When I went to the farmers’ market I bought a tuna fish at a bargain price. I used to think that tuna was fished only in the Atlantic Sea but there is a type of tuna fish (thunnus alalunga – known as Albacore), which is fished in the Northern Aegean Sea.
This tuna fish has rather dark flesh and apart from the back bone the rest is boneless. I wanted to make a tasty and healthy dish, so I marinated it and grilled it and served it with quinoa salad and tartare sauce.
For those on a strict diet skip the tartare sauce.
Marinated Grilled Tuna Fish
Makes 5 servings
- 1 tuna fish (about 1,200 grams, sliced into 3 cm thick slices, about 5 – 6 slices)
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon (boukovo) red pepper flakes
- Salt and freshly ground pepper to taste
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoon extra-virgin olive oil
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoons ground coriander seeds
- Rinse the tuna steaks and pat dry with paper towels.
- In a bowl, combine paprika, cumin, turmeric, ginger, cinnamon, pepper flakes, coriander seeds, salt, pepper, olive oil, soy sauce, fish sauce and lemon juice. Lightly rub both sides of the tuna steaks with olive oil. Rub the marinating ingredients on both sides of tuna steaks; coating them well and leave in the refrigerator for at least one hour.
- Grill for about 10 minutes on each side.
- Serve with Quinoa Salad and Tartare Sauce.
Kopiaste and Kali Orexi!