Summertime Grilling with Tuna Steak!
Are you ready for summertime or all-year grilling and eating fresh and flavorful delicious foods? Then, I have the dish for you. Grilled Tuna Steak at Cafe Laurie was one of the most popular dishes from the opening day, by far, and will be your favorite once you make this dish. Consequently, the recipe has lastest the test of time. I have people stop me all the time and ask about the grilled tuna steak.
Photos are from my son, Chris Bakke and fellow roommates who cooked their way through my cookbook, Laurie Bakke’s Cookbook. I plan on sharing more of the recipes through their cooking together in Denver, Colorado.
First, making restaurant-quality grilled tuna steak at home is easier than you might think. Make sure you buy the sushi-grade tuna from a good fishmonger. Customers can purchase frozen tuna, but look for a bright red color without any discoloration.
The tuna steaks have a flavorful marinade that infuses the fish as it sears on a hot grill. Everyone has a different preference on the doneness of fish and meat, but sushi-grade tuna is best cooked rare to medium rare. While the marinade yields a significate portion, it can be used to marinate chicken, pork, and vegetables.
With the Oriental Coleslaw and Wasabi Mayonnaise seasoned to perfection, the recipe is a winner every time. Serve the tuna on rustic grilled ciabatta bread or over baby mixed greens. As you can see from the photo, the steaks make a beautiful presentation sure to please your guests.
You can make everything ahead of time and will need to grill the tuna at the last minute. Whether you are making a romantic dinner for your significant other or serving fresh fish to your family and friends, this flavorful recipe will be a hit.