sriracha sauce
Juice of one lime
Fresh ground pepper to taste

I put about a quarter of the marinade on some fresh asparagus.

Got the grill screaming hot.  Made a pork chop for the Mrs.  Veal falls in the too cute to eat category.

5 minutes a side for the veal.  10 min per for the chop.  The asparagus just gets pushed around until it is brown on the outside, but still crisp:

Finished product:

The veal was just past perfect medium.  I also made some rice pilaf for the side:

Both pieces of veal were great.  Moist and tender.  While I liked both, the marinaded piece was my favorite.

Enjoy,

Bill