Steak of the Sea

I remember a TV show that came out when I was a kid, sometime in the early 2000s. starring Jessica Simpson and her new husband (at the time), Nick Lachey.  I think it was called Newlyweds.  I can't remember anything really remarkable about the show, but I do vaguely remember watching it one night and seeing Jessica Simpson eating canned tuna, questioning Nick on whether it was chicken, like the can says, or tuna. Appalled with her ignorance, my mom turned to me and said, "Now Morgan, tell me you know that chicken of the sea is tuna fish and not chicken?"  Of course I knew!  Tuna, especially from the can, has a taste all its own.  And it is definitely not the same taste as poultry!

But, WOW, if prepared correctly, tuna can taste a lot like steak. 

Glorious steak!

Yes, I mean it--a rich, robust STEAK.  Seriously, forget chicken of the sea, grilled tuna is like Steak of the Sea!  At least that's what we endearingly call it in my family.  It's a hit!

I like to make it whenever the local Sprouts Farmer's Market has tuna steaks on special.  And it is well-worth the $6-7 per pound.  If you don't have a Sprouts, shop your grocery ads and next time you see them on special, give them a try!  Look for thick tuna steaks with healthy, even red coloring and no obvious markings or discolorations.  I find the steaks I purchase from Sprouts are usually very thick and weigh about a half-pound each.  That's a little much per serving so I usually cut each thick slice into two thinner slices with a very sharp, non-serrated knife.  Then I mix up one of the following two marinades, and grill to perfection. Both of these marinades lend well to Grilled Tuna Steaks.  They are equally rich and satisfying, and I just whip up whichever one I feel like. 

Citrus Soy Tuna Marinade

INGREDIENTS

2-2.5 lbs Tuna Steaks (approx. 4 thick steaks)

1/2 c orange juice, fresh-squeezed is best

1/2 c soy sauce

4 T olive oil

1 T honey

2 T dijon mustard

1/2 t lemon pepper

1/2 dried basil, rubbed between your palms to release oils

1 t minced garlic

generous amount of fresh ground pepper

DIRECTIONS

Whisk all of the ingredients together. Reserve 1/2 cup to adorn grilled steaks with. Pour the remaining marinade atop steaks. Cover and leave at room temperature while preparing grill. Cook over medium-high heat for approx. 3-6 minutes per side or until your desired level of doneness is achieved. I like only a small bit of pink on the inside, however, you can leave these as rare as you desire (think sushi). Once steaks are grilled, remove from heat, top with reserve marinade, and cover with foil. Allow to rest for 5 minutes or so before serving.

Rich, Asian-Inspired Tuna Marinade

INGREDIENTS

2-2.5 lbs Tuna Steaks (approx. 4 thick steaks)

3 T soy sauce

6 T olive oil

2 T dijon mustard

1 t minced garlic

generous amount of fresh ground pepper

DIRECTIONS

Whisk all of the ingredients together. Reserve 1/2 cup to adorn grilled steaks with. Pour the remaining marinade atop steaks. Cover and leave at room temperature while preparing grill. Cook over medium-high heat for approx. 3-6 minutes per side or until your desired level of doneness is achieved. I like only a small bit of pink on the inside, however, you can leave these as rare as you desire (think sushi). Once steaks are grilled, remove from heat, top with reserve marinade, and cover with foil. Allow to rest for 5 minutes or so before serving.

***This marinade is also phenomenal on Grilled Salmon. The only downside is that salmon prepared this way is soooo delectable, you won't want it any other way!

So there you have it!  Steak of the Sea.  Even if you are not a fan of fish, you will love this grilled tuna. Pop some potatoes in the oven to bake while you grill your tuna, and steam some broccoli after you pull them off the grill to rest.  Then, viola!  Dinner is served!