Grilled Tuna Steak with Lemon-Caper Butter
INGREDIENTS:
4 8-oz tuna steaks
1 tb Garlic; minced
1/8 c Dried oregano; crushed
1 tb Ground cumin
2 tb Brown mustard
2 tb Olive oil
1 tb Red wine vinegar
1 lg Lime; juiced
Salt and pepper to taste
4 8-oz tuna steaks
1 tb Garlic; minced
1/8 c Dried oregano; crushed
1 tb Ground cumin
2 tb Brown mustard
2 tb Olive oil
1 tb Red wine vinegar
1 lg Lime; juiced
Salt and pepper to taste
Combine garlic, oregano, chili powder, cumin, mustard, oil, vinegar and lime juice. Season with salt and pepper to taste and mix until blended well into a paste. Rub the Tuna with the paste and set aside.
Place the Tuna on the grid over a hot fire and cook for five to six minutes per side or until medium doneness. Tuna can be served rare in the middle if you prefer or well done. Adjust cooking times for the way you like it. Remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill.
Suggested Wine: Sangria
Place the Tuna on the grid over a hot fire and cook for five to six minutes per side or until medium doneness. Tuna can be served rare in the middle if you prefer or well done. Adjust cooking times for the way you like it. Remove from grill, and let sit for five minutes prior to service since it will cook a slight bit more after removal from grill.
Suggested Wine: Sangria