Tasty Satay Tuna (Smoke & Spice Cookbook)

September 13, 2011


4 tuna steaks, each approximately 1 inch thick ¼ teaspoon coarse salt Paste ¼ cup peanut oil Juice and zest of 1 lemon 2 Tablespoons minced fresh cilantro 2 Tablespoons minced fresh mint 1 Tablespoon creamy peanut butter 1 Tablespoon soy sauce 1 Tablespoon minced fresh ginger 2 garlic cloves, minced Lemon wedges for garnish (optional) In a food processor, process the paste ingredients to a thick puree. Rub the paste over the tuna steaks. Wrap the tuna in plastic and let it sit at room temperature for 30 minutes. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F. In the kitchen, warm a skillet over high heat and sprinkle in the salt. Add the steaks and sear them quickly on both sides. Transfer the steaks to the Hasty-Bake. Cook them until medium rare (still a pink tint to its warmed through interior, an internal temperature of 130 to 135°F), about 15 minutes. Avoid overcooking the tuna. Serve hot, garnished with lemons if you wish.

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