Posts Tagged ‘marinade’

Tuna Steaks

July 30, 2009

My favorite fish to make is tuna. It’s delicious, it’s beautiful, and it’s a challenge I have not yet met. I want to make a perfectly seared tuna steak at home some time. Until I do, I will not rest. My most recent attempt was very good and cooked just enough to be rare-ish, but not perfect.

asian style tuna steaks grilled to medium doneness

asian style tuna steaks grilled to medium doneness

Seared Tuna Steaks with Wasabi-Green Onion Mayonnaise

from Bon Appetit (2004), courtesy of Epicurious

1/2 cup mayonnaise
2 tablespoons minced green onions (white and green parts)
1 teaspoon (or more) wasabi paste
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
4 8-ounce tuna steaks (preferably ahi; each about 1 inch thick)

  1. Mix mayonnaise, wasabi, and onions and chill covered.
  2. Whisk teriyaki sauce, soy sauce, and rice vinegar and marinate the tuna at room temperature for 30 minutes, turning occasionally.
  3. Drain tuna and place on a grill brushed with vegetable oil. 4 minutes per side will cook the tuna to a medium doneness.
  4. Serve with the wasabi mayonnaise.

In my excitement over the tuna steaks I made some errors in preparing this recipe which I now call my ‘variations’.

First, I misread teaspoon for tablespoon and so added a tablespoon of wasabi paste. Lucky for me I love wasabi! The sting of it made for an exciting meal.

Second, I completely left out the soy sauce in the mayonnaise. I was turned off by the mayonnaise taste so the soy sauce probably would have been a useful addition.

My only intentional variation was the use of red scallions instead of green onions since I had them from the foodshare this week. I imagine some ginger in the marinade would also add good flavor. For some flourish, sesame seeds on the outside of the tuna would be attractive and add a small crunch to the finished product.


Grilled Chicken for Starters

May 16, 2009

I agonized for weeks about how to begin this blog. How should I organize it, what will my template be, who am I talking to… Then I had to make some chicken for dinner and was completely uninspired. I browsed through a cookbook or two and found my inspiration, not only for the meal but for this blog too. When the chicken was done it smelled so wonderful that I wished I could share smells over the Internet.  Instead, I decided to share this impromptu recipe as the initial post of The Messy Apron. Quick, simple, delicious. Enjoy!

Herb Marinated Grilled Chicken

2  boneless chicken breast pieces (one whole breast or two cutlets)
1/2 c  olive oil
1/2 c  white wine
2 cloves of garlic
2 T  tarragon
1 T  parsley
1/2 T basil

*all herbs are dried

Special Equipment
grill (or oven at 400F)

Slice chicken into strips to put on skewers. Peel the garlic cloves and squash them, do not chop them. Combine chicken and all other ingredients. Let sit in bowl for at least one hour. Grill until done, about 20 minutes.

I added mushrooms to marinate with the chicken and on the skewers. I would have added red onions if I had them. Nearly any vegetables would be good in this recipe. So would fresh herbs, but I’m not planting my herb garden for another two days!