Wednesday, June 24, 2009

Don't trust their Glazed Tuna recipe

Seriously. I googled "glazed tuna steaks", hoping to find some help on whether I should grill, broil or bake my soy-glazed tuna.

The first 5 results are links to an oft-plagiarized recipe for glazed tuna. In the microwave. Microwaved tuna is not exactly what I had in mind, so I decided to whip together a simple glazed tuna recipe for either the grill or for broiling ('cause that's what the good sites said to do), so that you may not be led asunder by the evil culinary villains of the interwebs. 

Glazes are easy. Take one part sweet, one part salty/savory and one part acidic. Reduce. Coat. Cook. That's pretty much it, with lots of room for interpretation and add ons. Here's my brand new Citrus/Soy glaze. 

1/4 cup soy sauce (kikkoman is best)
Juice of one, large, juicy orange
4 tablespoons of brown sugar
3 cloves garlic
1 large shallot
one tablespoon siracha hot sauce (rooster sauce)
1/2 tablespoon sesame oil
splash of veggie oil

Mix everything together except the garlic, veggie oil and shallots. Set aside.

Finely chop your garlic and shallot. Heat veggie oil in a small pan, and fry garlic and shallots until aromatic and browning on the edges. 

Pour in your mixture and reduce over medium heat to about one half of the original volume.

Pour into a small dish and set aside in either the fridge or freezer.

Once this is cool, you can use it to glaze any piece of meat, though a nice sashimi-grade tuna steak would absolutely kill. You can marinate the fish in the glaze for a nice little bit if you like to improve the overall flavor. 

 3 minutes on each side grilling, or broiling. If underdone, add less than a minute to each side and reevaluate. It is easy to overcook tuna. There should still be a nice thick stripe or dark, warm pink or red in the center, like a medium rare steak. Baste constantly with extra glaze on both sides while cooking. Serve with fresh basil to garnish and whatever glaze found its way into the pan on top. 

I made mine with a side of jasmine rice and stir-fried snow peas with just a dash of soy sauce. Delicious!
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2 comments:

  1. Thanks for the recipe! Once I can find myself a nice piece of sashimi-grade tuna steak I will be trying this one out! Although I'm not exactly sure where to find sashimi-grade tuna steak in Bristol, CT??? Any ideas Kristen?!

    Amber

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  2. Eh, I think that any tuna steak is fine (so long as it's not farm-raised--so not fine!)

    Sashimi grade is just the type that you could eat raw if you wanted to. We happen to have that at our local grocery store. Since this dish is cooked, it truly doesn't matter if it is sashimi grade or not.

    MikeDub gets a little carried away sometime ;)

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