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International Seller

Pascal Motafferi

1 450-693-1227, ext 131

2 TUNA RECIPES

MAKING TUNA THE STAR INGREDIENT ON YOUR PLATE (2 RECIPES)

TUNA ON THE GRILL IS ALWAYS GOOD.  IN FACT, THE WAY YOU COOK THIS FISH IS PRETTY MUCH ALWAYS THE SAME, BUT THE WAY YOU SERVE IT MAKES ALL THE DIFFERENCE. SO, I’M SHOWING YOU 2 RECIPES THAT YOU CAN MAKE WITH RELATIVELY THE SAME INGREDIENTS THAT WILL SHOWCASE TUNA.

One is warm and comforting—a plate of tuna with chutney—and the other is fresh and invigorating—amazing tuna tacos.

Required tools:

 

INGRÉDIENTS

For both dishes:

 

Exclusively in the tuna plate:

    • Clarified butter, for cooking

 

 

 

Exclusively in the tuna tacos:

  • 12 mini tacos
  • 1 scallion
  • 1 cup of grated cheddar cheese
  • Fresh coriander, to taste
  • Sour cream, to taste
  • Lime juice, to taste
  • Avocado, to taste, diced (optional)
  • House of BBQ Experts Maple Pikanté Sauce, to taste

DIRECTIONS

Note: I’m showing you how to make this recipe with the Capt’n Cook OvenPlus, but you can just as easily make it with any Grill.

For both dishes:

  1. Preheat the Capt’n Cook to the highest setting (approximately 500-600°F).
  2. Use a knife to dice the peppers and tomatoes. Divide into 2 equal parts (to make both recipes).
  3. Complete steps 1 through 4 of the plate recipe, then step 1 of the taco recipe.
  4. Sprinkle Caribbean dry rub on both sides of one tuna steak, then Jamaican Jerk dry rub on both sides of the other.
  5. Sear the fish steaks on the grill, then flip them over after 5 minutes and grill them on the other side for another 2 to 3 minutes. The center should be pink and the outside cooked.
  6. Once everything is ready, assemble the meals (see below).

To make the tuna plate with chutney:

  1. Melt the clarified butter in the cast-iron skillet by placing the skillet in the direct cooking zone.
  2. Once the butter is completely liquid, add half (if making both recipes) of the diced peppers and tomatoes to the pan. Sprinkle with Explorer dry rub and stir every 5 minutes to prevent from sticking.
  3. After cooking for 10 minutes, add the honey, sugar or maple sugar to the ingredients in the skillet. Mix, then let it cook until the honey heats up and caramelizes. Remove from the grill and set aside.
  4. In a large bowl, drizzle olive oil over the asparagus (after removing the tougher ends). Sprinkle Montreal dry rub onto the asparagus and toss well before grilling them on the Capt’n Cook.
  5. Perform steps 4 to 6 in the “for both dishes” section.
  6. Assemble the plate by placing the diced peppers and tomatoes, asparagus and portions of tuna on top.
  7. Drizzle Samurai sauce over the food.
  8. Serve and enjoy!

To make the mini tuna tacos:

  1. Slice the scallion into thin rings. Set aside.
  2. Perform steps 4 to 6 in the “for both dishes” section.
  3. Assemble by first coating the mini tacos with shredded cheese. Then add the tuna on top of the cheese, followed by half (if making both recipes) of the remaining uncooked bell pepper and tomato cubes. Top each mini taco with diced avocado, if you want (optional), and sprinkle a few cilantro leaves on top.
  4. Finish off the tacos with a little sour cream, green onions and a drizzle of Maple Pikanté Sauce.
  5. Lastly, squeeze a few drops of lime juice on top of everything.
  6. Serve and enjoy!

NOTES

Happy grilling!

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