The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Grilled Yellow Fin Tuna Steak
- add review
- #41680
Yellow fin flavored with tamari, garlic and butter is simple and elegant. A little wasabi won't hurt if you want to turn up the heat.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
1 tuna steak per person
2 cloves garlic, finely chopped
1/2 cup Tamari soy sauce, wheat-free
1 teaspoon black pepper
1/2 cup melted butter
directions
Clean tuna steak with salt water and vinegar. Mix garlic, tamari, butter and pepper to make marinade. Marinate at least 1 hour.
Put steaks on hot grill and cook for 4-5 minutes on each side or until steaks start to flake. As steaks are cooking, pour a little marinade on them. Do NOT over cook.
added by
preston_pittman
nutrition data
366 calories, 20 grams fat, 4 grams carbohydrates, 41 grams protein per serving. This recipe is low in carbs.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more on the grill - tuna fish recipes
reviews & comments
July 23, 2013
Delicious recipe. I thought the Asian flavors in the marinade were subtle but gave the tuna some additional flavor. Cooking tuna is definitely tricky because it can go from undercooked to overcooked in a few seconds. Make sure to watch it carefully. Our steaks were thinner so 4-5 minutes per side was too much. It was more like 3 minutes at the most.
September 1, 2009
Just made this....so simple and sooooo good! I loved it.
February 21, 2008
Very good and so simple. Was looking for a gluten free recipe and this was perfect.
not so fond of the spices on my 14 dollar a pound tuna once cooked, very sad :{
Please be more specific. Were they overpowering? Didn't complement the flavor of the fish? Could another spice/seasoning work in place of something?