Mustard Glazed Grilled Ahi TunaApril 3, 2009 at 1:20 pm | Posted in Cooking, Recipe | Leave a comment
- Ahi Tuna steaks (roughly 4 oz each)
- Gourmet Mustard (your choice – I used Sierra Nevada Stout & Stoneground here)
- Outdoor grill (I used gas with mesquite wood chips in a smoker box)
Coat tuna in mustard, all sides. Let sit for about 20 minutes, or until tuna comes up to room temperature. Meanwhile, get your grill nice and hot. Scrub it well with your grill brush, and apply vegetable oil to the grate using a paper towel. Oiling is key, so fish won’t stick.
Place fish on grate. Listen for satisfying hiss or sizzle. Sip on a nice beer (Wine is ok too, but grilling is easier to time with a beer). After 2 minutes (4 sips) slide oiled spatula under fish and lift. Rotate fish 90 or 45 degrees (depending whether you want square or diamond char marks), and place on another hot part of the grill. If you put it back in the same place, it may not char correctly!
4 more sips. Lift and flip fish. You should have some satisfying grill marks! 4-8 more sips and remove fish for plating. With Ahi, you are looking for a nice sear on the outside, while maintaining a nice firm, warm pink in the middle (medium-rare). If you prefer your tuna more rare, reduce time after flip. If you prefer it cooked more than medium – you on your own…please go read another blog.
- Salmon Steaks (4oz each, skin on)
- Kosher or French Grey Sea Salt
- Chardonnay Oak Smoked Salt (or other Smoked salt)
- Fresh Cracked Black Pepper
- Olive Oil
Coat salmon with olive oil, all sides. Rub smoked salt and pepper into flesh side, rub coarser salt onto skin side. Let sit for a few minutes to warm to room temp and grill as above.