Ingredients
4 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
1/4 cup cooking oil
3 tablespoons lemon juice
1 teaspoon cumin seeds, toasted
1/4 teaspoon black pepper
2 cloves garlic, minced
1 recipe Cumin Tartar Sauce
1/4 cup cooking oil
3 tablespoons lemon juice
1 teaspoon cumin seeds, toasted
1/4 teaspoon black pepper
2 cloves garlic, minced
1 recipe Cumin Tartar Sauce
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Place fish in a
resealable plastic bag set in a shallow dish. For marinade, in a small bowl
stir together oil, lemon juice, cumin seeds, pepper, and garlic. Pour over
fish; seal bag and turn to coat fish. Marinate in the refrigerator for 30 to 60
minutes, turning fish once. Drain fish, reserving marinade.
2. Lightly grease or coat with nonstick spray an unheated grill rack. For a
charcoal grill, grill fish on the greased rack of an uncovered grill directly
over medium coals for 8 to 12 minutes, or until fish begins to flake when
tested with a fork and center of fish is still slightly pink, gently turning and
brushing once with remaining marinade halfway through grilling. Discard
any remaining marinade. (For a gas grill, preheat grill. Reduce heat to
medium. Place fish on greased grill rack over heat. Cover and grill as
above.) Serve fish with sauce. Makes 4 steaks.
3. Cumin Tartar Sauce: Finely chop any large fruit pieces in 2 tablespoons
mango chutney. In a small bowl combine chutney, 1/3 cup mayonnaise or
salad dressing, 1 teaspoon Dijon-style mustard, 1 teaspoon lemon juice,
and 1 teaspoon cumin seeds, toasted. Cover and chill until serving time.
Prep: 25 minutes
Grill: 8-10 minutes
Marinate:30 minutes
Grill: 8-10 minutes
Marinate:30 minutes
Source:BHG
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