Barbecued Tuna Steaks
serves 4
This is a unique way to cook tuna steaks, and you'll have extra barbecue sauce to use for dipping or another meal.
This recipe is part of Andrew Schloss's Sunday Dinners
Barbecue sauce:
3/4 cups cider vinegar
1 cup plus 2 tablespoons ketchup
1/4 cup plus 2 tablespoons honey
2 teaspoons chili powder
1 bay leaf, crumbled
1/4 teaspoon oregano
1 lemon, juiced
4 tuna steaks, each 1-inch thick (6 to 8 ounces each)
3 tablespoons spicy tomato butter
prep: 10 minutes
total: 20 minutes, allow 20 minutes marinating time
heavy saucepan
grill (or broiler)
1. Combine the vinegar, ketchup, honey, chili powder, bay leaf, oregano and salt and pepper to taste in a heavy saucepan. Bring to a simmer, remove from heat and let cool. This makes about 2 cups of sauce.
2. Combine 1 cup of the sauce with lemon juice (refrigerate the other cup of sauce for later use). Marinate the tuna in this mixture for 20 minutes.
3. Grill on an oiled rack or broil 4 inches from a hot fire until browned and firm, about 4 to 5 minutes per side, basting the tuna with sauce 2 or 3 times on each side.
4. Remove the tuna to a platter and top each piece with 2 teaspoons spicy tomato butter.
