|
|
Cajun-style Grilled Yellowfin TunaMain Dishes & Casseroles
Add to Recipe Box
|
|
|
Submitted by Kip Alexandre' Faulk
on Thursday, October 27, 2005
|
 MacGourmet users, drag image to your MacGourmet recipe box.
|
|
|
| Makes: | |
| Prep Time: | 10 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 20 minutes |
|
After I moved to Kansas City, Missouri, I ran across a problem: I wanted to make traditional Cajun food, but did not have all of the ingredients I needed available to me. This recipe is representative of the Cajun lifestyle, using what we have around us, and making something great out of it. I chose to use Yellowfin Tuna due to its availability here in Kansas City and for the health benefits associated with tuna. |
| |
| Ingredients |
| 4 - 8oz Yellowfin Tuna Steaks |
3 tbsp Extra virgin olive oil |
| 2 tsp lemon juice |
2 tsp Cayenne pepper |
| 2 tsp black pepper |
2 tsp dried parsley |
| 1 tsp thyme |
dash salt |
|
| | | Directions | Coat skillet or pan with olive oil. Place each of the raw steaks in the oil and then remove, just to coat th fish with oil. Set aside. In a small mixing bowl, combine all the dry ingredients (cayenne, black pepper, parsley, tyhme, and salt) and mix together. Now rub the tuna steaks with this dry mixture. Be sure to get the mixture on all parts of the steak. Heat the oil in the skillet over a medium-medium high heat. Place the steaks in the oil and cook for 3-5 minutes on each side. Ideally, yellowfin tuna should be eaten when cooked rare to medium rare, but can be enjoyed when cooked thoroughly. The dry mixture will make somewhat of a crust on the outside of the fish. When both sides are cooked to your preference, remove the fish from the pan and top with lemon juice. Recommended Sides - This dish would go well atop or along with any salad. I would also suggest a light pasta or rice side to accompany this dish.
|
|
| |
| |  Printer-friendly Page
 Send this Recipe to a Friend |
| |
|
|
