|
6 |
Tuna Steaks |
|
2 tbsp |
Extra virgin olive oil |
|
2 tbsp |
Lemon juice |
|
Salt and pepper to taste |
|
|
1/4 Cup |
Whole black peppercorns |
|
Roasted orange garlic mayonnaise (see recipe below) |
1. Add the oil, lemon juice, salt and pepper in a large bowl and mix.
2. Place tuna in the bowl with the mix and let stand for 15 - 20 minutes, turning once.
3. Place the peppercorns in a double thickness plastic bag.
4. Tap the peppercorns with a mallet or heavy saucepan to crush them coarsely.
5. Place the crushed peppercorn on a large plate.
6. When ready to cook the tuna, dip the edges into the peppercorn.
7. Heat on a non stick skillet over medium heat.
8. Sear the tuna in batches, if necessary, for 4 minutes per side for medium-rare.
9. Add 2 - 3 tbsp of the marinade to the skillet, if necessary, to prevent sticking.
10. Serve dolloped with roasted orange garlic mayonnaise (see recipe below).
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|
1 cup |
Fresh orange juice |
|
1 |
Large head garlic, outer papery layer removed and 1/4 inch trimmed from top |
|
1 cup |
Prepared mayonnaise |
|
Salt and pepper to taste |
1. Simmer the juice in a small, heavy pot until it is thick and syrupy - about 20 to 25 minutes, watching carefully so it does not burn. Cool (Makes 1/4 cup).
2. Meanwhile, preheat the oven to 350.
3. Wrap the head of garlic in foil and bake until the cloves are very soft - about 1 hour and 15 minutes.
4. Remove from the oven and cool slightly.
5. Squeeze the soft garlic cloves into a bowl and add 2 to 3 tbsp of the orange syrup and stir well.
6. Fold in mayonnaise. Season with salt and pepper.
7. Cover and refrigerate until needed or at least 6 hours for flavors to blend.