Recipe By: Mark Brownstone
Serving Size: 2
Preparation Time: 0:15
Notes: This is my cousin Mark's recipe. He likes his tuna seared on the outside, and rare throughout. He will spend a fortune on the deep red Bigeye tuna for this. Yellowfin doesn't look as pretty, but it tastes fine. Don't buy tuna that is brownish or chocolate in color. If the tuna is a nice red Tombo (Albacore) be sure to NOT overcook it, as Albacore cooks up very white, but dries out in a flash! This is odd, as Albacore can be rich in fat. By the way, it is not a mistake to grill an extra piece or two, as it makes a great cold salad. Of course, they may not make it to the refrig, if there are calls for "Seconds, please!" Cook the extra pieces until there is just a thin line of underdone in the center, to keep them juicy. Swordfish works just the same. Try the rich fatty shoulder cuts.
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
Copyright © 1994-2017,