(by Shirley McNevich)
fresh cut tuna steak fillets
1 bottle of your favorite Italian salad dressing (one bottle will do about four steaks)
Carefully place two tuna steak fillets in Ziploc bag (if you're making more than two, use more bags). Pour enough Italian dressing in each bag to cover them--CAREFULLY squeeze air out of bag but try not to touch the tuna steak (they can flake easily). Place bags in refrigerator at least one hour before grilling. When ready to grill, spray the grill surface with Pam before firing up the grill. Carefully use a spatula to place tuna steak fillets on the grill over low heat. Salt and pepper them if you wish. Be careful when turning them to prevent flaking (a spatula is probably the best way to turn them). Use the remaining Italian dressing in the bottom of the Ziploc bags to brush on the steaks occasionally. Cook to desired doneness.
2 comments:
do you have to use sushi grade tuna for these?
No. Just request tuna steaks at your local seafood counter and mention that you will be grilling them.
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