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How To make Grilled Tuna with Pineapple Ginger Glaze
1 tablespoon minced ginger
1 cup pineapple juice
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 cup tomato ketchup
1/4 cup lime juice
from two limes -- approximately 1/4 cup finely chopped cilantro
1 tablespoon freshly ground white pepper; or black
2 pounds tuna steaks, cut into portions
or four 8-oz steaks
1.5inches thick salt and freshly cracked black pepper
In a small saucepan, combine the ginger, pineapple juice, vinegar, soy and brown sugar, and bring to a boil over high heat. Reduce heat to low. And simmer until volume is reduced by half, about 20 minutes. Add the ketchup and cook 5 minutes more. Remove from heat, stir in the lime juice cilantro and white or black pepper and set aside.
Sprinkle the tuna generously with salt and pepper, then grill over a medium are for about 3 minutes a side, or until a peek in the interior shows some pink. (This is for medium rare; if you like it better done, keep cooking until it reaches the stage you like.) During the last minute of cooking, paint each steak with a couple of tablespoons of the glaze.
Remove tuna steaks from the grill, top each with a tablespoon or two of glaze, and serve at once. Pass remaining glaze separately.
Serves 4. [per serving: 390 calories, 2 grams fat, 100 milligrams cholesterol, 1,475 milligrams sodium.]
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Released by New York Times News Service, reprinted in Riverside Press-Enterprise, Aug 30, 1998 (Sun) MasterCook from kitpath@earthlink.net
How To make Grilled Tuna with Pineapple Ginger Glaze's Videos
Team Medium Rare or Well Done? #shorts
Are you team Medium Rare or Well Done? ????
A raging debate more controversial than ones political beliefs, that I’m sure will continue in the comment section. Here is my perspective:
People should enjoy what they like and should not be judged for it. However, I do believe that objectively, certain cuts are optimized at different temperatures based on 3 variables: tenderness, juiciness, and flavor. Here are some examples:
Filet mignon: extremely lean and tender meaning it will quickly deteriorate and dry out if over cooked. For that reason a low temperature between 120-130F (rare) is often preferred. Cook a filet to 165F (well done) and the result will be extremely dry.
Brisket: filled with collagen and extremely tough, only becoming tender and juicy at high temps. Taking it up to a high internal temp between 200-210F (well done) is preferred. Cook a brisket to medium rare, and the result will be inedibly chewy.
As such, internal temps are highly dependent on the cut of beef itself!
Another critical piece of information is that some cultures commonly consume cuts that are optimized at lower temps while others primarily eat cuts that are high in collagen and require “well done”. I think this contributes to such strong and often conflicting opinions of the best way to cook beef.
With that said, I highly encourage you to continue experimenting and finding your own preference.
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A REFRESHING NEW WAY TO COOK FISH!Grilled TUNA in pineapple sauce:easy way
Cheap Grilled fish with pineapple sauce and herbs and spice
The BEST Sauce Anyone Can Make
Orange Ginger Tuna
Take Sashimi grade tuna, fresh squeezed orange juice, fresh ginger and raw honey. Put them together in just the right way and you have one of my favorite dishes. This goes so well as an appetizer or as a main. And it's so easy to make.
The tuna comes from my friends at Java Tuna. They are a sustainable company. All of the tuna is line caught, flash frozen at sea and all supervised by a full time mashgiach (kosher supervisor) to ensure that the quality is top, both from a food and kosher perspective.
Check it out. And for my kosher fans, it's also kosher for Passover.
L'Chaim . . . Avi
Seared Tuna | Jamie Oliver
Hi Food Tubers! Jamie’s got a delicious seared tuna recipe to show you - full of flavour and really quick and easy to make. With a crispy sesame seed coating and a divine ginger and soy sauce dressing this dish really hits the gastronomic spot. Served with garlic chips and a sprinkling of fresh chilli and coriander you’ll feel like you’re dining out while kicking back at home.
Links from the video:
How to Cook Tuna Steak |
Tuna Carpaccio |
Find the recipe here:
For more nutrition info, click here:
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Seared Ahi Tuna
Melt in your mouth ahi tuna!! Click on link below for full recipe!
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