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Grilled tuna steak

Written by Bitayavon on Tuesday, 19 July 2011. Posted in Food Mood

 

In honor of our magazine giveaway bitayavon magazine is sharing with us wonderful recipes for summer entertaining.

 

 

Grilled tuna steak marinated in Mexican sauce

Serves: 4

Tuna is one of the more popular fish on the market. It is incredibly delicious, especially when cooked to medium full of flavor and great texture. Tuna is best served medium/rare to retain juiciness; you want to see a pink center. If you like tuna very rare, make sure to purchase sushi grade tuna to ensure that you can eat it almost raw.

4 fresh tuna steaks

Oil

Salt and pepper

1 fresh lemon

1 cup Mexican marinade

 

Marinate tuna in Mexican marinade for 30 minutes

Grill on high 3 minutes per side

Let cool before you slice or serve it whole

 

Mexican marinade

Yields:  ¾ cups

This marinade is great for fish and chicken. We tried it on skinless dark chicken that we grilled with skewers and as a marinade for tuna. Both were delicious.

 

½ cup canned tomato sauce

¼ cup lemon or lime juice

1 tablespoon cumin

2 teaspoons chili powder

1 teaspoon salt and pepper

2 tablespoons honey or agave nectar

 

Mix ingredients together in container.

Refrigerate until ready to serve.

 

Mexican Potato Salad

Serves:8

 

You’ll be sure to love this creamy, slightly spicy potato salad.

 

8 Idaho potatoes

1 jalapeno, seeded and finely diced

1 avocado, cubed

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

½ cup non-dairy sour cream

¼ cup mayonnaise

¼ cup vinegar

1/8 cup lemon juice

2 teaspoons sugar

 

Fill a large pot with cold water.

Place potatoes in pot with cold water and bring to a boil.

Lower heat to simmer and cook until potatoes are fork tender.

Combine dressing ingredients (taste and add extra non-dairy sour cream if necessary).

While potatoes are still hot, peel and cut into cubes and place in serving dish.

Slice jalapeno in half, take out seeds, and finely dice, then combine with dressed potatoes.

Top with diced avocado when ready to serve.

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About the Author

Bitayavon

Bitayavon's Summer issue available in stores and newsstands near you is sure to blo you away and fulfill even the biggest kosher foodies desires with over 100 recipes & tips, amazing photos and articles like Grill Your Way, Going Gluten Free, Gourmet Desserts, Eating in Season: Unique Summer Salads, menus for the 9 days, Georgia on my mind, Wagyu Beef is it worth the hype and so much more.

For more information go to www.bitayavon.com. You can also follow them on facebook at www.facebook.com/bitayavonmagazine

Comments (1)

  • CookMama
    20 July 2011 at 03:05 |

    Oh-I can't wait to try out this delicious recipe for tuna steaks. We love grilled tuna and I usually just sear it with some salt and pepper; this mexican marinade seems like an unusual tasty marinade. Love the potato salad too! Thanks

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