| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Costa, Del, Nosh |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Yellowfin fresh tuna steaks; (about 1/2-3/4 inch |
|
|
; thick) |
| 4 |
|
Oranges; juice of |
| 1 |
lg |
Hand chopped fresh coriander leaf |
| 1 |
tb |
Red chilli paste |
| 6 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; peeled and chopped |
| 1 |
|
Mild yellow chilli |
|
|
Sea salt |
| 250 |
g |
Damp wood chips to grill |
INSTRUCTIONS
Blend all the marinade ingredients until smooth and reset the fish steaks
in the mix for about 1 hour.
Meanwhile soak the wood chips in warm water and drain.
Preheat the grill to maximum (if gas) or until the charcoals are white in
colour and very hot. Scatter a handful of damp chips over the coals until
the chips are smoking then cover with the kettle lid and then grill the
tuna about 6 inches above the coals, for about 4 minutes each side, basting
with the marinade once when turning the steaks over and seasoning.
When ready, the fish should be brown outside and have a pink centre.
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